Blueberry Pecan Baked Oatmeal
A delicious and balanced make-ahead breakfast that you can eat on busy mornings all week long, and best of all, it's freezer-friendly!
Servings: 12 servings
Calories: 195kcal
Ingredients
- 1 cup mashed banana or ~2-3 medium bananas
- 2 eggs
- 1 ½ cups unsweetened vanilla almond milk or milk of choice
- 2 tablespoons coconut oil melted and cooled, or ghee/butter
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats gluten-free, if needed
- 2-3 scoops collagen or protein powder optional
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup frozen blueberries or diced strawberries
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 pan* with nonstick cooking spray.
- In a large bowl, mix together mashed banana, eggs, almond milk, coconut oil and vanilla until mostly smooth. Next, add in rolled oats, collagen (if using), baking powder, cinnamon and salt until well combined. Lastly, gently fold in blueberries, pecans and dark chocolate chips.
- Pour mixture into prepared pan and bake for 25-35 minutes until edges start to become slightly golden brown. (Or until a knife inserted in the middle comes out clean.) Serve warm with a tablespoon of almond butter on top.
- Store leftovers in an airtight container in the refrigerator up to 3 days, or freeze.
To Freeze:
- Wait for oatmeal bake to cool, then cut into 12 squares and store in freezer Ziploc bags in the freezer for up to 6 months.
Nutrition
Calories: 195kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 248mg | Fiber: 3g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 2.6mg | Calcium: 92mg | Iron: 1.2mg