STRAWBERRY BANANA BREAKFAST BAKE
SERVES 9 / EASY
INGREDIENTS
2 tablespoons flax meal
1/4 cup water
2 bananas, mashed
1-1/4 cups unsweetened almond milk
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup chopped strawberries
1/2 cup sliced strawberries
1 banana, sliced
Maple syrup (optional)
RECIPE
Preheat the oven to 400°F. Line an 8 x 8‑inch baking dish with parchment paper so that it overhangs on two sides by an inch or two.
Add the flax and water to a small bowl, whisk to combine, and let sit to thicken for 5 minutes.
In a bowl, mash 2 bananas. Add the milk, applesauce, and vanilla and whisk to combine.
Add the oats, baking powder, cinnamon, and salt to a large bowl and whisk to combine. Add the flax mixture and mashed banana mixture and use a spatula to combine all the ingredients. Fold in the chopped strawberries until evenly dispersed. Transfer to the prepared baking dish.
Top with the sliced strawberries and banana.
Bake for 25 minutes, or until the edges have started to brown and the top appears to have set.
Let cool for 10 minutes before cutting into 9 squares.
PER SERVING (1 SQUARE): 121 CALORIES, 4 G PROTEIN, 19 G CARBOHYDRATE, 2 G SUGAR, 3 G TOTAL FAT, 2% CALORIES FROM FAT, 0 G SATURATED FAT, 1 G FIBER, 200 MG SODIUM
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Let cool for 10 minutes before cutting into 9 squares.