Blueberry Oatmeal Casserole
User Reviews
5
Blueberry Oatmeal Casserole
Description
Blueberry Oatmeal Casserole features rolled oats mixed with almonds, hemp seeds, and coconut flakes, enriched with flaxseed soaked in warm water to add moisture and binding. The dish layers chopped bananas and sliced strawberries at the base, topped with the oat mixture, and then scattered with blueberries and reserved nuts and seeds. Baked at 350 degrees Fahrenheit until the top is crisp and the center is set, it yields a textured casserole with a firm yet moist interior balanced by the fruity layers.
The casserole melds the flavors of cinnamon, brown sugar, and maple syrup with the natural sweetness of banana and the tartness of berries. The coconut oil contributes a subtle richness while the flaxseed works as an egg replacement to maintain structure. This combination results in a substantial dish that can be sliced and served warm or cool.
This casserole works well as a wholesome breakfast or brunch centerpiece. It pairs well with yogurt or a light drizzle of extra maple syrup for added sweetness. The nuts and seeds add a pleasant crunch to the tender baked oats and fruit layers.
To reduce sugar, you can omit the brown sugar and increase maple syrup slightly, adjusting sweetness to taste. Ensuring the middle is fully set before removing from the oven helps achieve the right texture without sogginess.
Ingredients
- 2 tablespoons ground flaxseed used with 6 tablespoons warm water
- 2 cups rolled oats whole
- ½ cup almonds slivered
- ½ cup hemp seed
- ⅔ cup coconut flakes
- 1/4 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt sea salt
- ¾ cup almond milk at room temp
- 1/4 cup maple syrup
- 3 tablespoons coconut oil melted
- 1 banana chopped
- 1 cup strawberries sliced
- ½ cup blueberries
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
- 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.
- 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.
- Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
- 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.
- 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.
Notes
- For lower sugar, skip brown sugar and use 1/3 cup maple syrup instead.
- Check doneness by inserting a knife; the center should be set and not runny.
User Reviews
Overall Rating
5
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