Hello dear friends,

Today I present to you Bring your Own Blueberries or the Blueberry Oatmeal Bake!


My mom first made this recipe a few weeks ago and I swear I ate more than half of the pan… It is absolutely delicious! I wanted to substitute a few things in the recipe to present to my dietary restricted friends. The changes I have made will please the following: Vegan/vegetarian, gluten intolerant, people who have a few overripe bananas and people who have had the same bag of blueberries that they picked 2 years ago hidden deep down in the freezer ( to save for a rainy day or in this case, a delicious breakfast bake.)


Here is the original recipe from the NutmegNanny. Which was adapted from Epicurious

Here is my take on this tasteful creation :

  • 2 cups of Bob’s Red Mill Wheat-free rolled Oats (large flakes)
  • 1 tsp baking powder (aluminum-free)
  • 1 1/2 tsp ground cinnamon ( plus extra to sprinkle on top)
  • 1/2 tsp of fine grain Himalayan sea salt
  • 2 cups of rice milk ( but you can use almond or coconut)
  • 1 flax egg*
  • 1 tablespoon of coconut oil, melted
  • 2 tsp of vanilla  ( I use the real stuff from Punta Cana)
  • 1/3 cup of maple syrup ( Only the freshest from Canada, you hear me?)
  • 2 ripe bananas, cut however you want it’ll be in your belly soon anyways
  • 1 1/2 cup blueberries (fresh and/or frozen)

*1 flax egg= 1 tablespoon of freshly ground flax seeds (or ground chia seeds but this recipe looks better with flax) and 3 tablespoons of water, mix well and place in the refrigerator for 15 minutes or until it reaches a gel-like consistency.


  1. Preheat your oven to 375 degrees, then turn up your favorite music.
  2. Grease an 8×8 pan with coconut oil or use tiny ramekins like these ^ that I got from Canadian Tire because they are adorable! Place a layer of bananas and sprinkle half of the blueberries on top.
  3. In a medium size bowl mix all dry ingredients together. Throw it on top of the banana-blueberry layer.
  4. Whisk wet ingredients together and pour it onto the oats.
  5. Sprinkle with the remaining blueberries and a little bit of cinnamon. Bake for about 35-45 minutes or until the top is golden and the mixture is set. Smother in maple syrup if that’s your thing … Serves best warm , trust me you wont have any left over to put in the fridge.

Stay sweet!


One comment

  1. aspoonfulofnature · June 3, 2015

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