Strawberry Banana Breakfast Bake
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
9
servingsPrep time
20
minutesCooking time
25
minutesCalories
1089
kcalProtein
36
gCarbohydrates
171
gFat
27
gTotal time
45
minutesThis delicious strawberry banana breakfast bake comes straight from our good friend Dr. Neal Barnard’s new book, The Power Foods Diet. It’s a variation of good ol’ fashioned oatmeal, and boasts fat burning cinnamon, resistant starch in oats, and antioxidant-laden berries!
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Ingredients
2 tbsp flax meal
1/4 cup water
2 mashed bananas
1 1/4 cups unsweetened almond milk
1/4 cup unsweetened applesauce
2 tsp vanilla extract
2 cups old-fashioned rolled oats
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp sea salt
1 cup chopped strawberries
1/2 cup sliced strawberries
1 sliced banana
Instructions
- 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.
- Optional: add maple syrup as additional sweetener.
Recipe Video
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
