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
I halved the recipe but still used one whole egg and it turned out completely fine. Flavor and texture was great! Will definitely be making this again!
Very good. I added walnuts.
I have been making this recipe for a few weeks now and it is my favorite! I wondered if you ever tried it with steel cut oats instead of rolled oats? Thanks for the great, super easy recipe for a quick and healthy breakfast!
I haven’t tried it, but I imagine that you could. Steel cut oats usually require more liquid though, so you may need to reduce the oats or use more milk.
Great recipe! I added a scoop of protein to the mix to bolster it a little. Also spread peanut butter on top whilst still hot! Very tasty!
Mine made 18 I plugged into my fitness pal came out to 75 calories 1 g fat 14 carb 2 protein
This is amazing! I used unsweetened almond milk and real maple syrup. Absolutely delicious!
I love this recipe! I add about 3/4c of creamy peanut butter for some extra protein and as a good compliment to the bananas.
My hubby and I love this recipe. I make this on the weekend and we have an easy go to quick breakfast during the work week. I have also substituted mixed frozen berries for the blueberries.
Could you please give nutritional info ?.
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
We just love this recipe. Thanks for sharing. I line the pan with parchment and add a little avocado spray. After baking, I let it cool completely, lift it out of the pan and freeze. Then I cut it into 16 squares. We love grabbing them from the freezer and warming in the microwave for 30-40 seconds.
Can I avoid the egg? I am vegan.
You could probably replace it with a flax egg, but I haven’t personally tried it yet.
What is the nutrition information for this recipe, please?
Hi, Lisa! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
How much calories and sugar in each serving?
Hi, Janet! I’m not sure, but you can plug everything in an online calculator like My Fitness Pal to get an estimate.
Do you know how many calories are in the entire recipe? Or per serving?
Hi, Deb! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
I love the way this turned out. I have made it 4 times and it’s always delicious. Thanks Danielle for a super delicious and healthy breakfast recipe.
Can you use an egg substitute?
You may be able to use a flax egg, but I haven’t tried it in this recipe yet.
Will a regular loaf pan work for this recipe? Dimensions are around 8 X 3.5 X 2
I haven’t tried it, but I think it would be okay. You would likely need to increase the baking time though. You could also bake these in a muffin pan.
do you think I could use greek yogurt instead of milk?
I haven’t tried it, so I’m not quite sure. Greek yogurt is much thicker than milk so it may not be a 1:1 substitute.
I made this today for our Christmas breakfast. Hubby wanted something “special”, and we love oatmeal, so I chose this recipe. First, I set out all the chilled ingredients to bring them to room temperature — except the frozen blueberries which I immediately folded in straight from the freezer to prevent bleeding into the mixture. After baking 40 minutes, the oatmeal was perfectly set, moist but firm with a golden crust on top, easy to cut into large (he he, large!) squares. I turned off the oven and placed a loose piece of foil over the top to keep it warm while the coffee brewed. DELICIOUS! We topped it with a spoonful of plain yogurt, a drizzle of maple syrup, fresh strawberries, and a light dusting of cinnamon for a beautiful presentation. Did I say DELICIOUS! Your recipe is going into our recipe files. Thank you!
A few notes but I don’t believe the changes affect the consistency as the basic recipe is perfect as is:
-Whole milk
-Maple syrup (REAL Grade A) instead of honey (we prefer the flavor of maple syrup in our cereal)
-1/2 cup chopped walnuts, folded into the mix just before adding the blueberries
-2-3 Tbsp. melted butter, cooled (mixed into the wet ingredients) – because I always top my oatmeal with butter anyway 🙂
-1/8 C (scant) unsweetened flaked coconut mixed into the dry ingredients
-Weighed the Oats: 2-1/4 cups Old-Fashioned Quaker Oats = 180 grams
Made this with frozen blueberries. It turned my oatmeal a beautiful purple and was still delicious. ?
Do you think I could substitute baking powder for baking soda?
Are you asking if you can substitute the baking powder with baking soda? I haven’t tried it, but you could probably use 1/4 teaspoon of baking soda (since it’s stronger than baking powder).
Any idea how many muffins one recipe would yield?
It should yield about a dozen.
Can you make this the day before and store in the frig?
Yes, it will keep for 4 to 5 days in the fridge.
Hi there,
Do you think I could add zucchini to this?
I haven’t tried it, but I imagine that you could. I would recommend either reducing the mashed banana a bit or squeezing the zucchini in a paper towel to remove excess moisture.
Hi Danielle,
Thanks for sharing your recipe. As a single I usually use my 5”x5” pan so can I cut it down to half recipe or 1/3?
Regards
Eileen
You could probably cut the recipe in half, though it may be a little hard to do with the egg. You could also make the full batch and freeze half of it for later.
I made them in a cupcake pan.
i have only bananas now at home can i make it with only bananas and how many should i do 3 bananas? should i substitute the blue berries with 1 banana??
You can just leave the blueberries out and still use 1 cup of mashed banana. If you have any extra bananas, you could slice one, and fold it into the mixture.
Can I make this the night before and then bake in the morning?
I haven’t tried it, but it may be okay. Just keep in mind that the oats will soak up some of the liquid so you may need a little extra milk or you may need to cut down on the baking time.
Hello, please can I replace the rolled oatswith quick oats? And if yes what’s the ratio of replacing
That would be fine, I would just use an equal amount.
Can I freeze the leftovers?
Yes, you can freeze it for up to 3 months! Just thaw overnight in the refrigerator and warm in the oven or microwave before serving.
Is there any way you could post the calories in carbs in this ? I could not find it .
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Is there a way to make this without the honey? We aren’t huge fans of maple syrup but the baby can’t have honey.
I haven’t tried it, but you could probably use 1/4 cup of brown sugar in place of the honey.
Love that there isn’t added sugar! So good
O bake today this recipe for the first time. I use raspberry and it turned beautiful ande delicious. Everyone in the family loves it.
And also so healthy!
Hi! If you dont want to use cow milk you can let the old fashioned oatmeal soak in water during night (which is healthier for your stomach than using it direct from package) and next day when you squeeze the oatmeal you have oatmeal milk for the recipe!