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A piece of baked oatmeal topped with bananas on a white plate with a black fork and a couple slices of banana and 1 strawberry.
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Antioxidant Berry Muffin Baked Oatmeal

The perfect way to start your day, this vegan and gluten-free baked oatmeal is packed with antioxidants.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 271kcal
Author Danielle Brown
Cost $8

Equipment

Ingredients

  • 2 cups almond milk unsweetened
  • 2 cups rolled oats organic if possible
  • 2 bananas mashed
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoon ground flaxseed
  • 2 tablespoon maple syrup 100% pure
  • ½ cup walnuts chopped
  • 1 cup wild blueberries frozen
  • 1 cup strawberries chopped
  • 1 teaspoon cinnamon powder

Instructions

  • Preheat the oven to 350F.
  • Add all wet ingredients to a 9x9 baking pan and mix well.
  • Add in the dry ingredients to the dish and mix.
  • Add in berries and mix again.
  • Line the top of the oatmeal with thin banana slices (optional!) and drizzle with maple syrup. I used 2 extra bananas for this.
  • Bake for 30 minutes. Enjoy! This is best eaten warm out of the oven.

Notes

  • Store leftovers in the fridge for up to 3 days and reheat in the microwave with a splash of milk.
  • Top with an extra drizzle of maple syrup.
  • Feel free to use all frozen fruit (strawberries and wild blueberries) or fresh.

Nutrition

Calories: 271kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 183mg | Potassium: 376mg | Fiber: 7g | Sugar: 13g | Vitamin A: 44IU | Vitamin C: 20mg | Calcium: 187mg | Iron: 2mg
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