To jazz it up, a little maple syrup drizzled over the top provides the perfect pop of sweet!
Blueberry-Banana Breakfast Bake
Makes 4 Servings
2 tablespoons golden flaxseeds
1 ½ cups rolled oats
1/3 cup unsweetened shredded dried coconut
1/3 cup toasted wheat germ or oat bran
1/3 cup raisins
¼ cup nondairy milk
¼ cup filtered or spring water
2 heaping tablespoons sesame tahini (see note)
2 medium, very ripe bananas
1 tablespoon filtered or spring water
3 heaping tablespoons blueberry preserves
1 teaspoon ground cinnamon
1 to 2 tablespoons maple syrup, plus more for serving
Preheat the oven to 375 degrees F. Line an 8-inch square baking pan with unbleached parchment paper.
Put the flaxseeds in a high performance blending appliance and process into fine flour.
Put the flaxseed flour, oats, coconut, and wheat germ in a large bowl and stir with a dry whisk to combine. Add the nondairy milk and ¼ cup water and stir with large spoon to combine. Put the tahini, bananas, and 1 tablespoon water in a medium-sized bowl and mash with a potato masher until smooth. Add the banana mixture to the oat mixture and stir to combine.
Press half of the oat mixture in an even layer in the prepared pan. Spread the blueberry preserves over the oat mixture in an even layer. Top with the remaining oat mixture, pressing down firmly to form an even layer. Sprinkle the cinnamon over the top. Brush the top with 1 to 2 tablespoons maple syrup. (see note)
Bake for 30 to 35 minutes, or until firm and slightly golden around the edges. Put the pan on a wire rack and let cool for 10 minutes. Cut in to nine squares. Serve warm, with maple syrup drizzled over the top. Store leftovers tightly covered in the refrigerator for up to 2 days. Delicious served cold as a snack-style bar too!
CHEF’S NOTE: Almond butter or peanut butter may be used in place of the tahini.
CHEF’S NOTE: You may brush the top of the casserole with 1 tablespoon water, in place of the maple syrup, if desired.
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