This blueberry bake is so delicious it feels like an indulgence. Enjoy this dish warm or chilled, as a crumble or as a grab-and-go bar. It’ll keep for about a week in the refrigerator, so it is great to make ahead of time to supply healthy breakfasts for a busy week.
Blueberries contain anthocyanin, an antioxidant that gives them their color. On top of being antioxidants taking care of free radicals, these flavonoids can protect against cardiovascular disease. They also contain a healthy dose of dietary fiber and Vitamin C. This dish is just one way to enjoy this superfood.
Blueberries and other berries, like raspberries, blackberries, strawberries, gogi berries, and more are a simple and delicious way to add lots of vitamins and antioxidants to your diet. When in season, snacking on a handful of berries is a perfect afternoon pick-me-up. You can also toss them in salads or mix them in hot or cold cereals and granola. Surprisingly, berries retain nearly all of their nutritional value when frozen. This means we can enjoy them year-round in smoothies and baked goods, like this Blueberry Bake.
Many people enjoy this dish as a snack, breakfast, or even a dessert. Combine it with one of my favorite fresh juices for a vitamin-rich breakfast.
2 cups frozen blueberries (thawed)
2 tablespoons ground flaxseeds
2 medium ripe bananas
1 cup old fashioned oats
1 cup oat flour
2 teaspoon ground cinnamon
½ teaspoon salt
2 tablespoon agave nectar
2 tablespoon oil melted coconut oil, plus more for greasing pan
3 tablespoon walnuts, chopped
Vegan butter, for serving
I have made this recipe so many times I know it by heart! I always have this bake in my freezer! I freeze in portions and breakfast is ready for me anytime! It freezes well and will never not have this in my freezer! Favorite recipe ever!