Will I ever get tired of baked oatmeal? Probably not. It’s easy, cheap, deceptively filling, and I can cook it one day and then eat it throughout the rest of the week.
I love this version because I barely had to add any extra sugar thanks to the super sweet bananas. I used only 1/4 cup for the entire batch, and honestly, I probably could have cut that down to 2 Tbsp. Bananas are fantastic. The frozen blueberries were delightfully tart against the sugary bananas, which made them a perfect mate. If you’re lucky enough to have fresh blueberries, this recipe is a great way to use them up!
If you’ve got a few extra bucks, adding some nuts would be a nice texture contrast (try walnuts or almonds)!
Blueberry Banana Baked Oatmeal
Blueberry Banana Baked Oatmeal
Servings 6 -8Ingredients
- 1.5 cups mashed bananas (about 3 bananas) ($0.75)
- 2 large eggs ($0.50)
- 1/4 cup white sugar ($0.04)
- 3/4 tsp vanilla extract ($0.21)
- 1/2 tsp salt ($0.02)
- 3/4 tsp baking powder ($0.03)
- 2 cups milk ($0.50)
- 2.5 cups old fashioned oats ($0.43)
- 8 ounces frozen blueberries ($1.70)
Instructions
- Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
- Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
- Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
- Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.
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Notes
Nutrition
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Step By Step Photos
Mash the bananas with a fork, starting with just a couple and adding more until you have 1.5 cups of banana mash. Try not to leave any large chunks. (last time it took me 4 medium bananas, this time only 3).
Add the banana mash to a bowl along with the eggs, vanilla, sugar, baking powder, and salt. Whisk until smooth.
Next, add the milk and whisk again. It’s a lot easier to make a smooth, cohesive mixture if you whisk the other ingredients prior to adding the milk. That’s why it’s done in two steps.
Stir in the dry oats. It’s easier to stir them in with a large spoon than a whisk, but I didn’t feel like dirtying another utensil.
I love having frozen blueberries on hand. They’re a great addition to many dishes, are less expensive than fresh, and keep for quite a while in the freezer. I used half a bag for this recipe (and used the rest for my smoothie packs).
Keep the blueberries frozen until you add them so they don’t bleed purple color throughout the oatmeal. Adding them at the very end helps this as well. Pour the blueberry oat mixture into an 8×8 inch casserole dish that has been sprayed with non-stick spray.
Bake for about 45 minutes at 375 degrees or until the top is golden brown and no longer wet to the touch in the center. I baked this oatmeal at 25 degrees higher than my other baked oatmeals to compensate for the little blueberry ice cubes floating around in it. It worked out well.
I like to eat mine with a little bit of cold milk poured over top. This makes for a very fast, very hearty breakfast every morning of the week!
This is amazing.
How long will this keep in the fridge?
Every fridge/environment is different so it’s hard to give a concrete answer! I would say you should be good with 3 days.
Easy to make, but not much flavor as is. I used brown sugar, but next time would try adding maple syrup and walnuts. Maybe some cinnamon. I ate with plain greek yogurt. I cooked at 375 but kicked it up for last 10 minutes to 385.
I found this a little flavorless, but my husband started added a couple things to make it amazing! He takes a slice and spreads natural peanut butter on top, then a dollop of vanilla Greek yogurt and fresh raspberries. So good!
Hey there! Very interested in trying this recipe. I was wondering if you thought any alternative to sugar might go well in this recipe? Like maple syrup or honey? Thanks!
I haven’t tried those ingredients, but the biggest difference is that those are both liquids so it will probably change the consistency of the batter, which might be an issue.
Receipe says 375 like the other Oatmeal pies, but you step by step guide with pictures mentioned 25 degrees more. I think it’s missing in the main recipe section and pretty sure since mine took a lot longer
Hi Carl, this is Beth’s recipe, so I am answering for her. I believe she means that her other oatmeal recipes call for a 350°F oven, but this recipe she makes at 25° more, IE 375°F. It is what she calls for in the recipe card as well as the step-by-step. Unsure how else I can help. Please let me know. XOXO -Monti
Love this recipe and all the other baked oatmeal recipes on Budget Bytes – I have made them in weekly rotation for breakfast for probably 10 years now and with all the variations I’ve yet to get sick of them.
Could your team please try a peaches and cream recipe? I’ve tried it on my own, thinking I had the formula down, but it came out super bland.
