Try this healthy spin on a favorite for your breakfasts this week. It tastes similar to a traditional fall favorite and feels like dessert for breakfast. This option has all natural sweeteners and is dairy and gluten free.
3 c rolled oats
1/4 c slivered almonds
1/4 c dried cranberries
1 tbsp baking powder
1 tbsp cinnamon
1 smashed ripe banana
1 c oatmeal cookie oatmilk creamer
1/4 c maple syrup
1 Individual portioned cinnamon apple sauce
1 tbsp vanilla
1/8 c coconut oil
1/4 c almond butter
Fold wet ingredients into dry ingredients. Once well mixed, scoop into muffin tins and bake 20-25 minutes at 350 degrees.
Let cool at least 5 minutes & enjoy
Stores in refrigerator for up to 4 days.