Sugar-Free Vegan Baked Oatmeal, Version 2

Over the last few months, I’ve been perfecting my vegan baked oatmeal, and now I have a new version that I like even better than the original. It’s jam-packed with blueberries, almonds, coconut, and other tasty but healthy goodies—and it’s super easy to make. I have to get up at five every morning for work, which is rough, but this cozy, filling baked oatmeal gives me something to look forward to, even on the coldest, darkest mornings.

Leslie’s Sugar-Free Vegan Baked Oatmeal II

Ingredients:

5 overripe bananas
11/4 cups almond milk
1 tablespoon melted coconut oil
2 teaspoons almond extract
1 cup old-fashioned rolled oats
1 cup sliced almonds
1/2 cup unsweetened shredded coconut
2 tablespoons ground flaxseed
1/2 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries

Directions:

In a large bowl, mash the bananas well and then add the almond milk, coconut oil, and almond extract. Mix. In separate bowl, stir together the oats, almonds, coconut, flaxseed, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix. Then fold in the blueberries.

Pour the batter into a greased 8×8 baking pan and bake for 30 minutes at 375 degrees.