Oatmeal is a nutritionous breakfast, and so is this baked version! I added blueberries for flavor, but it works as well with other berries or without. Chocolate might be delicious, too :)

Even though oats are, in theory, gluten-free, most of the products suffer from contamination with gluten. Thus, please consider picking gluten-free labeled oats, when coeliac disease is an issue (more about gluten-free oats).

I hope you’ll enjoy this recipe! If you try it yourself, I would love to see a picture :camera: so tag me on Instagram (@eatflowsurf) or send me a message :sparkles:

Baked Oatmeal

15 min (+40 min baking) // 3-4 servings // easy

  • 1 banana
  • 70 g oats
  • 2 tsp chia or flax seeds
  • 1 tsp almond butter
  • 250 ml plant-based milk
  • 100 g blueberries
  • OPTIONAL
  • 1/2 tsp cinnamon
  • dash of vanilla
  • dash of salt
  • 1 tbl coconut or date sugar
  1. Preheat the oven to 175°C and grease a baking dish with some oil (I used 1 tsp coconut oil).
  2. Mash the banana (minus a few slices to put on top for decoration).
  3. Add the mashed banana, oats, flax seeds, almond butter, cinnamon, vanilla, salt and plant-based milk to a pot.
  4. Heat up on medium heat (you don't want it to cook).
  5. After about 5 minutes, it should reach a creamy consistency. Turn the heat off and mix the blueberries in carefully.
  6. Add the oatmeal to the baking dish and top with the banana slices and coconut/date sugar.
  7. Bake for about 35-40 minutes.
  8. Serve freshly baked. You can also store the leftovers in the fridge for an easy breakfast the next day.