Vegan Blueberry Banana Baked Oatmeal
Weekday mornings are crazy at our house with two big kids to get to school, a husband that is trying to get to work and a toddler that is always up early. It always seems like no matter how hard we try to get out the door on time we are always a few minutes late. In all the craziness, I try to make sure that the kids get a decent breakfast, but a lot of morning we only have time for cereal or a granola bar.
This baked oatmeal recipe definitely helps on busy mornings. It is great for a quick vegan breakfast on the way out the door and keeps everyone full until lunch. My kids like to just eat it cold, but I like to heat it up. If you actually have time to sit down to eat the baked oatmeal is delicious warmed up and drizzled with a little maple syrup. One batch of the baked oatmeal makes enough for breakfast for a few days for the whole family. You can also add some vanilla protein powder or nuts if you like. To make it gluten free just make sure you use certified gluten free oats.
I try to make this whenever I have a few bananas that are getting overripe. It is super simple to make. Just mix everything up in a big bowl and bake it for about 45 minutes. My biggest problem is keeping the kids from eating it as soon as it comes out of the oven. My little one calls it blueberry cake and always wants to eat a huge piece warm from the oven.
vegan blueberry banana baked oatmeal
5 cups old fashioned oats
3 medium bananas mashed
1/4 cup chia seeds
1/4 cup ground flax seeds
3 cups non dairy milk
1/2 cup maple syrup
2 tsp vanilla
2 tsp cinnamon
1 tsp salt
2 cups blueberries (fresh or frozen)
2 scoops vanilla protein powder (optional)
3/4 cup walnuts or pecans (optional)
Preheat the oven to 375 degrees. Line a 9×13 baking pan with parchment paper.
In a large bowl mash the bananas very well. Add all of the remaining ingredients except the blueberries. Mix until it is all very well combined. Add in the blueberries and mix just until they are incorporated.
Pour the mixture into the baking dish and spread it evenly. Bake for 45-50 minutes until the top has browned. Let it cool completely before covering and refrigerating.