Blackberry Baked Oatmeal is easy to make, and a healthy and delicious meal-prep breakfast. Loaded with wholesome ingredients, sweetened with banana, bursting with blackberries and topped with a delicious crumble. This breakfast almost tastes like dessert! Gluten-free and vegan adaptable.
- 2 very ripe bananas (1 cup mashed)
- 1 ½ cup unsweetened almond milk, or milk of choice
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup blackberries, fresh or frozen
- 2 tablespoons coconut oil, melted
- ¼ rolled oats (gluten-free if needed)
- 2 tablespoons coconut sugar
- 2 tablespoons all purpose flour (gluten-free if needed)
- ¼ teaspoons ground cinnamon
- banilla yoghurt, or yoghurt of choice
- blackberries, fresh or frozen
- maple syrup to taste
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Preheat the oven to 375F (190C) and lightly grease an 8×8 (20×20 cm) baking dish.
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Add the bananas to a mixing bowl and mash well until creamy. Stir in the almond milk, maple syrup and vanilla.
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To the mixing bowl, add the rolled oats, chia seeds, baking powder, cinnamon, and salt, stir well.
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Gently fold in the blackberries. Pour the mixture into the prepared baking dish. Spread to an even layer and top with some extra blackberries if desired.
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If making the optional topping, add all the ingredients for the topping to a small bowl. Stir together until it has a crumbly consistency. Sprinkle evenly on top of the oatmeal.
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Bake the oatmeal for 40-45 minutes, or until lightly golden brown and set.
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Let the baked oatmeal cool down for a few minutes before cutting into pieces and serving with a little yoghurt, blackberries and a drizzle of maple syrup if desired.