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Vegan Blueberry Banana Breakfast Bake (low-FODMAP)

This vegan breakfast bake is bursting with fiber, nutrients, and omega-3’s from fruit, whole-grains, and flax. It can easily be made gluten-free and is suitable for those on the low-FODMAP diet.

I will confess that I’m still holding out a bit longer on the pumpkin spice thing.

The truth is, I’ve never quite understood the pumpkin spice craze. It’s not that I don’t like pumpkin spice. I do very much like pumpkin spice. But I also, for instance, love fresh, homegrown or local tomatoes. And the internet doesn’t start blowing up with excitement in May when it won’t be tomato season until late July.

But it is starting to get chilly in Fort Collins, and so it was a delight to have the smell of cinnamon fill the house while this was baking and to wake up to something warm and comforting in the morning.vegan-blueberry-banana-breakfast-bakeI’ve used, as you’ll notice, half quinoa flakes and half oatmeal for this recipe. For those in the elimination phase low-FODMAP diet, 1/4 cup of quick oats is all that can be tolerated.

However, please feel free to modify to your tolerances. If you can’t do oats at all, as many folks with IBS can’t, feel free to use all quinoa flakes. Alternatively, if you’re not on a strict low-FODMAP diet and can’t find or don’t want to shell out for quinoa flakes (which I would totally understand), you can also use all quick oats.

However you decide to modify it, enjoy this healthy and comforting breakfast!

Linking up with Allergy Free Thursdays and Gluten Free Fridays.

Vegan Blueberry Banana Breakfast Bake
Serves 6
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Ingredients
  1. 2 large bananas, mashed
  2. 1 1/4 cup quick oats
  3. 1 1/4 cup quinoa flakes
  4. 3 Tbsp. ground flax seed
  5. 1 1/2 tsp. cinnamon
  6. 1 1/2 tsp. baking powder
  7. 1/2 tsp. salt
  8. 1 1/2 tsp. vanilla extract
  9. 1/2 cup real maple syrup
  10. 1 1/2 cup unsweetened vanilla almond milk
  11. 1 cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray an 8x8 inch baking dish with cooking spray.
  3. Combine all ingredients except blueberries in a medium bowl, then add blueberries when everything is combined.
  4. Pour into a prepared baking dish and bake 45-50 minutes, until the center is set.
  5. Serve warm.
Notes
  1. Use gluten-free oats to make this gluten-free. If you are not on the strict low-FODMAP diet, you can use all oats in place of the quinoa flakes.
  2. Tastes best served warm. If you have leftovers, reheat in the microwave 30-60 seconds.
The Hungry Caterpillar http://www.thehungrycaterpillar.net/
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7 comments

  1. Cora says:

    Nice. I’m all about the bakes right now. All I want is something hot and sturdy that will hold my drippy peanut butter. Though, unlike you I have caved and am consumjng everything pumpkin. But i also just bought quinoa flakes and want to make more use of them so I’m definitely pinning this.

    1. Joyce says:

      Awesome–hope you enjoy! No judgement on the pumpkin. 🙂 I bet this would be an awesome vehicle for drippy nut butter.

  2. Bethany says:

    This looks delicious and perfect for breakfast!

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