This banana blueberry baked oatmeal is one of our favorite breakfast recipes. It’s made with oats, bananas, eggs, milk, cinnamon, maple syrup, and is finished with plump fresh blueberries and crunchy nuts. It’s a great idea to use up ripe bananas! Why would you need to bake oatmeal when it’s so easy to make on the stovetop, you ask? Well, because it comes out so moist, almost cakey, it has really wonderful texture! It’s quick to prepare, reheats well, freezes well, can be made ahead, and feeds a crowd – what could be better?
What is baked oatmeal?
Baked oatmeal, in comparison to stovetop oatmeal, contains eggs and baking powder, and is as the name suggests, baked in the oven. This results in soft, creamy oatmeal that tastes almost like a cake.
Baking it also makes it easier to reheat and freeze.
Here’s what you need to make this amazing baked banana blueberry oatmeal:
- bananas – it’s best to use ripe bananas – they will make the oatmeal sweeter and more creamy
- blueberries – you can use fresh or frozen blueberries, wild blueberries would also be great!
- oats – use old-fashioned rolled oats
- milk – I used cow’s milk but you can use plant-based milk like almond milk or oat milk
- eggs and baking powder – this is what makes this oatmeal different from regular stovetop oatmeal – they make the oatmeal moist, custardy, and cake-like, you can omit baking powder but it makes the oatmeal a bit lighter and fluffy
- coconut oil – you can use melted butter instead – adds moisture and creaminess to the oatmeal
- cinnamon and vanilla extract – add flavor, pure vanilla extract is best
- lemon juice – cuts through the richness of the oatmeal and balances the sweetness
- maple syrup – use real maple syrup for the best flavor
- walnuts – provide flavor and crunch, you can also use other nuts, pecans would also be great
You could also add chocolate chips to your oatmeal to make it even more decadent!
Step by step instructions
Step 1. Start by preheating the oven. Set it to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer’s instructions).
Step 2. Prepare a 9-inch (23 cm) round baking dish or a 8×8-inch square (20x20cm) baking dish (or similar) and grease it with 1 teaspoon of coconut oil.
Step 3. Mash the bananas with a fork until the consistency is just slightly chunky.
Step 4. Add all the ingredients for the oatmeal, except the oats, into a medium bowl.
Step 5: Whisk until very well combined.
Step 6: Next, whisk in the oats.
Step 7: Pour the oatmeal batter into the baking dish.
Step 8: Top with walnuts and blueberries.
Step 7. Bake for about 30 minutes or until the oatmeal is set but still creamy (not dry). You may have to gauge the proper time for your oven.
Step 8. Leave to set and cool for about 5 minutes, then serve – I like it most with plain yogurt and maple syrup.
This baked oatmeal recipe yields 5 servings, considering that you’ll serve it with additional yogurt and maple syrup. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5 minutes longer).
Storing and freezing instructions
How to store the oatmeal:
Store the oatmeal in the fridge covered with plastic foil. It needs to be stored in the fridge because it contains eggs.
How long can you keep baked oatmeal?
Keep in the fridge for up to 4 days.
How to reheat:
Place the baking dish in a cold oven and set it to 375°F/190°C. Bake for about 10-15 minutes or until warm (after this time the oven should come to this temperature – if your oven warms up quicker set it to 320°F/160°C). You can also reheat it in the microwave. Reheated oatmeal tastes almost as freshly made (it’s just a little bit drier, but if you serve it poured with maple syrup you won’t notice the difference).
How to make it ahead:
This oatmeal makes a great make-ahead breakfast. Preparation of this oatmeal really takes a moment (for me it’s the time while my oven is heating up), but if you’re really short on time in the morning, you can prepare this oatmeal the day before (without the topping). Cover the baking dish with plastic foil and put it in the fridge. On the next day, top the oatmeal with blueberries and walnuts, press them into the oatmeal (it will thicken – this is ok), and bake as described in the recipe. It tastes like freshly made.
How to freeze:
You can freeze the oatmeal whole or divided into servings. I prefer to freeze separate servings as they’re quicker to defrost and warm up. You can thaw it in the fridge overnight and warm up as described above. You can also bake it straight from the freezer in a 320°F/160°C oven. Frozen oatmeal tastes almost as freshly baked but is more crumbly and a little bit dry (again, if you serve it with yogurt and maple syrup, you won’t notice the difference.
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Banana Blueberry Baked Oatmeal
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for the oatmeal:
- 4 small/medium bananas 1 cup mashed bananas
- 2 large eggs
- 1 cup milk 240ml
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted or soft, or butter
- 3/4 teaspoon baking powder can be omitted
- pinch of salt
- 2 cups rolled oats 7 oz/200g
- 1 tablespoon coconut oil for greasing the baking dish, or butter
- 1 cup blueberries 100g
- 1/4 cup walnuts
- Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
- Prepare a 9-inch (23 cm) round baking dish (I used a pie dish) or a 8×8-inch square (20x20cm) baking dish (or similar) and grease it with 1 teaspoon of coconut oil.
- Mash the bananas with a fork.
- Add all the ingredients for the oatmeal except the oats into a medium bowl and whisk until very well combined. Next, whisk in the oats.
- Pour the oatmeal batter into the baking dish.
- Top with walnuts and blueberries.
- Bake for about 30 minutes or until the oatmeal is set but still creamy (not dry). The baking time may vary depending on the oven.
- Leave to set and cool for about 5 minutes, then serve (I like it most with plain yogurt and maple syrup).
- This baked oatmeal recipe yields 5 servings, considering that you’ll serve it with additional yogurt and maple syrup. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5 minutes longer).
- Calories = 1 serving (1/5 of the recipe). This is only an estimate!