A simple berry oatmeal breakfast bake full of oats and nutritious fruit perfect to make ahead for busy weekday mornings, or to enjoy fresh out of the oven on those slow weekend mornings that are few and far between.
2 medium to large ripe bananas
2 large eggs**
1/3 cup creamy peanut butter
2 Tbsp maple syrup, optional
1 cup any milk*
1 tablespoon avocado oil
1/4 cup apple sauce
1 teaspoon vanilla extract
3 cups gluten-free rolled oats
1 teaspoon baking powder
1 tablespoon chia seeds (can omit if desired)
1 tablespoon hemp seeds
1 cup berries
Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 baking dish with cooking oil spray.
In a large bowl, smash the bananas. Then add the remaining ingredients (minus the berries) and thoroughly combine.
Mix the berries into the oat mixture and pour into the prepared baking dish.
Bake 40-45 minutes, or until golden brown.
Serve warm or allow to cool thoroughly before storing for use later in the week.
*almond milk is typically low FODMAP in a 1 cup serving.
**can sub 2 flax eggs to make this dish vegan
You can make this entire dish ahead of time (including baking it) and then reheat it when ready to serve by placing foil over the entire dish and heating at 375 for about 20 minutes, or until the center is warm.
If you are following a low FODMAP diet, be cautious with the serving size. 1/2 cup of oats is considered low FODMAP, so please pay attention to how you feel when consuming this breakfast bake.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: breakfast, casserole, make ahead, gluten free, grain free, low fodmap, vegetarian
- Cuisine: breakfast
- Serving Size: 1 serving
- Calories: 294
- Sugar: 14 g
- Sodium: 115 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Carbohydrates: 47 mg
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 47 mg