Blueberry Banana Baked Oatmeal

This Blueberry Banana Baked Oatmeal is sweet, warm and comforting. Enjoy this for a delicious and healthy, gluten-free breakfast at home!

This blueberry banana oatmeal recipe is one of my favorites! Plus, it’s healthy and gluten-free. Made primarily of oats and with simple ingredients, toss into a baking dish and cook until golden and bubbling.

The recipe is made with simple ingredients, made primarily of oats, pecans, blueberries and bananas. Toss into a baking dish and cook until golden and bubbling.

Tip: If you have any browning bananas, use them for this recipe! Spotty bananas make for sweeter and are always the best to use when baking.

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When making this dish, I add my frozen blueberries to the bottom and top instead of them into the oatmeal mixture to prevent it from turning purple.

PREP TIME:15 MINS

COOK TIME:40 MINS

TOTAL TIME:55 MINS

INGREDIENTS

• 2 tbsp ground chia or ground flax
• 6 tbsp water
• 2 cup gluten-free oats
• 2 tbsp coconut sugar or brown sugar
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1 tsp baking powder
• 3/4 tsp sea salt
• 3/4 cup pecans
• 1 3/4 cup almond milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil melted
• 2 tsp vanilla extract
• 1 cup banana mashed
• 2 cups blueberries fresh or frozen

INSTRUCTIONS

1. Preheat oven to 350F/176C. Make chia egg by combining ground chia with water. Stir well to combine and let sit at least 5 mins.
2. In a large mixing bowl combine oats, coconut sugar, cinnamon, nutmeg, cardamom, baking powder and sea salt. Reserve 2 tbsp pecans for topping and add the rest. Mix to combine.
3. In a separate smaller mixing bowl, combine wet ingredients: chia egg, almond milk, maple syrup, melted coconut oil, vanilla extract. Mix to combine.
4. Add mashed banana to dry bowl, then pour in wet ingredients and stir to combine.
5. Reserve 1/2 cup blueberries for topping, and add the remaining to the bottom of your baking dish (I used a square 8.5×8.5 inch baking dish). Slowly pour oatmeal mixture overtop and spread to even. Top oatmeal bake with 1/2 cup reserved blueberries, and 2 tbsp reserved pecans. (Optional to also top with sliced banana if you have, but not necessary).
6. Bake oatmeal for 40-50 minutes or until golden and firm. Let cool for at least 15 minutes to set. Then cut in squares and serve. (I like to serve with coconut yogurt, fresh banana and maple syrup).

You can store baked oatmeal for up to 5 days. Store in the fridge.