I just made Blueberry Banana Oatmeal that holds together like a sliceable breakfast and somehow tastes like a cheat without actually being one.

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I can’t get over this Blueberry Banana Oatmeal. I’m obsessed with how the oats soak up banana sweetness yet still hold a little chew.

I love the pop of blueberries that makes every bite worth it. And it’s actually a Quick Healthy Breakfast that doesn’t taste like punishment.

I grab it straight from the pan, fork in hand, thinking about the next spoonful. I adore the mix of ripe bananas and old fashioned rolled oats.

But what hooks me most is the balance, filling, fruity, and simple enough for my weekday chaos. I want seconds now every single week, seriously.

Ingredients

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Old fashioned oats give chewy texture and hearty, stick-to-your-ribs breakfast comfort.
Baking powder makes it light and slightly fluffy, not dense or soggy.
Ground cinnamon adds warm, cozy spice that makes mornings feel nicer.
Fine salt balances sweetness and brings out the other flavors, trust it.
Basically ripe bananas sweeten naturally and make the bake moist and tender.
Eggs add protein and help everything hold together without tasting eggy.
Milk keeps it creamy; use dairy or plant milk, whatever you like.
Plus vanilla makes it taste homemade and just a little more special.
Melted butter or coconut oil gives richness and a slightly golden top.
Maple syrup or brown sugar adds warm sweetness and that almost caramel note.
Fresh or frozen blueberries burst with juicy pops and bright fruity flavor.
Chopped walnuts or pecans give crunch and a nutty, toasty contrast.

Ingredient Quantities

2 cups old fashioned rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

2 ripe bananas, mashed (about 1 cup mashed)

2 large eggs

1 cup milk (dairy or plant milk, your call)

1 teaspoon vanilla extract

1/4 cup melted butter or coconut oil

1/3 cup maple syrup or light brown sugar

1 cup fresh or frozen blueberries (no need to thaw if frozen)

1/4 cup chopped walnuts or pecans, optional but tasty

How to Make this

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1. Preheat oven to 375°F and grease an 8×8 inch or similar baking dish with butter or oil.

2. In a big bowl whisk together 2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine salt.

3. In another bowl mash 2 ripe bananas until mostly smooth, then stir in 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, 1/4 cup melted butter or coconut oil, and 1/3 cup maple syrup or light brown sugar until combined.

4. Pour the wet mix into the dry ingredients and stir just until everything is moistened. Don’t overmix, it’s ok if it looks a little lumpy.

5. Fold in 1 cup fresh or frozen blueberries. If using frozen you do not need to thaw them first; that helps keep the batter from turning purple.

6. If using, fold in 1/4 cup chopped walnuts or pecans or sprinkle them on top for crunch.

7. Spread the batter evenly in the prepared dish, pressing down gently so the oats are compact but not smashed.

8. Bake at 375°F for 30 to 40 minutes until the top is golden and the center is set. A toothpick should come out mostly clean with a few moist crumbs.

9. Let the baked oatmeal cool for 10 minutes in the pan so it firms up, then slice into squares or scoop into bowls.

10. Serve warm with an extra drizzle of maple syrup, splash of milk or yogurt, and extra berries or nuts if you want. Leftovers keep covered in the fridge for 4 to 5 days and reheat great in the microwave.

Equipment Needed

1. 8×8 inch baking dish (or similar) greased well
2. Oven set to 375°F
3. 2 mixing bowls (one big for dry, one for wet)
4. Whisk and a rubber spatula (whisk for dry, spatula for folding)
5. Measuring cups and spoons
6. Fork or potato masher for bananas
7. Baking sheet or trivet to set the hot pan on
8. Toothpick or cake tester to check doneness
9. Cooling rack and a sharp knife for slicing or a spoon for scooping

FAQ

Q: How long do I bake it and at what temperature?

A: Bake in a 9×9 or similar sized dish at 350°F (175°C) for 30 to 35 minutes, until the top is golden and a toothpick comes out mostly clean. If your blueberries are frozen add a couple extra minutes.

Q: Can I make it gluten free?

A: Yes, use certified gluten free rolled oats. Everything else stays the same, but check any add ins like brown sugar or vanilla for hidden gluten if you need to be strict.

Q: Will it be soggy if I use very ripe bananas or frozen berries?

A: Not if you follow the recipe. Very ripe bananas add moisture and sweetness, which is good. If berries are frozen they release more juice so expect a slightly wetter crumb and maybe 3 to 5 more minutes baking time.

Q: How do I store and reheat leftovers?

