Irresistible Baked Oats Breakfast: Blueberry Bliss Awaits
Enjoy a wholesome baked oats breakfast with delightful blueberries and cinnamon, perfect for meal prep.
Equipment
- - 8×8-inch baking dish
- Mixing bowl
- Whisk
Ingredients
For the Base
- 1 large Ripe Banana Adds natural sweetness and moisture; applesauce or 2 eggs work as great substitutes.
- 1 cup Unsweetened Almond Milk Provides creaminess and moisture; any non-dairy milk can easily replace it.
- 1/2 cup Smooth Almond Butter Rich in flavor and healthy fats; swap it with peanut butter or any nut/seed butter if needed.
- 1/4 cup Maple Syrup Acts as a natural sweetener; honey or agave syrup can be used as alternatives.
- 1/4 cup Melted Coconut Oil Adds moisture and healthy fats; can be substituted with neutral oils like canola or sunflower.
- 2 teaspoons Baking Powder Essential for leavening; always ensure it is fresh for the best results.
- 1 teaspoon Cinnamon Enhances the flavor and aroma; substitute with nutmeg or omit based on your preference.
- 1/2 teaspoon Sea Salt Balances the sweetness; regular salt is an acceptable substitute.
- 2 cups Whole Rolled Oats The structural base of this dish; instant oats can work but will yield a different texture.
For the Topping
- 3/4 cup Chopped Pecans Provides crunch and flavor; substitute with walnuts or omit for a nut-free version.
- 1 cup Blueberries (fresh or frozen) Bursts of sweetness and flavor; swap with raspberries or chopped apples if desired.
- 1 tablespoon Brown Sugar Adds sweetness and a slight crunch to the topping; can be replaced with coconut sugar or omitted.
- 1/4 cup Coconut Flakes Delivers texture and nuttiness; feel free to omit or substitute with extra nuts.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- Whisk together the mashed banana, almond milk, almond butter, maple syrup, and melted coconut oil until smooth and creamy.
- Combine the baking powder, cinnamon, and sea salt; whisk them into the wet ingredients until fully incorporated.
- Fold in the rolled oats, ¾ cup of chopped pecans, and ½ cup of blueberries until they're evenly distributed.
- Pour the mixture into your prepared baking dish and smooth it into an even layer.
- Top with the remaining blueberries, chopped pecans, brown sugar, and coconut flakes.
- Bake in the preheated oven for 40 to 50 minutes until the topping is crisp and the center is mostly set.
- Cool for 10 minutes before serving.
Notes
For extra creaminess, serve warm with a dollop of Greek yogurt. Prepare the mixture the night before for a quick breakfast in the morning.