Blueberry Oatmeal Casserole
Total Time
1 hr
Prep Time
10 mins
Cook Time
50 mins
Rating
5 out of 5 stars
(49)
Ingredients
8 servings
- 2 tablespoons ground flaxseed + 6 tablespoons warm water
- 2 cups whole rolled oats
- ½ cup slivered almonds
- ½ cup hemp seeds
- ⅔ cup coconut flakes
- 1/4 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ¾ cup almond milk, at room temp
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 banana, chopped
- 1 cup strawberries, sliced
- ½ cup blueberries
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Preparation
Step 1
Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
Step 2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
Step 3
Reserve 2 tablespoons of the almonds, hemp seeds, and coconut flakes and set aside. In a large bowl, combine the oats, the remaining almonds, hemp seeds, coconut flakes, baking powder, cinnamon, brown sugar, and salt.
Step 4
In a medium bowl, combine the almond milk, maple syrup, and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
Step 5
Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Step 6
Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds, and coconut flakes.
Step 7
Bake for 40-50 minutes or until the top is crisp and the middle is set. Remove and let cool for 15 minutes before serving.
Step 8
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Chef's notes
If you'd like to reduce the sugar in this recipe, omit the brown sugar and use 1/3 cup maple syrup.
