This Banana Blueberry Baked Oatmeal is an easy, healthy breakfast that will keep you full all morning! Make a batch on Sunday for a quick breakfast all week long!
Healthy Baked Oatmeal
Many of the baked oatmeal recipes out there are loaded with butter, sugar and carbs – the kind of breakfast you enjoy but immediately want to take a nap after eating.
This Banana Blueberry Baked Oatmeal is different. With high-quality whole food ingredients, this is a breakfast that’s high in protein, fiber and everything else you need to keep you full throughout the morning. It’s the kind of breakfast you enjoy and feel like conquering the day after eating.
Blueberry baked oatmeal is perfect for meal prep! You can make a pan of this on Sunday night and have your breakfast ready to go every morning. It’s one of my favorite ways to ensure I’m getting a healthy start to my day, no matter how busy I am!
What You’ll Need
As you might have guessed, this oatmeal is made with a base of banana, blueberries, and oats. Then we add some egg whites to hold it all together (and add some protein), a few spices, and just a bit of maple syrup for sweetness.
It’s that easy!
- Rolled oats: Don’t substitute quick oats or you’ll end up with a mushy texture.
- Cinnamon: Adds a burst of flavor.
- Nutmeg: Compliments the cinnamon nicely.
- Baking powder: Helps create a light texture during baking.
- Salt: Just a pinch!
- Mashed Bananas: Ripe bananas are best. The riper they are, the more sweetness they add.
- Unsweetened almond milk: You can substitute any milk of your choosing.
- Egg white: Adds protein and helps combine it all together.
- Maple syrup: Just a touch of sweetness!
- Vanilla extract: Compliments all of the other ingredients with a hint of flavor.
- Fresh blueberry: Frozen blueberries will work in a pinch too. You can also switch it up with blackberries, raspberries, etc.
- Gluten-free flour: To make the entire dish gluten-free, be sure to use gluten-free oats.
How To Make Baked Banana Blueberry Oatmeal
- Prepare: Preheat oven to 375°F . Grease a 9×9 baking dish with cooking spray or coconut oil.
- Mix: To a large bowl add mashed banana, almond milk, egg white, maple syrup and vanilla extract. Mix together.
- Add dry ingredients: Once combined add rolled oats, cinnamon, nutmeg, baking powder and salt. Mix everything together until well combined.
- Coat the blueberries: Next, in a small bowl add blueberries and gluten free flour. Toss to coat the blueberries.
- Add blueberries to the oatmeal batter: Gently mix to incorporate into batter.
- Transfer to pan and bake: Pour oatmeal mixture into the prepared 9×9 baking dish. Bake for 35 -40 minutes until the top is golden brown and the batter no longer jingles when you shake the pan.
- Enjoy: Let cool. Serve.
Tips for The Best Baked Oatmeal
- Do not be concerned if it seems like there’s too much liquid when you pour it into the pan.
- Enjoy warm – but let cool for 10 minutes before trying to cut it.
- Be sure your oats are not instant oats.
- Feel free to swap out the blueberries for your favorite berries.
Enjoy your baked oatmeal warm, topped with additional blueberries, bananas or almond butter.
You can also add some whipped cream or plain yogurt on top and add a drizzle of maple syrup or honey for some added sweetness.
If you want to enjoy this like traditional oatmeal, enjoy in a bowl with some extra milk and a spoon!
How to Store and Reheat Leftovers
This healthy baked oatmeal is ideal for meal prep! Leftovers will last in the fridge for up to 5 days. Reheat in the microwave or oven before enjoying.
You can also make an entire pan of this Banana Blueberry Baked Oatmeal the night before and just pop it in the oven to reheat in the morning!
Can I Freeze Baked Oatmeal?
Yes! You can freeze leftovers for up to 3 months. Cut into individual serving sizes and freeze in a ziploc bag or other airtight container.
This is perfect for meal prep as you can just pull individual servings down when you need them.
I recommend adding a splash of water before reheating in the microwave so they don’t dry out.Print
- 2 cups rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 bananas, mashed
- 2 cups unsweetened almond milk
- 1/4 cup egg white
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberry
- 1 tablespoon 1:1 gluten free flour
- Preheat oven to 375°F .
- Grease a 9×9 baking dish with cooking spray or coconut oil.
- To a large bowl add mashed banana, almond milk, egg white, maple syrup and vanilla extract. Mix together.
- Once combined add rolled oats, cinnamon, nutmeg, baking powder and salt. Mix everything together until well combined.
- Next, in a small bowl add blueberries and gluten free flour. Toss to coat the blueberries.
- Add blueberries to the oatmeal batter. Gently mix to incorporate into batter.
- Pour oatmeal mixture into the prepared 9×9 baking dish.
- Bake for 35 -40 minutes until the top is golden brown and the batter no longer jingles when you shake the pan.
- Let cool. Serve.
- Optional: Top with fresh bananas, blueberries or almond butter.
- Serving Size: 1 bar
- Calories: 234
- Sugar: 13 g
- Sodium: 189 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: breakfast casserole, healthy oatmeal, easy breakfast ideas
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