Banana Blueberry Oatmeal Bake

Banana Blueberry Oatmeal Bake

Need an easy breakfast for Easter that will keep you full until your feast is ready? This oatmeal bake is perfect to prepare ahead of time, has all the pretty colors we love about the Spring, and tastes so good, your kids and extended family will ask for seconds.

I was inspired by another recipe and I wanted to make some changes that would give it "muchness". The creamy coconut milk mixed with banana and maple syrup make a delicious custard that makes you salivate while you assemble this breakfast. The oats are a perfect Food Freedom if non-gluten grains are good with your gut. This trully fills you up until lunch and doesn't sit heavily, which is perfect for whatever your Easter morning includes. Breakfast bakes are also perfect for meal prep and easy to divide up for busy mornings.

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Banana Blueberry Oatmeal Bake

Inspired by Spoonful of Flavor

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup pecans, coarsely chopped, divided
  • 1/2 teaspoon salt
  • 2 bananas
  • 2 large eggs, room temperature
  • 1/2 cup maple syrup
  • 1 Tablespoon vanilla extract
  • 1 can coconut milk, full fat
  • 1 cup almond milk
  • 1 cup blueberries
  • coconut or avocado oil spray

- Preheat the oven to 375 and spray an 8x8 baking dish, I used glass.

- In a bowl, combine the oats, baking powder, spices, salt, and 1/4 cup of the chopped pecans. Place the oat mixture into the baking dish.

- Use the same bowl to mix the eggs, maple syrup, vanilla, coconut milk, and almond milk. Add one banana to the bowl and use an immersion blender to liquify the banana into the custard. Pour about half of the custard into the oats, mix with a fork, and level the oats out.

- Slice the other banana and arrange the slices on top of the oats, fill all the gaps with the blueberries, then drizzle the remaining 1/4 cup chopped pecans. Pour the rest of the custard over the top and wiggle the dish to allow the custard to distribute.

- Bake for 35-40 minutes or until the bake is firm, let cool before cutting into squares. Keep refrigerated. Reheat in the microwave for 1 minute.

Grab a bowl and get mixing! These spices make you instantly think of baking and holidays with family.

Grab a bowl and get mixing! These spices make you instantly think of baking and holidays with family.

Ready to be placed in the baking dish!

Ready to be placed in the baking dish!

Custard bath that gives an intoxicating aroma that I bet you can't stop sticking your nose close to it. You can either drop your banana in here or put it in a smaller container with a little custard to combine.

Custard bath that gives an intoxicating aroma that I bet you can't stop sticking your nose close to it. You can either drop your banana in here or put it in a smaller container with a little custard to combine.

I opted to use a tall jar for the banana custard  because I didn't grab a large enough bowl! Make sure to combine the bananas back into the mix so you get that lovely banana flavor.

I opted to use a tall jar for the banana custard  because I didn't grab a large enough bowl! Make sure to combine the bananas back into the mix so you get that lovely banana flavor.

Pour about half the custard and mix in the baking dish, this will ensure all the oats are tender.

Pour about half the custard and mix in the baking dish, this will ensure all the oats are tender.

Layer it up! Banana slices, blueberries, and pecans. You get creamy, sweet pops, and crunch - the best!

The rest of the custard joins the party, give it a jiggle so everyone gets a touch of that banana cream.

The rest of the custard joins the party, give it a jiggle so everyone gets a touch of that banana cream.

And there is the beauty out of the oven. Delicious hot or cold, the next day, or right out of the oven!

And there is the beauty out of the oven. Delicious hot or cold, the next day, or right out of the oven!

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