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This is the BEST Baked Oatmeal recipe with Blueberries and Bananas. It’s perfect to serve guests for breakfast, brunch, or make it ahead for the week for easy meal prep!
Baked Oatmeal with Blueberries and Bananas
This is my favorite oatmeal recipe to make ahead or serve for company! It’s also great for the holidays, or you need a potluck breakfast dish. It’s a warm, satisfying, heart-healthy breakfast your whole family will love. It feels like you’re eating dessert, only it’s loaded with fiber. Other baked oatmeal recipes I love are Strawberry Rhubarb Baked Oatmeal and Pumpkin and Banana Baked Oatmeal.
What I love most about this dish is that it tastes like I am having dessert, for breakfast. In fact, if I am craving a sweet treat, I usually opt for baked oatmeal. I have seen recipes that blend the oats, but to be honest I prefer keeping them in tact, I think the texture is better.
Baked Oatmeal Variations and Tips:
- You can make this with any combination of nuts and fruit you like, the possibilities are endless!
- Make it gluten-free by using gluten-free oats, and you can make this dairy free using any milk you would normally have on hand.
- Swap the bananas for thin sliced apples and walnuts.
- Swap the blueberries for strawberries or mixed berries.
- To make ahead, you can refrigerate for 3 to 4 days.
- Reheat leftovers in the microwave for about 60 seconds, until warmed.
Is it good to eat oatmeal everyday?
Yes, it is good to eat oatmeal every day with its nutritional profile and health benefits, including heart-health. I try to eat oatmeal at least 3 to 4 days a week. It’s also a whole grain and loaded with fiber.
Blueberries are nutritional powerhouses
Blueberries are packed with compounds that can help protect your heart, brain, eyes, and more. They also contain polyphenols, which have antioxidant and anti-inflammatory properties that can ward off diseases like diabetes, cancer and heart disease.
More Oatmeal recipes you will love:
- Overnight Oats in a Jar
- Oatmeal Blueberry Muffins
- Chewy Chocolate Chip Oatmeal Breakfast Cookies
- 4-Ingredient Flour-less Oat Pancakes
- Dark Chocolate Oatmeal Lace Cookies
Baked Oatmeal with Blueberries and Bananas
4.75 from 249 votes
6
Cals:211
Protein:5.5
Carbs:38
Fat:5.5
This is the BEST Baked Oatmeal with Blueberries and Bananas. It's perfect to serve guests for brunch, or make it ahead for the week for easy meal prep, as leftovers taste just as good reheated.
Course: Breakfast, Brunch
Cuisine: American
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Print Rate Pin SaveWW Points
Yield: 6 servings
Serving Size: 1 /6th
Ingredients
- 2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
- 1 1/2 cup blueberries
- 1/4 cup honey, or maple
- 1 cup uncooked quick or old fashion oats*
- 1/4 cup chopped walnuts or pecans
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- pinch of salt
- 1 cup fat free milk, or any milk you desire
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preheat the oven to 375F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.
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Notes
*check labels for gluten-free
Nutrition
Serving: 1 /6th, Calories: 211 kcal, Carbohydrates: 38 g, Protein: 5.5 g, Fat: 5.5 g, Saturated Fat: 0.5 g, Cholesterol: 31.5 mg, Sodium: 77 mg, Fiber: 4 g, Sugar: 23 g
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- Casseroles
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