Blueberry Banana PB2 Baked Oatmeal

Homemade Granola
April 14, 2016
Nashville in a Nutshell
April 25, 2016

Blueberry Banana PB2 Baked Oatmeal

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!

Serve with protein for an added punch!

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Blueberry Banana PB2 Baked Oatmeal (V GF)

Servings 5 ramekins

Ingredients

  • 3 very ripe bananas mashed
  • 2 1/2 cups oats
  • 1/2 cup PB2
  • 1/4 cup honey
  • 1 1/3 cup unsweetened almond milk
  • 1 cup blueberries fresh or frozen
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp almond extract
  • pinch of salt

Instructions

  1. Preheat oven to 350F degrees. Grease 5 ramekins and set aside.

  2. 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.

  3. Stir in oats. Gradually add almond milk.

  4. Using a spatula, stir in blueberries.

  5. Evenly transfer mixture into ramekins.

  6. Bake for 25-35 minutes or until tops are slightly golden and firm to light touch.

  7. Let cool, serve immediately or wrap tightly and refrigerate. 

Keep reading below for nutrition info!

Nutrition Information

Serving size = 1 ramekin

  • Calories: 303
  • Fat: 4.6g
  • Carbs: 63g
  • Fiber: 8.8g
  • Sugar: 26g
  • Protein: 9.1g
  • Sodium: 853.2mg
  • Potassium: 318.3mg

Let me know how you like this recipe! Did you make it with anything different? Happy baking 🙂