Name: Blueberry Oatmeal Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons ground flaxseed + 6 tablespoons warm water; 2 cups whole rolled oats; ½ cup slivered almonds; ½ cup hemp seeds; ⅔ cup coconut flakes; 1/4 cup brown sugar or coconut sugar; 1 teaspoon baking powder; 1 teaspoon cinnamon; ¾ teaspoon sea salt; ¾ cup almond milk (at room temp); 1/4 cup maple syrup; 3 tablespoons melted coconut oil; 1 banana (chopped); 1 cup strawberries (sliced); ½ cup blueberries

Blueberry Oatmeal Casserole

This blueberry oatmeal casserole recipe is a delicious brunch or breakfast! If blueberries aren't in season, use frozen berries, or swap in your favorite seasonal fruit.

1 hr total 10 min prep 50 min cook 8

Instructions

Tap a step to mark it done

1 Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
2 In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
3 Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
4 In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
5 Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
6 Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
7 Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.