Looking for an easy breakfast to feed a crowd? Try this baked blueberry pecan oatmeal for a sweet and hearty start to the day. This gluten-free dish can also be served as dessert!
Ingredients
- 1 ripe banana
- 1 cup milk (plant-based milk may be substituted)
- ¼ cup nut butter
- ¼ cup maple syrup
- ¼ cup coconut or vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup Santé Candied Pecans, roughly chopped, divided
- ¼ cup brown sugar, lightly packed
- 1 cup blueberries, divided
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish and set aside.
- In a large bowl, mash the ripe banana with a fork. Add milk and nut butter of choice, maple syrup, oil, and vanilla extract. Mix until well combined.
- Add baking powder, cinnamon, nutmeg, and salt. Whisk together until fully incorporated.
- Add the oats, 3/4 cup pecans, and 1/2 cup blueberries. Gently mix until combined. Pour into the prepared baking dish.
- Top with remaining pecans and blueberries. Sprinkle the top with brown sugar.
- Bake for 40-45 minutes until topping is slightly browned and crisp. Let cool for 10 minutes. Serve with additional maple syrup and chopped pecans if desired.
