Description
A delicious and nutritious breakfast bake packed with protein from Greek yogurt and chia seeds, filled with the goodness of bananas and blueberries.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 2 cups rolled oats
- 2 cups almond milk (or any dairy-free milk)
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons chia seeds (optional)
- 1/4 cup chopped nuts (walnuts or almonds for added crunch)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the mashed bananas, almond milk, Greek yogurt, honey or maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir until well blended.
- Add the rolled oats, blueberries, and chia seeds (if using) to the mixture. Gently fold until the oats and blueberries are evenly distributed.
- Grease a baking dish (approximately 9×13 inches) and pour the mixture evenly into the dish. Smooth the top with a spatula.
- Sprinkle the chopped nuts on top for added texture.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the breakfast bake is set.
- Allow to cool for a few minutes before slicing and serving.
Notes
- Feel free to substitute any nuts or seeds you prefer.
- This breakfast bake can be stored in the refrigerator for up to 3 days.
- Can be reheated for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg