Blueberry Muffin Baked Oatmeal- Gluten Free, Low FODMAP

This recipe is like eating a blueberry muffin in cake form. With a sugary-cinnamon drizzle over top, this baked oatmeal will have you feeling like you picked up a warm pastry from your local bakery.

Baked Oatmeal Ingredients:

• 1/2 cup gluten-free rolled oats
• 1/2 banana
• 1 tbsp coconut/brown sugar
• 1 tbsp egg white (optional, just use a whole banana instead of 1/2)
• 1 tsp baking powder
• pinch of salt
• 1 tsp vanilla extract
• 2 tbsp coffee (optional!)
• 3 tbsp almond milk (5tbsp if not using coffee)
• cinnamon
• handful of blueberries
• 1 lemon

Cinnamon Icing Ingredients:

• 1 tbsp coconut/brown sugar
• dash of cinnamon
• 1 tbsp maple syrup

Instructions:

Preheat your oven to 350 F. Grease an oven-safe dish with coconut oil and set aside. 

To a blender, add 1/2 cup oats, 1/2 banana, 1 tbsp egg whites, 1 tbsp brown or coconut sugar, 1 tsp vanilla extract, 1 tsp baking powder, a pinch of salt, 2 tbsp coffee (optional), 3 tbsp almond milk (or 5 depending on if you are using coffee), and a dash of cinnamon. Blend until smooth. Once blended, pour your batter into your greased baking dish and sprinkle a handful of blueberries and another dash of cinnamon over top. Wash a lemon and use a grater to grate lemon zest over top of your oats to give your oats added flavor.

Place your dish onto the center rack of your oven and bake your oatmeal for 20 minutes.

In a small bowl, add 1 tablespoon of coconut or brown sugar, 1 teaspoon of cinnamon, and 1 tablespoon of maple syrup and mix to create a cinnamon icing.

Once your oats are done baking, drizzle your cinnamon icing over top of your blueberry baked oatmeal, add a splash of almond milk and enjoy!

This breakfast is the perfect way to feel like you are enjoying a freshly baked blueberry muffin from a cafe, but without all of those sneaky ingredients that will irritate your tummy!