Blueberry Banana Baked Oatmeal
This Blueberry Banana Baked Oatmeal is easy to make and perfect for a quick, healthy breakfast or snack throughout the week!
Josh and I went on our trip to Colorado last week and while it involved A LOT of driving, it was really a lot of fun. But now it’s back to reality and we’ve been slowly getting back into our routine and trying to unpack everything.
I’ve been really trying to focus this week on easier meals that don’t require a lot of time. This past weekend I made another batch of this Blueberry Banana Baked Oatmeal so that we had something to warm up and eat for a quick and easy breakfast. Now that it’s also back to school time, I thought this would be the perfect time to share it all with you too. Because I can’t possibly be the only one rushing out the door every morning? That’s not just me, right?
One of my favorite things about this healthy baked oatmeal recipe is that it’s sweetened naturally with bananas and honey. There’s nothing better than an easy breakfast in the morning that you can also feel good about eating.
Ingredients For This Recipe
This banana blueberry baked oatmeal comes together with a handful of pantry staples. Here’s what we’ll be using to make this baked oats recipe:
- Old Fashioned Rolled Oats: If you’re looking for a gluten-free option, you can replace the oats in this recipe with gluten-free rolled oats.
- Baking powder: Helps the baked oatmeal rise.
- Ground cinnamon: Adds flavor and complements the fresh fruit perfectly.
- Salt: Balances out the sweetness from the bananas and blueberries.
- Mashed bananas: Ripe, speckled bananas are best in this recipe. If your bananas aren’t ripe enough yet, place them in a brown paper bag for 1-2 days to ripen quicker.
- Milk: Any type of milk will work in this recipe. I used almond milk, but use what you have on hand.
- Honey: Sweetens the blueberry banana oatmeal.
- Egg: Binds everything together and prevents the oats from crumbling once baked.
- Vanilla extract: Pure vanilla extract is best in this recipe.
- Blueberries: Fresh or frozen blueberries will work.
How to Make Baked Oatmeal
Simply whisk together the wet ingredients in one bowl and the dry in another. Add the wet mixture to the dry and stir to combine. Gently fold in the blueberries.
Turn the mixture into an 8-inch square baking dish and bake for 30-40 minutes, or until the top is set and lightly golden brown. Mine is usually perfect around 35-36 minutes.
Let the blueberry banana baked oatmeal cool for 10 minutes before slicing. Baked oatmeal has kind of a soft and chewy texture, but it’s absolutely delicious and even perfect for picky eaters. I love to make a batch of this Blueberry Banana Baked Oatmeal and eat it over some Greek yogurt. It’s also great with a little pure maple syrup, almond milk, or fresh fruit on top.
FAQ’s
Can I Use Frozen Blueberries?
I’ve tested this recipe with frozen blueberries and they work great too, which means that you can make this recipe all year round. If you are using frozen blueberries, just make sure to gently mix them in so they don’t turn your oatmeal purple. You can also change up the berries in this recipe and use your favorite or whatever you have on hand.
How Long Does Baked Oatmeal Last?
This healthy baked oatmeal will last up to 5 days in the fridge.
Baking Tips
- This baked oatmeal can also be frozen for up to 3 months! Just thaw overnight in the refrigerator and warm in the oven or microwave before serving.
- If desired, you can substitute quick oats for the old-fashioned oats. You’d use the same amount of oats as listed in the recipe card below.
- You can also turn this into muffins. You’d likely need to bake them for 20-25 minutes.
More Breakfast Recipes to Try!
- Chocolate Chip Muffins
- Banana Baked Oatmeal Cups
- Blueberry Muffins
- Classic Banana Bread
- Banana Muffins
Blueberry Banana Baked Oatmeal
Ingredients
- 2 1/4 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup ripe mashed bananas (about 2 large bananas or 3 medium bananas)
- 3/4 cup milk*
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries*
Instructions
- Preheat oven to 350°F. Spray an 8-inch square baking pan well with non-stick cooking spray and set aside.
- In a large mixing bowl, mix together the old-fashioned rolled oats, baking powder, cinnamon, and salt. Set aside.
- In a separate mixing bowl, mix together the mashed banana, milk, honey, egg, and vanilla extract until fully combined.
- Add the wet ingredients to the dry ingredients and mix until everything is well incorporated. Gently fold in the blueberries.
- Pour the mixture into the prepared baking pan and smooth it out into one even layer.
