Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish well.
- In a large bowl, mash the bananas until almost smooth. A few small chunks are fine.
- Whisk in the egg, milk, maple syrup, and vanilla extract until well combined and slightly frothy.
- Add the oats, baking powder, cinnamon, salt, and nutmeg. Stir until just combined — do not overmix.
- Fold in the blueberries. If using frozen, do not thaw them first to avoid discoloring the batter.
- Pour mixture into greased baking dish and spread evenly. Optionally, sprinkle a few extra oats or berries on top.
- Bake for 35–40 minutes until golden brown and center is set. Let cool slightly before slicing and serving.
Notes
Let cool fully before storing. Keeps in fridge for up to 5 days or freezer for 3 months. Reheat individual slices in the microwave. For a vegan version, swap the egg for a flax egg and use plant-based milk. You can replace blueberries with chopped apples, raspberries, or dark chocolate chips. Add chopped nuts for crunch or a scoop of protein powder for extra nutrition.