On Saturday, Tony and I went consignment and resale store shopping. I spotted a mid century contemporary bookshelf for $60 and knew immediately I had to have it for my workplace! I’m looking to best to get organized, so creating a bookshelf for photography props and books is a must. I opted to color the bookshelf white and it turned out absolutely stunning. I’m very, extremely excited showing you my workplace makeover (ideally soon!).
If you follow me on Snapchat , you almost certainly saw that I baked this oatmeal on the weekend. You men, it’s amazing; simply slightly sweet, just a little salty, hearty, nutty and healthy.
Making this oatmeal is a breeze. Just combine the dry substances: oats, Blue Diamond Roasted Salted Almonds , cinnamon and cooking powder in a large bowl.
Normally I don’t add salt to the recipe because the almonds already are roasted and salted! Plus, you’ll also become topping this oatmeal with ocean salt. Just trust me, it’s like having a giant salted delicious chocolate chip oatmeal cookie for breakfast time. Yes, that’s right. A LARGE COOKIE FOR BREAKFAST.
Next you’ll combine mashed banana, almond milk, an egg (or flax egg), coconut oil, vanilla and almond extract in another bowl. The addition of almond remove truly makes this oatmeal bake unique, almost offering it a sugary nutty glucose cookie flavor.
Add the wet ingredients to dried out ingredients and mix away! Then pour into a greased skillet or cooking dish.
Top with chocolates chunks (or chocolate potato chips). You’re producing magic happen!
Bake, then best with a little ocean salt, banana slices and some more almonds. Annnnnnddddd if you have never put ocean salt in your oatmeal, then this is a video game changer for you personally.
If you want to make this for the crowd, simply double the recipe. It’s an excellent addition to the brunch table and will make sure you both the adults and children!
If you’re making this on your own, here’s how I really do it: Once oatmeal has cooled, trim it into 6 slices or bars then pack them in individual containers. When ready to appreciate, warm it up with just a little almond dairy, then best with bananas & almonds. SO MUCH YUM.
CHOCOLATES, Almond & Sea Salt 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% dark chocolate bar, roughly chopped OR 1/4 cup chocolate chips
Coarse sea salt, for sprinkling at the top
Extra chopped Blue Gemstone almonds for sprinkling at the top, banana slices
Preheat oven to 350 degrees F. Grease a 9 in . skillet or 9-inches baking dish with essential oil or nonstick food preparation spray.
In a large bowl, whisk jointly oats, chopped almonds, baking natural powder and cinnamon.
In another dish, add mashed banana, almond milk, egg, coconut oil, vanilla and almond extract. Mix together until well combined.
Add damp ingredients to dried out ingredients and mix to mix. Pour into ready cooking dish or skillet and easy top. Sprinkle delicious chocolate chips (or chocolate chunks) outrageous. Bake for 32-37 a few minutes or until the edges commence to turn hook golden brown. For an extra special touch, add bananas, a sprinkle of ocean salt and chopped almonds on top. Serve warm with almond dairy. Serves 6.
To store: Put in place individual containers and store in the fridge for reheating later on. If you reheat, be sure to add a tablespoon or two of milk to make sure oatmeal doesn’t dry.
To make vegan: Instead of an egg, use 1 flax egg (1 tablespoon flaxseed food mixed with 3 tablespoons drinking water).
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