Description
A wholesome and delicious baked oats recipe featuring creamy rolled oats blended with ripe banana and almond milk, topped with fresh blueberries and crunchy sliced almonds. Perfect for a nutritious breakfast or snack that’s naturally sweetened and gluten-free.
Ingredients
Scale
Main Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 1/2 cup almond milk
- 1 large egg
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Toppings
- 1/4 cup blueberries
- 2 tablespoons sliced almonds
Optional
- Honey or maple syrup, for drizzling
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a small baking dish or two ramekins lightly with oil or butter to prevent sticking.
- Blend Ingredients: In a blender, combine the rolled oats, ripe banana, almond milk, egg, baking powder, vanilla extract, and a pinch of salt. Blend until you get a smooth, uniform mixture.
- Assemble: Pour the blended oat mixture into the prepared baking dish or ramekins. Evenly sprinkle the blueberries and sliced almonds over the top to add texture and flavor.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top turns golden brown and the baked oats are fully set.
- Cool and Serve: Remove from the oven and allow to cool slightly for a few minutes. Drizzle with honey or maple syrup if you like extra sweetness, then serve warm for a comforting meal.
Notes
- You can substitute almond milk with any other plant-based or dairy milk of your choice.
- For a vegan version, replace the egg with a flax egg or chia egg.
- Add a pinch of cinnamon or nutmeg to the batter for additional warm spices.
- Store leftover baked oats covered in the refrigerator for up to 3 days and reheat before serving.
