Oatmeal Bake Recipe

This recipe was inspired by Brittany Mullins “Blueberry Baked Oatmeal” recipe on her amazing website, Eating Bird Food. I love so many of her recipes, and this one is probably my favorite. I love to bring this to a potluck brunch and also routinely make it on summer holiday weekends for a “Red White & Blue” theme. I think I make this recipe at least once a month. I love that it includes some of my favorite “superfoods,” oats, berries, and flaxseeds, but also tastes like a treat.

I just made a few small changes to the recipe. Mainly, I use avocado oil instead of coconut oil, since I try to limit saturated fats. I know there is a lot of controversy around coconut oil and people say that it has “good” saturated fats. I am not a nutritionist, so I just take my doctor’s advice on this one and avoid coconut oil in my diet. I also add a little more maple syrup than the original recipe, in all honesty, so my kids will eat it :) and strawberries because my girls love them. This is such a delicious recipe that I hope you enjoy!

Oatmeal Bake Recipe

Makes 4 Servings

Ingredients

2 cups rolled oats

1/3 cup real maple syrup

1 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp salt

2 cups original vanilla almond milk

1 egg

2 T avocado oil

2 tsp vanilla (I love to use organic vanilla, I swear it makes a difference)

2 small or 1 1/2 large ripe bananas, mashed

1 cup blueberries

1 cup small sliced strawberries

Avocado oil spray

Preheat the oven to 375°F.

Spray a 9x9 square baking dish with cooking spray (I love my Staub baking dishes)

In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.

Add in almond milk, maple syrup, egg, avocado oil, vanilla, and bananas. Stir well to combine. Gently fold in berries.

Pour oatmeal mixture into the prepared baking dish.

Bake for about 45 minutes, checking to make sure the edges are golden and the center is set. Remove from oven and let cool slightly.

Portion into 4 servings (Or 8 smaller servings as a side dish).