We like to start our mornings on a sweet note. On regular rotation are protein oatmeal, breakfast cookies, and this baked blueberry oatmeal.
Why this recipe works
Well balanced. It’s packed with protein, fiber, healthy fats, and slow-releasing carbs. No eggs or dairy. This recipe calls for pantry staple ingredients that you’ll likely already have on hand. Vegan and gluten free. If you are celiac or follow a plant-based diet, this is the dish for you. Made in one bowl. Everything is mixed together and then baked up in the same dish!
Can we lament about how perfect the texture is? The blueberry oatmeal bake is soft, thick, chewy, and slightly moist- It’s the kind of stick-to-your-ribs breakfast a bowl of oatmeal does, minus all the prep time.
Ingredients needed
Rolled Oats– Gives the breakfast bake a chewy and filling texture, adding plenty of fiber and protein! Avoid using quick or steel-cut oats, as they require less/more liquids and differing cooking times. Almond Butter (or any nut/seed butter)– Smooth and drippy almond butter gives the baked oatmeal a buttery texture, minus the need for any butter or oil! It also gives a hefty protein boost! You can use any smooth nut or seed butter. Bananas– Gives the baked oatmeal some sweetness and adds some moisture. You can also use unsweetened applesauce but will need to add some extra oats, to compensate for the more liquid-like texture. Blueberries– Obviously needed for a blueberry recipe! You can use fresh or frozen berries. Mix-ins– Optional, but recommended to add some fun! Use any dried fruit, nuts, chocolate chips or more. I personally love vegan white chocolate chips, as they go SO well with blueberries!
How to make blueberry baked oatmeal
You only need one bowl and 15 minutes to make this recipe. Ready to whip up breakfast? Step 1- make the batter Start by adding your oats, almond butter, and banana into a large mixing bowl. Once mixed, fold through blueberries and mix-ins of choice. Step 2- bake the oatmeal Then, you’ll transfer the mixture into an 8 x 8-inch pan covered in parchment paper. Bake the blueberry oatmeal for 20-25 minutes or until it begins to go golden brown around the edges. Step 3- Set them serve Remove from the oven and allow to cool in the pan for 10 minutes before slicing and serving.
Tips to make the best recipe.
Use a ripe, but not an overripe banana. Bananas come in different sizes and weights, and it is hard to provide a ballpark amount. The texture of a banana (unripe, ripe, overripe), will affect the overall outcome of the recipe. To combat this, use a ripe banana. This will ensure the baked oatmeal holds up without being soggy in the center. It will also provide ample sweetness. Ensure your nut or seed butter is smooth and drippy. The more drippy (smoother) your nut or seed butter is, the better the texture of the breakfast bake will be. Divide your blueberries. There is nothing worse than digging into a piece of this blueberry baked oatmeal only to find no blueberries. To avoid this, fold half the blueberries in the batter, reserving the other half to top the bars with. Taste the batter before baking. As someone who prefers the natural sweetness of fruit, I find this baked blueberry oatmeal to be sweet enough but if you’d like it sweeter, add some maple syrup or brown sugar. Add more oats or milk, if needed. Don’t put the baked oatmeal in the oven if the batter is too thick (almost crumbly) or too thin (more liquid than thick). Make some adjustments to avoid this happening. If your batter is too thin, add extra rolled oats. If the batter is too thick, thin it out with some milk.
Storage instructions
To store: Leftovers need to be stored in the fridge to avoid it spoiling. Cover the breakfast bake or store it in a sealed container. It will keep for at least five days. To Freeze: Baked Oatmeal is freezer friendly and will keep well frozen for up to 6 months.
More breakfast recipes to try
Breakfast muffins Oatmeal smoothie Cinnamon rolls Healthy pop tarts Avocado smoothie
Frequently asked questions
