This recipe was adapted from the cookbook, Super Natural Every Day, written by Heidi Swanson, this is perfect when serving a crowd for breakfast, but also warms up well for leftovers. In the original recipe she used an egg as a binding agent, but I feel it is not necessary, plus I wanted to make it vegan so no egg required. Replace strawberries and blueberries with any other berry. If you do not have Chinese five spice, you can simply substitute with 1 teaspoon of ground cinnamon, the flavor will be slightly different, but still delicious.
Ingredients:
- • 2 cups old fashioned rolled oats
- •1/3 cup light brown sugar
- • 1 teaspoon baking powder
- • 1 tablespoon grated lemon zest
- • 1 teaspoon Chinese five spice
- •1/2 teaspoon salt
- • 1/2 cup walnut pieces, chopped
- • 1 cup sliced strawberries
- • 1/2 cup frozen blueberries
- • 1/2 cup semi-sweet chocolate chips
- • 2 cups soy or rice milk
- • 3 tablespoons vegan butter, melted
- • 1 teaspoons vanilla extract
- • 1 ripe banana, peeled, 1/2-inch slices
Directions:
Preheat the oven to 375, and prep a 9 by 9 baking dish by spraying with cooking spray. Set aside a small amount of the fruit, chocolate chips and brown sugar aside to garnish the top. Then mix the dry ingredients together. Then add the fruit and chocolate chips, mix well by hand.
Next add the melted butter to the soy milk, then add to the mixture. Mix well.
Pour into the dish and garnish with the remaining ingredients, except the brown sugar, that will be added at the very end to caramelize on the top!
ready for the oven!
Bake for 35 to 40 minutes five minutes before sprinkle with the rest of the brown sugar, and allow to brown. Serve hot!
Yum and Done!
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