Baked Oatmeal with Blueberries and Bananas

This is a baked oatmeal made in a 9×9-inch dish. Rolled oats are mixed with milk, eggs, maple syrup or honey and vanilla, then sliced ripe bananas and blueberries are folded in. It bakes until the top is golden brown and the middle is set, and then you slice it into 6 portions. Prep is 10 minutes and baking is 30 to 35 minutes.

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It works as a make-ahead breakfast. A batch keeps in the fridge for up to five days, and a slice reheats in the microwave.

What Goes in the Dish

Amounts are in the recipe card at the bottom.

• Rolled oats (2 cups): the base, which turns soft and chewy as it bakes.
• Baking powder (1 teaspoon), cinnamon (1 teaspoon) and salt (1/4 teaspoon): the baking powder lifts the oatmeal, the cinnamon adds warmth, and the salt balances the sweetness of the fruit.
• Milk (2 cups, dairy or non-dairy): moistens the mixture and keeps it creamy.
• Maple syrup or honey (1/4 cup): the sweetener.
• Eggs (2 large) and vanilla extract (1 teaspoon): the eggs bind and give structure, and the vanilla adds aroma.
• Ripe bananas (2, sliced): add sweetness and moisture. Bananas that are just past their prime work best.
• Blueberries (1 cup, fresh or frozen): add juicy pockets of fruit. Frozen ones go in straight from the freezer without thawing.
• Chopped nuts (1/4 cup, optional): add crunch to the top and the slices.

Mixing and Baking

Heat the oven to 350°F (175°C) and grease the baking dish. Combine the oats, baking powder, cinnamon and salt in a large bowl. In another bowl, whisk the milk, maple syrup or honey, eggs and vanilla until combined.

Pour the wet mixture into the dry and stir gently, only until combined. Fold in the bananas and blueberries, and the nuts if you are using them. Spread the mixture evenly in the dish and bake for 30 to 35 minutes, until the top is golden brown and the oatmeal is set. Cool it for a few minutes before slicing.

Every oven is different, so watch it. If yours runs hot, reduce the baking time slightly to prevent over-browning.

Variations

• Other fruit: strawberries, raspberries or diced apples can replace the blueberries.
• Spices: a pinch of nutmeg or ground ginger gives a warmer, spiced flavor.
• Milk: almond milk gives a dairy-free version with a slight nuttiness, and coconut milk adds a tropical note.
• Extra flavor: a teaspoon of almond extract or more vanilla can go into the wet ingredients.

Serving and Storing

Serve it warm with a drizzle of extra maple syrup or a dollop of yogurt. Greek yogurt with nuts, a salad of strawberries, blackberries or raspberries, herbal tea or black coffee all go alongside. Other toppings include a drizzle of almond butter, chopped nuts, fresh fruit or a dash of cinnamon.

Let the baked oatmeal cool completely, cut it into portions, and keep the slices in an airtight container in the refrigerator for up to five days. The make-ahead version can be prepared on a Sunday evening and reheated through the week.

Nutrition per Slice

Each slice has approximately 210 calories, 5 grams of fat (1 gram saturated), 30 grams of carbohydrates, 3 grams of fiber, 10 grams of sugar, 6 grams of protein and 150 milligrams of sodium. The recipe makes 6 servings.

FAQ

Can I use frozen blueberries?

Yes. Add them straight from the freezer without thawing.

Can I store leftovers?

Yes. Cool the oatmeal completely, slice it, and refrigerate the portions in an airtight container for up to five days. Reheat in the microwave.

Can I make it vegan?

Yes. Replace each egg with a flax egg, made from 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, and use a plant-based milk such as almond or oat milk. Use maple syrup rather than honey.

What toppings go well with baked oatmeal?

Greek yogurt, almond butter, chopped nuts, fresh fruit, cinnamon or more maple syrup.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us