Blueberries. Bananas. Peanut butter. Oats. Is there any more perfect breakfast combination?! Today, I’m sharing my recipe for gluten free + vegan blueberry banana PB2 baked oatmeal. Nutrient dense and packed with flavor, this will jump start your day and keep you full and focused until lunchtime. AND it tastes almost like dessert without it actually being dessert. WIN WIN!
The recipe makes enough for 5 ramekins – I’ve been prepping this on Monday morning to eat throughout the week. You could also make these in a muffin pan and freeze the smaller portions for grab and go breakfasts or snacks.
Serve with protein for an added punch!
Preheat oven to 350F degrees. Grease 5 ramekins and set aside.
In a medium bowl, beat bananas until smooth with a hand/stand mixer. Add in PB2, honey, almond extract, cinnamon, baking powder, baking soda, and salt. Mix well.
Stir in oats. Gradually add almond milk.
Using a spatula, stir in blueberries.
Evenly transfer mixture into ramekins.
Bake for 25-35 minutes or until tops are slightly golden and firm to light touch.
Let cool, serve immediately or wrap tightly and refrigerate.
Keep reading below for nutrition info!
Serving size = 1 ramekin
Let me know how you like this recipe! Did you make it with anything different? Happy baking 🙂