Take your healthy, hearty and delicious breakfast on the go with this make-ahead blueberry-banana breakfast bake. Just a few minutes of prep time gets you 6 breakfasts - oh, and it's vegan AND gluten free!
I'm going to Nashville this Friday on a "soulmate pilgrimage" and I mean that in the most literal and cringeworthy way.
You see, I've always grown up around country music. My mom used to work for Dolly Parton back before I was born, which led to her playing me country music constantly, from womb to childhood to now. I've always known I was born to marry a guitar-weilding, hat-wearing, gun-slinging* cowboy - which, surprisingly, there aren't many of in DC. Crazy, huh?
A few weekends ago, I was drunk with my friend Candice and her corgi Kevin when I casually dropped that I was thinking of heading to Nashville for a long weekend to explore the food and bar scene for Scones. She was IMMEDIATELY in.
C - I have a love interest in Nash! Let's go to Nash!
J - Let's go to Nash!!!
C - I'll look at flights!
J - I'll look at AirBnB's!
And that's how we found ourselves planning a road trip* to Nashville, complete with fake backstory (bachelorette party), fake identities (I will be MaryKate Gibson, she will be Claire Cooper), and ballin' AirBnB with a hostess willing to provide us with "hella recommendations" (bless the south). Our mission? Love. And karaoke. And fame? Mostly love, tbh.
*Flights were HELLA expensive, y'all! <--practicing my Southern accent.
So, in preparation for my soulmate pilgrimage, I've been putting in the work to eat extra healthfully before then (an attempt likely foiled by my birthday party this past weekend but whatever). That means lunches are my Lentil "Meatballs" with zoodles, dinners are SOUP (so obsessed with soup RN), and breakfast... well, what we're here to share today!
You see, breakfast bakes don't get enough love, but they're awesome. Easy to throw together, require little cleanup, and keep you fueled for a week at a time. So, let's get to it!
Banana-Blueberry Breakfast Bake
To make 6 servings, you will need:
- 2 cups old-fashioned oatmeal, dry
- 1 T ground flaxseed meal
- 1 2/3 cup almond milk (or other milk of choice)
- 1/4 cup honey
- 1 T coconut oil, melted
- 1 t vanilla extract
- 1 1/2 t baking powder
- 1/4 t cinnamon
- Pinch salt
- 1/2 cup frozen blueberries
- 1 banana, sliced
- 2 T light brown sugar, for topping
Begin by preheating your oven to 350F and greasing an 8x8" pan with cooking spray.
In a medium bowl, combine oats, flaxseed meal, baking powder, cinnamon and salt. In a small bowl, combine milk, honey, oil and vanilla.
Add the wet mixture to the dry mixture and stir well, then add frozen blueberries and combine. Pour the mixture into the prepared pan, then arrange the banana slices over the top. Sprinkle the top with brown sugar, aiming a little extra onto the bananas for that caramelization effect.
Bake for 30 minutes, until golden brown, then let cool 10 minutes before slicing. Either serve it up right away (lol I don't even know 5 other people) or package up for later! They keep in the fridge for a week, and there's no chance they would last longer than that - trust me.
Enjoy! Can't wait to see y'all (<--look at me go!!) back here next week when I announce my engagement to a wealthy cowboy country star with great biceps!!