I love how this Blueberry Banana Baked Oatmeal turns simple pantry staples into a wholesome breakfast that feels special enough for brunch. One bite and it is easy to see why the whole family will be asking for it again.
I’m obsessed with this blueberry banana baked oatmeal because it tastes like breakfast figured itself out. The mashed bananas make every bite naturally sweet and soft, while the blueberries burst into little pockets of jammy goodness.
I love that it feels hearty without being heavy, and it actually keeps me satisfied past my first cup of coffee. But the best part?
It tastes like something I’d order at a brunch spot, only I get to enjoy it in my own kitchen, probably standing at the counter. And yes, I absolutely go back for seconds.
No shame, just really good oatmeal.
Ingredients
- Rolled oats make it hearty, chewy, and actually filling till lunch.
- Baking powder keeps the middle from feeling too dense or heavy.
- Cinnamon brings that cozy, bakery smell you’ll notice right away.
- Salt sounds boring, but it makes the sweet stuff pop.
- Ripe bananas add natural sweetness and keep everything soft.
- Eggs help it set, so it slices instead of crumbling everywhere.
- Milk makes it creamy, whether you’re using dairy or not.
- Maple syrup or honey adds sweetness without making it taste like dessert overload.
- Melted butter or coconut oil gives it that tender, rich bite.
- Vanilla makes the whole pan smell like weekend breakfast.
- Blueberries get juicy and sweet, with little jammy pockets everywhere.
- Plus nuts add crunch, protein, and a little “I’ve got my life together” energy.
Ingredient Quantities
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 2 large eggs
- 1 1/2 cups milk (dairy or non dairy)
- 1/4 cup pure maple syrup or honey
- 3 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup chopped walnuts or pecans, optional
How to Make this
1. Preheat oven to 375 F and grease an 8×8 or similar baking dish with butter or oil.
2. In a large bowl whisk together 2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
3. In a separate bowl mash 2 ripe bananas, then whisk in 2 large eggs until smooth.
4. Add 1 1/2 cups milk, 1/4 cup pure maple syrup or honey, 3 tablespoons melted butter or coconut oil, and 1 teaspoon vanilla extract to the banana and egg mixture and combine.
5. Pour the wet mixture into the dry ingredients and stir until evenly combined and the oats are moistened.
6. Gently fold in 1 1/2 cups fresh or frozen blueberries and, if using, 1/2 cup chopped walnuts or pecans.
7. Transfer the mixture to the prepared baking dish and spread into an even layer.
8. Bake for 30 to 40 minutes until the top is golden and the center is set; a toothpick inserted in the center should come out mostly clean.
9. Let cool for 10 minutes before slicing and serving warm, with extra milk or maple syrup if desired.
Equipment Needed
1. Oven (preheated to 375 F)
2. 8×8 or similar baking dish, greased
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Potato masher or fork (for bananas)
7. Rubber spatula or wooden spoon (for folding and spreading)
8. Toothpick or cake tester and cooling rack
FAQ
The BEST Baked Blueberry Banana Baked Oatmeal! Recipe Substitutions and Variations
- Old fashioned rolled oats:
- Quick oats, for a softer, slightly denser texture
- Certified gluten free rolled oats, for gluten sensitivity
- Quinoa flakes, for a higher protein, nutty alternative
- Almond flour blended with a few tablespoons of extra milk, for a grain free option
- Eggs:
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water per egg, mix and set 5 minutes
- Chia egg: 1 tbsp chia seeds + 3 tbsp water per egg, mix and set 10 minutes
- 1/4 cup applesauce or 1/4 cup mashed banana per egg, for a vegan, moist bake
- Smooth silken tofu, 1/4 cup pureed per egg, for a neutral flavored binder
- Milk:
- Almond milk, for a light, slightly nutty flavor
- Oat milk, for creaminess and complementary oat flavor
- Coconut milk (light), for extra richness and a hint of coconut
- Plain yogurt thinned with water 1:1, for tang and extra moisture
- Pure maple syrup or honey:
- Agave nectar, milder sweetness and vegan
- Brown sugar, use 3/4 cup dissolved in the wet ingredients for similar sweetness
- Mashed dates or date paste, for whole food sweetness and caramel notes
- Coconut sugar, for a lower glycemic index alternative, use similar amount
Pro Tips
1. If using frozen blueberries, do not thaw them first. Toss them in a tablespoon of flour or oats before folding in to keep them from bleeding and sinking to the bottom.
2. For a creamier, custardlike texture, let the mixed batter sit for 10 to 15 minutes before baking so the oats soak up the liquid. If you prefer a chewier bake, bake right away.
3. Toast the nuts in a dry skillet for a few minutes until fragrant, then chop and fold in. Toasted nuts add deeper flavor and hold up better in the bake.
4. To reheat slices, warm gently in the oven at 300 F for 8 to 10 minutes or microwave briefly with a splash of milk to revive that fresh-baked taste and moistness.
The BEST Baked Blueberry Banana Baked Oatmeal! Recipe
I love how this Blueberry Banana Baked Oatmeal turns simple pantry staples into a wholesome breakfast that feels special enough for brunch. One bite and it is easy to see why the whole family will be asking for it again.
8
servings
285
kcal
Equipment: 1. Oven (preheated to 375 F)
2. 8×8 or similar baking dish, greased
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Potato masher or fork (for bananas)
7. Rubber spatula or wooden spoon (for folding and spreading)
8. Toothpick or cake tester and cooling rack
Ingredients
2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 ripe bananas, mashed
2 large eggs
1 1/2 cups milk (dairy or non dairy)
1/4 cup pure maple syrup or honey
3 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup chopped walnuts or pecans, optional
Directions
- Preheat oven to 375 F and grease an 8×8 or similar baking dish with butter or oil.
- In a large bowl whisk together 2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a separate bowl mash 2 ripe bananas, then whisk in 2 large eggs until smooth.
- Add 1 1/2 cups milk, 1/4 cup pure maple syrup or honey, 3 tablespoons melted butter or coconut oil, and 1 teaspoon vanilla extract to the banana and egg mixture and combine.
- Pour the wet mixture into the dry ingredients and stir until evenly combined and the oats are moistened.
- Gently fold in 1 1/2 cups fresh or frozen blueberries and, if using, 1/2 cup chopped walnuts or pecans.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 30 to 40 minutes until the top is golden and the center is set; a toothpick inserted in the center should come out mostly clean.
- Let cool for 10 minutes before slicing and serving warm, with extra milk or maple syrup if desired.
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.
Nutrition Facts
- Serving Size: 162.5g
- Total number of serves: 8
- Calories: 285kcal
- Fat: 19g
- Saturated Fat: 4.33g
- Trans Fat: 0.08g
- Polyunsaturated: 3.9g
- Monounsaturated: 2.71g
- Cholesterol: 56mg
- Sodium: 171mg
- Potassium: 344mg
- Carbohydrates: 35.8g
- Fiber: 4.33g
- Sugar: 15.6g
- Protein: 7.7g
- Vitamin A: 186IU
- Vitamin C: 5.4mg
- Calcium: 87mg
- Iron: 1.78mg
