Description
This Blueberry Baked Oatmeal is a wholesome, delicious vegan and gluten-free breakfast option. Featuring a creamy, soft middle with a crisp, nutty topping, it combines ripe banana, almond milk, almond butter, and fresh blueberries for a naturally sweet and satisfying start to your day.
Ingredients
Scale
Main Ingredients
- 1 ripe banana (mashed, about ½ cup)
- 1 cup unsweetened almond milk (at room temperature)
- ¼ cup smooth almond butter
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups whole rolled oats
- 1 cup chopped pecans
- 1 cup blueberries (fresh or frozen)
Topping
- 2 tablespoons brown sugar
- 2 tablespoons coconut flakes
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or a dish of similar size to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and melted coconut oil until smooth and well combined.
- Add Dry Ingredients: Add baking powder, cinnamon, and sea salt to the wet mixture and whisk again to evenly distribute all ingredients.
- Combine Oats and Fruit: Fold in the rolled oats, ¾ cup of chopped pecans, and ½ cup of blueberries gently into the batter to mix everything together without bruising the blueberries.
- Assemble in Baking Dish: Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- Add Toppings: Sprinkle the remaining ½ cup of blueberries, ¼ cup pecans, brown sugar, and coconut flakes evenly over the top for a crunchy, sweet finish.
- Bake: Place the baking dish in the oven and bake for 40 to 50 minutes, or until the topping turns crisp and the center is set firmly.
- Cool and Serve: Remove from the oven and allow the baked oatmeal to cool for about 10 minutes before slicing and serving. This helps it set and makes it easier to slice.
Notes
- This recipe is perfect for a healthy breakfast or brunch and can be made vegan and gluten-free.
- Feel free to substitute pecans with walnuts or almonds depending on your preference.
- You can use fresh or frozen blueberries; if using frozen, no need to thaw.
- For added sweetness, drizzle extra maple syrup on top after baking if desired.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 18 g
- Sodium: 324 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
