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Blueberry Banana Baked Oatmeal

  • Author: Emily Honeycutt
  • Total Time: 1 hour
  • Yield: 6 1x


  • 2 cups old-fashioned rolled oats (Gluten-free if using GF oats)
  • 2 tablespoon ground flax seeds
  • 1 teaspoon aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • Pinch fine-grain sea salt
  • 2 cups unsweetened plant milk (soy, almond, etc.)
  • ¼ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, sliced into ½-inch pieces
  • 1 ½ cups blueberries or mixed berries, divided (OK to use frozen, but leave berries frozen until ready to use. Don’t defrost or you’ll have a purple mess.)
  • ¼ cup walnut pieces, chopped


  1. Preheat oven to 375 degrees F. Spray an 8-inch square ceramic or glass baking dish with bit of cooking spray. In a medium bowl, mix together the oats, ground flax seeds, the baking powder, cinnamon and salt. In another bowl, whisk together the milk, maple syrup and the vanilla.
  2. In prepared baking dish, arrange banana slices in a single layer. Sprinkle 1 cup of the berries over the top of the bananas. Cover fruit with oat mixture. Slowly drizzle the maple vanilla milk over the oats. Give the dish a couple of taps on the countertop to make sure the milk has seeped all the way through the oats. Scatter remaining berries and walnuts across the top.
  3. Bake for about 40 minutes, until the top is golden and the oat mixture has set. Remove from oven and let cool for five minutes before cutting into 6 pieces. Serve topped with your favorite plant milk.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Breakfast

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