gluten free, dairy free, vegan,
This is the ultimate healthy, morning comfort food fuelled with all the energy and protein to power you through till lunch. I like to make this breakfast on weekends since it takes a good 20 minutes to cook and I find my kids usually like to eat sooner than that during the week. But it’s relatively hassle free so by all means add it to your weekday morning food routine. (UPDATE I love making this during the week…I just use the time it’s baking to prep school lunches or have a shower if I’m lucky. Use any toppings – we love raspberries and shredded coconut.)
Note that rolled oats are naturally gluten free; however, due to cross contamination from fields or factory they are only guaranteed gluten free if the package is labelled gluten free.
Kids love this breakfast mostly because of the single serving dishes.
- 1/2 c gluten free rolled oats
- 3/4 c water &/or dairy free milk (for creamier texture)
- tsp nut butter
- 1 tsp flax seed, ground (optional)
- sliced bananas
- good drizzle of nut butter (I did cashew butter on 2 and almond butter on the 3rd)
Bake at 350 for 20-30 minutes.
The bananas should brown/caramelize nicely. Add drizzle of maple syrup and more milk if needed before serving. Enjoy!