Home » Breakfast » Blueberry Banana Baked Oatmeal
by Danielle Rye on Sep 1, 2016 (updated Aug 31, 2020) 261 comments »
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4.94 from 46 ratings
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 oneasier meals that don’t requirea 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 isthat it’ssweetened 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 canreplace 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 haskind of a soft and chewy texture, but it’s absolutely delicious and even perfect forpicky 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 sothey don’tturn 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 to3 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
4.94 from 46 ratings
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
This Blueberry Banana Baked Oatmeal is easy to make and perfect for a quick, healthy breakfast!
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Ingredients
Servings: 9 servings
- 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
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions: This will freeze well for up to 3 months, thaw overnight in the refrigerator and warm in the microwave before serving.
Milk:I used unsweetened almond milk, but any kind of milk will work in this recipe.
Blueberries:If using frozen blueberries, make sure to gently stir them in so they do not bleed their color and turn the oatmeal purple.
Cuisine: American
Course: Breakfast
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Breakfast Healthier Options Summer
originally published on Sep 1, 2016 (last updated Aug 31, 2020)
261 commentsLeave a comment »
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261 comments on “Blueberry Banana Baked Oatmeal”
Shelley —Reply
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.
Mitzi —Reply
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!
BakinDeva —Reply
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.Leslie —Reply
Love this recipe, make into muffins and they are quick for on the go.
Michelle —Reply
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?”
Danielle —Reply
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.
Christine —Reply
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!
Denise Dunn —Reply
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!
Carol Brzoza —Reply
Can I use evaporated milk?
Danielle —Reply
I think that would be fine!
Kelly —Reply
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).Arnel —Reply
Love this recipe! Yummy! And so did my neighbors who I shared with! 🙂
Kristine Muñoz —Reply
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.
TJ —Reply
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.
Barb —Reply
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.
Devon Schoenbohm —Reply
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.
Ashley —Reply
This was great for breakfast! I was Just wondering what the nutrition facts were.
Danielle —Reply
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.
Sarah Denise Brothers —Reply
Absolutely delicious! It is a healthy alternative for breakfast!
Thank you for sharing!!
Dr. B
