Get your morning started with this easy and satisfying Blueberry Banana Bread Baked Oatmeal! Delicious right out of the oven and great for a grab-and-go breakfast or snack throughout the week.
If you love this baked oatmeal, try my pumpkin apple baked oatmeal!
This post has been updated since it was originally published on 1/29/2018.
Why you’ll love it
Grab and go breakfast – This baked oatmeal is great to have for breakfast all week. It reheats well, transports well, and saves you from having to think about what to make in the morning.
Meal prep – If you meal prep, baked oatmeal is a dream breakfast or snack to have around! It keeps in the fridge for up to 5 days and you can freeze it.
Balanced breakfast – Not only is this baked oatmeal a great way to get in your carbs in the morning, but protein as well. The Greek yogurt in the recipe boosts the protein and you can also serve the baked oatmeal topped with more Greek yogurt and either almond butter or peanut butter for an extra serving of protein.
- Oats – Rolled oats or old fashioned oats should be used for this recipe.
- Cinnamon and nutmeg – Spices commonly found in banana bread.
- Baking powder – This will help the baked oatmeal rise.
- Banana – Use a very ripe banana. This will give the baked oatmeal a sweeter and more banana forward flavor.
- Greek yogurt – Plain Greek yogurt adds moisture and protein to the oatmeal. You can use non-fat, low-fat, or full fat.
- Milk – Any type of milk works for this recipe. I used unsweetened vanilla almond milk.
- Egg – Acts as a binder to hold the oatmeal together.
- Honey – Used to sweeten the baked oatmeal. Maple syrup can be used as an alternative.
- Vanilla – An essential for all baked good in my opinion. Adds sweetness and enhances the flavors.
- Blueberries – Fresh or frozen blueberries can be used.
- Pecans – I love pecans in banana bread so I had to put some in this baked oatmeal. Walnuts would be a great alternative.
How to make blueberry banana bread baked oatmeal
Combine wet ingredients – Mash the banana in a large mixing bowl. Add in the egg, milk, Greek yogurt, honey, and vanilla and whisk everything together until combined.
Add in the dry ingredients – Add the oats, cinnamon, nutmeg, salt, baking powder, blueberries, and pecans in with the wet ingredients. Stir everything together until well combined.
Bake – Pour the mixture into an 8×8 or similar size baking dish that’s been sprayed with cooking oil. Bake at 350° F. for 35-40 minutes or until the oatmeal is set and golden brown around the edges. Let the oatmeal cool for at least 10 minutes before cutting into it.
Ways to serve baked oatmeal
- Top it with blueberries, sliced bananas, pecans and a little maple syrup or honey.
- For a little extra protein, top it with plain Greek yogurt, almond butter, and maple syrup or honey.
- Serve it for dessert with a scoop of vanilla ice cream.
- Warm it up in a bowl and pour a little half and half or cream over the top.
Storage, freezing, and reheating
Storage – Once the baked oatmeal has cooled to room temperature cover it with a lid or plastic wrap and store it in the refrigerator. It will keep for up to 5 days in the refrigerator.
Freezing – Cool the oatmeal completely then transfer it to a freezer safe container, unless it’s already in one. Cover with a lid so it’s airtight and freeze for up to 3 months.
Reheating – If it hasn’t been frozen, simply cut off a piece and microwave for 15-30 seconds until warmed through. If it’s frozen, defrost in the refrigerator overnight and then reheat with the same method above.
Blueberry banana baked oatmeal FAQs
Yes. It’s best to mix them in frozen and not defrost them. If defrosted they will bleed juices into the oatmeal mixture and discolor it.
The top should be golden brown and firm. The center shouldn’t be jiggly or wet. You can use a toothpick and insert it in the center to be sure it’s set.
You can prep everything ahead of time so all you need to do is bake it in the morning. Combine the dry ingredients in one bowl and the wet in another. Then in the morning combine them and bake.
More oatmeal recipes
- Raspberry Chocolate Chip Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal
- Cinnamon Peach Almond Baked Oatmeal
- Pumpkin Pie Overnight Oats
- Strawberry Vanilla Baked Oatmeal
Did you make this blueberry banana bread baked oatmeal? I’d love if you’d leave a recipe rating and review below.
- 1/2 cup mashed banana, approximately 1 large banana
- 1 cup unsweetened vanilla almond milk or milk of choice
- 5.3 oz. container plain Greek yogurt
- 1 egg
- 4-5 tablespoons honey
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 1/4 cups rolled oats, gluten-free if needed
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 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, mash the banana. Add in the milk, yogurt, honey, egg and vanilla and whisk until combined.
- In a large bowl, whisk together oats, cinnamon, baking powder, nutmeg and salt. Add the dry ingredients in with the wet and stir to combine. Gently stir in blueberries and pecans.
- Pour the mixture into the prepared baking dish and bake for approximately 35-40 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 desired.
- If using frozen blueberries don't defrost, stir into the oat mixture still frozen.
Amount Per Serving: Calories: 273Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 179mgCarbohydrates: 45gFiber: 5gSugar: 20gProtein: 11g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.