Blueberry Baked Oats



This plant-based Blueberry Baked Oats recipe is soooo delicious! It is a special sweet treat for a special morning occasion! This breakfast dish is super easy to make, using wholesome and simple ingredients. It is sweetened with banana, coconut shreds, maple syrup/honey, and just a bit of coconut blossom sugar in the crumble. It takes on the consistency of a moist cake and is sure to satisfy. Trust me on this one - it's a breakfast feast your whole family will enjoy (or save your slices for a grab-and-go weekday breakfast)!


Vegan I Gluten Free


Serves: 4

Time: 50 minutes


2 tsp. coconut oil, for greasing the pan

1 1/2 cup blueberries (it's ok to use frozen)


Dry Ingredients

1 1/2 cups oats

1 cup almonds, crushed

1/4 cup unsweetened coconut shreds

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground clove

1/2 tsp. ground nutmeg

1/2 tsp. salt


Wet Ingredients

2 cups coconut milk

1 banana

1/4 cup maple syrup or honey


Crumble

1/2 cup almond flour

1 tbsp. coconut blossom sugar

2 tbsp. maple syrup or honey

2 tsp. coconut oil

1/4 tsp. sea salt

1/4 tsp. cinnamon


Serving Toppings

Coconut shreds

Coconut yogurt

Maple syrup / honey drizzle

Crushed nuts



Preheat the oven to 350F. Grease your baking dish with coconut oil and set aside.


In a large mixing bowl combine the dry ingredients and stir to combine. Note: pulse the almonds in a blender or food processor to crush into small pieces.


Add the wet ingredients into a blender and mix until smooth. Pour the wet mixture into the mixing bowl with the dry ingredients and stir to combine.


Place 1 cup blueberries into the bottom of your baking dish and spread them into a single layer.


Pour the oat mixture over the blueberries in the baking dish. Use a spatula to even the layer. Add the remaining blueberries on top.


Bake the oat dish for 20-25 minutes, then add the crumble mixture to the top.


To make the crumble, combine the ingredients in a mixing bowl and stir well. Scoop the sweet crumble mix on top of the pre-baked oats.


Bake the dish an additional 10-15 minutes, or until the top is golden brown.


Enjoy warm with any toppings of choice!



Store leftovers in the fridge 1-2 days.

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