If you love banana cream pie, and you love coconut cream pie, this is the breakfast for you! Perfectly moist from full fat coconut milk, and chewy shredded coconut flakes in every bite. Great to make ahead for the week, and also gluten free, dairy free, and refined sugar free!
Ingredients
Wet Ingredients
- 2 ea. very ripe bananas (mine were black) (~1/2 cup)
- 2 ea. large eggs
- 1 13.5oz can full fat coconut milk
- 1/2 cup coconut oil melted
- 3 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1 cup almond flour
- 1 cup unsweetened coconut flakes
- 1/3 cup coconut sugar
- 2 tsp baking powder
Instructions
- Preheat oven to 350F and line a 9x9 pan with parchment paper paper or coat in coconut oil.
- In a large mixing bowl, mash your bananas until there are no small pieces. The riper the banana, the better! Mine were 'petrified' aka, black on the outside, super ooey gooey on the inside.
- Add the remaining of your wet ingredients and mix until well combined.
- In a separate medium-sized mixing bowl, whisk together your dry ingredients.
- Slowly whisk in your dry ingredients to your large bowl of wet ingredients until well combined.
- Pour the mixture into the 9x9 pan and bake at 350F for 45-50 minutes. A toothpick inserted should come out clean and the edges should be browned.
- Let baked oatmeal cool completely (I waited 3-4 hours) if you want to cut into squares.
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