Originally published in Holly Richardson’s blog
Paleo & gluten-free, dairy-free, vegan
Recipe makes:  1 8×8 pan or a pie dish

Ingredients:

• 2 cups rolled oats
• 1 tablespoon coconut brown sugar 
• 1 teaspoon of cinnamon 
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 tablespoon of almond butter
• 1 cup walnuts
• 1 banana, mashed 
• 2 apples, chopped
• 1 cup almond milk 
• 2 chia eggs
• 2 tablespoons melted coconut oil
• 1 teaspoon of vanilla

Directions:

• Preheat oven to 350
• Optional: sauté chopped apples in pan on low heat with maple syrup and coconut brown sugar for 5 min, or until soft
• Combine dry ingredients in bowl first, then add wet. Mix thoroughly. 
• Pour evenly in the pan and bake for 30-40 min. Let it cool. 

Pro Tips:

• To make chia eggs, use 2 tablespoon of chia seeds + 5 tablespoons of water in bowl and refrigerate. Do this while starting the recipe and then they’ll be ready when everything is prepared. 
• Using one mashed banana in all baked oatmeal recipes, adds a nice natural sweetness and no need for other maple syrup or sugar. 
• Make it fun and bake what’s in season! If you don’t have coconut or all the ingredients, use what you have at home. You can also use frozen fruit!
• If you want to make it nut free, try this combo — coconut milk, hemp seeds, shredded coconut, plus your favorite fruit. 
• If you want to make mocha baked oatmeal, use cacao powder, coffee (instead of almond milk), cacao nibs and dark chocolate