That sounds so yummy! I’ll add it to our list of recipe ideas. It would be awesome to have this summer with fresh peaches! ~ Marion :)
I’m fairly certain that the temperature as written in the recipe is wrong because I have to cook this one much longer than all the other baked oatmeal recipes (which are also 375 degrees for 45 minutes). The first time I made this I thought it took longer because I was using almond milk instead of regular milk but I used almond milk in the other recipes and they all got done on time. Next time I’m going to try 400 degrees for 45 minutes and see if that works.
I didn’t have blueberries available, so I combined this recipe with the apple pie one (as I have semi-old apples). The eggs make it taste a little off and more eggy then expected. I do have some sort of sensitivity to eggs (deviled eggs or plain eggs make me barf but eggs in waffles, cheesecake, cakes and the like is perfectly fine.) Next time I’m trying it without any eggs and so. much. more cinamon.
Can this be frozen in individual servings?
Yes! XOXO -Monti
This was fab! Added some frozen raspberries and half a tin of peaches as I needed to get rid of them. Also, halved everything as I was only making it for me.
Will make again.
Can I use fresh chopped peaches in this ? Instead of blueberries. I’d like to try it . What are your thoughts on this Beth. Thanks
Yep, I’ve made baked oatmeal with fresh peaches before. :)
Thank you so much for letting me know. I’m so excited to try this combo.
baked oatmeal recipes are so hit or miss for me but this was a HUGE win! soooo good. i had fresh blueberries so i just used those, used unsweeted almond milk, added a scoop of chocolate protein powder for extra protein, and also added a few strawberries that i wanted to use up. delicious, comforting, and easy to make.
I was skeptical at first at making this, but it’s amazing. I loved it.
Whole family loves this recipe! My question is can I put it together tonight and bake it tomorrow morning?
Yes you can, that’s how I make mine. I put it all together at night, store it in the fridge and bake it in the morning. So yummy.
This is SO good. The best baked oatmeal I’ve ever made. It may be in part that I actually used the right oats this time around. It’s the perfect amount of sweetness for breakfast. It’s so moist and delicious even three days later. I’ll definitely be making it again and trying her other baked oatmeal recipes.
Can I use 1 minute oats? Thank you.
Quick oats are smaller pieces so you’ll get less texture (more mushy) in the final product. It can work, it will just turn out differently.
Can I use maple syrup instead of sugar?
Yes, but it may change the consistency a bit since syrup is a liquid. Also, consider that the level of sweetness between sugar and syrup may not be exactly equal.
Anyone know Of substitutions for the egg?
Thanks!
I bet a flax egg would work well! One tablespoon of flaxseed meal with 3 tablespoons of water per egg.
Ground flaxseed works, like Anna said. I used chia seed eggs (1 Tb chia seeds + 3 Tb water). Just let either one sit for a little bit to thicken up while you’re mixing your other ingredients. You could also try an extra half of a smashed banana or 1/4 cup unsweetened apple sauce. I’ve done the trick with extra banana in banana bread, which worked great, but haven’t tried that or the apple sauce in baked oatmeal.
Oh, and I wanted to add I didn’t have any milk on hand, but evaporated milk seemed to do just fine.
Needed to ditch some bananas in a hurry, so I made this. From the official recipe + comments I thought it’d be too too sweet if I used the full amount of sugar, so I reduced to 2T. I guess my bananas weren’t as ripe as some others, because it turned out bland. I considered it failure but didn’t want to waste the food so I kept eating it for breakfast. As I ate through the pan, it began to grow on me. It’s dead-simple to warm up, add honey to, and makes a really quick filling breakfast that’s (to me) a huge improvement over regular gloppy oatmeal. I shared some with a brave friend who thought a sweet crumble on top would make it perfect.
So I may try this recipe again in the future–but stick to the recipe for my first time out! ;)
I added a few raspberries mixed in with the blueberries. What a nice combination. Perfect for our 4th of July breakfast.
8 servings was a bit much for me, but I do have a 4×8 loaf pan that made it easy to halve the recipe. I reduced the baking time by 5 minutes to account for the smaller volume–perfect. And 4 generous servings managed to keep me going a week. I’ve since made this several times, sharing the oven with dinner since lots of things need about the same time and temp in the oven, ie meatloaf and roasted veggies. I subbed frozen raspberries once, and now when I make it, freeze 2 portions for later use. And maybe those local peaches that are so good right now would be nice, too.
I made this over the weekend and it was absolutely delicious! I used quick oats that I had on hand, subbed almond milk for reg. milk and it came out extremely tasty! Also turned into blueberry oatmeals bars when I put the leftovers in the fridge, to die for!
I only have two bananas. Will that be enough or should I add something else to it to make 1.5 cups? Applesauce maybe?
