Blueberry Pear Oatmeal Bake

gluten free oatmeal bake

It’s been a week into my 22-day Holistic Gut Reset.

In truth, it has not been that bad, mostly because I am excited to find, create, eat foods that make me feel good from the inside out!

I decided to take a break from gluten, dairy and sugary foods during the Reset. On the outside it may feel like there is nothing left for me to eat.

In reality, there’s more stuff I GET to eat – wonderful, colorful, delicious things.

One of the new “creations” happened yesterday when I combined leftover frozen blueberries in the freezer with a whole fresh pear, a super ripe banana and some oats.

I could have made muffins out of the batter, but I wanted to exercise while it baked (a perpetual multitasker challenge). Muffins would have only taken 20 minutes. The bake needed 45.

So I put the batter in a baking dish and spent time with weights in the basement while the batter baked itself in the oven. The result was a wonderful scented house and a satisfying breakfast!

I made a “short” of the baking-making that you can watch on YouTube here.



Gluten, dairy, sugar free


  • 1 ripe banana, mashed
  • 1 ripe pear, chopped
  • 1 cup blueberries, fresh or frozen
  • 2 eggs
  • 2 cups gluten free rolled oats
  • 1 cup plant milk 
  • ½ cup runny nut butter 
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice or ground cinnamon
  • ½ teaspoon salt


  • Preheat oven at 375F
  • Combine all ingredients in a bowl – mix well
  • Grease a 7×11 baking dish with olive oil
  • Pour batter into pan and bake for 45 minutes
  • Let cool before serving
  • Enjoy with a drizzle of honey or maple syrup, if desired but completely optional
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