TIME: 30 Minutes YIELD: 12INGREDIENTS:1 3/4 cups oat flour (tip: process whole oats in a food processor until finely ground)⠀2 tablespoons of brown sugar⠀1 tablespoon of baking powder⠀2 teaspoons of cinnamon1/4 teaspoon nutmeg⠀1/4 teaspoon salt⠀1/2 cup mashed ripe banana (about one, medium banana)3/4 cup Kite Hill Plain Unsweetened Almond Milk Yogurt2 tablespoons of melted coconut oil⠀1 teaspoon of almond extract⠀½ cup dried cherries, chopped¼ cup sweetened coconut (optional)FEATURED Plain Unsweetened Almond Milk Yogurt 16oz 16oz Find in Stores InstructionsPreheat oven to 425˚F.⠀Combine oat flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Stir until combined. In a medium-sized bowl, combine mashed banana, Kite Hill plain, unsweetened yogurt, coconut oil and almond extract. Stir until combined.⠀Add wet banana mixture to dry ingredients. Stir until just combined. Stir in cherries and coconut (if desired).⠀Line a square baking pan with parchment paper. Pour oat mixture into pan and use a spatula to spread evenly. Bake in oven for about 15 minutes.⠀Remove and let cool on a wire rack for five minutes. Use a sharp knife to cut into squares. Enjoy warm or store in an air-tight container (store in the refrigerator for optimal freshness).⠀
