Recipe Of The Week: Banana, Coconut And Pecan Baked Oatmeal

Try these tasty squares for an on-the-go breakfast or a mid-ride snack.

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Whip up a batch of these baked oatmeal squares for an on-the-go breakfast, afternoon snack, or fuel for your jersey pocket. They are also a tasty and healthy idea for your kid’s lunch or snack.


Makes 15 oatmeal squares
1 cup whole rolled oats
1 cup steel-cut oats
1 cup banana chips (unsweetened if possible)
½ cup unsweetened, shredded coconut
½ cup toasted, chopped pecans
1 teaspoon baking soda
¼ teaspoon nutmeg
2 cups sweetened vanilla almond milk
3 eggs
1/3 cup agave

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1. Preheat oven to 375 degrees.
2. In a medium bowl, thoroughly stir together all of the ingredients through nutmeg.
3. In a large bowl, whisk together the almond milk, eggs and agave.
4. Add the dry ingredients to the bowl with the wet ingredients and stir until well combined.
5. Coat a 13×9 inch-baking pan generously with non-stick cooking spray.
6. Pour the mixture into the pan and bake for 30 minutes.
7. Let cool for 30 minutes before cutting into squares (3 x 5 rows). Store in foil or plastic sandwich bags.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

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