Blueberry Banana Baked Oatmeal

Combine a handful of nutritious ingredients into one seriously yummy Blueberry Banana Baked Oatmeal. This is great to feed a crowd or to make ahead to feed your family throughout the week.

Blueberry Banana Baked Oatmeal

I love having breakfast ready to go for my family, and this easy baked oatmeal is a favorite option—the flavor from the berries and banana is just so delicious. It stirs together really easily; has a load of nutritious ingredients including oats, chopped nuts or seeds, and fruit; and is perfect for any age.

It’s a great make-ahead breakfast—and special enough to serve for a family brunch—that we love to top with butter and maple syrup. It’s also delicious with a big dollop of yogurt.

Older babies can eat it as a finger food, too. This is one of my favorite baked oatmeal recipes to enjoy all year round.

Ingredients You Need

Below is a look at the ingredients you need to make this breakfast recipe so you know what to have on hand and ready to go.

• Milk: I typically bake with whole-dairy milk, but you can use any type you prefer, including nondairy milk.
• Banana: I like to add ripe banana to the base of my baked oatmeal for extra sweetness (and then I don’t add any other sweetener).
• Eggs: This oatmeal bakes up slightly firm with the help of both the bananas and large eggs in the mix.
• Vanilla: I add vanilla extract to this recipe to round out the flavors. You can use pure vanilla extract or imitation.
• Rolled oats (old-fashioned oatmeal): This forms the base of the baked oatmeal, so look for it in your cereal aisle.
• Walnuts (or pecans): For a little extra texture and nutrition (including fiber and beneficial fats), I like to add finely chopped walnuts or pecans. To make this nut-free, you could use a seed your family likes or simply replace the volume with additional oats.
• Cinnamon: Cinnamon is a delicious addition in the mix with the vanilla and fruit flavors.
• Baking powder: A little baking powder helps the mixture rise just enough to have a better texture than if we didn’t use it.
• Blueberries: You can use fresh or frozen blueberries here. I particularly love using frozen wild blueberries since they have such intense flavor.
• Butter, maple syrup, yogurt, optional for serving

Step-by-Step Instructions

Below is a look at how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

1. Mix together the wet ingredients in a medium bowl.
2. Add the dry ingredients and stir to combine.
3. Gently fold in the blueberries.
4. Add to a greased baking pan and bake until firm and lightly golden brown around the edges.

How to Store

Once cooled, cover with foil or transfer squares to an airtight container and store in the fridge for up to a week. Warm in the microwave or toaster oven.

You can also slice and freeze in a freezer bag for up to 6 months. Do your best to remove as much air as you can from the bag to minimize freezer burn.

Best Tips for Success

• Serve cold or warm with butter, maple syrup, whipped cream, or regular or Greek yogurt.
• Skip the nuts and replace with additional oats or shredded unsweetened coconut, as you like.
• Buy chopped nuts from the store and/or finely chop them to ensure they are very tiny pieces, which are easier to chew, more pleasant in the mix, and not considered to be a choking hazard.
• To make this egg-free, omit the eggs and add ½ cup more banana (for ¾ cup total).
• Use dairy-free milk as needed. Use gluten-free rolled oats as needed.
• Use another berry on top as desired.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F. Grease a 8×8-inch metal baking dish.

• Mix together the milk, banana, eggs, and vanilla in a medium bowl.

• Add the oats, walnuts, cinnamon, and baking powder, and stir to combine.

• Add the berries on top and press down slightly.

• Pour into the prepared baking dish and bake for 38-42 minutes or until the edges are golden brown and the center is set.

• Serve warm or cold with maple syrup, whipped cream, yogurt, or melted butter.

• Once cooled, cover with foil or transfer squares to an airtight container and store in the fridge for up to a week.
• Serve cold or warm with butter, maple syrup, whipped cream, or yogurt.
• Skip the nuts and replace with additional oats or shredded unsweetened coconut, as you like.
• To make this egg-free, omit the eggs and add ½ cup more banana (for ¾ cup total).
• Use dairy-free milk as needed.
• Use another berry on top as desired.

Calories: 219kcal, Carbohydrates: 25g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 47mg, Sodium: 91mg, Potassium: 268mg, Fiber: 4g, Sugar: 8g, Vitamin A: 173IU, Vitamin C: 4mg, Calcium: 126mg, Iron: 2mg