Papaya Blueberry Oat Bake (Vegan & No Banana)

Calories: 301|Fat: 13.6|Carbohydrates: 38.4|Protein: 9.2 | 35

recipe
ingredients
tips
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Explore the delicious fusion of papaya and blueberry in our oat bake recipe! A tropical gut-friendly twist to your morning routine.

I find oatmeal bakes to be like a tasty hug for the morning when I yearn for that little touch of sweetness for a little boost. The rolled oats keep your tummy happy and your energy steady. And then there’s papaya and blueberries, bursting with goodness brim with antioxidants, bolstering immunity, and skin vibrancy, and aiding digestion with anti-inflammatory properties. Plus, walnuts bring healthy fats, while soy milk adds some plant-powered protein. So this bake is both delicious, comforting and totally guilt free!

Whenever I head out to buy fruits and veggies, I eagerly search for ripe papaya, knowing I can whip up this delightful oatmeal recipe! It’s become a staple for our Sunday brunches. Warm, satisfying, and gut-healthy, it’s a breakfast that the entire family savors. Its deliciousness rivals that of dessert, yet it’s loaded with fiber. Additionally, I’m fond of other baked oatmeal recipes like Mixed Berry Baked Oatmeal and the Chocolate Fudge Brownie Baked Oatmeal.

Why You’ll Like It

Gut friendly
Vegan
Full of Fibre
Low in sugar (compared to other bakes)

Gut Friendly Oat Bake Recipe with Papaya and Blueberries

Servings 4 people

Calories 301

Prep Time 10

Cook Time 25

Total Time 35

Fat: 13.6|Carbohydrates: 38.4|Protein: 9.2

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Description

Explore the delicious fusion of papaya and blueberry in our oat bake recipe! A tropical gut-friendly twist to your morning routine.

Ingredients

1 cup rolled oats
1 papaya ripe, peeled, seeded, and diced
½ cup fresh blueberries or frozen
¼ cup walnuts (or almonds) chopped
2 teaspoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
1 cup soya milk
1 flaxseed egg 1 tablespoon ground flaxseed + 3 tablespoons water

Instructions

In a mixing bowl, combine the rolled oats, diced papaya, fresh blueberries or frozen, chopped nuts, maple syrup, vanilla extract, cinnamon, and salt.
In a separate bowl, whisk together the soya milk and flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) until smooth.
Pour the soya milk and flaxseed egg mixture over the oat mixture and stir until evenly combined.
Pour the mixture into a greased baking dish.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the edges are golden brown and the oat bake is set.
Allow the oat bake to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Tips

For gluten free ensure the rolled oats that you buy is truly gluten free.

Variations

Subs the soya milk with coconut milk for a creamier tropical bake.
Subs the papaya with banana or mango
Use any nuts – walnuts, almonds, peanuts or cashews.
Add shredded coconut on top.

How to Store the Papaya Oat Bake?

STORING

Leave to cool and refrigerate for up to 3 days.
Freeze for up to 3 months!

MAKE AHEAD OPTIONS

It’s so simple to prepare that I recommend setting aside just 10 minutes of your time every other day. You can easily prepare it the night before, then reheat it the next morning, with an extra batch ready for the following day.

How to Serve Papaya Oatmeal Bake

I adore warm oatmeal bake, but it’s just as delightful straight from the fridge. I enjoy mine paired with a soothing cup of tea or perhaps a comforting turmeric latte, creating a nourishing and anti-inflammatory start to the day.

As for my kids, they have their own special way of enjoying this treat. They love it served with warm milk, creating a cozy breakfast experience. Sometimes, they even shake up some full-fat milk and pour it into their cups, playfully dubbing it their ‘cappuccino’.