Cast Iron Blueberry Banana Oatmeal

Are you drooling yet? But seriously. The recipe is simply delicious and not all that bad for you either. Makes for a great brunch on a crisp Sunday morning or for a special treat after dinner (make sure to add that vanilla ice cream) 👌🏼

I’ve always been an oatmeal lover since my parents would make it for breakfast when the seasons changed. There’s nothing better then a warm breakfast to get your body going. Side note: you can make at night and reheat in morning, especially if your a gal on the go like me! Breakfast is my forever favorite meal of the day and if your like me; this recipe will be heaven for you.

Give it a try and remember that you can really substitute any fruit or nuts as you please. I hope you like it!

What you’ll need…

2 cups gluten free quick oats (Trader Joes) 


1 teaspoon baking powder


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/4 teaspoon sea salt 


1/4 cup coconut sugar

1 teaspoon vanilla or almond extract

1 3/4 cup Almond Milk

2 Eggs

1 cup  fresh blueberries

1 banana Sliced and diced 

Toppings
1/3 cup walnuts if you please 

1/2 teaspoon ground cinnamon

1 tablespoon  coconut sugar

maple syrup, agave, or honey 

Almond butter drizzle (creamy) 

Whip it up! Preheat the oven to 375°F/190°C and grease the sides and bottom of a 10 inch cast iron skillet (or 8×8 inch square baking dish)

  1. In a medium sized mixing bowl mix the oats, baking powder, cinnamon, nutmeg, sea salt and sugar until combined.
  2. Stir in the milk, vanilla extract and flax eggs whisk until combined. Gently fold in half of the blueberries.
  3. Pour the batter into the prepared baking dish. Scatter the remaining half of the blueberries over the top.
  4. In a bowl combine the dry ingredients (walnuts, cinnamon and coconut sugar) the topping. Spread the topping over the top of the oat mixture.
  5. Place in the oven and bake for 30-35 minutes until the oats are set. I then like to drizzle of agave and almond butter for extra deliciousness! 


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