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