A delicious recipe for baked oatmeal that you can assemble the night before! When you wake up, just pop this banana blueberry baked oatmeal in the oven and you’ll have a hot breakfast in no time!
Do you miss hot breakfasts now that you’re avoiding gluten/eggs/dairy/other allergens?
Breakfast can be a tough meal when you’re on a limited diet. The choices can seem very limited. Maybe there’s a cold cereal or granola bar that you can eat, or fruit salad or smoothies, but it’s easy to get stuck in a breakfast rut.
My readers often comment that the most difficult meal of the day is breakfast. Everyone seems to have trouble finding a healthy, easy, allergen friendly breakfast that’s tasty and filling.
This baked oatmeal is a great solution to the breakfast problem.
It’s allergy friendly, it’s delicious, and it’s so easy! You can put it together the night before – then when you wake up, just pop it in the oven while you get ready for the day. Once you’re ready, the oatmeal will be, too!
If you’re looking for more allergy friendly breakfast recipes, you might like my ebook: Healthy Make-Ahead Breakfast Recipes.
Head over HERE if you want to learn more about Healthy Make-Ahead Breakfast Recipes.
Banana Blueberry Baked Oatmeal.
- 2 Tablespoons ground flax seed meal + 6 Tablespoons water
- 3/4 cup vegan buttery spread melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup light brown sugar
- 3 cups certified gluten free old-fashioned oats
- 1/2 cup shredded unsweetened coconut
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ripe banana cut into small pieces
- 1 cup blueberries fresh or frozen
In a small bowl, combine the ground flax seed meal and water. Set aside for a few minutes until it becomes a gel.
In a large bowl, mix together the melted buttery spread, maple syrup, vanilla extract, brown sugar, and the flax seed gel. Stir well.
Add the gluten free oats, coconut, baking powder, and salt. Stir well.
Add the chopped banana and blueberries, and stir again.
Spoon the mixture into a casserole dish. Cover and refrigerate overnight.
The next morning, remove the dish from the refrigerator and preheat the oven to 350 degrees.
Uncover the oatmeal and bake at 350 degrees for about 40 minutes or until the top is lightly golden brown.
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