Vegan Banana Blueberry Baked Oatmeal.
A delicious and easy to prepare breakfast recipe, this baked oatmeal is filled with blueberries, bananas, and coconut. A healthy and filling breakfast.
Ingredients
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- ¾ cup vegan buttery spread melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup light brown sugar
- 3 cups certified gluten free old-fashioned oats
- ½ cup shredded unsweetened coconut
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ripe banana cut into small pieces
- 1 cup blueberries fresh or frozen
Instructions
- 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.
- Enjoy with dairy free yogurt or more fresh fruit on top if you like.
Notes
Store leftover oatmeal in the refrigerator. It should stay fresh for up to 5 days.
I have never tried freezing this, but if you freeze individual portions and wrap them well, they should stay fresh for about 3 months.
Nutrition
Calories: 401kcalCarbohydrates: 51gProtein: 5gFat: 20gSaturated Fat: 7gSodium: 219mgPotassium: 387mgFiber: 5gSugar: 25gVitamin A: 830IUVitamin C: 3.1mgCalcium: 95mgIron: 1.8mg
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