Ingredients
Main Ingredients
- 2 cups rolled oats (gluten-free, if needed)
- 1/2 cup almond butter (can use any nut or seed butter)
- 2 large bananas
- 1/2 cup blueberries
- Optional: honey or maple syrup to taste
- Optional mix-ins: walnuts
- Milk (quantity as needed to adjust batter consistency)
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 prevent sticking and set it aside.
- Mix Ingredients: In a large mixing bowl, mash the bananas and combine them with the rolled oats, almond butter, and optional sweetener like honey or maple syrup. Fold in half of the blueberries gently using a rubber spatula. To achieve the right consistency, add milk if the batter is too thick or extra oats if it is too thin.
- Transfer and Top: Transfer the oatmeal batter evenly into the prepared pan. Top the mixture with the remaining blueberries and any optional mix-ins such as walnuts for added texture and flavor.
- Bake: Place the pan in the preheated oven and bake for about 15 minutes, or until the edges are golden brown and a skewer inserted into the center comes out clean.
- Cool: Remove the baked oatmeal from the oven and let it cool in the pan for 15 minutes. Then carefully transfer it onto a wire rack to cool completely before serving.
Notes
- Use gluten-free rolled oats to make this recipe gluten-free.
- You can swap almond butter with any other nut or seed butter of your choice.
- Adjust sweetness by adding honey or maple syrup according to your taste.
- Add walnuts or other nuts for extra crunch and nutrition.
- Store leftover baked oatmeal in the refrigerator for up to 4 days, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
