Delicious gluten free blueberry banana baked oatmeal made with fresh blueberries, ripe bananas, and naturally sweetened with pure maple syrup. This healthy baked oatmeal is gluten free, dairy free, and made without any butter or oil. It’s the perfect breakfast treat that’s bursting with fresh blueberries and ripe bananas in every bite.
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 medium ripe bananas, cut into 1/2 inch slices
- 1 cup fresh blueberries
- 1/4 teaspoon cinnamon
- 2 tablespoons pure maple syrup
- 2 cups gluten free quick cook oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/3 cup chopped walnuts
- 2 cups Mariani vanilla walnutmilk (or any other milk you prefer)
- 2 eggs
- 6 tablespoons pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup fresh blueberries
- 1/4 cup chopped walnuts
Preheat oven to 375 degrees. Spray an 8×8 inch baking dish with nonstick cooking spray.
Arrange banana slices in a single layer on the bottom of the baking dish. Sprinkle blueberries evenly over the bananas then top with cinnamon and maple syrup. Cover with aluminum foil and bake for 15 minutes.
In a medium bowl, combine the gluten free oats, baking powder, cinnamon, salt, and walnuts. Mix until well combined.
In a separate medium bowl, whisk together the milk, eggs, maple syrup, and vanilla extract.
Once the bananas and blueberries have baked for 15 minutes, remove the baking dish from the oven and pour the dry oat mixture evenly over the fruit. Next, pour the milk mixture evenly over the oats. Top with remaining blueberries and chopped walnuts.
Bake, uncovered, for 35 to 45 minutes or until the oatmeal is set and the edges are slightly golden brown. Serve warm.