Description
This Blueberry Oatmeal Casserole is a wholesome and delicious breakfast or brunch option packed with oats, nuts, seeds, and fresh fruit. Perfect for berry season or using frozen berries, it offers a nutritious and satisfying start to your day with a crispy top and creamy interior.
Ingredients
Wet Ingredients
- 2 tablespoons ground flaxseed + 6 tablespoons warm water
- ¾ cup almond milk, at room temperature
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil
- 1 banana, chopped
Dry Ingredients
- 2 cups whole rolled oats
- ½ cup slivered almonds
- ½ cup hemp seeds
- ⅔ cup coconut flakes
- ¼ cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
Fruits and Toppings
- 1 cup strawberries, sliced
- ½ cup blueberries
- Reserved 2 tablespoons of almonds, hemp seeds and coconut flakes mixture
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C) and spray an 8x8-inch baking dish with cooking spray to prevent sticking.
- Make Flaxseed Mixture: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons warm water. Set aside for about 5 minutes to thicken and create a flax egg substitute.
- Prepare Dry Ingredients: Reserve 2 tablespoons from the combined almonds, hemp seeds, and coconut flakes. In a large bowl, mix the remaining slivered almonds, hemp seeds, coconut flakes with the rolled oats, baking powder, cinnamon, brown sugar, and sea salt.
- Combine Wet Ingredients: In a medium bowl, whisk together almond milk, maple syrup, and melted coconut oil. Stir in the thickened flaxseed mixture and blend until smooth.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl and stir well until everything is evenly combined.
- Assemble the Casserole: Layer the chopped banana and sliced strawberries evenly in the bottom of the prepared baking dish. Spread the oat mixture on top of the fruit layer.
- Add Blueberries and Toppings: Sprinkle the blueberries over the oat mixture, then top with the reserved almonds, hemp seeds, and coconut flakes for added crunch.
- Bake: Bake the casserole in the preheated oven for 40-50 minutes, or until the top is crisp and the center is set. Use a knife to check that the interior is firm and thickened.
- Cool and Serve: Remove the casserole from the oven and let it cool for 15 minutes before serving to allow it to set further.
Notes
- You can use frozen blueberries or swap in any seasonal fruit if fresh blueberries are unavailable.
- The flaxseed mixture acts as a vegan binder in place of eggs.
- Adjust the sweetness by using brown sugar or coconut sugar according to preference.
- Ensure almond milk is at room temperature to help the mixture blend smoothly.
- This casserole stores well in the refrigerator and can be reheated for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American