Blueberry Baked Oatmeal with Pumpkin Seeds & Caramelized Banana
- 2 cups Bob’s Red Mill Organic Old-Fashioned Oats
- 1/4 cup organic pumpkin seeds
- 1/4 cup sunflower seeds
- ¾ tsp. Redmond Real Salt
- 1/2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1/4 tsp. baking soda
- 1-1/2 cups Milkadamia Macadamia Nut Milk Unsweetened Vanilla
- ? cup Pri Manuka Honey
- 1 tsp. flaxseed meal
- 3 Tbsp. Nutiva Organic Coconut Oil with Non-Dairy Butter Flavor (melted, or vegan butter)
- 2 Tbsp. sunflower seed butter
- 2 tsp. vanilla extract
- 2 cups fresh or frozen blueberries
- 1 organic banana (sliced in half)
- 2 tsp. coconut sugar (if desired)
- Preheat oven to 375 degrees F. Grease 9x9-inch baking dish with coconut oil.
- In mixing bowl, combine oats, pumpkin seeds, sunflower seeds, cinnamon, nutmeg, cardamom, baking soda and salt. Whisk to combine.
- In separate mixing bowl, combine milk, honey, flaxseed meal, 1-1/2 Tbsp. buttery coconut oil, sunflower butter and vanilla. Whisk until well combined.
- In baking dish, spread out 1 cup berries; cover with oat mixture and evenly drizzle on wet ingredients. Scatter on remaining berries.
- Arrange banana halves on top and press in slightly; sprinkle coconut sugar on bananas and add drizzle of honey if extra sweetness is desired.
- Bake 40 to 45 minutes for fresh berries or 45 to 50 minutes for frozen berries or until top is golden.
- Drizzle remaining melted buttery coconut oil on top before serving.
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