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!
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!