Description
This Blueberry Baked Oatmeal is a wholesome, naturally sweetened breakfast casserole perfect for a nutritious start to your day. Made with rolled oats, ripe bananas, almond butter, and fresh blueberries, it’s baked to perfection for a warm, comforting meal that’s both satisfying and easy to prepare. The recipe is gluten-free when using certified gluten-free oats and customizable with your choice of nut butter and optional mix-ins like walnuts.
Ingredients
Main Ingredients
- 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
- Optional: honey or maple syrup to taste
- Optional: walnuts for topping
- Milk (as needed to adjust batter consistency)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking and set it aside.
- Prepare Batter: In a large mixing bowl, mash the bananas until smooth. Add the rolled oats, almond butter, and if desired, a drizzle of honey or maple syrup to add sweetness. Fold in half of the blueberries carefully using a rubber spatula to maintain their shape. Adjust the batter consistency by adding milk if it’s too thick or extra oats if too thin.
- Assemble: Pour the batter into the lined baking pan, spreading evenly. Top the surface with the remaining blueberries and any optional toppings like walnuts for extra texture and flavor.
- Bake: Bake in the preheated oven for about 15 minutes, or until the edges turn golden brown and a skewer inserted in the center comes out clean.
- Cool: Remove the baked oatmeal from the oven and let it cool in the pan for 15 minutes. Then carefully transfer it to a wire rack to cool completely before serving.
Notes
- For a vegan version, use maple syrup instead of honey and ensure your almond butter is vegan-friendly.
- You may substitute almond butter with peanut butter or sunflower seed butter depending on dietary preferences or allergies.
- Adding walnuts or other nuts on top adds a delightful crunch and increases protein content.
- Use gluten-free oats if you need to keep the recipe gluten-free.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Prep Time: 6 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
