Blueberry-Flax Sheet-Pan Baked Oats
A pancake in tray form: oats, ground flax and mashed banana bake into fluffy squares studded with summer blueberries.
Best for Fiber-rich, fruit-sweetened brunch with heart-healthy flax and no refined flour
This is the brunch answer to standing over a skillet flipping pancakes for a crowd. You blend oats into a batter, fold in ground flax and blueberries, and let one sheet pan do the work of thirty pancakes. There's no refined flour and no added sugar — ripe banana and the berries carry all the sweetness, while flax and oats give you fiber and a tender, custardy crumb that holds up to a drizzle of yogurt or maple.
Ingredients
- 240 g rolled oats , use certified gluten-free oats if needed
- 40 g Ground flaxseed
- 2 ripe bananas , about 220 g peeled, well speckled
- 2 large eggs
- 300 ml Milk , dairy or unsweetened plant milk
- 100 g plain yogurt
- 10 g Baking powder
- 5 ml Vanilla extract
- 3 g ground cinnamon
- 2 g fine sea salt
- 250 g fresh blueberries , frozen work too; do not thaw
- 15 ml neutral oil , for greasing, plus a little for the batter
Instructions
-
1
Heat the oven to 190°C and line a 23 x 33 cm rimmed sheet pan or baking dish with parchment, then brush it and the exposed sides with a little neutral oil. Put 180 g of the oats into a blender and blitz to a coarse flour; leave the remaining 60 g whole for texture.
-
2
Add the bananas, eggs, milk, yogurt, remaining oil, vanilla, baking powder, cinnamon and salt to the blender with the oat flour and blend until smooth and pourable, about 30 seconds. Tip into a bowl, stir in the ground flax and reserved whole oats, and let the batter sit so the flax and oats hydrate and thicken slightly.
-
3
Fold two-thirds of the blueberries through the batter, pour it into the prepared pan and spread level. Scatter the remaining blueberries over the top so they sit proud and blister as they bake.
-
4
Bake until the top is golden, the edges pull from the sides and the center is set with no wobble when you nudge the pan, 26 to 30 minutes. Cool in the pan for 10 minutes, then cut into 9 squares and serve warm with extra yogurt or a thread of maple.