That should be just fine.
Can you use almond milk or would it ruin it? Thanks!
We haven’t tested it with almond milk, but you sure could try! Other readers have noted: “I used unsweetened vanilla coconut almond milk and fresh blueberries, since that was what I had on hand. I also added four Tbsp of chia seeds. This turned out absolutely delicious and the leftovers reheat perfectly the next morning.”
I made it with half almond milk, half regular milk. Only had quick oats (not old fashioned)… only used 2T sugar . Still turned out delicious!
Thank you for this recipe, I bake this on a weekly basis and they make a great and hearty snack. I’ve found if I bake it at 400 for an hour the consistency is better. I also cut them into 16ths, wrap them in foil and eat them throughout the week.
Hi Beth! What is the inside texture supposed to be like? I’m new to the world of baked oatmeal. Mine came out golden brown on the top and not wet to the touch but still somewhat mushy inside (I’m assuming from the banana mash). Does this sound right?
Yep, that’s right! :) It’s basically like bread pudding, but with oats instead of bread. It’s oats baked in a custard.
Hi Beth! So this baked oatmeal uses white sugar whereas many of the others use brown sugar. Can you say more about why white sugar here? It tastes great, I’m just being curious/a food nerd! :) Is it because blueberries do better with white sugar? Enjoying all your baked oatmeals!
Hi Priya! You could probably use either for this recipe, but I like the lighter flavor of the white sugar for this flavor combo. :) The richer brown sugar goes great with some of the others, like pumpkin, oatmeal cookie, or sweet potato. So it’s really just a personal preference in this application. :)
Can I add protein powder to this without ruining it?
We haven’t tried it but I don’t think it could hurt! Let us know.
This is delicious! I don’t really like bananas or traditional oatmeal, but something about this recipe grabbed my interest. And, I figured my toddler would enjoy it even if I didn’t. Well, it turns out we both enjoy it and since it makes a nice size batch, I’m loving having an easy oat breakfast that isn’t traditional oatmeal. I made the recipe exactly as written, except my blueberries were fresh. I didn’t make any changes to the time/temp. I’ve made so many great recipes from your site, so thanks for sharing!!
Always a good sign when everyone likes the same breakfast!
I love this recipe! So delicious! I eat it every day.
This sounds great! Do you think this would freeze well?
Yes, I do think this would freeze well. :)
I freeze this in all sorts of iterations. I cut the oatmeal in to breakfast size pieces and wrap them, pull them out and microwave for 2 minutes. Add some milk and I’m good to go. I wouldn’t freeze the whole pan though… It would likely take just as long to reheat and might dry out.
Hi, there! :)
I was wondering if texture would be affected by adding peanut butter? I would like to try out an apple and peanut butter one while keeping the banana for sweetness :)
I think you could add some without any problems. :)
I actually always have this with a spoonful of oatmeal – I just add it when I’m eating it but don’t add it to the bake!
Delicious. I 1-and-1/2 the recipe and made it in a 9×13. Baked for an extra 10 mins and it turned out great. Thanks!
I made this vegan by replacing the eggs with chia seeds and water, and the milk with soy milk and it was amazing! I happen to have some walnuts and unsweetened flaked coconut, so I threw some in there and it gave it a nice contrast in texture. Will be making this again many times! Thank you for the recipe!
The problem with this recipe is I need to make double and it’s still not enough. Family loves it.
I have been using fresh blueberries and leaving out the sugar. Am going to try it using the suggestion
of fresh peaches.
I made this last night but added the zest of one medium lemon. It ended up tasting like Fruit Loops cereal!
This was delicious! I feel so much fuller than a smoothie and love it. I might add some cinnamon or nutmeg next time, just to amp up the flavors some. Also, I didn’t feel like baking this late at night, so I mixed everything, poured it into the baking dish, covered it with foil and refrigerated it overnight. This morning, I woke up a little earlier to bake it and it was great!!
I made this today but used fresh blueberries, and subbed half the blueberries for sliced fresh peaches…so good! I wanted to take full advantage of what we have in season now. I love all your baked oatmeal recipes, this is the 6th one I’ve made and they haven’t disappointed me yet!
To anyone wondering, using fresh fruit didn’t alter the texture in any negative way, I baked exactly as the recipe said
I love this and have made it for years in my square pan. Have you tired making it muffin tins to make serving even easier? I’m just wondering how that might alter the bake time?
I haven’t, but other people have commented that they do it that way. :) I would assume that it would cook a little faster, since there is more heat exposure, but you’ll likely just have to keep a close eye on them the first time you try.
