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baked oats breakfast

Irresistibly Creamy Baked Oats Breakfast with Blueberries

Discover a delicious baked oats breakfast that's vegan, gluten-free, and infused with juicy blueberries, perfect for any morning.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 6 slices
Calories 250 kcal

Equipment

  • - Oven
  • - Mixing bowls
  • - Baking dish
  • Whisk

Ingredients
  

For the Oat Mixture

  • 0.5 cups Ripe Banana (mashed) Substitute with 2 eggs for non-vegans
  • 1 cups Unsweetened Almond Milk Any non-dairy milk or regular milk works if you're not vegan
  • 0.25 cups Smooth Almond Butter Feel free to use peanut butter or any nut/seed butter
  • 0.25 cups Maple Syrup Honey makes a great alternative for non-vegans
  • 0.25 cups Melted Coconut Oil You can substitute melted butter if preferred
  • 1 teaspoon Baking Powder Always check for gluten-free varieties if needed
  • 1 teaspoon Cinnamon Consider nutmeg for an extra flavor boost!
  • 0.5 teaspoon Sea Salt Balances and enhances flavor
  • 2 cups Whole Rolled Oats Opt for gluten-free oats if necessary

For the Crunchy Topping

  • 1 cups Chopped Pecans Walnuts are a fine substitute, or omit for nut-free
  • 1 cups Blueberries (fresh or frozen) Swap with other berries or diced fruit as you like
  • 2 tablespoons Brown Sugar Coconut sugar or omitting is fine for less sweetness
  • 2 tablespoons Coconut Flakes Feel free to leave out if desired

Instructions
 

Preparation Instructions

  • Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  • In a large mixing bowl, mash the ripe banana until smooth and whisk in the unsweetened almond milk, almond butter, maple syrup, and melted coconut oil until well combined.
  • In another bowl, add the baking powder, cinnamon, and sea salt. Whisk together to ensure even mixing.
  • Stir the whole rolled oats, ¾ cup of chopped pecans, and ½ cup of blueberries into the wet mixture until coated.
  • Pour the oat mixture into your greased baking dish and spread it evenly.
  • Sprinkle the remaining blueberries, chopped pecans, brown sugar, and coconut flakes over the top.
  • Bake for 40 to 50 minutes until the topping is golden brown and the center feels set when gently pressed.
  • Allow cooling for about 10 minutes before serving, optionally with yogurt and extra maple syrup.

Notes

Mix the ingredients the night before to bake in the morning. Store leftovers in an airtight container in the fridge for up to 5 days.
Keyword baked oats breakfast, blueberry oatmeal, gluten-free breakfast, Healthy Breakfast, meal prep, Vegan Breakfast