Baked Oatmeal
This blueberry baked oatmeal recipe is a healthy, delicious breakfast or brunch! I love how the toasty, nutty topping contrasts with the soft and creamy middle. Vegan and gluten-free.
Ingredients
Instructions
Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
Bake for 40 to 50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.
Nutrition
- Calories
- 470 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 8 g
- Fat Content
- 31 g
- Saturated Fat Content
- 10 g
- Sodium Content
- 324 mg
- Fiber Content
- 7 g
- Sugar Content
- 18 g
- Unsaturated Fat Content
- 18 g
- Serving Size
- 1 serving
