Print Recipe
5 from 2 votes

Blueberry, Banana, and Walnut Oat Bake

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: baked good, Breakfast
Cuisine: gluten free, soy free, vegan
Servings: 4 -6 servings
Author: Gena Hamshaw


Dry ingredients:

  • 2 1/2 cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 tablespoons flax meal
  • 1 banana chopped
  • 8 ounces blueberries frozen
  • 1/4 cup chopped walnuts

Wet ingredients:

  • 2 3/4 cup almond milk
  • 1 banana
  • 1 tablespoon agave or maple syrup optional


  • Oil an 8 x 8 baking dish and preheat the oven to 350F.
  • Mix the oats, salt, cinnamon, ginger, and flax together in a large mixing bowl. Fold in the frozen berries. banana, and walnuts.
  • Blend together the almond milk, remaining banana, and sweetener. Pour the liquid over the dry ingredients and mix well. Transfer the whole mixture to the baking pan.
  • Bake the oats for 40-45 minutes, or until the top is browning and firm. Allow the oats to set for at least thirty minutes before cutting into servings and enjoying.


Leftover baked oats will keep in an airtight container in the fridge for up to 5 days.
If you're allergic to gluten, be sure to use rolled oats that are certified gluten free.