Homemade Blueberry Breakfast Bake
Waking up to the scent of toasted oats and bursting blueberries is the kind of morning magic every kitchen needs, and this Blueberry Breakfast Bake delivers exactly that with zero fuss. It’s a warm, golden-brown pan of comfort that manages to be both hearty and light, perfect for those mornings when you want a "real" breakfast but don't want to stand over a stove flipping pancakes.
Ingredients
- 2 ½ cups Old-fashioned rolled oats
- 1 ½ cups Milk of choice
- 1 cup Mashed overripe bananas about 2-3 medium bananas
- 1 ½ cups Fresh blueberries
- ½ cup White chocolate chips plus extra for topping
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Salt
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together the mashed bananas, milk, vanilla, and cinnamon until well combined.
- Stir in the rolled oats and salt until the oats are fully submerged.
- Gently fold in 1 cup of the blueberries and the white chocolate chips.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with the remaining ½ cup of blueberries and a few extra chocolate chips, pressing them down slightly.
- Bake for 30-35 minutes, or until the top is golden and the center is set.
- Allow to cool in the pan for 10 minutes before slicing into squares. Serve warm or at room temperature.