Low Fat Classic Oatmeal Bake
Start your morning off right with this Low Fat Classic Oatmeal Bake—a wholesome and comforting breakfast option that's both nutritious and satisfying! Packed with heart-healthy rolled oats, naturally sweet ripe bananas, and antioxidant-rich blueberries, this recipe is a delicious way to fuel your day. Made with unsweetened almond milk, egg whites, and a touch of honey, it’s a lower-fat, dairy-free alternative to traditional baked oatmeal. Flavored with warm cinnamon and vanilla, this easy-prep dish comes together in just 10 minutes before baking to golden perfection. Whether you’re meal prepping for the week or enjoying it fresh out of the oven, this light and guilt-free oatmeal bake pairs beautifully with a dollop of yogurt or a drizzle of extra honey. Perfect for busy mornings, the recipe yields eight servings and can be stored for up to five days in the fridge or frozen for longer convenience. Healthy, delicious, and easy—this oatmeal bake is a breakfast win!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 2 cups unsweetened almond milk
- 2 medium ripe bananas
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup blueberries
- 2 tablespoons honey
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish with non-stick cooking spray or line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas until smooth. Add in the unsweetened almond milk, egg whites, pure vanilla extract, and honey. Whisk until all the wet ingredients are well combined.
In another bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be sure not to over-mix the batter as this can make the bake tough.
Gently fold in the blueberries, making sure they are evenly dispersed throughout the mixture.
Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the center is set. You can check doneness by inserting a toothpick into the center of the bake - it should come out clean.
Remove the oatmeal bake from the oven and let it cool for about 10 minutes before slicing. This allows the bake to firm up for easier serving.
Cut into 8 squares and serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 77.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 981 mg | 75% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
