This is such a wonderful breakfast idea. We’ve been making this for years now. Serve warm from the oven (with pouring cream or coconut cream) to feed a crowd for brunch or make at the start of the week and enjoy as a healthy desk breakfast idea. It tastes great cold too. Enjoy a thick slice as a delicious breakfast on the go.
It’s loaded with lots of seeds to keep you full and add valuable nutrition. The sweetness of bananas means the baked oatmeal stays perfectly moist and very little added sugar is needed.
This recipe is part of my ongoing recipe partnership with the wonderful people at All Good Organics. Choosing to buy their fair trade and organic bananas is a kinder choice. Read more about their awesome work here.
Banana and blueberry baked oatmeal
2 ripe All Good bananas
2 free-range eggs
1/4 cup sugar (I use light muscovado or coconut sugar)
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
1 cup coconut cream (can also use yoghurt)
1/4 cup melted coconut oil or butter
1/4 cup chia seeds
1/4 cup flaxseeds
1/4 cup sesame seeds
3 cups wholegrain oats
1 cup blueberries (fresh or frozen is fine)
Preheat oven to 180 degrees celsius
Peel and mash the bananas very well. Combine in a large bowl along with the eggs, sugar, cinnamon and vanilla essence.
Add the remaining ingredients (except blueberries) and mix thoroughly.
Grease a 23cm round oven-proof dish very well. Pour half the mixture into the dish. Spread out evenly. Scatter half the blueberries on top. Pour the remaining mixture on top. Top with the rest of the berries. Lightly press into the batter.
Bake for 35-45 minutes until golden brown.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.