Description
This blueberry baked oatmeal is a wholesome, delicious breakfast or brunch option that combines a soft and creamy center with a toasty, nutty topping. It’s vegan, gluten-free, and naturally sweetened, featuring fresh or frozen blueberries, pecans, and a hint of cinnamon for warmth.
Ingredients
Wet Ingredients
- 1 ripe banana, mashed (½ cup)
- 1 cup unsweetened almond milk, at room temperature
- ¼ cup smooth almond butter
- ¼ cup maple syrup
- ¼ cup melted coconut oil
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups whole rolled oats
Add-ins
- 1 cup chopped pecans (divided: ¾ cup in batter, ¼ cup for topping)
- 1 cup blueberries, fresh or frozen (divided: ½ cup in batter, ½ cup for topping)
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 8x8-inch or similar baking dish to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and melted coconut oil until fully combined and smooth.
- Add Dry Ingredients: To the wet mixture, add baking powder, cinnamon, and sea salt, whisking again to evenly distribute the spices and leavening agent.
- Combine Oats and Nuts: Fold in the rolled oats, ¾ cup of chopped pecans, and ½ cup of blueberries gently into the batter, ensuring even mixing without overworking.
- Assemble in Dish: Pour the oatmeal mixture into the prepared baking dish and smooth it out evenly with a spatula to create an even layer.
- Add Toppings: Sprinkle the remaining ½ cup blueberries, ¼ cup pecans, brown sugar, and coconut flakes evenly over the top for texture and extra flavor.
- Bake: Place in the preheated oven and bake for 40 to 50 minutes, or until the topping becomes crisp and golden and the middle is fully set.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for about 10 minutes before slicing and serving warm.
Notes
- This recipe is vegan and gluten-free by using almond milk, almond butter, and gluten-free oats.
- For extra sweetness, drizzle additional maple syrup over individual servings.
- You can substitute pecans with walnuts or almonds based on preference or availability.
- Fresh or frozen blueberries both work well; if using frozen, do not thaw before adding.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.
- Add a splash of plant-based milk when reheating if the oatmeal feels too dry.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American