One Pan Blueberry Pie Baked Oats (Gluten-Free, Dairy-Free, and Naturally Sweetened)

Enjoy a cozy, dessert-inspired breakfast that feels like pie but is actually good for you! These one pan blueberry pie baked oats are gluten-free, dairy-free, and naturally sweetened with bananas and coconut sugar. Perfect for meal prep or a lazy weekend brunch, they’re soft, fluffy, and bursting with juicy blueberries. Pair them with your favorite dairy-free yogurt and a drizzle of maple syrup for a comforting start to your day.

1. 1
   Preheat your oven to 350°F (180°C). Lightly grease or line a medium baking dish.
2. 2
   In a large mixing bowl, mash the bananas until smooth. Add the eggs and coconut sugar. Whisk until fully combined.
3. 3
   Stir in the almond milk, oats, almond flour, baking powder, and cinnamon. Mix well until everything is evenly combined.
4. 4
   Gently fold in the blueberries, saving a handful to sprinkle on top if desired.
5. 5
   Pour the mixture into the prepared baking dish. Add the extra blueberries on top for a pretty finish.
6. 6
   Bake for about 40 minutes, or until golden brown and set in the middle.
7. 7
   Allow to cool slightly before slicing. Serve with your favorite dairy-free yogurt and a drizzle of maple syrup for extra sweetness.
8. 8
   Store leftovers in an airtight container in the fridge for up to 4–5 days.

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