Breakfast Bake: Dark Chocolate Banana Oatmeal

The first of my Breakfast Bake series! I love making this because it's so easy! Mix all the ingredients in a bowl, pour it in a baking tray, bake it for 25 minutes and voila, your breakfast is ready!

Bonus: It's almost too pretty to eat!

This recipe is perfect if you're following a plant-based or vegetarian diet. I use dairy-free milk, but if you do not have any diet restriction/s, whole milk will work just fine. Make it gluten-free by using GF oats!

Did I mention that you can make this days ahead? LIFE HACK! Once transferred in a baking tray, cover it with cling wrap. Make sure the cling wrap touches the batter to avoid forming a crust. You can store it in the fridge for up to two days, then just bake it when you want. You can also bake it ahead and keep it in the fridge for 7 days, and in the freezer for a month. Just heat it up in the oven for 5 minutes (10 minutes if frozen) prior to eating.

Full recipe here:

Pro-tip: Leaving the wet mixture overnight results in a tastier batter. It gives time for the oats to soak up all the milk and flavors from the cinnamon and dark chocolate.