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Banana, Blackberry + Tahini Baked Oatmeal

Baked oatmeal is such an easy make-ahead breakfast, and once you have a great base recipe, you can really make your own variations. This is my newest variation. I had tons of ripe bananas to use up and some blackberries. The tahini adds a little extra flavor that balances the sweetness from the bananas and the tartness from the blackberries. This baked oatmeal recipe is gluten-free, vegan optional, and free of refined sugars and great for meal prep. The best part is that it can be baked right away, but it can also be assembled the night before and baked in the morning. For another variation, check out my Apple Cinnamon Baked Oatmeal.
Course Breakfast, Snack
Cuisine American
Keyword Dairy-free, gluten-free, healthy, kid-friendly, sheet pan meal, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 cups old-fashioned oats
  • 1/3 cup shredded unsweetened coconut
  • 1 teaspoon baking powder
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 1 ¾ cups milk of choice
  • 2 tbsp maple syrup or honey
  • 2 tbsp tahini
  • 2 large eggs or flax eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed bananas
  • 1 tbsp melted unsalted butter or coconut oil
  • ½ cup blackberries

Instructions

  • Preheat the oven to 375° F and grease spray an 8×8 inch square or 11x7 rectangular baking dish with a little butter or coconut oil.
  • In a large bowl, mix together the oats, coconut, baking powder, cinnamon, and salt.
  • In a medium sized bowl, whisk together the milk, maple syrup, tahini, eggs, vanilla and mashed bananas. Pour into the large bowl with the dry ingredients and stir to combine. Then add the melted butter and mix just until incorporated. (I do this so the melted butter or coconut oil doesn’t solidify in the wet ingredients)
  • Fold in the blackberries.
  • Pour the oatmeal mixture into the prepared baking dish.
  • Bake for 25 to 35 minutes, until the top is nicely golden and the middle is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with additional maple syrup or serve with a dollop of your favorite yogurt.
  • To store: store in the refrigerator in an airtight container.
  • To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 325°F oven for about 20 minutes. For individual portions, set oven to 325°F and bake for 5-10 minutes.