Although this isn’t a dead ringer for a sticky cinnamon roll, the flavors in this scrumptious cinnamon oatmeal bake fit the bill if you are craving something warming, sweet, and slightly gooey. Coconut sugar, cinnamon spice, ground nutmeg and allspice create the perfect warm and cozy blend that enhances this oatmeal and turns it into a comforting bake that is great for a quick breakfast in the morning or a sweet treat at the end of the night.
Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
Ingredients
Flax Egg
2tbspflax meal
6tbspwater
Dry Ingredients
2cupsorganic rolled oats
¼cupcoconut sugar (or date paste, link in Chef’s Notes)
2tspbaking powder
1tbspground cinnamon
1tspallspice
2pinchesnutmeg
2pinchessalt (optional)
Wet Ingredients
1cupplant-based milk (unsweetened)
¼cupalmond butter (or tahini)
¼cupbanana (mashed)
2tspvanilla extract
Directions
1
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.
2
In a small bowl, add the flax meal and 6 tablespoons of water to make your flax egg. Set aside.
3
In a medium bowl, combine all of the dry ingredients.
4
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.
5
Pour the wet ingredients into the dry ingredients and mix.
6
Fold in the flax egg.
7
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.
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
Flax Egg
2tbspflax meal
6tbspwater
Dry Ingredients
2cupsorganic rolled oats
¼cupcoconut sugar (or date paste, link in Chef’s Notes)
2tspbaking powder
1tbspground cinnamon
1tspallspice
2pinchesnutmeg
2pinchessalt (optional)
Wet Ingredients
1cupplant-based milk (unsweetened)
¼cupalmond butter (or tahini)
¼cupbanana (mashed)
2tspvanilla extract
Directions
1
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.
2
In a small bowl, add the flax meal and 6 tablespoons of water to make your flax egg. Set aside.
3
In a medium bowl, combine all of the dry ingredients.
4
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.
5
Pour the wet ingredients into the dry ingredients and mix.
6
Fold in the flax egg.
7
Transfer the mixture to your 8x8-inch baking dish or into the four ramekins. Bake for 35 minutes until crispy on top.
