Description
My blueberry baked oatmeal makes a healthy and wholesome breakfast that comes together in less than 15 minutes! It’s thick, filling, and delicious.
Ingredients
Scale
2 cups rolled oats (gluten-free, if needed)
1/2 cup almond butter (can use any nut or seed butter)
2 large bananas
1/2 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine banana, oats, almond butter, and optional honey or maple syrup. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
- Transfer the batter to the lined pan. Top with remaining blueberries and mix-ins (I use walnuts) and bake for 15 minutes or until the edges are golden brown and the center comes out just clean with a skewer.
- Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
Notes
My mix-ins for this particular baked oatmeal were 1/2 cup walnuts (chopped) and 2 tablespoons honey.
TO STORE: Keep the baked oats in a sealed container and store them in the refrigerator for up to 5 days.
TO FREEZE: Wrap individual oat squares in plastic wrap, place them in a freezer bag, and freeze for up to 6 months.
TO REHEAT: Microwave single servings until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 9 g
- Sodium: 3 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg