Baked Banana Berry Oatmeal

An easy and delicious crowd-pleasing baked oatmeal that's gluten-free, vegan, lightly sweetened with maple syrup, bananas, and blueberries

RATE RECIPE

2.88 from 8 votes

SERVINGS : people

PREP TIME :5

COOK TIME :35

TOTAL TIME :1

COURSE - breakfast

KEYWORDS -baked oatmeal, easy, healthy breakfast, meal prep, oatmeal

DIETARY NEEDS -dairy-free, egg-free, gluten-free, refined sugar free, vegan

INGREDIENTS -almond milk, almonds, bananas, blueberries, cinnamon, coconut oil, egg replacement, maple syrup, oats

Ingredients

2 cups gluten-free rolled oats
½ cup almonds - chopped and divided
2 teaspoons ground cinnamon
Pinch of Himalayan pink salt
1/3 cup pure maple syrup
2 cups unsweetened almond milk
1 tablespoon egg replacer - see note
2 tablespoons coconut oil - melted
1 teaspoon vanilla extract
1½ bananas - peeled and sliced into coin sized pieces, about½ inch thick, divided
2 cups fresh or frozen blueberries - divided
Optional Toppings: coconut cream - a drizzle of maple syrup, and fresh blueberries

Instructions

Preheat oven to 375 degrees F. Coat an 8x8” dish with non-stick spray (or coconut oil) and set aside.
In a large mixing bowl, stir together oats, ¼ cup almonds, cinnamon, and salt.
In a separate bowl, whisk together syrup, milk, egg replacer, coconut oil, and vanilla extract.
Pour wet ingredients into the bowl of dry ingredients. Stir until well combined.
Stir it 1 cup of the bananas and 1 cup of the berries.
Pour oatmeal mixture into prepared bowl and top with the remaining bananas, berries, and almonds.
Bake in the oven for 35-40 minutes, or until edges are slightly golden brown and center is set.
Remove from oven and let cool for about 20 minutes before serving. Enjoy

Notes

The egg replacer I use consists of chia seeds and garbanzo beans.

DID YOU MAKE THIS RECIPE?Comment below If you post one of my recipes on social, kindly tag @whiskinwellness and use #whiskinwellness so I can see your work