Instructions
Preheat the oven to 375Ā°F (175Ā°C) and grease an 8x8 baking pan or line it with parchment paper.
Add the oats, milk, maple syrup, vanilla, chia seeds, and baking powder to a mixing bowl. You want the oats to absorb most of the milk so mix for 1-2 minutes. Fold in the raspberries and mix well.
Pour the mixture into the 8x8 pan and top with peach slices. You can use frozen or fresh.
Sprinkle the cinnamon over the top of the mixture and bake for 28-32 minutes (or until everything is solid). Remove from the oven and let it cool for 15 minutes.
Slice it, serve it, and enjoy! I like to top it with some unsweetened coconut yogurt.
Ingredients
2 cups Oats (rolled)
2 cups Unsweetened Cashew Milk (any dairy-free milk)
1/4 cup Maple Syrup
2 tsp Vanilla Extract
1 Tbsp Chia Seeds
1 tsp Baking Powder
2 Tbsp Coconut Sugar
1 cup Raspberries (1 - 6 oz container)
1 Peach (sliced)
1/2 tsp Cinnamon
Instructions
Preheat the oven to 375Ā°F (175Ā°C) and grease an 8x8 baking pan or line it with parchment paper.
Add the oats, milk, maple syrup, vanilla, chia seeds, and baking powder to a mixing bowl. You want the oats to absorb most of the milk so mix for 1-2 minutes. Fold in the raspberries and mix well.
Pour the mixture into the 8x8 pan and top with peach slices. You can use frozen or fresh.
Sprinkle the cinnamon over the top of the mixture and bake for 28-32 minutes (or until everything is solid). Remove from the oven and let it cool for 15 minutes.
Slice it, serve it, and enjoy! I like to top it with some unsweetened coconut yogurt.
