Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 cups milk (any variety)
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 ripe banana, sliced
- 1 cup fresh blueberries (plus extra for garnish)
- Optional: chopped nuts or seeds for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish.
- In a large bowl, mix the rolled oats, baking powder, salt, and cinnamon.
- In another bowl, whisk together the maple syrup, milk, egg, melted butter, and vanilla extract.
- Place the banana slices in the bottom of the prepared dish. Add the dry oat mixture on top.
- Pour the wet ingredients over the oats, ensuring even coverage.
- Sprinkle the blueberries over the top.
- Bake for 35-40 minutes, until the top is golden and the oatmeal is set.
- Let cool slightly before serving, garnished with extra blueberries and optional nuts or seeds.
Notes
- For a vegan version, substitute the egg with a flax egg, use plant-based milk, and choose a vegan butter or coconut oil.
- Can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Feel free to swap blueberries with other fruits or add-ins as desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
