Made By Emily
Breakfast

Eggless Blueberry Oat Breakfast Slice with Flax

Eggless blueberry oat slice with flax on a wooden cutting board

Recipe Summary

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Servings: 9
Cuisine: American, Breakfast
Course: Breakfast/Snack
Calories: 180 per serving

Ingredients

  • 2 ripe bananas, mashed (about 1 cup / 240 g)
  • 2 cups rolled oats (180 g)
  • 1 1/2 cups milk (360 ml) — use dairy or plant-based milk
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons water (14 g flax + 75 ml water)
  • 1 cup fresh or frozen blueberries (150 g)
  • 1 teaspoon baking powder (4 g)
  • 1 teaspoon ground cinnamon (2 g)
  • 1 teaspoon vanilla extract (5 ml)

Instructions

  1. Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper or spray it with non-stick cooking spray.
  2. Combine 2 tablespoons ground flaxseed with 5 tablespoons water in a small bowl. Let it sit for at least 5 minutes until it thickens into a gel.
  3. In a large bowl, mash the ripe bananas until smooth. Stir in the flaxseed mixture, milk, and vanilla extract until combined.
  4. Add the rolled oats, baking powder, and cinnamon. Mix gently until everything is well incorporated but don’t overmix—the batter will be thick.
  5. Carefully fold in the blueberries, taking care not to break them up too much. The batter will be dense but moist.
  6. Pour the mixture into the prepared pan, spreading it evenly with the back of a spoon or spatula.
  7. Bake for 35 to 40 minutes, checking around 30 minutes. The top should be set and lightly golden. Insert a toothpick in the center—it should come out mostly clean with a few moist crumbs.
  8. Let the slice cool completely in the pan before removing and slicing into squares. This helps the texture firm up, making cutting and serving easier.

Recipe Notes

  • For extra oat texture, soak your oats for 10 minutes in the milk before mixing.
  • Use a silicone spatula to fold the blueberries gently without crushing.
  • If you prefer sweeter slices, add 1-2 tablespoons maple syrup or honey to the wet mix.
  • Avoid overbaking to keep the slice moist—watch the center after 35 minutes.
  • Flaxseed can go rancid; keep it refrigerated and use fresh for best flavor.
  • Try sprinkling some chopped nuts or seeds on top before baking for extra crunch.

Nutrition Estimate

  • Calories: 180
  • Protein: 5 g
  • Carbohydrates: 33 g
  • Fat: 4 g