Have you tried this one without the added sugar? I think I’m going to make this and want to know how you think that’d do.
The texture should be fine, it just won’t be as sweet, which I assume is what you’re going for. :D
This looks wonderful! I’m excited to try it out but I’m wondering if I can use a 9×13 tray since I’m currently missing my 8×8 one?
You can, but it might bake faster since it’s spread more thinly.
I love love love this recipe and feel like I have been making it for a couple years now. Please add to your app! I purchased the app to look at this recipe tonight and am now on the computer having to look it up.
I’ll add that one to the list and try to get it up ASAP! :)
Hey Beth. Question. So i tried this out with Lactaid milk instead of regular milk and after baking it at 375 for a whole hour, the center was still not browning and still wet to touch. Should i have kept it in longer or is the problem the Lactaid milk?
I also live in El Paso, TX where the elevation all around is like 3,000 ft. So maybe that could take effect?
Hmmm, that’s tricky. I doubt the lactaid milk had anything to do with it. I would guess the altitude. I’ve not done a lot of (or any, actually) research into high altitude cooking, though, so I’m not sure how much of an effect it has. I’m actually 6 feet BELOW sea level, so that could definitely be it! :D
Can you use fresh blueberries? We have them year-round in Rhode Island.
Yep. :)
Well, I know this is an old recipe, but I’ve been wanting to try it! I made all Budget Bytes recipes this week, and this one’s breakfast. Delicious! It’s very cakey and lightly sweet. Love it. (And my groceries were only $29.63 for 3 meals a day, for a week.)
Great job!! That’s an amazing budget.
I don’t care for oatmeal cooked, but I am going to try this for sure! Without already trying it…I think this just might a yummy start to my mornings😁 Thank you!
This was so good! I’m gonna have leftovers for 3 days of breakfast, so yummy!!
So glad I found this recipe-was getting really tired of yogurt!! Just made it for breakfasts for the rest of the week. Hol-leee cow this is is good!! Was really simple and convienient since I Had everything on hand. Can’t wait to try the other versions
Can any of your baked oatmeal recipes be assembled in the crockpot and cooked all night? If not, will you create one for me??
I’ve made several of your oatmeal recipes and love them all, just looking for a version that I could feed a small group with in the morning without having to wake up early and assemble and cook it!
I’ve never tried that, but it’s a great idea! I’ll see if I can come up with a good recipe for that. :)
I’m excited to try this recipe. I’m wondering if you think it would work to prep this the night before, and then add in the blueberries and bake it in the morning. Don’t some people soak their oats before cooking?
Yes, I think that would work. The cooking time might change slightly because everything will be chilled when going into the oven, but other than that it should work fine. :)
It tastes good, but the texture feels spongey. Is there a way to fix that? The only changes to the recipe was that I did have to supplement milk with almond milk.
That’s just how the texture of baked oatmeal is. :)
I’m converted! I’ve simply been eating instant oatmeal with frozen fruit stirred in every morning, but it was getting pretty boring. I love the texture that comes with baking it. I used 2 Tbsp sugar for this, which was just the right amount of sweetness. This was also a good way to use up some nearly overripe bananas.
Do you think I could skip the bananas and have it turn out the same? Or is there some sort of replacement? I’m allergic :/
I wouldn’t suggest just leaving it out because they hold a lot of moisture in the dish, but in other baked oatmeals I’ve used apple sauce or yogurt in place of the bananas. :)
I supplement with yogurt whenever I don’t have quite enough banana mash.
I made this recipe last week and it came out awesome! I just had a question as to how long this recipe (and the other baked oatmeal recipes, I want to try and make a different one each week!) keeps–I’ve had it in the fridge in a covered container for maybe a week now and I’ve been slowly eating it pretty much every morning since I made it. It doesn’t taste or smell off but I’m one of those paranoid types that tends to pour any remaining milk out on the sell-by date. Does it freeze well?
It does freeze great, as a matter of fact. I try to use up most cooked dishes within five days of being in the fridge. There is no real hard line between good and bad and the rate of deterioration will depend on a lot of different factors, including the refrigerator’s settings. :/
Made this last night, and it was fantastic! Mine turned out more like a cake than oatmeal, but just not as sugary!
The next day I warmed some up, poured on some milk and sprinkled some brown sugar on top. It was delicious! A great breakfast, or even a great snack!
Any idea what the calories would be?
I used unsweetened vanilla coconut almond milk and fresh blueberries, since that was what I had on hand. I also added four Tbsp of chia seeds. This turned out absolutely delicious and the leftovers reheat perfectly the next morning.
