#fruitsohard - Baked French Toast Oatmeal (GF + Vegan)

I actually really wanted French toast, but I'm the worst at making it. My husband, on the other hand, can make the amazing breakfast food like no one's business. And the morning I really wanted it, he delivered. Now, it's my turn. This dish is delicious as is, but it's versatile too. You can leave the banana and walnuts off if you want. You can add fruit like blueberries or strawberries to the batter or make a delicious fruit compote to pour over the top instead. And you can fruit-sweeten it with date paste or go the maple syrup route to taste. The possibilities are endless! Enjoy!

Serves: 1

Ingredients:

• 1 ripe banana, divided (3/4 mashed, 1/4 sliced)
• 1/3 cup water/unsweetened plant milk
• 1 tbsp nut/seed butter (I used powdered PB)
• 1-2 tbsp date paste (or up to 1 tbsp maple syrup to taste)
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/8 tsp turmeric (optional)
• Dash of nutmeg (optional)
• 1 tbsp ground flax 
• 1 slice of bread of choice*, cut into chunks
• 1/4 cup oats (GF if needed)
• 1 tbsp crushed walnuts
• 1 tsp maple syrup

Directions:

1. Preheat oven at 375F and ready your ramekin (either with parchment paper or nonstick spray--I choose to bake this oatmeal without either).
2. In a medium bowl, mix mashed banana, water/milk, nut/seed butter, date paste/maple syrup, vanilla, cinnamon, turmeric, nutmeg, and flax well. 
3. Add chunks of bread and mix them so they soak the mixture up. Then add oats and mix well.
4. Pour mixture into your ramekin and place sliced bananas and crushed walnuts on top. Then bake for 22 minutes.
5. Once it's removed from the oven, drizzle 1 tsp maple syrup over the top. Then enjoy!

*This recipe can be gluten-free if your bread is gluten-free.
*A thicker bread is preferred, but I've made it with the end piece of sandwich bread and it was still superb. I've even done it with a burger bun for a thicker bread.
*Inspired by Running With Spoons.