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
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!
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!