Cinnamon Swirl Baked Oatmeal

Dessert for breakfast is ALWAYS a good idea. It’s an even better idea when it’s vegan, gluten-free & Low FODMAP for all of you with sensitive tummies out there.

makes a single serving!

ingredients- baked oats

• 1/2 cup oat flour (blended oats)
• 1/2 banana (unripe to be IBS friendly)
• 5 tbsp almond milk
• pinch of salt
• 1/2 tsp baking powder
• 1 tbsp coconut or brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• dark chocolate chips

ingredients- cinnamon swirl icing

• 1 tbsp coconut or brown sugar
• 1 tsp cinnamon
• 1 tbsp maple syrup

Preheat your oven to 350F. Grease your oven safe baking dish with coconut oil and set aside. To a blender (highly recommended, but you can use a mixing bowl) add 1/2 cup oat flour, 1/2 of an unripe mashed banana, 5 tablespoons of almond milk, a pinch of salt, 1/2 teaspoon baking powder, 1 tablespoon coconut or brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla extract.

Either blend or mix your batter until it is well combined and a smooth consistency. Pour your oat batter into your greased oven safe baking dish.

In a small bowl, add 1 tablespoon of coconut or brown sugar, 1 teaspoon of cinnamon, and 1 tablespoon of maple syrup and mix to create a cinnamon swirl icing. Drizzle your icing over the oat batter and (optional) zigzag a toothpick around your icing to create a pretty pattern on your oat dish. Sprinkle a handful of dark chocolate chips over top and pop your oatmeal in the oven for 20-25 minutes.

Once your oats are done baking, sprinkle them with a little more coconut or brown sugar mixed with cinnamon. Pour a splash of almond milk over top and enjoy!

Oatmeal that tastes like cake? Sign me up.