Blueberry Oatmeal Bake

I hope everyone is having a lovely Friday. It’s Spring now and I can safely say I caught the Spring cleaning bug. I’ve actually been able to get some of it done today thanks to my sleepy and content little tummy. I didn’t come to discuss cleaning with you though. Believe me I’m not the person you want to get cleaning tips from. Does anyone else have a problem with an endless supply of dust bunnies and stubborn greasy splatters on the wall behind the stove? No? I’m the only one? I thought so. Anyway, what I really wanted to talk about was breakfast!

It’s been a while since I provided you all with a tasty first meal of the day. There was a period during my break that papa tummy kept putting off making his granola for the week so I decided to make something that would be wholesome, easy to grab, and would last a few days. Having fresh blueberries in our house is a rare treat so I wanted to do something special with them. I came up with this Blueberry Oatmeal Bake. Of course, if you have a larger family this won’t last a few hours let alone days. If you are the only one that’s going to be consuming these make them on a Sunday and save some time in the morning the next few days. I loved being able to just grab one and eat it the following day without making a fuss. They’re easy enough to make before work too.

Don’t have fresh blueberries? You can use frozen but I would thaw and pat them dry. You could also use whatever berries or other fruit you do have on hand. For this to be gluten-free make sure you’re getting gluten-free oats.

Blueberry Oatmeal Bake

Makes 6 bars or 9 squares

Ingredients:

• 1 tablespoon coconut oil
• 3 ripe bananas
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 – 2 tablespoons agave nectar
• 2 1/2 cups rolled oats
• 3 tablespoons sliced almonds
• 1 tablespoon unsweetened shredded coconut
• 1 teaspoon chia seeds
• 1 teaspoon cinnamon
• 3/4 cup fresh blueberries

Directions:

1. Preheat oven to 375 degrees. Grease an 8 by 8 baking pan with coconut oil and set aside.
2. In a medium bowl mash bananas and mix with milk, vanilla, and agave until smooth.
3. Add oats, almonds, coconut, chia, and cinnamon mixing until everything is incorporated.
4. Gently fold in blueberries so you don’t break them.
5. Spread mixture into prepared pan. Bake for 18 to 20 minutes.
6. Let cool and slice into desired portions, refrigerate leftovers.