This is a keeper! I reduced the sugar to 2Tbps and added 2Tbsp each of chia seeds and ground flax seeds just to beef up the nutritional content. My husband and I enjoyed this recipe and I plan on making it again!
would ice cream salt work?
No, probably not.
I’ve whipped up quite a few of your baked oatmeals, and the addition of banana is brilliant! The banana taste combined with the custardy texture is simply delish! I used some banana that I had in the freezer (thawed in warm water) and fresh strawberries that I had on hand instead of blueberries. Another win!
I subbed the white sugar for brown and added a handful of chopped almonds and two tbsp of cinnamon. YUM! Love your baked oats recipes
I have never made baked oatmeal before…I was wondering, does anyone eat this straight like bread? Or with yogurt? Or is it pretty standard to pour milk over it? I am weird about textures and this looks DELISH but I am worried it might get mushy in milk and that my picky palate couldn’t take it.
It already has a mushy-ish texture, so you might not like it. It’s kind of like oatmeal baked into a custard, if you can imagine how soft and mushy custard is. The outer edges get a little more solid, but overall it’s a soft, fairly moist dish.
Mine always seems to bake fairly solid (maybe I’m doing something wrong, maybe it’s my uneven oven) usually I cut myself a slice in the morning like I would a piece of cake, heat it briefly in the microwave and it’s yummy :) then I can drink a milky coffee with it and have best of both worlds!
Your baked oatmeal recipes are a godsend to law students everywhere. Just made this – delicious. Thanks again!
I frequently make your baked oatmeal recipes. I’ve been wondering if you think steel cut oats would work in a recipe like this? I know steel cut takes longer to cook, so I was wondering if you have experimented with this? Or maybe only partial the amount with steel cut oats might work?
I haven’t tested it with steel cut yet, but you’ll definitely need more moisture, too.
I made it with steel cut oats yesterday, and didn’t up the liquid and the oats are still really chewy. Not good at all.
The first time I made this was with the 1 minute oats, and it turned out realllllllly good, no adjustments made to the recipe. I am so happy that I found this recipe!
Yum! Just whipped this up this morning and it was amazing! My husband’s family is coming to visit in a few weeks and I’d like to make this for them. Can I assemble it the night before and bake it in the morning?
I haven’t tried it, but it seems like it would work. The only thing you’d have to keep in mind is that the cooking time will likely be longer since it will be chilled going into the oven.
Thx, Beth. I’ll try it and let you know. On another note, what are your favorite make-ahead breakfast/brunch recipes?
I think these baked oatmeals (I have more flavors posted) are my favorite make-ahead bfast! Sometimes I do yogurt parfaits, too. Layer yogurt, dry oats, fruit, and nuts and let it refrigerate over night. The oats get soft and chewy and the yogurt gets thick like Greek yogurt. Those are the best!
Awesome! Thanks, Beth!
Absolutely wonderful recipe!
Hi beth, I love your website, as a beginner cook the pictures and simple step by step instructions are so easy. I wanted to make theses to bring on a weekend camping trip, do they absolutely have to stay refrigerated? Thanks
Yes, this recipe is very moist so you definitely need to keep it refrigerated. Some people mistakenly think that it’s crunchy, but it’s not. It’s more like a custard or bread pudding, but with oats instead. :)
I made this with flax eggs (2 T ground flax, 6 T boiling water, let stand 15 minutes). I also used quick oats.
1. It was delicious, I’ll definitely make it again.
2. It’s far too sweet for me, sweeter than most of the desserts I make. I’d use maybe 3 T sugar next time (6 servings with 1 tsp sugar per serving). I think you could easily omit the sugar — it’s not the kind of recipe where it’s needed for texture.
3. I added the blueberries at the end, but things still ended up fairly purple as soon as I stirred them in. I don’t mind this, but next time I might keep my blueberries in the chest freezer (colder) to see if changes anything.
4. I got 6 servings out of this, but they are smaller than what I’d typically eat for breakfast.
5. It took an hour at 375F. I used a Pyrex baking dish.
Thanks for you great site! I love how you carefully cost out everything.
Hi Beth, I love your book! I have a friend who has a gluten and dairy allergy, can I substitute gluten free oatmeal and soy milk with cook time and dish size being the same as original recipes? My fav recipe is the tomato herb soup! Thanks.
