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Blueberry Oatmeal Casserole

Prep Time:

10 minutes

Cook Time:


8 Servings


About the Recipe


  • 2 tablespoons ground flaxseed + 6

  • 2 cups whole rolled oats

  • ½ cup slivered almonds

  • ½ cup hemp seeds

  • ⅔ cup coconut flakes

  • 1/4 cup brown sugar or coconut sugar

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ¾ teaspoon sea salt

  • ¾ cup almond milk, at room temp

  • 1/4 cup maple syrup

  • 3 tablespoons melted coconut oil

  • 1 banana, chopped

  • 1 cup strawberries, sliced

  • ½ cup blueberries


Step 1

Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.

Step 2

In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.

Step 3

Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.

Step 4

In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.

Step 5

Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

Step 6

Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.

Step 7

Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.


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