Baked oatmeal with ripe bananas, juicy blueberries, cinnamon and crunchy walnuts, need I say more? The possibilities with oatmeal are endless, and I think every household should store oats in their cupboard. Not only are they a good source of fiber, which can help to regulate blood sugar levels, they also contain a wide array of vitamins, minerals and antioxidants. At the moment I am completely in love with baked oatmeal, because it allows the fruit to really ‘melt’ into the oats. If you never had this version of oatmeal before, you are truly missing out. It is so easy to whip up, it can be stored in the fridge for a couple of days and warmed up to eat whenever you want and can be served as breakfast, snack or even dessert.
- 2 cups of (almond/soy) milk
- 2 large, overripe bananas
- 2 free range eggs. Or make an egg substitute by mixing 5 tablespoons of water with 2 tablespoon of chia seeds. Allow to sit for 5 minutes until it takes on a goopy texture similar to raw egg yolk.
- 1 tablespoon vanilla extract
- 2/3 tablespoons maple syrup
- 1 tablesoon coconut oil
- 1 cup fresh blueberries
- 2 cups rolled oats
- 1 teaspoon seasalt
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup chopped walnuts
- 1 banana, cut into slices
- 2 cups fresh blueberries
- Preheat the oven to 375°F (180°C) and lightly grease a baking dish.
- Mash the 2 bananas with a fork in a bowl and mix with the other wet ingredients.
- In a sepearte bowl, mix the dry ingredients very well.
- Slowly fold the dry into the wet mixture.
- Carefully stir 1 cup of blueberries into the mixture.
- Top with the other cup of blueberries and banana slices.
- Bake for about 35-40 minutes, until golden en set in the center.
This version of baked oatmeal really hits the spot in every way: creamy banana chunks, crunchy walnuts and juicy bites of plumb, sweet blueberries. The top is crispy, while the oats beneath are soft and fluffy, soaked with juice from the berries.
Baked oatmeal, so good, so simple, so quick and yet so satisfying.
Lots of love,