Makes 4 servings
Macros: 408 Cal, fat 14g, carbs 53g, protein 12g, Fibre 7g
1 tbsp ground flax seed
3 tbsp water
1 medium ripe banana, mashed
2 cups rolled oats, gluten-free (I like these sprouted oats)
2 cups almond milk
3 tbsp maple syrup
2 tbsp coconut oil, melted
3 tbsp dairy-free chocolate chips
1 tsp cinnamon
1/4 tsp Salt
1/4 cup collagen peptides (see notes for vegan, vegetarian)
Preheat the oven to 350 F, and prepare an 8×8” baking pan by either greasing it well with coconut oil, or lining it with parchment paper.
Using a large bowl, combine the flaxseed and water. Mix well and allow to sit for 5 minutes.
Add the remainder of the ingredients to the bowl and mix well to combine, leaving the collagen for last. Stir well to make sure the collagen is well incorporated and mostly dissolved into the almond milk.
Pour the contents into the prepared baking pan. Transfer to the preheated oven and bake for 35-40 minutes. The baked oatmeal should be firm, and no longer liquid.
Allow to cool before slicing and enjoying. Store in the fridge in glass Tupperware to enjoy later. If reheating, add a splash of almond milk if desired.