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.
Would this bake alright in a 7 x 11 baking dish? Thanks!
That would probably be fine, it will just be thinner.
Could you add some chia seeds to this recipe for added nutritional value? I know they soak up liquid so not sure if they would make it dry.
I haven’t tried it, but you could probably add a little bit without noticing too much of a difference. You could also replace the egg with a chia egg.
Thank you Danielle ,your recipes look delish!!!! looking forward to trying them……
Thank you, Kathy! I’d love to hear if you try any recipes!
Have you tried making this up the night before, and baking in the morning?! It looks amazing!
I haven’t tried it, but I don’t think it would work very well. You can bake it the night before and then reheat it in the morning though.
i have made this recipe 4 times. i really like it and im going to try it using different fruit as well. thanks!
I’ve made this a number of times using a variety of fruits as well as sometimes adding nuts and coconut. I especially like using a small can of chopped peaches without the juice along with fresh berries. The canned fruit adds adds moisture. I also use monk fruit sweetener rather than honey.
I’ve tried this 3 times and each time the bottom of the baked item always turns out wet and mushy no mater how lone I bake it. What am I doing wrong?
This is baked oatmeal, so it will be soft. Is it not holding together at all or really mushy?
Holding together but real mushy
You could try baking it 5-10 minutes longer, just keep in mind that it will be somewhat soft because it is baked oatmeal.
Love this recipe, make it every week with the addition of pecans. I have one question: Have you every tried freezing it after baking for eating later than a week?
I’ve frozen the individual slices and that works fine. You can thaw them overnight in the refrigerator, then warm in the microwave or oven.
Tastes absolutely amazing I love this! how many calories are in this altogether?
So glad you liked the baked oatmeal! I’m not sure on the nutritional info, but you can plug it into an app or website like My Fitness Pal to get an estimate.
I made this recipe this weekend and loved it!
If making the night before and reheating in the oven the next morning, how long and at what temperature would you suggest reheating it at?
So glad to hear that, Emily! I always reheat slices in the microwave, but I would guess about 10-15 minutes at 350°F would be enough to reheat it. I would just keep an eye on it and remove it once it’s warmed through.
Can i put strawberries instead of blueberry thnks
Yes, that would be fine!
Is this supposed to be a little soggy?
It will be soft. If it was really soggy, you can try baking it for a few more minutes.
Is it possible to use frozen strawberries?
Yes, that would be fine!
Could you make these into muffins?
Yes, absolutely! I’m not sure on baking time, but I would guess 20-25 minutes.
I want to make this but would like to know the nutritional info so I know if it will fit into my eating plan
I’m not sure on the nutritional info, but you can use an app/website like My Fitness Pal to plug in the ingredients that you use so you can get an accurate estimate.
Should these be refrigerated after baking? My husband loved this recipe, but after two days covered on the counter the bars started to get moldy.
Yes, once it’s cooled it’s best to cover it tightly and refrigerate it.
What would be the best sub for honey if making for a less than 1 year old?
It would probably be okay to replace it with brown sugar.
Could you tell us some nutritional information, please? ? Btw, super reciepe. 🙂
I’m not sure on the nutritional information, but you could plug it into an online calculator to get an estimate.
Love this! Super easy and tasty! The kids love it and sooo convenient to have more school morning breakfasts! I cook it last thing before bedtime and leave it in the oven overnight, by morning I turn on the oven for a few minutes to warm it back up a bit and good to go! Made some with different fruit variations. Love! Trying double batch tonight, and will try to freeze. Not sure what this will mean for baking time, etc but fingers crossed!
Would it work if I didn’t have baking powder?
Do you have baking soda and cream of tartar? You can make a substitute for it using the two of them. I have instructions/information that may be helpful in my post about baking soda and baking powder here.
Hi! Can these delicious baked goodies be shipped overnight without a cold pack? I would love to send some to my daughter but wasn’t sure how to package them to preserve them well. Thank you!
I haven’t tried shipping it, but I would suggest keeping it chilled.
Absolutely delicious!!!! Whoever is round when I have made some, always asks for the recipe! Thank you for sharing!!
If using a 9 by 13 instead of an 8 by 8, would you double the recipe or only 1 1/2 the recipe? Thanks!
I would probably double it for a 9×13 pan.
Really delicious. Made a couple of adjustments based on missing ingredients, and it still turned out yummy. The kids love it!
Hii, I really want to make this but I just live on my own. So I was wondering how to preserve it? Freezer or refrigerator?
You can cut it into portions and freeze them for up to 3 months. You can either thaw them overnight in the refrigerator or reheat them from frozen in the microwave.
Can you use quick oats instead of the old fashioned rolled oats?
I imagine you could, but it may not have quite the same texture. I really recommend old-fashioned rolled oats if you have them.
What would you recommend replacing the egg with in order to make it vegan? I would love to try this but I can’t have eggs!
You can try an egg replacer or use a flax egg.
Seriously soooo yummy! I make this and take it with me to work.
Thank you for thoughtfully sharing delicious, practical, and easy-to-follow recipes! This is my first time baking this recipe. I always like to honor recipes and not deviate from what is listed. However, I realized that I only had steel cut oats, and forged ahead. The recipe yielded delicious squares with (obviously) more texture, but were enjoyed nonetheless.
Very delicious and just enough natural sugar (HONEY)! Kid approved! My daughter and I have been making this blueberry oatmeal bake since you posted it! I’ve shared this recipe with other homeschool mothers and friends. Thank you! Love that this recipe doesn’t require a lot of ingredients and its HEALTHY!
Hi, we are out rolled oat and couldn’t find any at the market currently. Can we replace it with quick cook steel cut oats?
I imagine that you could, but I haven’t tried it. Do your steel cut oats require more liquid than rolled oats? If so, you could probably replace them but you may need to use less steel cut oats and let it cook a bit longer.
Well, I’m super interested to see how this turns out! I only had one banana, and noticing that the recipe did not call for any fat, I suspected the bananas were doing the job of oil, so after I mashed my one banana, I topped off the measuring cup with coconut oil. Well, almost. I was short on that too. So added a bit of butter too. Another commenter mentioned using steel cut oats, which I happened to have on hand. I assumed I would need a bit more liquid, so increased the milk to one cup, and then after I put it in the dish, it looked pretty dry, so I splashed a little more milk on top. Set my oven timer for 35 minutes. Not even close. Have added an extra 10 minutes twice now. Just pulled it out of the oven after roughly one hour. Passes the toothpick test. Smells fantastic, ?