Subtly sweet and loaded with blueberry flavour, this blueberry banana breakfast bake is like a muffin in a bowl, but made without any butter, oil or refined sugar! Gluten-free and vegan so everyone can enjoy.
In case you couldn’t tell, we really love oatmeal around here. Like… really really. To the point where I can’t even tell you guys the last time I had a breakfast that didn’t include oats in some form or fashion, but it must be hovering somewhere around seven years or so.
Wait. Nope. That’s not true. I did the smoothie thing for a while a couple of years ago, and I think there’s been a handful of mornings where I had toast, waffles, pancakes, etc… but I always come back to oats. Why? Because I’ve found that nothing else hits the spot quite like they do. And – don’t laugh when I tell you this – but they’re probably one of my biggest comfort foods. Not when they’re plain and soupy, but perfectly fluffy and loaded with banana ice cream, nut butter, and chocolate? Heaven. It’s why I get out of bed in the morning. Well, that and because I only sleep about 5 or 6 hours a night and I get a little stir crazy if I try to stay in bed too long. But that’s not the point.
I think one of the biggest reasons I haven’t gotten sick of oats for breakfast yet is because they’re just so versatile. Not only is there an endless amount of add-ins and flavour combinations to try out, but if you get bored of making them on the stove, you can soak them overnight, blend them into a smoothie, bake them into bars, OR add a few spoonfuls of flour and make a
muffin in a bowl breakfast bake.
And if you have no idea what I’m talking about, a breakfast bake is kind of like baked oatmeal, but with some of the oats replaced with a couple spoonfuls of flour. This gives the finished product a lighter, fluffier, and doughier texture – basically like that of a muffin. It’s got a slightly crisp ‘shell’ on top, with a super moist, super doughy, and slightly ooey-gooey centre. In other words, perfection…
Taste wise, this breakfast bake is subtly sweet and loaded with blueberry flavour… with just a slight hint of banana. And if you can’t do the banana thing? I got you covered with a plain blueberry version. Oh, and if you’re having a hard time finding fresh blueberries at a decent price in the middle of January, you can swap those out for frozen ones. Just make sure you toss them in a little bit of flour first so they don’t bleed.
For the flour, you can literally use whichever kind you like or have on hand. I’ve really been liking this all-purpose gluten-free flour* lately because it’s something new to experiment with and seems to give things a lighter texture, but I’ve also made these bakes using all-purpose, whole wheat, almond, and coconut flour with similar results.
Other than that, I guess all that’s left to say is… Happy Eating!!!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 1/4 cup (20 g) rolled oats
- 2 tbsp (14 g) oat bran*
- 2 tbsp (15 g) flour of choice**
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) unsweetened almond milk
- 1/2 ripe, medium-sized banana, mashed (50 g)
- 1/2 tbsp (8 ml) maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup (35 g) blueberries, fresh or frozen*
- Preheat your oven to 350°F (176°C) and lightly spray an individual sized (~16oz./500 ml) ramekin with cooking spray or grease it with cooking oil. Set aside.
- In a medium-sized bowl, combine the oats, oat bran, flour, baking powder, and salt. Add the almond milk, mashed banana, maple syrup, and vanilla, mixing until well combined. Gently fold in the blueberries.
- Transfer the batter to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20 – 25 minutes, depending on desired consistency. Remove from the oven and allow the bake to cool for about 5 minutes before adding desired toppings and enjoying. This recipe can also be made the night before and stored in an air tight container to enjoy the next morning.
* If you don’t have any oat bran on hand, just use an additional 2 tbsp (10 g) of oats. ** I usually use an all-purpose or whole wheat, but this recipe works fine with most flours, including gluten-free and grain-free ones. *** If using frozen blueberries, you may want to toss them in some flour first to prevent them from bleeding.
- Prep Time: 5 mins
- Cook Time: 20 mins
Keywords: banana, blueberry, breakfast, gluten-free, healthy, recipe, vegan
Looking for more healthy breakfast bake recipes? Try one of these!
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!