Ingredients
Scale
- 1 Tbsp (7 g) ground flax
- 6 Tbsp (90 ml) unsweetened almond milk*
- 1 Tbsp (16 g) nut butter*
- 2–3 tsp (10–15 ml) maple syrup (or other liquid sweetener)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 slice of hearty bread, cubed***
- 1/4 cup (20 g) old-fashioned oats
- 2 Tbsp (15 g) berries
Instructions
- Preheat your oven to 375F (190C) and lightly grease an individually-sized (16 oz/500 ml) oven-safe dish. Set aside.
- Combine the ground flax and almond milk in a shallow medium-sized bowl and let it sit until the flax starts to release a gel, about 5-10 minutes
- Add the nut butter, maple syrup, cinnamon, and vanilla, mixing until fully combined. Pour the bread cubes into the wet mix and use a fork to lightly press down on them so that they absorb most of the liquid. Add the oats and berries, and gently stir until everything is well incorporated. If the mix seems too dry, add a splash of extra milk.
- Transfer the dough to your prepared dish and drop a spoonful of jam in the centre, using a toothpick or knife to swirl it around a little. Bake for 20-25 minutes, until the bake has set and the top has turned golden brown.
- Remove it from the oven, top with additional AB&J, if desired, and enjoy!
Notes
* Depending on how thick and/or hearty your bread is, you may have to add a splash of extra milk. ** I used almond, but feel free to use whichever nut butter you prefer. *** I tried this with a few different types of bread, and each worked fine. Heartier breads produce a slightly drier bake, as do breads that are slightly older. If you need this to be gluten free, use gluten free bread and certified GF oats.
- Prep Time: 10 mins
- Cook Time: 20 mins
Keywords: AB&J, baked french toast, baked oatmeal, breakfast, french toast oatmeal, gluten-free, healthy, PBJ, recipe, vegan