Get your morning started with this easy and satisfying Blueberry Banana Bread Baked Oatmeal! Delicious right out of the oven and it makes great leftovers throughout the week.
Last weekend while I was making this Blueberry Banana Bread Baked Oatmeal I started thinking about how many choices we have for breakfast these days compared to when I was a kid. I’m sure there were still plenty of options when I was growing up, but the standard breakfast options seemed to be limited to cereal, oatmeal or eggs and toast. The weekends were a little more fancy and maybe we’d get muffins or pancakes.
These days it seems like anything goes as far as breakfast is concerned. Avocado toast, savory breakfast salads, smoothie bowls and more ways to prepare oatmeal than I ever would have dreamed. I actually grew up despising oatmeal. I hated the bland flavor and the texture grossed me out. These days, I’ve become quite the fan of it, especially when it’s baked and turned into more of a caky, muffin type consistency.
I think I love this version the most because it makes enough to last me for the whole week and it’s a great version to make when you’re serving it to your family or hosting a brunch. The other versions of baked oatmeal on my blog only use milk, but this Blueberry Banana Bread Baked Oatmeal uses both milk and Yoplait’s Original Mountain Blueberry yogurt.
I absolutely love blueberry inspired breakfast recipes, so it was a no-brainer for me to add a carton of the Mountain Blueberry flavored yogurt to my baked oatmeal recipe. I love that Yoplait® has revamped their Original yogurt to now have more fruit in it. Finding whole blueberries in the yogurt and not just having it be blueberry flavored was just the way I expect yogurt with fruit to be.
Since the yogurt is already sweetened and the banana added natural sweetness, I didn’t have to add much additional sweetener to the baked oatmeal. There are a couple tablespoons of honey added in, which I found to be the perfect amount of sweetness, but of course we’re all different so use more or less depending on your taste.
To add even more blueberry flavor, I used a cup of fresh blueberries. I know they aren’t in season, but they were on sale so I had to give them a try. Next time I’ll just stick to frozen blueberries in January…no flavor or sweetness in them and not worth the $2.00.
Like I mentioned above, I made this Blueberry Banana Bread Baked Oatmeal to have for breakfast all week. It reheats great and saves you from having to think about what to make in the morning. Top it with blueberries, sliced bananas, pecans and a little maple syrup if you’d like!
- 2 1/4 cups rolled oats, gluten-free if needed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup mashed banana, approximately 1 medium sized banana
- 1 cup unsweetened almond milk or milk of choice
- 6 ounce container Yoplait Original Mountain Blueberry Yogurt
- 1 egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup toasted pecans, chopped
- Preheat oven to 350° F. and spray an 8x8 inch baking dish or similar size with cooking spray.
- In a large bowl, whisk together oats, cinnamon, baking powder, nutmeg and salt.
- In a separate bowl, stir together the mashed banana, milk, yogurt, honey, egg and vanilla until combined. Add wet ingredients to dry ingredients and stir to combine. Gently stir in blueberries and pecans.
- Pour the mixture into the prepared baking dish and bake for approximately 30 minutes, or until toothpick inserted in the center comes out mostly clean.
- Cool on a wire rack to for 10 minutes before serving. Serve with maple syrup, fresh blueberries and slices of banana.
- If using frozen blueberries don't defrost, mix into the batter still frozen.
Amount Per Serving: Calories: 230 Total Fat: 7g Saturated Fat: 2g Cholesterol: 30mg Fiber: 5g Sugar: 13g Protein: 7g