Blueberry banana baked oatmeal made with oats, banana, blueberries, and pecans. Bake it in under an hour for a classic meal prep breakfast!
I heard a quote recently that compared humans to nature that really struck me.
The gist of it was, that if nature has periods of rest that allows for an abundant, blossoming spring, why do we believe we should always maintain the same pace?
Maybe it’s because it’s winter and I can see the houses across the woods from me through stick-man-like trees, but it made me stop and think.
Honestly, I feel behind on the race that is 2024.
But, if this year is a race, the only person I’m competing against is myself.
And even then, why should I expect myself to always operate on one level of productivity?
Let’s chew on this for the rest of the month:
Maybe beauty comes out of rest and relaxation.
I have been inspired to get back to making plant-based foods after taking some time away.
We also just watched “You Are What You Eat” on Netflix, which just inspired my love of sharing vegan recipes that much more.
I’m writing down lots of new recipes to share, focusing on easy meal prep recipes packed with protein.
This Blueberry Banana Baked Oatmeal is going to be your new favorite make-ahead breakfast of the year.
It’s made with oats, banana, blueberries, and pecans in under an hour for a delicious meal prep breakfast.
What You Need to Make Blueberry Banana Baked Oatmeal
Here’s what you need to make the best blueberry banana baked oatmeal:
- ground flaxseed
- unsweetened almond milk
- maple syrup
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ground cinnamon
- blueberries
- chopped pecans
- bananas
That’s it!
How to Make Blueberry Banana Baked Oatmeal
Preheat the oven to 375°F and line a 9×9 square baking dish with parchment paper or lightly grease with coconut oil.
In a large mixing bowl, mix up the flax egg and allow to sit for 5 minutes to gel.
Next, smash half of the bananas directly into the bowl.
Add in the almond milk and maple syrup and stir everything well to combine.
Next, add in the oats and cinnamon.
I used Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats to create this recipe.
These oats are certified organic and gluten-free, which is why my pantry is always stuffed with them!
Swaps and Substitutions
Fold in the chopped pecans and blueberries.
As with all of my recipes, you can make this one yours!
Sub in walnuts or any chopped nut or seed of your choice instead of the pecans.
While I’m partial to the blueberry-banana combination, you can sub another small berry for the blueberries like raspberries or blackberries.
Instead of maple syrup, you can also use another liquid sweetener like date paste.
How to Top Blueberry Banana Baked Oatmeal
Spoon the mixture into the baking dish and spread into an even layer.
Top with the remaining bananas sliced into rounds.
Bake the oatmeal for ~45 minutes, until the top is nice and golden brown.
Remove the baked oatmeal from the oven and allow it to cool for ~15 before serving.
Notes on Meal Prep
This Blueberry Banana Baked Oatmeal is designed for meal prep!
Store leftovers in the refrigerator for up to one week and reheat before serving.
You can pre-slice the baked oats if you need a grab-and-go option, or just slice as you go.
If you want, you can also store slices of these baked oats in the freezer for several months.
How to Serve Blueberry Banana Baked Oatmeal
Enjoy this Blueberry Banana Baked Oatmeal as a delicious pre-baked breakfast.
You can enjoy it chilled straight from the refrigerator but my favorite way is to reheat it in the microwave.
I love serving mine with a drizzle of nut butter and fresh blueberries, but it’s also delicious by itself!
Another serving idea is pairing it with unsweetened almond milk yogurt.
Add some granola on top if you need more crunch!
It’s also absolutely delicious with a warm latte or hot cup of tea or coffee.
These oats are packed with protein, fiber, and fruit, making them the perfect way to fuel your day.
Enjoy!
More Baked Oatmeal Recipes
-
Berry Baked Oatmeal
-
Carrot Cake Baked Oatmeal
-
Chocolate Baked Oatmeal
-
Raspberry Baked Oatmeal Cups
-
Pumpkin Apple Baked Oatmeal
I Want to Hear From You
If you make this Blueberry Banana Baked Oatmeal recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
PrintBlueberry Banana Baked Oatmeal
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegan
Description
Blueberry banana baked oatmeal made with oats, banana, blueberries, and pecans. Bake it in under an hour for a classic meal prep breakfast!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 1/4 cups unsweetened almond milk
- 2 TBSP pure maple syrup
- 2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1/4 tsp ground cinnamon
- 2 cups fresh blueberries
- ½ cup chopped pecans
- 2 large or 3 medium bananas
Instructions
- Preheat the oven to 375°F and line a 9×9 square baking dish with parchment paper or lightly grease with coconut oil.
- In a large mixing bowl, mix up the flax egg and allow to sit for 5 minutes to gel. Next, smash half of the bananas directly into the bowl. Add in the almond milk and maple syrup and stir everything well to combine. Next, add in the oats and cinnamon.
- Fold in the chopped pecans and blueberries.
- Spoon the mixture into the baking dish and spread into an even layer. Top with the remaining bananas sliced into rounds.
- Bake the oatmeal for ~45 minutes, until the top is nice and golden brown. Remove the baked oatmeal from the oven and allow it to cool for ~15 before serving.
- Store leftovers in the refrigerator for up to one week and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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