Yep, I’ve had several people say they use soy milk with great results. The gluten free oats shouldn’t require any changes, either. :)
I really appreciate your website. I’ve tried many of your recipes, and really enjoyed them. This baked oatmeal recipe is one of my family’s favorites. I’ve tried to double it so we can have it for multiple days in a week, but the middle gets a bit soggier than we’d like when I use a larger pan. Today, I made it in a jumbo muffin tin, and it was perfect! The recipe was exactly enough to fill the cups, giving us six delicious portions that are perfectly baked, and no soggy middles. I’m going to buy a second jumbo muffin tin so we can have it more often:)
Hi Robyn: Do you bake your jumbo baked oatmeal muffins for the same duration or did you play with the time a bit? I’ve got one of those muffin pans and rarely use it because I’m time conversion impaired. Thanks in advance!
This sounds great – looking forward to trying. How long do you think it will keep in the fridge? Or if you were making for one would you freeze? And if so, would it be ok to freeze already baked?
They usually keep in the refrigerator for about five days. I always cook for just myself, so sometimes I’ll keep half of the portions in the fridge and freeze the other half just in case. They reheat beautifully from the freezer (already baked). :)
That’s super thanks! We’ve a new baby so batch cooking and freezing is my best friend!
Made this today and I am in love! Filling, delicious, and cheap! Breakfast for the first week of school: check! Also I made this in an 8×8 pan, decreased the temp to 350, and increased the time to one hour. Came out perfect!
Hi Beth, Do you think this would work with Coach’s Oats? They are somewhere between rolled oats and steel cut oats. It’s all I have at the moment.
Love your website!!
Hmm, I’ve never used coaches oat’s before. The only issue might have (same with steel cut) is that they may require more liquid and cooking time than rolled oats. So, you might have to experiment some to get it just right. A straight substitution might not work.
I just tried this. Very good. Best baked oatmeal I have had so far. I used soy milk and it still came out great.
First recipe that I have made off your site (just found it this weekend!). It is delish!! I dusted the top with brown sugar since I am eating some at night versus breakfast. Loved the simplicity & the fact that all of the ingredients were things I had used before!
I have this in the oven right now. If it tastes as good as it smells I’m going to be very pleased.
Oh wow – I brought this to share with my office this morning; I have never received so many compliments before! Everyone was asking for the recipe so of course I told them about your fantastic site. Thanks bunches; I just received some seriously good attention from management!
I just made this using a 9×13 since I don’t have an 8×8, and I doubled everything (except the bananas, just because I didn’t buy enough) and cooked it @ 375 for 55 minutes and it turned out fantastic!
I have a batch baking right now as the temps in Minneapolis plunge. As usual, I’ve subbed in coconut milk and added shredded coconut. Turns out great! And thanks for your eggnog oatmeal tweet-it turned out good as well.
Good to know! Thanks.
Kendra – Yep, you did it right :) If the blueberries thaw out before you add them, the juice starts to run and will turn everything a purple/grey color.
I just baked this and it tasted great! However, I have a question about the blueberries. I wasn’t sure if keeping them frozen until I added them meant adding frozen blueberries or unfreezing them before adding them. I just added the frozen blueberries straight to the mix, which turned out fine.
I also substituted regular milk with goat milk, which worked too. :)
I have to say, I usually HATE oatmeal but this is freaking DELICIOUS! Thank you!
i never liked oatmeal until i tried this…. i’ve eaten it for breakfast the past 2 weeks! thanks for an alternative to eggs, my usual go-to! :)
Anonymous – You could use quick cooking oats, although the texture will be a lot more mushy.
Beth – I’m sorry if you’ve answered this on one of your other baked oatmeal recipes — any suggestions to combat the extra mushiness when using quick oats? I am hoping to pass your baked oatmeal recipes along to customers at the local food shelf, but they only get the quick oatmeal as an option in our store.
Thanks so much!
Hmmm, maybe add less liquid, but I doubt that will help much. Unfortunately mushy is just what you get with quick oats because they are broken down so much. :(
Is it possible to use the Quaker quick cooking oats? They are all I have at the moment and I don’t want to buy more when I already have some. Thanks!
Just so you know I have now made several double batches in my 9 x 13 metal pan. It turns out perfectly after about 60 minutes of baking. :-) Thank you for sharing this recipe! I just started my student teaching, and it’s SO great to be able to make a big pan of baked oatmeal on Sunday and know that my husband and I are set for a filling breakfast for the whole week — without getting up earlier to make something. And it’s a great bonus that it’s inexpensive, since we are poor college students. ;-) Thank you!!
