Baked oatmeal using certified gluten free oats (not considered paleo) but can be gluten free and dairy free. Can be made ahead and reheated and can be adapted using different fruit. I have used this recipe with raw oatmeal and leftover cooked oatmeal; both work great.
Ingredients
1 can heavy coconut cream (I use Trader Joe's)
¼ cup organic maple syrup (I use 365 from Whole Foods)
1½ cups gluten free rolled oats (I use Bob's Red Mill) - left over cooked oatmeal can vary
4 small ripe bananas (sliced)
1 egg
2 tsp. vanilla
½ tsp. ground cinnamon (I use Ceylon)
⅛ tsp. sea salt
1 Tbsp. Coconut sugar for sprinkling on top (optional)
Instructions
Preheat oven to 375°
Grease 8x8 pan with coconut oil.
In a large bowl mix together all ingredients except the oats and banana.
Stir in the oats. and transfer mixture into baking dish.
Arrange bananas (or other fruit of choice on top; I have used apples or blueberries as well)
Sprinkle with coconut sugar (optional)
Bake for 30 minutes at 375° until center is set.
Cool 5 minutes and serve with coconut or almond milk if desired.
Recipe by WellStone Gardens at http://wellstonegardens.com/baked-oatmeal-with-bananas/