This is great for a Sunday meal prep breakfast or after school snack. My kids actually made these themselves by watching our FIXATE cooking show on our Beachbody On Demand account. We get fitness and amazing cooking show recipes at our fingertips!! Check it out and all that it has to offer at my site HERE. Now to the recipe!! Gather all your ingredients and let’s get started!
Place your oats, baking powder, cinnamon, Himalayan salt, choice of nut, and berries in a mixing bowl and mix well.
Next, you will add the almond milk, banana, vanilla extract, flaxseed, nut butter of choice and maple syrup into your blender and blend until smooth. Add the liquid mixture to your dry mixture and mix well. Pour it into your prepared pan. It looks like a watery mess but trust me, it will absorb all of that.
Now, bake it for 30 minutes at 375 degrees or until the top is nice and golden brown.
Let it cool and then cut it into 12 equal servings. I then put each in a zip lock bag for easy grabbing from the fridge. ALL three kids LOVED these, so that is a plus for this mom! They also are very filling.
The kids were trying to grab them before I could take a picture of them! haha
- 2 cups old fashioned rolled oats, gluten-free
- 1 tsp. baking powder
- 1 tsp ground cinnamon
- ½ tsp. Himalayan salt
- ¼ cup chopped raw nut of choice (I used pecans)
- ½ cup berries (fresh or we used dried raspberries)
- 1½ cups unsweetened almond milk
- 1 large banana, cut into pieces
- 1 tsp. vanilla extract
- 1 Tbsp. ground flaxseed, make sure they are ground first
- 2 Tbsp. all-natural nut butter (I prefer almond butter with no added sugar)
- ¼ cup pure maple syrup (preferably dark amber, grade B)
- Heat the over to 375 degrees
- Line your casserole dish with parchment paper to help it come out easier.
- Place your oats, baking powder, cinnamon, Himalayan salt, nuts and berries in a large mixing bowl and mix together.
- Place your almond milk, banana pieces, vanilla extract, flaxseed, nut butter, and maple syrup in a blander and blend until smooth.
- Mixt the wet ingredients with the dry and pour the mixture into your prepared pan.
- Bake for 30 minutes or until the top is golden brown.
- Let it cool completely before cutting into 12 equal bars.
- Divide up into baggies for meal prep on Sundays for the week. Place in the fridge and you are ready to go! they will keep in the refrigerator for up to a week.
- Equivalent to 1 yellow container and 1 tsp. per serving.
Do you know if this would still work without the banana?
Hello Kait! Sorry for the late reply. I have not tried making it without banana, so I do not know. Let me know if you try something and it works so it can help others who don’t want the banana too. 🙂 Thanks for visiting my site!