Description
This Blueberry Baked Oatmeal is a wholesome, one-bowl breakfast that’s ready in only 16 minutes. Featuring rolled oats, sweet bananas, creamy almond butter, and juicy blueberries, this recipe delivers soft, chewy baked squares that make breakfast both nutritious and delicious. Perfect for meal prep or a quick morning start, it’s naturally gluten-free and can be made vegan or nut-free as needed.
Ingredients
Main Ingredients
- 2 cups rolled oats (use gluten-free if needed)
- 1/2 cup almond butter (or any nut or seed butter)
- 2 large bananas, mashed
- 1/2 cup blueberries, divided
Optional Add-ins
- Honey or maple syrup, to taste
- Milk (dairy or non-dairy), as needed to thin the batter
- Extra rolled oats, as needed to thicken the batter
- Walnuts or other mix-ins, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper to ensure easy removal of the baked oatmeal, then set aside.
- Mix Wet and Dry Ingredients: In a large mixing bowl, combine the mashed bananas, rolled oats, almond butter, and optional honey or maple syrup. Stir until fully blended and smooth.
- Incorporate Blueberries: Gently fold in half of the blueberries with a rubber spatula, ensuring they are evenly distributed throughout the batter. Check the consistency—if it’s too thick, add a splash of milk; if it’s too thin, sprinkle in extra oats.
- Transfer and Top: Spoon the batter into the prepared pan, spreading it evenly. Scatter the remaining blueberries over the top and sprinkle walnuts or any preferred mix-ins for added texture and crunch.
- Bake: Bake in the preheated oven for 15 minutes, or until the edges are golden brown and a skewer inserted in the center comes out mostly clean.
- Cool and Serve: Remove the baked oatmeal from the oven. Allow it to cool in the pan for 15 minutes before lifting it out and transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Feel free to substitute almond butter with peanut butter, sunflower seed butter, or tahini for allergy-friendly options.
- If you prefer your baked oatmeal sweeter, add a tablespoon or two of honey or maple syrup to the batter.
- Frozen blueberries can be used; add them straight from the freezer to prevent excess bleeding.
- These bars can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
- You can customize your toppings with shredded coconut, chocolate chips, or seeds for extra flavor and nutrition.
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 208 kcal
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
