DRY
- 2 ½ cups gluten free quick oats can also use rolled oats
- ⅓ cup vanilla protein powder
- 1 teaspoons baking powder
- ½ teaspoons salt
- 1 ½ teaspoons cinnamon
- ¼ cup chopped nuts of choice I used sliced almonds
WET
- 1 large banana mashed
- 2 cups milk of choice I used almond
- 2 eggs see notes for vegan options
- 3 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons nut butter I used almond
- 1 ½ cups blueberries plus more for topping*
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mash the banana with a fork.
- Add in the remaining wet ingredients, aside from the blueberries.
- Whisk to combine.
- Add in the dry ingredients.
- Add 1/2 cup of blueberries to the bottom of a 9×9 (or similar) baking dish. Add the remaining 1 cup to the bowl with the oat mixture and stir to combine.
- Transfer the mixture to the baking dish and carefully stir to ensure the blueberries are mixed evenly throughout. Top with a few additional blueberries, chopped nuts or sliced bananas if desired.Add to the oven, uncovered, for 28-35 minutes or until golden brown around the edges and the center doesn't look too wet.If you want the center to be more cakey, leave it in the oven for longer, but if you like a more creamy consistency, take it out closer to 25-28 minutes.Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!
