How was your weekend, friends? It seems like Spring finally decided to come out over the weekend and I’m feeling extra joyful because of it.
On Saturday, Tony and I went consignment and resale store shopping. I spotted a mid century modern bookshelf for $60 and knew immediately I had to have it for my office! I’m trying to best to get organized, so having a bookshelf for photography props and books is a must. I opted to paint the bookshelf white and it turned out absolutely stunning. I’m very, very excited to show you my office makeover (hopefully soon!).
If you follow me on Snapchat, you probably saw that I baked this oatmeal over the weekend. You guys, it’s amazing; just slightly sweet, a little salty, hearty, nutty and nutritious.
Making this oatmeal is a breeze. Just combine the dry ingredients: oats, Blue Diamond Roasted Salted Almonds, cinnamon and baking powder in a large bowl.
Normally I don’t add salt to the recipe because the almonds are already roasted and salted! Plus, you’ll also be topping this oatmeal with sea salt. Just trust me, it’s like having a giant salted chocolate chip oatmeal cookie for breakfast. Yes, that’s right. A BIG COOKIE FOR BREAKFAST.
Next you’ll mix mashed banana, almond milk, an egg (or flax egg), coconut oil, vanilla and almond extract in another bowl. The addition of almond extract truly makes this oatmeal bake unique, almost giving it a sweet nutty sugar cookie flavor.
Add the wet ingredients to dry ingredients and mix away! Then pour into a greased skillet or baking dish.
Top with dark chocolate chunks (or chocolate chips). You’re making magic happen!
Bake, then top with a little sea salt, banana slices and a few more almonds. Annnnnnddddd if you’ve never put sea salt in your oatmeal, then this will be a game changer for you.
If you want to make this for a crowd, simply double the recipe. It’s a great addition to the brunch table and will please both the adults and kids!
If you’re making this for yourself, here’s how I do it: Once oatmeal has cooled, cut it into 6 slices or bars then pack them in individual containers. When ready to enjoy, warm it up with a little almond milk, then top with bananas & almonds. SO MUCH YUM.
Enjoy the oatmeal! If you make them be sure to leave a comment below to let me know how you liked them or tag #ambitiouskitchen on Instagram so I can see your creation! xo!
More healthy breakfast recipes you’ll love:
Strawberry Banana Chocolate Chip Baked Oatmeal + video
Power Flax Chocolate Chip Banana Oatmeal Muffins
Cottage Cheese Banana Oatmeal Protein Pancakes + video
Peanut Butter Blueberry Overnight Oats
Pumpkin Pie Overnight Oats with Chia
Dark Chocolate, Almond & Sea Salt Banana Baked Oatmeal
- 1 3/4 cups rolled oats, gluten free if desired
- 1/2 cup Blue Diamond Roasted Salted Almonds, roughly chopped
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup mashed ripe banana (about 1 large ripe banana)
- 1 3/4 cup unsweetened almond milk
- 1 large egg
- 1 1/2 tablespoons coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1.5 oz 70% dark chocolate bar, roughly chopped OR 1/4 cup chocolate chips
- Coarse sea salt, for sprinkling on top
- Extra chopped Blue Diamond almonds for sprinkling on top, banana slices
Preheat oven to 350 degrees F. Grease a 9 inch skillet or 9-inch baking dish with oil or nonstick cooking spray.
In a large bowl, whisk together oats, chopped almonds, baking powder and cinnamon.
In a separate bowl, add mashed banana, almond milk, egg, coconut oil, vanilla and almond extract. Mix together until well combined.
Add wet ingredients to dry ingredients and mix to combine. Pour into prepared baking dish or skillet and smooth top. Sprinkle chocolate chips (or chocolate chunks) over the top. Bake for 32-37 minutes or until the edges begin to turn a slight golden brown. For an extra special touch, add bananas, a sprinkle of sea salt and chopped almonds on top. Serve warm with almond milk. Serves 6.
To store: Place in individual containers and store in the fridge for reheating later. When you reheat, be sure to add a tablespoon or two of milk to ensure oatmeal doesn't dry out.
To make vegan: Instead of an egg, use 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
This post is sponsored by Blue Diamond Almonds. All recipes, text and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!
This looks awesome! Love following you on Snapchat because Millie is soooo entertaining.
Breakfast is my favourite part of the day, and with this recipe it got even better! I really should make baked oatmeal more often, I usually make one with apple cinnamon… But this is way more exciting 🙂
yum yum yum this looks like dessert for breakfast – my fave!
This looks amazing!
Sweet and salty oatmeal combo for breakky is perfection! Im DROOLING!
I need this in my life!! Healthy dessert breakfast is my favorite
This oatmeal looks amazing Monique! It sounds as good as dessert for breakfast!
Dessert for breakfast? Don’t mind if I do 😉
What my baked oatmeal dreams are made off! Everything is better with salt and chocolate 😀
I have literally been drooling over this since I saw it on snapchat!!! I miss you.
Oh honey, this is so lovely. I have always been a grain and oatmeal lover, but this is so creative! Yum.
What a fun idea! I love the idea of dessert for breakfast!
When I saw you making this on Snapchat I knew I’d be heading here for the recipe. Bring on the chunks of chocolate and nuts!
Made this for breakfast this morning – deeelish and boyfriend approved 🙂 Thanks for the awesome recipe!
Now this is breakfast I can get behind! Looks amazing.
I’m SO down for a giant cookie-like oatmeal for breakfast, especially if it’s got chocolate + salt going on!
I’m loving everything about this recipe! Dark chocolate + almonds + sea salt = heaven 🙂
Hi! This looks so great, can’t wait to try it out! Just wondering – would this recipe work without the baking powder?
I just made this today, and I love it!! I was honestly skeptical it wouldn’t be sweet enough for my liking, because I noticed there wasn’t any sort of added sweetener. But it was seriously really great! Even my husband liked it. I didn’t use sea salt on top, and I used 60% cacao chocolate instead of 70%, but everything else I followed as written. The serving sizes are a very good size too! I really liked this and will make it again!
I’m glad you enjoyed it!!! 🙂
Making this Saturday for a ladies weekend–cannot wait!
Made this last week and enjoyed it. Instead of topping with banana, I threw on some cherries – they went well with the dark chocolate. I make your peanut butter jelly oatmeal all the time, but going to add this to the rotation, too!
Cherries sound delicious on top! So glad you enjoyed!
Hi there –
Wondering if you’ve ever tried freezing this recipe? Would love to make a couple batches and keep them in the freezer for the school year!
Hi Jen! I haven’t tried it, but you should be able to! It may dry out a bit, but worth testing out.
Is there anything I could use instead of banana? My family doesn’t like them…
You could try canned pumpkin or pureed sweet potato.