Almond Butter and Jelly No Oatmeal Bake
This Almond Butter and Jelly N'Oatmeal Breakfast Bake has a flavor and texture reminiscent of baked oatmeal, yet it’s grain free and paleo! It’s a perfect option for breakfast when you want something naturally sweet but want to keep things clean. It’s also egg free, vegan, and family approved!
Ingredients
jelly:
2 cups strawberries chopped (measure after chopping)
1 Tbsp water
2 Tbsp pure maple syrup
1 tsp tapioca starch
“n’oatmeal” bake:
1 1/2 cups raw nuts of choice I used cashews and almonds
1 cup unsweetened coconut flakes
1/8 tsp salt
1 med-large over ripe banana* broken into pieces OR *3 medjool dates, pitted
1 tsp cinnamon
3/4 cup almond milk unsweetened
1/4 cup + 2 Tbsp smooth almond butter divided
2 Tbsp ground flaxseed + 5 Tbsp water, mixed and allowed to sit for 15 mins (2 “flax eggs”)
1 tsp pure vanilla extract
Instructions
first, prepare the jelly:
In a saucepan, add the strawberries, water and maple syrup and heat over medium heat. Stir occasionally until mixture boils (a few mins) then whisk in tapioca.
Continue to cook about 3-5 mins until mixture thickens, then remove from heat and set aside to cool.
then, prepare n’oatmeal bake:
Preheat your oven to 350 degrees and prepare the “flax eggs” as described above.
Place the nuts in a food processor (or blender) and pulse until mixture resembles crumbs. Add the dates and pulse as well if using, if using a banana to sweeten, wait.
Ingredients
jelly:
2 cups strawberries chopped (measure after chopping)
1 Tbsp water
2 Tbsp pure maple syrup
1 tsp tapioca starch
“n’oatmeal” bake:
1 1/2 cups raw nuts of choice I used cashews and almonds
1 cup unsweetened coconut flakes
1/8 tsp salt
1 med-large over ripe banana* broken into pieces OR *3 medjool dates, pitted
1 tsp cinnamon
3/4 cup almond milk unsweetened
1/4 cup + 2 Tbsp smooth almond butter divided
2 Tbsp ground flaxseed + 5 Tbsp water, mixed and allowed to sit for 15 mins (2 “flax eggs”)
1 tsp pure vanilla extract
Instructions
first, prepare the jelly:
In a saucepan, add the strawberries, water and maple syrup and heat over medium heat. Stir occasionally until mixture boils (a few mins) then whisk in tapioca.
Continue to cook about 3-5 mins until mixture thickens, then remove from heat and set aside to cool.
then, prepare n’oatmeal bake:
Preheat your oven to 350 degrees and prepare the “flax eggs” as described above.
Place the nuts in a food processor (or blender) and pulse until mixture resembles crumbs. Add the dates and pulse as well if using, if using a banana to sweeten, wait.