Blueberry Muffin Baked Oats (gluten-free)

Ingredients

makes 4-6 servings

1½ cups gluten-free rolled oats
½ cup mashed banana
2 tbsp chia seeds
½ cup vanilla protein powder (I used this one)
1¾ cups unsweetened almond milk
1 egg
1 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
1 cup fresh blueberries*
For the swirl on top: +2 tbsp almond butter + ½ cup frozen blueberries*
Optional: a sprinkle of powdered sugar

*to make the bluberry swirl topping extra juicy, I warmed up some frozen blueberries and swirled it with the almond butter. You can simplify this and just use fresh blueberries for the whole recipe, or you can go with frozen for the full recipe. Warming the frozen ones will give you that jammy swirl on top though if you’re wanting that!

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Instructions

Preheat oven to 350°F. Spray your baking dish with avocado oil spray (an 8″ x 8″ pan or 9” x 6” or any similar oven-safe Tupperware works great. I use this one.).
Add the fresh blueberries to the dish. Pour in the almond milk, then add the mashed banana, vanilla extract, and egg. Whisk everything together right in the dish.
Add the oats, chia seeds, protein powder, baking powder, and salt. Stir until fully combined and no clumps remain.
If using frozen blueberries for the topping, add ½ cup to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave another 15 seconds until they’re juicy and slightly broken down. (You can also do this on the stovetop over low heat. The goal is saucy, jammy berries.)
Drizzle the almond butter evenly over the batter.
Spoon the juicy blueberries (or use fresh) over the almond butter. Use a knife to gently swirl everything together to create a pretty marbled effect.
Bake about 40 minutes or so, until the center is set.
If the top starts browning before the middle is done, loosely tent with foil and continue baking.
Remove from the oven and let cool for about 5 minutes. Sprinkle with powdered sugar, then slice into 4-6 servings. Enjoy!

Store in an airtight container for up to 4 days.