Blueberry & Coconut Oat Bake Recipe
This recipe is rated 4.0 out of 5.
Healthy choice
Mostly whole foods
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Easy peasy
One-pot recipe
Kid-friendly
Baking
Comfort food
Breakfast & brunch
Is it breakfast? Dessert? An after-school snack? This scrumptious oat bake is versatile, super quick to throw together, and nutritious as its sweetness comes naturally from the bananas and berries!
You will need
Serves 4
- 2–3 very ripe bananas, peeled
- 2 cups rolled oats
- 1 1/2 cup plant-based milk, such as almond, soy or coconut
- 1/2 cup shredded coconut
- 1 tablespoon ground flax or chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup blueberries, fresh or frozen
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Add the bananas to a large oven-safe casserole dish and use a fork to mash them thoroughly.
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Step 3
Add the oats, milk, half the coconut, ground flax or chia seeds, cinnamon, vanilla and salt to the casserole dish. Mix everything until well combined. Smooth the surface with a spoon or spatula.
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Step 4
Scatter the blueberries and the remaining coconut on top of the oats
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Step 5
Bake the oats for 20 minutes or until the top is golden brown.
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Step 6
Enjoy the oats warm with plant-based milk, coconut yoghurt or additional fruit.
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Recipe: Rainbow Nourishments
