Ooh...this sounds delish. I would triple or quadruple the batch, so I could eat it a couple times in one week.
Folks, this may be one of the best ones yet... for this week’s #bakedoatsbytay i made a BLUEBERRY CASHEW COCONUT OATMEAL BAKE and it tasted like actual CAKE. Like if you blindfolded me and told me i was eating cake i would have believed you. So if you’re wondering “hmm how can i can get away with dessert for breakfast” MAKE DIS.
Okie that’s enough excitement, the recipe is down below but remember to tag me and use #bakedoatsbytay and #cleaneatsbytay if you make one of my oatmeal bakes so i can drooool over them!! ♀️ •
BLUEBERRY CASHEW COCONUT OATMEAL BAKE 🥣:
- 1/2 cup GF rolled oats
- 1/2 cup vanilla unsweetened almond milk
- 1/2 banana mashed
- 1/4 cup blueberries (can use frozen or reg!) - 1 scoop @alohamoment vanilla protein powder (optional)
- 1 tsp flaxseed meal
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp cashew butter (i use @juliesreal coconut vanilla bean cashew butter and it tastes like literal cookie dough)
- 1/2 tsp vanilla extract
- coconut shreds for topping!
Preheat oven to 400F and spray an oven-safe dish with nonstick spray.
In a mixing bowl, add in oats, almond milk, mashed banana, protein powder, flax meal, cinnamon, blueberries, cashew butter, and vanilla and stir.
Add in baking powder and stir again.
Pour the mixture into the oven safe dish and add some coconut shreds on top.
Bake for about 20-25 minutes or until a toothpick comes out clean.
Let cool for 10 minutes, add more cashew butter on top and enjoy!