Ingredients
Directions
Preheat oven to 350 degrees F and line an 8x8-inch pan with parchment paper. Alternatively, if you have 3.5” ramekins and want to make these into individualized oatmeal bakes you can line four ramekins for the oatmeal bake.
In a small bowl, add the flax meal and 6 tablespoons of water to make your flax egg. Set aside.
In a medium bowl, combine all of the dry ingredients.
In another medium bowl, combine all of the wet ingredients and mix well. The banana should be mashed but it’s okay if there are some smaller pieces of banana that are not mashed.
Pour the wet ingredients into the dry ingredients and mix.
Fold in the flax egg.
Transfer the mixture to your 8x8-inch baking dish or into the four ramekins. Bake for 35 minutes until crispy on top.
Chef's Notes
Substitutions
Use 2 Tbsp chia seeds and 4 additional Tbsp water in place of flax to make a chia egg.
Use date paste in place of coconut sugar.
Prep ahead
If using date paste, prepare it ahead of time and store it in the refrigerator for 5–7 days.
Storage
Store leftovers in the refrigerator in an airtight container for up to 5 days.
Ingredients
Directions
Preheat oven to 350 degrees F and line an 8x8-inch pan with parchment paper. Alternatively, if you have 3.5” ramekins and want to make these into individualized oatmeal bakes you can line four ramekins for the oatmeal bake.
In a small bowl, add the flax meal and 6 tablespoons of water to make your flax egg. Set aside.
In a medium bowl, combine all of the dry ingredients.
In another medium bowl, combine all of the wet ingredients and mix well. The banana should be mashed but it’s okay if there are some smaller pieces of banana that are not mashed.
Pour the wet ingredients into the dry ingredients and mix.
Fold in the flax egg.
Transfer the mixture to your 8x8-inch baking dish or into the four ramekins. Bake for 35 minutes until crispy on top.
