Blueberry Oatmeal Breakfast Bake
In our house, we are usually creatures of habit when it comes to breakfast. We keep it simple (I’m not a morning person) and nourishing (to fuel us for the day), and have a few meals we rotate. While this eliminates unnecessary fuss, it can sometimes get a little boring so I like to mix it up! This breakfast bake is one of those recipes - a fun yet wholesome way to break up the norm that feels like a real treat. If you are looking to expand your breakfast offerings with gluten-free, dairy-free and egg-free offerings, this is also a great recipe to add into your regular rotation!
Steel cut or rolled oats (we buy gluten free oats from Bob’s Red Mill) are rich in fiber and can help stabilize blood sugar, regulate digestion, and satisfy carb cravings of little ones without resorting to overly processed alternatives (remember that instant oats don’t offer the same benefits).
Flax seeds are also a great source of fiber promoting digestion and regularity, and they also contain healthy anti-inflammatory omega-3 fatty acids and lignans that can support hormone balance. Blueberries are a great source of antioxidants, but you can also swap it out for other fruit or berries. I love that it can be made ahead of time and makes enough for several days. We served ours with a dollop of plain coconut or whole milk yogurt and a drizzle of cashew butter.
Dry Ingredients:
2 cups of gluten free rolled oats
1 tsp of baking powder
2 Tbsp of ground flax seeds
2 tsp cinnamon
1/2 tsp of nutmeg
1 tsp pink sea salt
Wet Ingredients:
3 cups of frozen organic blueberries (we buy wild organic blueberries from Costco)
3 Tbsp of melted butter, ghee or coconut oil
1/3 cup of maple syrup
1 3/4 cups of oat milk (or another non-dairy milk)
2 Tbsp of Bob’s Red Mill egg replacer (follow instructions and mix with 6 Tbsp of water) // alternatively, you could use 2 eggs
2 tsp of vanilla extract
Directions:
Preheat oven to 375 and grease a 9x9 inch or 9x6 inch (or similar size).
Combine dry ingredients and set aside.
Combine wet ingredients excluding berries (reheat if coconut oil solidifies).
Pour 3/4 of the blueberries into the pan, cover with dry mixture followed by the wet mixture to cover blueberries and dry oats.
Top with remaining berries and bake for 40-45 minutes depending on pan size, or until golden. enjoy with your family while it’s warm or save it for the next day!