On Sunday, Tony and I went consignment and resale store shopping. I spotted a mid century contemporary bookshelf for $60 and knew immediately I needed it for my workplace! I’m wanting to best to get organized, so using a bookshelf for picture taking props and books is a must. I opted to paint the bookshelf white and it turned out absolutely stunning. I’m very, extremely excited to show you my workplace makeover (ideally soon!).
If you follow me personally on Snapchat , you probably saw that I baked this oatmeal over the weekend. You guys, it’s amazing; just slightly sweet, a little salty, hearty, nutty and nutritious.
Making this oatmeal is a air flow. Just combine the dry elements: oats, Blue Gemstone Roasted Salted Almonds , cinnamon and baking powder in a big bowl.
Normally I don’t add salt towards the recipe because the almonds already are roasted and salted! Plus, you can also be topping this oatmeal with sea salt. Just believe me, it’s like having a huge salted delicious chocolate chip oatmeal cookie for breakfast. Yes, that’s right. A HUGE COOKIE FOR BREAKFAST.
Next you’ll combine mashed banana, almond dairy, an egg (or flax egg), coconut oil, vanilla and almond extract in another bowl. The addition of almond draw out really makes this oatmeal bake unique, almost offering it a lovely nutty sugars cookie flavor.
Add the damp ingredients to dry ingredients and blend away! Then put into a greased skillet or baking dish.
Top with chocolates chunks (or chocolates potato chips). You’re making magic happen!
Bake, then best with just a little sea salt, banana slices and some more almonds. Annnnnnddddd if you have never put ocean salt within your oatmeal, then this will be a game changer for you.
If you wish to make this for any crowd, simply double the formula. It’s an excellent addition to the brunch desk and will please both adults and children!
If you’re causeing this to be for yourself, here’s how I really do it: Once oatmeal has cooled, slice it into 6 slices or bars then pack them in individual containers. When prepared to enjoy, warm it up with just a little almond milk, then best with bananas & almonds. A LOT YUM.
Dark Chocolate, Almond & Sea Sodium Banana Baked Oatmeal
1 teaspoon cooking powder
1/2 cup mashed ripe banana (about 1 large ripe banana)
1 3/4 cup unsweetened almond milk
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1.5 oz 70% chocolates bar, roughly chopped OR 1/4 cup chocolate chips
Coarse sea salt, for sprinkling at the top
Extra cut Blue Diamond almonds for sprinkling on top, banana slices
Preheat oven to 350 levels F. Grease a 9 inches skillet or 9-in . baking dish with oil or nonstick cooking food spray.
In a big bowl, whisk jointly oats, chopped almonds, baking powder and cinnamon.
In another dish, add mashed banana, almond milk, egg, coconut oil, vanilla and almond extract. Combine together until well mixed.
Add damp ingredients to dry ingredients and mix to mix. Pour into prepared baking dish or skillet and clean top. Sprinkle chocolates chips (or chocolates chunks) over the top. Bake for 32-37 moments or before edges begin to turn hook golden dark brown. For an extra special touch, combine bananas, a sprinkle of ocean salt and chopped almonds on top. Serve warm with almond dairy. Serves 6.
To store: Place in individual containers and store in the fridge for reheating later. Once you reheat, be sure to put in a tablespoon or two of dairy to ensure oatmeal doesn’t dry.
To make vegan: Rather than an egg, use 1 flax egg (1 tablespoon flaxseed meal blended with 3 tablespoons drinking water).
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