- Bake at 350°F for 30-40 minutes or until the top is set and lightly golden brown. Mine is usually perfect around 35-36 minutes.
- Remove from the oven and allow to cool for 10-15 minutes. Slice and serve warm, or cool completely, cover tightly, and refrigerate until ready to enjoy.
Notes
A++++ recipe added pecans and chia seeds and 36 minute bake time was perfect. Oh so delicious.
We absolutely love this recipe! We warm up the leftovers & top with whipped cream! Delicious for breakfast or a healthy dessert option!!
My 7 year old loves this! Great as a meal prep as it reheats nicely.
I’ve made this recipe several times and made it for company. I serve it with warmed blueberries as a topping and vanilla yogurt, sometimes whipped cream. It’s fabulous and everybody loves it!!
Just wowza!!! I love simple yet yummy elegant recipes with a few ingredients; preferably baked in an oven and nutritious!
I doubled the recipe substituting with half unsweetened coconut and half oatmeal with maple syrup. Also I used KREMA vanilla full Greek yoghurt instead of milk.
Because the ingredients are simple its easy to use substitutions to change the flavours that one might prefer over those in the original recipes
Cheers, Lorraine
Kaltasin Beachouse Farmstay
I doubled the recipe and doubled the amount of blueberries because we both love them. It turned out great and now I can freeze half for later. My husband likes to warm it in a bowl and eat with milk on top. Delicious.
Combined blueberries, strawberries and raspberries, also added 2tbs flax seeds (thank you earlier comment!). Topped with almond butter. Yummy breakfast, for on the go, too!
This baked oatmeal is delicious!
I followed the recipe to the letter and it came out perfect.
I baked it for my husband (who is trying to cut back on his cholesterol) but ended up eating a couple of pieces myself.
It was moist, and has a great texture.
My husband eats it for breakfast, with a cup of green tea, and asked me to bake it at least once a week, which he never does.
Thank you for sharing such a terrific recipe.
Love this recipe, make into muffins and they are quick for on the go.
I looked thru comments, but didn’t see answer to doubling recipe. I doubled and put in 9×13. Wondered if this would require more baking time and is the way to check just “top set & light.y golden brown?”
It’s okay to double the recipe for a 9×13 pan, the baking time should be pretty similar. I would just keep an eye on it and test it with a toothpick to make sure it’s fully cooked through.
Absolutely love this recipe! I have made it a few times, as written, and it’s perfect. It’s a comfy, hearty breakfast that almost could pass as dessert, but healthy. It’s delicious!
Great recipe, we love it! I’ve made it several times! I put extra blueberries in a pot pot on top of the stove to simmer, and I serve it with those blueberries as a sauce and a dollop of vanilla Greek yoghurt. So good!
Can I use evaporated milk?
I think that would be fine!
I absolutely love this recipe! I add 2 TB of flax seeds. I make this recipe every Sunday and cut up into squares and devour on of them everyday after my workout. Thank you so much for sharing this recipe! Love, love, love!
Note: Once I ran out of lactose free milk and substituted plain yogurt and it was just as good (protein kick).
Love this recipe! Yummy! And so did my neighbors who I shared with! 🙂
REALLY easy, really good. I used coconut milk and the smell while it was baking was incredible, plus the results were so moist and just-right sweet. I’ll make this any time I can steal enough bananas away fro my husband.
Super easy recipe and freezes beautifully. I cut the cooled oatmeal into squares then freeze them on a baking sheet. Once they were frozen, I stacked them in a freezer container.
This has become my standard breakfast. Have made it often. I like to add 6 to 8 dried chopped apricots to the mix and only sprinkle either fresh or frozen blueberries on the top just before it goes into the oven. No worry about it discolouring. I tried apples. A small amount worked but too much (whole apple) made it soggy.
Thank you for sharing this healthy recipe.
Making this for a second time this morning. First time was delicious and only lasted a few days before gone. Going to add some fresh picked raspberries and nuts this time around.
This was great for breakfast! I was Just wondering what the nutrition facts were.
I don’t include nutrition information because it would only be an estimate and can vary based on the number of servings you get, the ingredients you use, etc. I recommend using an online calculator with your exact ingredients, servings, etc, so that you can get a more accurate estimate.
Absolutely delicious! It is a healthy alternative for breakfast!
Thank you for sharing!!
Dr. B