Ingredients

• 2 1/2 cups Oats (rolled)
• 1/2 cup Ground Flax Seed
• 1 cup Walnuts (chopped, divided)
• 4 Banana (small, very ripe, mashed)
• 9 Pitted Dates (diced)
• 1 1/2 cups Unsweetened Almond Milk
• 1 tsp Vanilla Extract
• 1/4 tsp Sea Salt
• 3/4 tsp Cinnamon

Directions

1. Combine the oats, ground flax and 2/3 of the walnuts in a large mixing bowl.
2. In a second mixing bowl combine the mashed banana, diced dates, almond milk, vanilla, salt and cinnamon. Stir the banana mixture into the oat mixture until well combined. Let the batter rest for at least 20 minutes.
3. Preheat the oven to 350ºF (176ºC). Line a baking dish with parchment paper.
4. Transfer the batter to the prepared baking dish and top with the remaining walnuts. Bake for 30 to 35 minutes or until golden brown around the edges and just spongy to the touch.
5. Let cool slightly before serving. Enjoy!

Tips

• Leftovers: refrigerate in an airtight container for up to five days. Baked oatmeal is easier to cut into squares when cooled fully.
• erve with sliced banana, more walnuts, nut butter, shredded unsweetened coconut or chia jam
• A 9 x 9 inch ceramic baking dish was used to create the standard nine servings.
• Four bananas are equal to approximately 1.5 cups of mashed banana