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.
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.
- 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
- 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*
- 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.
Can you swap Blue Agave for the honey in this recipe? I don’t care for honey.
If it’s similar to regular agave, that should be fine.
I have made this recipe at least 6 times within the last 2weeks. Love it ?
That makes me so happy to hear that, Anita! I’m glad you love it! 🙂
Found your blog by accident and have spent the last 90 minutes trying to get off it. I really enjoy your stories, thoughtful feedback to readers, and the recipes all sound delicious. You are doing a great job and I hope you keep it up. Cheers!!
Thank you, I appreciate it! Let me know if you try any recipes! 🙂
This was amazing! Thank you for sharing! One problem….cant stop eating it!!
So glad you liked the baked oatmeal, Teresa!
Danielle, do you know the calorie count by chance?
Hi, Christie! I’m not sure on the calorie count, but you can plug the ingredients into a website like My Fitness Pal to get an estimate.
I put recipe into My Fitness Pal……for 9 servings, 181 calories each
Thanks for sharing, Helene!
I used nutritionix to find out.
I make something close to this
for my oatmeal. Only difference
is I used 1/4 cup brown sugar.
Now I use 1/4 honey and 1Tbls
For breakfast I keep it plain and
eat it cold.
For brunches I heat it up with a
honey drizzle on top.
That sounds fantastic, Joseph!
This was great!! I had to change a recipe, then review it as I don’t think it’s fair, but the changes I made don’t affect how I rated it. Instead of honey, I used date paste. I added about 2 TBL of unsweetened, shredded coconut, added I ripe, sliced banana on top along with about 1/4 chopped pecans. Very good!!
Those additions sound wonderful, Brooke! So glad you liked the baked oatmeal!
Made this last night and reheated for breakfast this morning. So delicious! My kids are devouring it! I subbed the honey for coconut sugar so my under 1 could eat it, and used potato starch as an egg replacement. Worked extremely well and was very yummy!!
Glad to hear that everyone loved the baked oatmeal, Phil!
Can you bake this almost completely the night before and finish in the morning? Or can you reheat in the oven in the morning?
You can bake it the night before and then reheat it in the oven or reheat individual slices in the microwave.
I tried this recipe to use ripe bananas. I substituted fresh raspberries instead of blueberries. It was delicious! As we like cinnamon, I added a little extra. I even got my husband to try it as he doesn’t like oatmeal. He enjoyed it too! Will definitely make it again.
Fresh raspberries sound like a great idea! So glad you and your husband enjoyed the baked oatmeal.
WOuld you be able to sub out the honey and use maple syrup instead?
I think that would be fine!
Finished making apple oat muffins Little beauties! Beautiful warm with greek yogurt and a cup of tea.
So healthy and yummy! Thanks for great recipe Danielle.
Chris from downunder (Aussie girl from Melbourne)
Thank you Fantastic recipe 5 Stars
Thank you, Chris! So glad you liked the recipe!
Thank you for this wonderful recipe. I made it this morning. It was so easy and truly delicious. We had some lavender honey in the house so I used it and – wow – what a flavor! We will be making this oatmeal every week.
The lavender honey sounds fantastic, Joann! So glad you liked the baked oatmeal 🙂
I would like to make it for my mother-in-law but I freeze her meals in individual servings to make it easier for her. Can this be frozen and reheated in the microwave?
Yes, absolutely! You can thaw it overnight in the refrigerator and reheat in the microwave or just reheat from frozen in the microwave.
I added raspberries instead of blueberries and a tad more cinnamon, I live in the UK, so I had to use some other oats, I chose Quaker Oats and they worked the trick! Delish! ?? All the little ones loved them and I will be making again! ?✨Xx
So glad to hear that everyone enjoyed the baked oatmeal, Emily!
I made these and though they taste delicious, the texture was rubbery and my son wouldn’t eat it. Any thoughts on how to get the consistency better?
I’ve never found this baked oatmeal to be rubbery. Did you make any adjustments to the recipe or do you think it may have been overbaked?
Hi! I was wondering if it was okay if I could mix the ingredients at night and then the day after just put them in the oven?
I’m not sure, I haven’t tried it. The oats may soak up quite a bit of the liquid if you let it sit overnight and I’m not sure if it would still be the same once it’s baked.
So I’ve looked into buckwheat lately and found some flakes, would you put them into these?
I’ve never baked with buckwheat flakes, so I’m not sure.
Made this the other day with red bananas. I didn’t have any honey on hand so I used maple syrup. Very good. Best eaten warm with some light cream. Next time — tomorrow — I’m going to add a few chopped almonds to get my “good” fat ration in for the day.
Glad you liked the baked oatmeal!
Thanks for this recipe. It’s delicious! I love the subtle taste of the honey and the extra flavor of the berries. This will be a frequent repeat.
Thank you, Michele! I’m glad you liked the recipe!
I love this recipe! I eat it every day for breakfast. I add a little more cinnamon & some chopped walnuts.
So happy to hear that, Karen!
I know this sounds crazy, but what could I use in place of the bananas? Applesauce? I love bananas but 2/4 members of my family do not.
You could use this recipe instead: https://www.livewellbakeoften.com/baked-blueberry-oatmeal-cups/. It doesn’t have any bananas in it.
Thank you!! I am going to make these this weekend.
What are the directions for reheating in the oven in the morning?
You can place it in the oven at about 300°F for 15 minutes or so until it’s warmed through.
Just popped this in the oven with a few tweaks bc I need protein to get going in the morning. Subbed 1/2 plain non fat Greek yogurt and added 2 tablespoons of peanut butter. Will report back. Thanks for sharing your brilliance!
Hope the baked oatmeal turned out great for you, Lori!
Can this recipe be used as grab and go or do you need a fork to eat it? I’d like to make it for my daughter!
It’s easier to eat with a plate and fork. You could bake these in a muffin pan though and make oatmeal cups, that would make it a little easier!.
I made this this morning, exactly as written. It tastes good, and I love that the ingredients are all healthful. It was quite easy to make, too. If I make it again, I will add some walnuts or pecans. It would be accentuated by a little crunch, and the addition of a nut flavor. If I use pecans, I’ll pan toast them first.
I think some walnuts or pecans would be a great addition. Glad you liked the baked oatmeal!
I was going to share my beautiful creation I made this morning with you, but I couldn’t find a way to! I am a celiac and one of my sons has an egg allergy, so I made the recipe with gluten free rolled oats and used flaxseed in place of the egg. I had no blueberries available since this was a spur of the moment mom craving, and in kindness I doubled it to feed the other 5 (because let’s be honest.. sometimes moms just need to fulfill their own cravings!). I also only had about a third cup of pumpkin spice honey available so I used what I had! Well, it tasted as heavenly as my house smelled! I think I found our new family comfort food, so thank you! Will be making this again and again, as this is also a great way to start a busy school day!!
So glad the baked oatmeal turned out great for you! If you’re on Instagram you can always tag me on a picture there or e-mail me a picture 🙂
Excellent recipe Danielle. I used almond milk, as you mentioned & it turned out beautifully!! Do you know what the nutritional/calories info would be for this recipe?
Thank you, Aleta! I’m not sure on the nutritional information, but you can plug it into an app/website like My Fitness Pal to get an estimate.
Thank you for sharing such a great recipe! Love that there’s no artificial sweeteners, yet the flavor is great! I added one Honeycrisp apple and did half a cup of the blueberries rather than a full cup. It came out great and guilt free!
So happy to hear that you enjoyed the recipe, Kristen!
Hi about how long can you keep this in the fridge and reheat for?
You can store it in an airtight container in the refrigerator for 4-5 days.