Easy Banana Blueberry Baked Oats Recipe

This healthy and filling banana blueberry baked oats recipe is a perfect make ahead breakfast meal or snack. With protein rich whole oats and antioxident packed blueberries, it’s a great way to start the day!

I’ll admit I’ve never been a real fan of baked oatmeal – until now! This recipe has been a winner at our house. In fact, I’ve been baking it every month for the past 3 months.

This healthy cake-like oatmeal with blueberries and bananas has become my favorite afternoon snack. I know – most people like it for breakfast, but I find just a small piece heated up and drizzled with a little bit of maple syrup is my favorite way to take care of those afternoon hunger pangs.

My husband prefers to have his with extra blueberries and keifer poured over the top. As you can see, this easy recipe is very customizable for each person’s taste.

Why You’ll Love this Recipe

• This simple recipe makes a large pan, so it can feed a crowd. Or, if you’d rather, you can cut back the ingredients by half and make it in a smaller pan.
• These baked oats with a cake-like texture make a delicious breakfast with wholesome ingredients, or a filling snack.
• It is easily customizeable to fit specific tastes.
• It freezes well, so you can have it handy for a quick, healthy snack.

Ingredients

• 3 ripe bananas sliced into 1/2 inch slices
• 3 cups blueberries, fresh or frozen, divided
• 4 1/2 cup old fashioned oats or steel-cut oats (not quick oats or instant oatmeal)
• 1 cup pecans or any other nut that you’d like – toasted and chopped, divided
• 1/2 cup brown sugar, packed
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• 3/4 teaspoon salt
• 4 cups milk
• 2 large eggs
• 5 Tablespoons liquid coconut oil (or coconut oil melted and slightly cooled)
• 4 teaspoons vanilla extract

Step by step instructions for blueberry baked oats

1. Generously grease or use non stick cooking spray on the inside of a 10 x 15 inch casserole dish. Preheat the oven to 375 degrees.
2. Slice the bananas and lay them on the bottom of the pan. Sprinkle over 2 cups of the berries.
3. In a large bowl, mix together the dry ingredients (oats, half of the nuts, sugar, baking powder, cinnamon, and salt.) In another large bowl, mix together all the wet ingredients (the milk, eggs, coconut oil, and vanilla).
4. Sprinkle the oat mixture in an even layer on top of the bananas and berries in the casserole dish. Slowly pour over the wet ingredients. Shake the pan slightly to ensure the milk soaks through all the oats.
5. Scatter the remaining 1 cup of berries and the rest of the chopped nuts on the top.
6. Bake at 375 degrees for 35-45 minutes, or until it is starting to turn golden brown and the oatmeal is all set in the center.

Substitutions

• Almond milk can be substuted for regular milk.
• Fresh blueberries for frozen blueberries can be used for this recipe. Both yeild excellent results. If using frozen berries, you may need to factor in a longer time to bake.
• Any type of berries can be used instead of blueberries.

Variations

Chopped walnuts or almonds could be used in place of the pecans.

A sprinkle of 1/2 cup lightly toasted coconut is a nice addition to the top of the baked oats before you put it in the oven.

Chocolate lovers may want to add in some chocolate chips for a sweeter, dessert flavor. And some people like to eat their with a little peanut butter spread on the top!

Equipment

This simple recipe didn’t require any fancy equipment at all – just basic baking supplies.

You can head over to check out my Amazon storefront for some of my favorite kitchen tools!

Storage

Baked oats can be stored in the refrigerator with plastic wrap covering the pan or in an airtight container.

If you would like to store it for longer than just a few days, it freezes really well.

More Recipes using Oatmeal:

• Classic no bake cookies
• 30 + Breakfast Recipe Ideas
• One of the best homemade meatloaf recipes I’ve ever tried!
• Hamburger steaks in the oven
• Chocolate Chip Oatmeal homemade cookie recipe

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This recipe was inspired by the recipe at All Our Way.