There is nothing cozier than starting your day with a warm breakfast on a cold winter morning. This recipe is easily made vegan and gluten-free if that’s your jam. The ingredients are simple pantry items that most of us have on hand. The chocolate chips can be omitted but during these challenging times, I say add more!

INGREDIENTS: yields 6-9 helpings

  • 2 packs Peanuts + Maple HOLOS
  • 1 egg of choice
  • 1 mashed banana
  • 1 tsp baking powder
  • 1 heaping tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tbsp olive oil
  • 3/4 cups oats
  • 1/4 cup maple syrup
  • 1 3/4 cup milk of choice
  • 1/4 cup chocolate chips
  • * 2tbps Peanut Butter + 1 tsp coconut oil (read note)

HOLOS Maple Peanut Breakfast Bake

METHOD

  1. Preheat the oven to 375 degrees.
  2. Grease an 8x8 or desired baking dish.
  3. Mash the egg and banana then add baking powder, cinnamon, salt, vanilla and coconut oil and stir together.
  4. Add in HOLOS, oats, maple syrup and milk.
  5. Pour oat mixture into the pan and sprinkle chocolate chips on top.
  6. Place the pan in a preheated oven for 40-45 minutes.

*To make peanut butter drizzle, place 2 tbsp of peanut butter in a small microwave dish. Add a tsp of coconut oil and microwave for 30 seconds. You will have a runny drizzle to top your baked muesli.

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Teri-Ann Carty

Vegan Recipe Developer, Food Photographer & Yoga Teacher.

www.terianncarty.com