Oh, this is yummy! I made it with soy milk and it came out beautifully. I can’t wait to have it for breakfast this week. I love it’s “fluffy” consistency, I wasn’t expecting that!
This was yummy. I omitted the sugar and used a bit more banana. My 2 year old loves it topped with plain Greek yogurt.
Yum! The whole family loved it.
Thank you so much! I’m trying to single batch today and if the hubby likes it, I’ll let you know how the double turns out. :-)
Jesi – A double batch should work very well in the 9×13 dish. The oatmeal is pretty moist so it would probably take some *severe* over cooking to scorch the top. Keep the same baking temperature and just check on it every 10 minutes or so after cooking for 45 minutes, you’ll be okay. It will probably take a little longer to cook than the single batch in an 8×8. It will be done cooking when the top is golden brown and no longer sticky in the center. I hope it turns out well for you!
Hi! This recipe looks delicious! I just have a quick question — I’m not too familiar with baked oatmeal, and I was wondering if I could double the recipe and put it in a 9×13 without messing up the baking temp/time? I think it would be thicker in the 9×13 and I don’t want to scorch the top to make the middle the right consistency. :-) If you have any tips, I’d really appreciate it! Thank you!
I LOVE baked oatmeal! I made a few tweaks to this recipe because I didn’t have very many blueberries, but I wanted to make it so badly! Here is what I did and it’s amazing!:
1. I left some of the banana chunks in it instead of mashing it completely
2. I added fresh strawberries chopped up to even out the lack of blueberries
3. I used about 2 tablespoons of brown sugar instead of white because I prefer brown with my oatmeal.. but either one I think is good.
4. I saved about ¼ c of oats and I mixed it with about a teaspoon of butter with a tablespoon of brown sugar to sprinkle on top while it was baking
5. I put the mixture in muffin tins instead of an 8×8 inch pan because mine was in use. I liked this because it helped me to not get too carried away with eating it so fast and I froze about half of them so I could take out one at a time when I wanted it again!
I can’t wait to try the chocolate one next!!!!
Kimberly – The milk is added in Step 2 (or the third photo in the step by step photos). You can find me on Facebook at facebook.com/budgetbytes1 or by clicking the Facebook icon at the top right hand corner of this page. I do have a book in the making, but it’s in the very preliminary stages so I don’t have any details yet :) But, follow me on Facebook for updates!
Also do you have a FB page and are you really doing a cook book? If so I would LOVE more info about it! kimberlyhorn16@yahoo.com
When do you add the milk?
JoAnna – I think it’s best to bake it, then freeze it in single serving portions. That way, you can just reheat it in the microwave and you don’t have to thaw the entire thing. I’m not sure how well it would work if frozen before baking. And remember, always refrigerate before freezing. It’s best for the items to be cold before they go into the freezer :)
If I was going to make this to freeze and eat at a later date would I bake it in the oven then freeze it? or could I mix it all up and put it in the freezer until a later time then bake it? doing it either way how long do you think it would hold up in the freezer? and would I bake(or re-bake) it at the same temp and amount of time?
sorry so many questions, I’m just preparing to start doing freezer meals and would like to have this as a breakfast option :)
Just baked oatmeal using both the recipes as inspiration…used peaches n blueberries in the bottom,bananas for moisture, no sugar at all and just a pinch of baking powder as I was out of baking soda…baked for almost 50 minutes and it turned out awesome,hubby loved it!!!
Manuel Neuer This is very good love it!
I love your site, and this receipe! The picture looks mouthwatering! I infact have some fresh blueberries and bananas that need to be used up pretty quick. I will be making this tonight and can’t wait to eat it in the morning. Thanks!
I made this lastnight.. used mixed berries instead of just blueberries and silk soymilk… very tasty.. love your recipes beth.
hmm yum! looks delicious! i will definately have to try this one! thanks for sharing such an awsome recipe with us!
check me out!
http://www.buscandotacones.blogspot.com (dont be fooled its mainly in English ;0)
Just made this for breakfast. I used pureed frozen bananas, because that’s what I had on hand, and I added 1 tsp pumpkin pie spice. Delicious! Looking forward to trying the chocolate banana baked oatmeal next.
just made this recipe. it was yummy. thanks for sharing
I would never like to fail out any chance to read out your listings.
fast approval
haha, your skillet logo needs a slice of bacon underneath, to complete the smiley! :D
OMG, I felt like I was eating a decadent bread pudding for breakfast! I was like “OK, where’s the bourbon/caramel sauce?” YUM! I may never eat regular oatmeal again! Thanks, Beth!
