Description
This baked oatmeal recipe combines ripe banana, almond butter, and fresh blueberries for a warm, comforting, and nutritious breakfast or brunch option. The dish features a soft and creamy middle with a toasty, nutty topping of pecans, brown sugar, and coconut flakes. It’s vegan, gluten-free, and packed with wholesome ingredients perfect for a healthy 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 Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or a similar sized baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed banana, unsweetened almond milk, smooth almond butter, maple syrup, and melted coconut oil until fully combined and smooth.
- Add Dry Ingredients: Stir in the baking powder, ground cinnamon, and sea salt to the wet mixture, whisking again to evenly distribute the leavening and spices.
- Fold in Oats and Fruits: Gently fold in the whole rolled oats, ¾ cup of the chopped pecans, and ½ cup of the blueberries, combining everything well without breaking the fruit.
- Transfer to Baking Dish: Pour the oatmeal mixture into your prepared baking dish and smooth it into an even layer for consistent baking.
- Add Toppings: Sprinkle the remaining ½ cup blueberries, the leftover ¼ cup pecans, the brown sugar, and coconut flakes evenly over the top, creating a crunchy, sweet crust.
- Bake: Place the dish in the oven and bake for 40 to 50 minutes, or until the topping is crisp and golden and the middle is set and no longer jiggly.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool for about 10 minutes to help it firm up before cutting into portions and serving warm.
Notes
- This blueberry baked oatmeal is both vegan and gluten-free, making it suitable for a variety of dietary needs.
- The combination of toasty pecans and coconut flakes on top gives a delightful texture contrast to the creamy base.
- Use fresh or frozen blueberries depending on availability; no need to thaw if using frozen.
- For added sweetness, drizzle extra maple syrup or a dollop of almond butter on serving.
- You can swap pecans for walnuts or almonds as preferred.
- Make sure to grease the baking dish well to avoid sticking.
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
