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!
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!!