• Place your checkerboard mold on the top of your medium perforated baking sheet.
• Preheat oven to 375F/190C.

BAKED OATMEAL PREPARATION

• Directly in your checkerboard mold mash both bananas. Mix in the milk, almond butter, maple syrup and vanilla extract. Add old-fashioned whole rolled oats, baking powder, dark chocolate chips and diced strawberries. Fold until everything is coated.
  2 bananas, 11.64 oz milk, 2.29 oz almond butter, 2.82 oz Maple syrup, 1 tsp vanilla extract
  

BAKE!

• Bake for 15 minutes at 375F/190C. (Every oven heats differently, monitor your oatmeal from 12 minutes). It is ready when the top is golden brown and the center is almost set. NOTE: For a drier and firmer oatmeal, cook for 5 to 10 minutes longer.
  
• Once your Strawberry Banana Baked Oatmeal is out of the oven, let it cool down for 10 minutes. Refrigerate.

WHIPPED RICOTTA PREPARATION

• Using a small food processor, whip your ricotta together with the maple syrup until fluffy.
  7 oz whipped ricotta cheese, 2 tsp Maple syrup
  
• Spread it onto your cooled baked oatmeal. Add sliced bananas, sliced strawberries and chocolate chips on top.
  1 banana, 6 strawberries, 2 Tbsp dark chocolate chips
  
• When ready, slice your Strawberry Banana Baked Oatmeal to share and enjoy. Bon Appétit!
• NOTE: These are perfect for meal prep' and can be stored in the refrigerator up to 3 days.