Equipment

• Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish.

Substitutions

• Ripe bananas: Replace with ¾ cup unsweetened applesauce, 1 cup mashed pear, or 1 cup mashed sweet potato. These are less sweet, so add about 2 tablespoons more honey to balance the flavor.
• Rolled oats: Use certified gluten-free oats or quick oats for a softer texture.
• Blueberries: Replace with raspberries, chopped strawberries, blackberries, or mixed berries.
• Greek yogurt: Use low-fat Greek yogurt, Skyr for extra protein, or plain regular yogurt.
• Milk: Use almond milk, soy milk, oat milk, or any dairy milk.
• Honey: Replace with maple syrup or mashed soft dates.
• Egg: Use a chia egg made with 1 tablespoon chia seeds mixed with 2½ tablespoons water.
• Walnuts: Replace with pecans, sliced almonds, pistachios, or pumpkin seeds.
• Baking powder: There is no direct substitute; do not skip it.
• Cinnamon and vanilla: Use pumpkin pie spice, cardamom, almond extract, or lemon zest.

Tips

• Use very ripe bananas for natural sweetness and a softer texture.
• Stir thoroughly so no dry oats stay at the bottom.
• Add frozen blueberries straight from the freezer.
• Let it rest for 5 minutes before slicing so it sets properly.
• Taste the berries and adjust sweetness if needed.
• Store covered in the fridge for up to 4 days.
• Reheat for 20 to 30 seconds in the microwave for a warm, soft texture.