Name: Baked Oatmeal
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
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; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon sea salt; 2 cups whole rolled oats; 1 cup chopped pecans; 1 cup blueberries (fresh or frozen); 2 tablespoons brown sugar (for topping); 2 tablespoons coconut flakes (for topping)

Baked Oatmeal

This blueberry baked oatmeal recipe is a healthy, delicious breakfast or brunch! I love how the toasty, nutty topping contrasts with the soft and creamy middle. Vegan and gluten-free.

1 hr total 10 min prep 50 min cook 6 470 cal

Instructions

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1 Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
2 In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
3 Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
4 Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
5 Bake for 40 to 50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.