Breakfast Berry Bake

• • 1 tbsp coconut oil (or avocado oil)
  • 2 cups oats (quick or traditional)
  • 2 cups unsweetened almond milk (or other non-dairy milk)
  • 1 banana (very ripe, mashed)
  • 1 tsp cinnamon
  • 2 tbsp chia seeds
  • 2 cups frozen berries
  • 1/2 cup pecans, chopped
  • 1 cup unsweetened coconut yogurt (or kefir, optional)

What you do:

• 1. Preheat oven to 350°F (177°C). Grease a 9 x 9 baking pan with the coconut oil.
  2. In a large bowl, mix together all the ingredients except the pecans. Pour into the greased pan and top with the chopped pecans.
  3. Bake for about 45 minutes, or until a toothpick comes out clean. Serve with a dollop of coconut yogurt if desired.

Nutrient Information per serving:

Culinary Tips:

Leftovers: Refrigerate in an airtight container for up to 3–5 days. Freeze for longer storage.

No Ripe Banana: Use 1/2 cup applesauce instead.

No Pecans: Replace with sliced almonds, walnuts, pumpkin seeds, or sunflower seeds.

Extra Cinnamon: Dust each serving with additional cinnamon before serving.

Bon appétit!