This Blueberry Baked Oatmeal is an easy, make-ahead breakfast that is delicious and filling. Great for kids and adults!
If there’s one healthy staple I always have on hand, it’s oatmeal. I grew up eating bowls of the stuff for breakfast, topped generously with maple syrup or brown sugar, so maybe that’s how my love for it blossomed. One look in my pantry, and you’ll see what I mean. Not only do I have three huge glass jars filled with rolled oats, but I also have several bags ready for those much-needed refills. At my house, it doesn’t last long.
One of the best things about oatmeal is its versatility. I add it to smoothies, blitz it in the blender to make oat flour (an excellent substitute for regular flour in many baked goods), and use it to create oatmeal recipes that go far beyond a simple bowl of oats. Like this blueberry baked oatmeal. As much as I enjoy overnight oats, baked oatmeal is quickly winning me over as my favorite oatmeal breakfast. And what’s not to love? These blueberry baked oats are dense, satisfying, and make you think you’re having dessert for breakfast. They’re also easy to make and perfect for those hectic mornings when you open the fridge and are so glad there’s something delicious waiting for you.
Is Blueberry Baked Oatmeal healthy?
It most certainly is. Made with wholesome oats, bananas, and blueberries, which are all good sources of fiber, vitamins, and minerals, this dish will start your day off right and help stave off those mid-morning cravings. You won’t be reaching for unhealthy snack foods by the time your coffee break rolls around!
Though the recipe does call for coconut sugar, you can reduce the amount, omit it entirely (the bananas add some sweetness), or replace it with a natural sweetener such as date syrup. If you want to add some omega-3s, stir in three tablespoons of either chia or flax seeds before baking. It will also make the baked oats just a little denser and easier to cut into slices.
Playing Around With Flavors
When it comes to breakfast, especially on a busy morning, I want something that has healthy ingredients and tastes great! This baked oatmeal with blueberries and bananas fits the bill without a doubt, but the recipe lends itself to myriad variations, meaning there’s little chance you’ll ever get tired of eating baked oats!
For starters, you could just replace the blueberries with blackberries, strawberries, or raspberries. If you want to give the dish a delicious twist, instead of mashed banana, use the same amount of pumpkin purée and replace the cinnamon with pumpkin pie spice. Instead of topping the oats with sliced banana, finish the dish with thinly sliced apples. To make a carrot cake variation, leave out the blueberries and add one cup of finely shredded carrots, along with one-quarter cup of raisins, a handful of chopped pecans, and a dash of cinnamon and nutmeg. Love chocolate? Stir in some chopped dark chocolate and two tablespoons of unsweetened cocoa powder.
How to make ahead and store
This baked oatmeal can be kept in the fridge in an airtight container for up to 3 days. It can also be sliced into portion-sized squares and frozen in an airtight container or plastic freezer bag for up to 3 months.
Serving Suggestions
Why not use a homemade plant-based milk in this recipe? You wouldn’t believe how easy it is to make your own Oat Milk! I also love serving my baked oats with extra fruit. This Fruit Salad Recipe is decidedly colorful and perfect as a side.
Looking for other baked oatmeal recipes? Try these Baked Oatmeal Bars or this Baked Oatmeal With Brown Sugar And Molasses.
Ingredients
- 1 cup rolled, old-fashioned oats
- 4 tablespoons coconut sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened vanilla almond milk
- 1/2 cup banana mashed
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups frozen blueberries thawed
- 1 banana sliced, for garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a casserole dish with cooking spray.
- In a medium bowl, whisk the oats, sugar, cinnamon, baking soda, and salt.
- In a separate large bowl, whisk the plant milk, mashed banana, egg and vanilla extract together.
- Add the dry ingredients into the wet and stir until combined. Fold in the blueberries.
- Pour into the casserole dish, top with the sliced banana, and bake until set, about 45 minutes. Let cool to room temperature in the dish.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
So yummy!! Easy to put together and flavor is wonderful!!
Thank you, Christene! So glad to hear you love this!