Ingredients
Dry Ingredients
- 2 cups rolled oats (gluten-free, if needed)
Wet Ingredients
- 1/2 cup almond butter (can use any nut or seed butter)
- 2 large bananas
Fruit
- 1/2 cup blueberries (divided)
Optional Mix-ins
- Optional honey or maple syrup (to taste)
- Optional walnuts (for topping and mix-ins)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper and set it aside to make removal and cleanup easier.
- Combine Ingredients: In a large mixing bowl, mash the bananas and then add the rolled oats, almond butter, and if desired, a drizzle of honey or maple syrup for extra sweetness. Fold in half of the blueberries gently using a rubber spatula. If the mixture feels too thick, add a splash of milk (any type) to loosen it. If too thin, incorporate additional oats until the consistency is just right.
- Transfer and Bake: Pour the batter into the prepared baking pan. Scatter the remaining blueberries and any optional mix-ins like walnuts evenly on top. Bake in the preheated oven for about 15 minutes or until the edges turn golden brown and a skewer inserted in 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 to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute almond butter with peanut butter, cashew butter, or sunflower seed butter.
- Adding a splash of milk helps adjust the batter consistency as needed.
- Mix in your favorite nuts or seeds for extra texture and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat portions in the microwave or oven before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
