Ingredients
Equipment
Method
- Preheat your oven to 180C/350F. Line an 8x8-inch square baking pan with parchment paper and lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the two large bananas until smooth. Add the rolled oats, almond butter, and the optional maple syrup or honey. Stir until all the ingredients are well combined.2 cups rolled oats, 1/2 cup almond butter, 2 large ripe bananas, 2 tablespoons maple syrup or honey
- Gently fold in half of the blueberries using a rubber spatula. Be careful not to over-mix, or the berries may burst and turn your oatmeal a grayish color.1/2 cup fresh or frozen blueberries
- Take a look at your batter. If it seems too thick, add a small splash of almond milk or oat milk. If it appears too thin, add a few extra tablespoons of rolled oats to help it bind.1 splash milk
- Transfer the oatmeal mixture into the prepared baking dish and spread it out into an even layer.
- Sprinkle the remaining blueberries over the top of the batter along with any additional mix-ins, such as chopped walnuts.1/2 cup fresh or frozen blueberries, 1/2 cup chopped walnuts or white chocolate chips
- Place the pan in the oven and bake for approximately 15 minutes. You will know it is done when the edges are golden brown and a skewer inserted into the center comes out mostly clean.
- Remove the pan from the oven and let the Blueberry Baked Oatmeal cool in the pan for at least 15 minutes to set before slicing. Transfer to a wire rack to finish cooling completely.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual portions for up to 6 months. To prevent the oatmeal from turning gray, gently fold the blueberries in at the very end rather than stirring vigorously.