…I ended up eating it in a bowl with cold milk (like you), just to remind myself that it was breakfast! :D
I made a batch of this today just before supper and I could barely eat my supper because I kept sneaking back into the kitchen to eat another bite of this!!! I can’t wait for breakfast. The only thing I did differently was add some cinnamon to the mixture before baking. Love it! Thanks for sharing!
good morning,
i think it is growing on me :)
will bookmark the other one and try it some other time.
thanks for the recipe and the response.
Anon – Yes, it is definitely a soft, pudding like texture. The oatmeal is basically baked in a custard mix (eggs and milk). If you like a crunchier oat cereal, maybe try this granola recipe? I hope you can still enjoy the baked oatmeal, though!
Since we dont use the measure “cup” over here in europe and i am not really familiar with baked oatmeals i am uncertain if i got the recipe right. how should the consistence be? when i saw the pictures i imagined it would be kind of crunchy, like those cereals one can buy but my first try is more soft or mushy almost like a pudding (it wasnt wet to the touch anymore :P).
still “eatable” but not the way i imagined it when i saw your pictures…
Anon – This should freeze well.
Can you freeze this?
I just made this and it was amazing! I used coconut milk in place of regular (we have a dairy allergy in the house) and it tastes heavenly…thanks so much for the recipe!! I have a feeling it will be made over and over again.
I absolutely love your baked oatmeal recipes. I turned your banana nut bread into a fall harvest bread with apples, cranberries and walnuts! Keep them coming!
I can’t wait to try this recipe. Has anyone made it with quick oats or instant oats? If so, did it require any changes?
Just came across your site today and I’m loving it! I’m a vegan so I will make some adjustments, but all the veggie stuff looks amazing. I think I might try pureed applesauce with extra baking power in place of the egg for this one. It’s what i do for muffins and cupcakes.
For the Flax egg, you use 1tbsp per 3 tbsp of water, mix it together, and refrigerate it for at least 15 minutes before adding it to something! I did it with the apple flax muffins and it turned out great!
This looks amazing!
Wow, this is fantastic! I will definately be making this again and again. I was so happy I saved those awful looking bananas. Much better than making banana bread with them!
Thank you.
Just finished inhaling two bowls of this awesome breakfast, we loved it! I made baked oatmeal years ago and it was a dry, gross mess and I’m so glad I tried it again. I can see us having different variations of this every weekend. I used fresh blueberries and a little dash of cinnamon.
Love all of your baked oatmeal variations!
Mary – Soy milk would be the best substitution. That way you’ll still have that nice creaminess :)
I just found your website, and it is an instant bookmark !! All of the recipes look amazing and I have a very strict budget, thank you so much for this.
Could you sub soy milk or juice for the milk? I want to share this with a friend who has can’t use dairy. I made it this morning with the milk and it was amazing
Nice delicious and healthy meal…
Ryan – The first baked oatmeal recipe I made was peach blueberry, as a matter of fact! It uses yogurt in place of the mashed banana to add moisture.
Anon – Steel cut oats require quite a bit more moisture and a longer cooking time than old fashioned oats, so I think the recipe would have to be adjusted quite a bit to make it work. Without having done it, I can’t say for sure what changes you’d need to make.
Oooooh – excellent recipe!
Have you tried this with steelcut oats, by any chance? If so, did it turn out ok? For some reason oatmeal is somethung I fail at consistently, so i just want to see if you have any hints before I try it out with the steelcut oats. This seems delicious, by the way!
You could probably just add more liquid and cook it lower and slower. If you have a slow cooker you can use that.
SO, YAY! You’ve gotten me so addicted to baked oatmeal, this made my whole day. Can’t wait for tomorrow morning. ;)
Curious about using peaches instead of bananas for that classic peach-blueberry contrast. Think a fresh peach or 3 diced would work in place of the mashed bananas?
You’d probably be better off just replacing half the blueberries with peaches. The banana is acting as a binding agent in the recipe and peaches do not have the same qualities to them.
this looks great. We’ll have to try it!
Suzanne – I tried that once and it did not turn out good at all. Although, I just mixed the ground flax in with the rest of the ingredients instead of letting them soak in water first. So, that may have been in the issue.
Could we use a flax egg to vegan-ize it?
I think you should be fine without any egg at all, the banana should work just fine as a binder, you could consider adding another half a cup banana if you wanter, or some apple sauce.
This looks wonderful, I love the idea of baked oatmeal, I never would have come up with that on my own
Mal @ The Chic Geek
I swear if it wasn’t for you, my family would never eat real food! Cannot wait for your cookbook!!