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Oatmeal with Blueberries and Bananas

Baked Oatmeal with Blueberries and Bananas

This comforting baked oatmeal combines ripe bananas, juicy blueberries, and hearty oats for a make-ahead breakfast that’s both wholesome and satisfying. Naturally sweetened, meal-prep friendly, and endlessly customizable for busy mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups rolled oats (old-fashioned, not instant)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 3/4 cups milk (dairy or non-dairy)
  • 1 large egg
  • 3 tbsp maple syrup or honey
  • 2 tbsp melted coconut oil or butter
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/3 cup chopped walnuts or pecans (optional)

Equipment

  • mixing bowls
  • whisk
  • 8×8-inch baking dish
  • measuring cups and spoons
  • spatula
  • oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or coconut oil, or line with parchment paper.
  2. In a large bowl, whisk together rolled oats, baking powder, cinnamon, and salt until evenly combined.
  3. In another bowl, mash bananas and whisk in milk, egg, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Combine wet and dry mixtures. Stir gently until just combined. Fold in three-quarters of the blueberries, reserving the rest for topping.
  5. Pour batter into prepared dish, smooth the top, and sprinkle remaining blueberries and nuts (if using).
  6. Bake for 35–40 minutes, until golden and set. A toothpick inserted in the center should come out mostly clean.
  7. Let cool for 5 minutes before slicing. Serve warm with maple syrup, yogurt, or milk.

Nutrition

Calories: 190kcalCarbohydrates: 32gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 210mgFiber: 4gSugar: 10gVitamin A: 90IUVitamin C: 4mgCalcium: 80mgIron: 1.5mg

Notes

To make it vegan, replace the egg with a flax egg and use non-dairy milk. For gluten-free, use certified GF oats. This recipe keeps well refrigerated for up to 5 days or frozen for 3 months. Enjoy warm with yogurt, extra berries, or a drizzle of maple syrup.

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