Preparation
Step 1
Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
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Step 2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
Step 3
Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
Step 4
In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
Step 5
Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Step 6
Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
Step 7
Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
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©loveandlemons
Ingredients
2 tablespoons ground flaxseed + 6
2 cups whole rolled oats
½ cup slivered almonds
½ cup hemp seeds
â…” cup coconut flakes
1/4 cup brown sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon sea salt
¾ cup almond milk, at room temp
1/4 cup maple syrup
3 tablespoons melted coconut oil
1 banana, chopped
1 cup strawberries, sliced
½ cup blueberries