Oatmeal Chia Banana Bread

Preheat oven to 350° F

In a large bowl create, add and mix the following.
2 cups of oat flour or make your own in a high-speed blender from 2.5 cups of rolled old fashioned oats. After making the flour dump all but about 1 inch of flour into a large bowl.

1/2 cup of nuts or seeds to the flour and pulse to chop the nuts. If seeds just add them to the flour. If you are not making your own flour, chop the nuts by hand.

In the blender or food processor for the wet part of this recipe: Process until it’s smooth, like a paste or sauce.
2 of 3 Tbsp of chia seeds Save 1 for the topping.
3 medium-size ripe and spotty bananas
1 cup pitted dates packed – that’s about 8 Medjool dates, more if other kinds of dates.
Six Tbs. water (3 oz.)
1/2 cup of unsweetened plant-based milk
2 tsp of pure vanilla extract
1 tsp of apple cider vinegar

Back to the flour bowl; Add dry ingredients and stir dry ingredients.
1 tsp of cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt

Add the wet mixture to the dry ingredients mixing just until combined.

Pour the batter into the prepared bread pan and top with a sprinkling of the optional additional 1 Tbs. of chia seeds on top.

Bake in a loaf pan for 50-60 minutes, or until a toothpick or fork comes out fairly clean. Cool completely before cutting.