Breakfast time, everybody up.

Yes, I’m sharing another oats recipe, but I promise it’s not boring. So I went through this phase a while back where I was so into baked oats. Literally, I’d eat it for breakfast every single morning.

Needless to say, after that much repetition I did get tired of it after a while but recently I’ve been craving it again. I also remembered that I’ve got some really ancient recipes that need updating and these almond vanilla bars came to mind. I called them “bars” for lack of a better word, but honestly it’s definitely closer to baked oats and you just cut it into bars.

What I love about this recipe is that it’s a great way to prep ahead and have breakfast or snacks ready for those busy mornings.

If you’re into overnight oats or any other way of eating cold cereal then you might enjoy these cold. I’ll definitely eat this recipe cold sometimes and I really like it that way. Personally though, my favorite way to eat this recipe is hot and slightly toasty on top. Oh, and I love to pile on all the berries and fruit (bet you’re surprised by that 😉 ). Basically any toppings you like for a basic bowl of oats works well here.

I just really enjoy this change up from a basic bowl of oats sometime, especially during the summer or when I’m in a hurry. Topping this with something crunchy like a sprinkle of cereal, nuts, and/or seeds is also a win!

Almond Vanilla Baked Oatmeal Breakfast Bars

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6-8 servings

Ingredients

1 1/2 cups almond milk
1 scoop plant-based vanilla protein powder
1 apple, quartered + seeds removed
4 teaspoons chia seeds
2 tablespoons coconut sugar
1 teaspoons almond extract
2 teaspoons baking powder
1 teapoon salt
1 teaspoon vanilla extract
1 1/2 cups old fashioned rolled oats

Instructions

Preheat oven to 350 degrees F (180 C) and line an 8x8 inch square pan with parchment. Combine all the ingredients, except oats, in a blender or food processor and pulse until the apples are blended and the mixture is smooth.
Add the oats and pulse just a few times to combine then pour the mixture into the prepared pan. Bake for 30 - 35 minutes until the liquid is absorbed and the top is golden brown. Cool for about 5 minutes before eating.
Store in an airtight container in the fridge for up to a week.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:

Master Toolkit: Steemit Resource Guide Illustrated by @sndbox

Also, a huge shoutout to @rigaronib for designing my logo!

Hey, did you see my NEW YORK VIDEO?????

Oh, and did you catchall the other travel posts from my Canada and New York?

NEW YORK

1. Travelicious NY: Grand Central Station & Time Square
2. Travelicious NYC: 1ST OFFICIAL DLIVE MEET-UP!
3. Travelicious NYC: Visiting The Met
4. Travelicious NYC: Carriages, Disney, Broadway, & M&Ms
5. Travelicious NYC: Steem Friends & Italy in New York
   

   CANADA

6. Travelicious Canada - Victoria, BC: City Sights + Chinatown
7. Travelicious Canada - Victoria, BC: Whale Tales + Fisherman's Wharf
8. Travelicious Canada - Victoria, BC: Castles, Gardens, &.....X-men?
9. VIDEO! Travelicious Canada: Victoria, British Columbia
10. Travelicious Canada - Victoria, BC: Craigdarroch Castle
11. Travelicious Canada - BC Museum & Butchart Gardens

Do you want to learn more about me? Click here to see a recent @wadepaterson interview with me - 20 questions with @gringalicious