This Berry Baked Oatmeal is studded with sweet mixed berries and packed with nutrients. It's a wholesome breakfast casserole that will keep you energized for hours! It's easy to make and perfect for meal prep. Gluten-free, dairy-free, vegan, refined sugar-free with grain-free, vegan, low-carb, keto and paleo-friendly options.
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
Make the flax eggs. In a small bowl, whisk together the flaxseeds with water. Allow to sit for 5 minutes, until thick and gel-like.
Meanwhile, in a large mixing bowl, use a fork to mash in the ripe banana. Add the maple syrup, vanilla and milk and whisk until combined.
Add the thickened flax-eggs, baking powder and cinnamon.
Stir in the hemp seeds, protein powder, oats, shredded coconut and berries.
Spread the batter evenly into the prepared 9×13 baking pan, greased muffin tin or silicone muffin liners with the batter. Top it with additional berries.
Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes.
Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, a splash of milk and more fresh berries, if desired.
Place cooled oatmeal into an airtight container and refrigerate for up to 5 days.
Microwave for 30 seconds at a time or reheat in a toaster oven at 300°F until warm.
Wrap cooled oatmeal in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.