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