2 cups cashew mylk (or your fave plant based mylk)
Instructions
Preheat oven to 180•c and lightly grease or line a baking dish.
Add all dry ingredients to a large bowl and mix together.
Add vanilla, 2 bananas, peanut butter and cashew mylk to a blender and process until fully combined.
Stir all wet ingredients into the dry mix and pour into your baking dish. Smooth out with the back of a spoon and top with banana halves and a little extra cinnamon.
Bake for 20-25 minutes, until set. Top with additional peanut butter and cashews. Can be served immediately, or reheated as required. Lasts for about 4 days in the fridge.
Recipe by Bo's Kitchen at https://www.boskitchen.com/bananapbbakedoatmeal/