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Blueberry Oatmeal Casserole
Amy

Blueberry Oatmeal Casserole

This Blueberry Oatmeal Casserole is a cozy, wholesome dish that brings together the sweet burst of blueberries and the hearty comfort of oats. With just 10 minutes of prep, it’s an effortless way to start your day or impress guests at brunch.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tablespoons ground flaxseed
  • 6 tablespoons warm water
  • 2 cups whole rolled oats
  • 1/2 cup slivered almonds
  • 1/2 cup hemp seeds
  • 2/3 cup coconut flakes
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon sea salt
  • 3/4 cup almond milk, at room temp
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • 1/2 cup blueberries

Method
 

  1. Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  3. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
  4. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  6. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
  7. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
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