Ingredients
Directions
Preheat oven to 350 degrees F and line four 4” ramekins or an 8” round or square baking dish with parchment paper. (You’ll have to cut or tear the parchment paper to fit in the ramekins. It doesn’t have to be perfect. It just needs to ensure that the oat mixture is touching the parchment paper and not the ramekins where it’ll stick).
Add all of the ingredients except the walnuts to a food processor or blender and blend until it’s mostly blended (some whole oats left in the mixture are good for texture).
Transfer the mixture to a bowl and stir in the walnuts.
Transfer the mixture to the ramekins or baking dish.
Bake for 30 minutes.
Allow banana baked oats mixture to cool for 5–10 minutes before enjoying (this will also allow the center to continue baking).
Chef's Notes
Substitutions
Use freshly squeezed lemon juice in place of apple cider vinegar.
Substitute another nut of choice, like pecans or almonds, in place of walnuts.
Whole Food Sweetener
Use date paste in place of maple syrup.
Nut-free
Use pumpkin seeds, hemp seeds, or flax seeds in place of walnuts.
Storage
Store leftover banana baked oats in an airtight container in the refrigerator for up to 5 days. Reheat in the oven to 350 degrees F for 10 minutes.
Ingredients
Directions
Preheat oven to 350 degrees F and line four 4” ramekins or an 8” round or square baking dish with parchment paper. (You’ll have to cut or tear the parchment paper to fit in the ramekins. It doesn’t have to be perfect. It just needs to ensure that the oat mixture is touching the parchment paper and not the ramekins where it’ll stick).
Add all of the ingredients except the walnuts to a food processor or blender and blend until it’s mostly blended (some whole oats left in the mixture are good for texture).
Transfer the mixture to a bowl and stir in the walnuts.
Transfer the mixture to the ramekins or baking dish.
Bake for 30 minutes.
Allow banana baked oats mixture to cool for 5–10 minutes before enjoying (this will also allow the center to continue baking).