A: Cool completely, cover and keep in the fridge for up to 5 days. Reheat slices in the microwave for 20 to 45 seconds, or in a 350°F oven for 8 to 12 minutes. You can also freeze portions for up to 3 months, thaw in the fridge overnight.

Q: Can I make this vegan or dairy free?

A: Yes. Swap the eggs for two flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes) and use plant milk and coconut oil instead of butter. Texture will be a touch more dense but still tasty.

Q: Any tips to make it more flavorful or less sweet?

A: For more flavor stir in 1 tsp lemon zest or a pinch of nutmeg, or a splash more vanilla. To cut sugar, use 2 to 3 tbsp maple syrup instead of 1/3 cup, and rely on ripe bananas to sweeten the bake.

The BEST Baked Blueberry Banana Baked Oatmeal! Recipe Substitutions and Variations

Bananas: swap with 1 cup unsweetened applesauce. It keeps moisture and sweetness but the bake will be a bit less banana-y, so maybe add a tiny splash extra vanilla if you miss the flavor.
Eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 mins). Great for binding if you want egg-free, but the texture is slightly denser and chewier.
Milk: use plain yogurt or buttermilk, same volume (1 cup). Gives extra tang and creaminess, so reduce added sweetener a little if you like it less sweet.
Melted butter or coconut oil: swap with 1/4 cup applesauce or mashed avocado. Applesauce makes it lighter and lower fat, avocado keeps it rich but may tint the color faintly.

Pro Tips

1) Let the mashed bananas be really ripe. The riper they are the sweeter and moister the bake will be, so dont worry if theyre spotted. If theyre not very soft add an extra tablespoon of maple syrup or a splash more milk so it isnt dry.

2) Fold, dont beat. Mix the wet into the oats just until moistened — overmixing makes the texture gummy. A few lumps are fine, and stirring in the blueberries last helps keep them from bleeding into the whole batter.

3) If you want a creamier bite, let the combined batter rest 10 to 15 minutes before baking so the oats soften. For a firmer, more cake like bar though, bake right away. Either way, pressing the batter gently into the pan helps it hold together when cooled.

4) Watch your oven, not the clock. Ovens vary a lot; start checking at 25 minutes. The top should be golden and a toothpick comes out with a few moist crumbs. Cool at least 10 minutes, otherwise it will fall apart when you slice it.

The BEST Baked Blueberry Banana Baked Oatmeal! Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Blueberry Banana Oatmeal that holds together like a sliceable breakfast and somehow tastes like a cheat without actually being one.

Servings

servings

Calories

261

kcal

Equipment: 1. 8×8 inch baking dish (or similar) greased well
2. Oven set to 375°F
3. 2 mixing bowls (one big for dry, one for wet)
4. Whisk and a rubber spatula (whisk for dry, spatula for folding)
5. Measuring cups and spoons
6. Fork or potato masher for bananas
7. Baking sheet or trivet to set the hot pan on
8. Toothpick or cake tester to check doneness
9. Cooling rack and a sharp knife for slicing or a spoon for scooping

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
2 ripe bananas, mashed (about 1 cup mashed)
2 large eggs
1 cup milk (dairy or plant milk, your call)
1 teaspoon vanilla extract
1/4 cup melted butter or coconut oil
1/3 cup maple syrup or light brown sugar
1 cup fresh or frozen blueberries (no need to thaw if frozen)
1/4 cup chopped walnuts or pecans, optional but tasty

Directions

Preheat oven to 375°F and grease an 8×8 inch or similar baking dish with butter or oil.
In a big bowl whisk together 2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine salt.
In another bowl mash 2 ripe bananas until mostly smooth, then stir in 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, 1/4 cup melted butter or coconut oil, and 1/3 cup maple syrup or light brown sugar until combined.
Pour the wet mix into the dry ingredients and stir just until everything is moistened. Don’t overmix, it’s ok if it looks a little lumpy.
Fold in 1 cup fresh or frozen blueberries. If using frozen you do not need to thaw them first; that helps keep the batter from turning purple.
If using, fold in 1/4 cup chopped walnuts or pecans or sprinkle them on top for crunch.
Spread the batter evenly in the prepared dish, pressing down gently so the oats are compact but not smashed.
Bake at 375°F for 30 to 40 minutes until the top is golden and the center is set. A toothpick should come out mostly clean with a few moist crumbs.
Let the baked oatmeal cool for 10 minutes in the pan so it firms up, then slice into squares or scoop into bowls.
Serve warm with an extra drizzle of maple syrup, splash of milk or yogurt, and extra berries or nuts if you want. Leftovers keep covered in the fridge for 4 to 5 days and reheat great in the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.