Easy Blueberry Banana Baked Oatmeal (vegan, gluten-free, oil-free)
This easy blueberry banana baked oatmeal is perfect for meal prep and quick mornings when you want something delicious but healthy. It’s naturally sweetened by the ripe bananas and a touch of maple syrup. I love the bursts of blueberries throughout too! This make ahead blueberry banana baked oatmeal is so tasty, yet nutrient dense to keep you fueled for the morning. I’m all for easy breakfasts that not only taste good but makes me feel good too.
This baked oatmeal is also great for nursing mommas. It’s packed with good for you oats, flaxseeds, healthy fats, fiber, and protein. I have been eating oatmeal every morning to help me with my milk supply and this blueberry banana baked oatmeal is one of my favorites to heat up in the mornings. It’s so easy to make and I am a big fan of easy and quick meals with a newborn!
The best thing about this baked oatmeal is that it only takes one bowl to make. It also tastes just like banana bread and I’m obsessed with anything banana bread. This baked oatmeal can be reheated in the morning with a splash of almond milk or you can eat it cold in bar form. I personally love my oats hot with all the toppings. You do you and customize it however you want. Breakfast doesn’t have to be complicated and this blueberry banana baked oatmeal is a great, healthy option.
Easy Blueberry Banana Baked Oatmeal (vegan, gluten-free, oil-free)
Ingredients
- 2 ripe bananas
- 1 tsp vanilla extract
- 1 3/4 cup unsweetened almond milk (or any non-dairy milk)
- 2 tbsp almond butter (or any nut butter)
- 2 tbsp pure maple syrup
- 2 1/4 cup rolled oats
- 2 tbsp ground flaxseed
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup blueberries (I used frozen)
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, mash the ripe bananas. Add the vanilla, almond milk, almond butter, and maple syrup. Whisk until well combined.
- Add the oats, ground flaxseed, cinnamon, baking powder, and salt. Stir with a spatula until combined. Fold in the blueberries.
- Pour batter into a 9×9 square baking pan (8×8 works too, but you may have to bake it longer). Top with additional blueberries, if desired. Bake for 30-35 minutes, or until middle is set and lightly golden brown. Let it cool for 10 minutes and serve warm. If you want it to be more firm and more like bars, let it cool completely before slicing. Enjoy!
- Store leftovers in an airtight container in the fridge. Reheat in the microwave with a splash of milk or enjoy cold if you like it more firm.
