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Gluten-free Maple Banana Oatmeal Bake with a delicious Maple Honey Cream Glaze

Maple Banana Oatmeal Bake topped with a delicious Maple Honey Cream Glaze. A personal go-to to make for a sweet breakfast that is also dairy-free and refined sugar-free.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 4-5 1x

Ingredients

Scale

Gluten-free Maple Banana Oatmeal Bake:

  • 1 cup mashed banana
  • 1 pasture-raised egg (or sub flax egg)
  • 1/3 cup creamy nut butter
  • 3 tablespoons maple syrup
  • 3 tablespoons Wedderspoon Beechwood Honey
  • 3/4 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1/2 teaspoon baking powder

Maple Honey Cream Glaze

  • 3/4 cup raw cashews, soaked in boiling hot water for 10 minutes
  • 5 tablespoons non-dairy milk
  • 1/2 teaspoon cinnamon
  • 2 tablespoons Wedderspoon Manuka Honey
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees and grease a pie dish or 8×8 baking dish well
  2. In a large bowl, mix together banana, egg, nut butter, maple syrup, milk and vanilla extract
  3. Add the oats and baking powder and mix again until well combined then add to dish
  4. Bake in oven and bake for 20-25 minutes
  5. While the oatmeal bakes, make the glaze by straining the cashews and adding to a blender or food processor and blend with other ingredients until creamy
  6. Top oatmeal bake with glaze and enjoy! I also use almond butter if I don’t make a glaze and it tastes delicious too
  • Author: Rachel