One afternoon I whipped up these baked oatmeals for a warm and comforting breakfast the next day. I popped them into the fridge over night and when the next morning arrived, I totally didn't want anything warm. Still wanting to try my new creation, I dug my spoon in and ate it anyway - and holy moley was it good!
In the past, I'd never eaten baked oatmeal cold - but now I don't know if I want to eat it hot again! The blueberries on the bottom of this baked oatmeal were soft and juicy and it tasted like I was eating some sort of blueberry pie.
Just to make sure it was good hot, I also made this yesterday and ate it fresh out of the oven - and it was delicious! (Though right now my cold breakfast obsession continues) So this recipe is totally a win win - whether you're in cold Australia or trying to cool off in the Northern Hemisphere!
Blueberry and Banana Baked Oatmeal serves 4
gluten free*, low fat, vegan options, clean eating friendly, freezer friendly
2 cups Gluten free rolled oats
1/2 tsp baking powder
Pinch of salt
2 cups milk of your choice (I used Unsweetened Almond Breeze)
1/2 cup Naturegg Simply egg whites or 1 egg or 1/2 cup Applesauce or Egg Replacer/Flax Egg
2 tsp vanilla
1/2 cup applesauce
2 bananas, mashed**
2 cups blueberries (fresh or frozen)**
Optional: 2 tsp Cinnamon, spices of your choice, chia or flaxseeds, nuts etc
Preheat oven to 190°C/375°F.
In a bowl, mix together all ingredients except for the blueberries.
Leave your oat mix to sit and absorb some of the liquid.
Whilst your oat mix is softening, prepare a medium baking dish or four individual ramekins/baking dish by greasing and/or lining the dishes.
Lay your blueberries into the bottom of the pan(s) and pour your oat mixture on top.
Bake for 30-50 minutes or until the tops are golden and the baked oatmeal has firmed up.
Serve immediately or chill in the fridge and eat later
These baked oatmeals also freeze really well. Simply allow them to cool completely before wrapping them up and placing into the freezer. I find it's easier to keep them in the baking paper so you don't lose all of the juicy blueberries.
*Note: If you are gluten intolerant or a coeliac, make sure you buy gluten free oats which have not been contaminated by gluten. Do know that oats do contain "oat gluten" avenin (which is why you cannot find gluten free oats in Australia) which only 1 in 5 coeliacs is allergic to. I am a very sensitive coeliac and have no issues with oat gluten. I buy Bob's Red Mill Gluten Free Oats from iHerb are also uncontaminated.
**If you don't like banana: you could probably switch the banana for pumpkin/applesauce/sweet potato puree If you don't like blueberries: swap them for any berry of your choice, or a diced apple.
But tell me, what's your favourite breakfast right now?
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