Blueberry Breakfast Bake: The Ultimate Healthy Morning Delight
Every Sunday morning, my kitchen fills with the sweet aroma of bananas and blueberries baking in the oven. This recipe started as a quick fix for busy mornings, but it turned into a comforting breakfast tradition. It’s hearty, wholesome, and ready in just 16 minutes—perfect for sharing with family or freezing for later. Try it out and let your home be filled with the same cozy joy
- Prep Time: 1 min
- Cook Time: 15 mins
- Total Time: 16 mins
Ingredients
• 2 cups rolled oats (use gluten-free if needed)
• 1/2 cup almond butter (or any nut/seed butter)
• 2 large ripe bananas
• 1/2 cup blueberries (fresh or frozen)
Optional mix-ins:
• 1/2 cup chopped walnuts
• 2 tbsp honey or maple syrup
Instructions
-
Preheat your oven to 180°C / 350°F. Line an 8×8-inch pan with parchment paper.
-
In a large bowl, mash the bananas. Mix in oats, almond butter, and honey or maple syrup.
-
Gently fold in half of the blueberries. If the batter is too thick, add a splash of milk. Too runny? Add a bit more oats.
-
Spread the batter in the pan. Top with remaining blueberries and optional walnuts.
-
Bake for 15 minutes or until golden on the edges and a skewer comes out just clean.
-
Let it cool in the pan for 15 minutes before transferring to a wire rack.
Notes
• Add a dash of cinnamon or nutmeg for extra warmth.
• No blueberries? Mixed berries work great too.
• Store in the fridge for up to 5 days or freeze up to 6 months. Reheat in the microwave until warm.
Nutrition
- Calories: 208 kcal per serving
- Sugar: 9g
- Fat: 10g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g