A plant-based delicious breakfast. Almond butter chocolate chip oatmeal with browned coconut flakes and almonds on top. (Vegan, Dairy-Free, Peanut-Free and Gluten-Free).
Preheat oven to 350° F. Coat an 8x8 pan with coconut oil, set aside.
In a large bowl, mash ripe banana. Add flaxseed and almond butter. Mix until combined.
Then add, vanilla extract, pure maple syrup, plant-based milk, salt and baking powder. Mix until combined thoroughly.
Stir in gluten-free rolled oats. Then fold in chocolate chips. Pour mixture into pan, spread evenly.
Top with coconut flakes, chocolate chips and chopped almonds.
Bake for 25 minutes.
recipe adapted from: Love & Zest