Almond Butter & Jelly N'Oatmeal Bake {Paleo, Vegan}

1 1/2 cups raw nuts of choice I used cashews and almonds
1 cup unsweetened coconut flakes
1/8 tsp salt
1 med-large over ripe banana* broken into pieces OR *3 medjool dates, pitted
1 tsp cinnamon
3/4 cup almond milk unsweetened
1/4 cup + 2 Tbsp smooth almond butter divided
2 Tbsp ground flaxseed + 5 Tbsp water, mixed and allowed to sit for 15 mins (2 “flax eggs”)
1 tsp pure vanilla extract

In a saucepan, add the strawberries, water and maple syrup and heat over medium heat. Stir occasionally until mixture boils (a few mins) then whisk in tapioca.
Continue to cook about 3-5 mins until mixture thickens, then remove from heat and set aside to cool.

Preheat your oven to 350 degrees and prepare the “flax eggs” as described above.
Place the nuts in a food processor (or blender) and pulse until mixture resembles crumbs. Add the dates and pulse as well if using, if using a banana to sweeten, wait.
Add coconut flakes and pulse again, then pulse in banana (if using)
Transfer mixture to a bowl (or just use the bowl of the food processor, and stir in the salt, cinnamon, almond milk, 2 Tbsp almond butter, vanilla and flax/water mixture (flax eggs)
Transfer mixture to an 8-9” baking dish OR two smaller baking dishes as I did.
Spoon the strawberry mixture, along with the remaining almond butter, over the top(s) and gently swirl in as desired.
Bake in the preheated oven for 35-40 mins or until mostly set. (The center will not set completely, and will have a similar texture to oatmeal. Bake a bit longer for a drier texture.)
Serve warm with sliced bananas and strawberries if desired. If you make this ahead of time, store covered in the refrigerator and re-heat in the oven just before serving.
Enjoy!

*Use either the banana OR the dates to sweeten, not both

Calories: 330kcal

Carbohydrates: 22g

Protein: 8g

Fat: 25g

Saturated Fat: 8g

Cholesterol: 0mg

Sodium: 76mg

Potassium: 440mg

Fiber: 5g

Sugar: 9g

Vitamin A: 10IU

Vitamin C: 22.8mg

Calcium: 99mg

Iron: 2.7mg