Baked Banana Blueberry Oatmeal (1 Pan, 10-Minute Prep)

This Baked Banana Blueberry Oatmeal is a crazy-easy healthy breakfast! It’s easy to whip up in just about 10 minutes, uses only wholesome ingredients, has no added sugar, and is packed with fiber to keep you full for hours.

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I love making baked oatmeal, like my Carrot Cake Baked Oatmeal, Brownie Baked Oatmeal, or Peach Baked Oatmeal, but nothing beats the combination of creamy banana and tangy blueberries. So I decided to meal prep this super easy breakfast, loaded with all my favorite flavors!

Ingredients and Substitutions

You only need 7 quite basic ingredients to make this delicious recipe. Here’s how to pick them:

• Ripe Bananas – Bananas act as a natural sweetener, binding agent, and add moisture to the oatmeal. Use black-spotted bananas for maximum sweetness. Avoid underripe bananas as they lack the necessary sweetness and moisture.
• Almond Butter – This brings healthy fats, fiber, and a creamy texture. It can be swapped with peanut butter, sunflower seed butter for a nut-free option, or plant-based yogurt to reduce fat content. Avoid oils, as they don’t provide the same texture or flavor.
• Chia Seeds – Chia seeds act as a thickener and add fiber, omega-3 fatty acids, and protein. You can also use ground flaxseeds in the same quantity for a similar effect. If you skip it, the texture will be more crumbly.
• Quick Oats – This forms the base of the recipe, providing structure and a chewy texture. Rolled oats can be used but will result in a softer, more fragile texture. Avoid steel-cut oats as they remain too firm.
• Unsweetened Almond Milk – Almond milk adds moisture and creaminess. It can be swapped with any plant-based milk like soy, oat, or protein-fortified almond milk to increase the protein content. Avoid using sweetened milk unless adjusting for sweetness.
• Blueberries – They add natural sweetness and bursts of juicy flavor. Both fresh and frozen blueberries work, but frozen ones may release more juice, altering texture and color slightly. Replace with raspberries, blackberries, or chopped strawberries for variation. Avoid using dried berries without soaking them first.
• Baking Powder – Baking powder helps the oatmeal rise slightly and gives it a light texture. It’s essential for the recipe and shouldn’t be omitted.

How to Make Baked Banana Blueberry Oatmeal

This recipe is super easy to make, you don’t even need a mixing bowl!

Place the banana in the pan and mash it roughly with a fork.

Add the almond butter and stir the mixture. Top with the oats, milk, chia seeds, and baking powder.

Incorporate the blueberries and add more slices of bananas on the top to decorate.

Bake the blueberry banana oatmeal for 30-40 minutes at 350°F (180°C).

Carine’s Baking Tips

I have a few more tips for you to make the best oatmeal every time!

1. Mash Bananas Thoroughly – Ensure the bananas are mashed into a smooth puree to evenly distribute their sweetness and moisture throughout the dish.
2. Layer Blueberries – For a classy presentation, save a handful of blueberries to scatter on top before baking. This makes the dish very pretty.
3. Customize Texture – Bake longer for a firmer, drier oatmeal or reduce the baking time slightly for a softer, more pudding-like texture.
4. Boost Protein Content – Stir in 1/3 cup of hemp seeds or 2 scoops of plant-based vanilla protein powder. If adding protein powder, increase the almond milk by 1/3 cup per scoop to maintain the moisture.
5. Enhance Sweetness Naturally – Sprinkle a touch of vanilla extract or mix in 1–2 tablespoons of date syrup for added sweetness without refined sugar.
6. Prevent Blueberry Bleeding – If using frozen blueberries, toss them in a small amount of oats before folding into the batter to reduce color bleeding.
7. Cool Overnight for Firmness – Let the baked oatmeal cool completely and refrigerate overnight for a firmer texture that holds its shape when sliced.

Storage

You can make it ahead and store the baked oatmeal in the fridge for up to 4 days in the same pan, covered tightly with plastic wrap. Eat cold or reheat individual portions in the microwave. To freeze it, cut it into individual servings, freeze them in airtight containers, and thaw them overnight in the fridge. It’s ideal to meal-prep many breakfasts.

Serving Ideas

Enjoy your blueberry baked oatmeal with a drizzle of maple syrup, nut butter, or a sprinkle of granola for added crunch. Pair with plant-based yogurt for a creamy, balanced breakfast.

More Baked Oatmeal Recipes

Lemon Blueberry Baked Oatmeal

Peanut Butter Baked Oatmeal

Strawberry Baked Oatmeal

Brownie Baked Oatmeal

Baked Banana Blueberry Oatmeal

This Baked Banana Blueberry Oatmeal is a crazy-easy healthy breakfast! It's easy to whip up in just about 10 minutes, uses only wholesome ingredients, has no added sugar, and is packed with fiber to keep you full for hours.

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 servings

Calories: 170.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 large Ripe Bananas - 3/4 cup mashed bananas (note 1)
• ▢ ½ cup Almond Butter - (note 2)
• ▢ 2 tablespoons Chia Seeds - (note 3)
• ▢ 2 cups Quick Oats - (note 4)
• ▢ 1 ½ cups Unsweetened Almond Milk - (note 5)
• ▢ 1 ½ cups Blueberries - (note 6)
• ▢ 1 teaspoon Baking Powder

Optional

• ▢ ½ teaspoon Cinnamon
• ▢ ½ cup Almonds - chopped

Instructions

• Preheat the oven to 350°F (180°C). Slightly oil a 9-inch x 9-inch baking pan.
• Place the peeled ripe bananas in the pan and mash them with a fork into a puree.
• Add almond butter, chia seeds, oats, almond milk, and cinnamon and vanilla extract if used.
• Stir gently to evenly combine all the ingredients into the baking pan.
• Fold in the blueberries and stir to incorporate.
• Bake the oatmeal for 30-40 minutes at 350°F (180°C) until set but slightly moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you.
• Let the oatmeal cool down in the pan for 20 minutes, then refrigerate it overnight to firm up or serve it lukewarm with a drizzle of maple syrup.

Notes

Note 1: You can swap almond butter for sunflower seed butter or plant-based yogurt for a nut-free option.

Note 2: Rolled or quick oats work but quick oats make the baked oatmeal firmer as it cools down. I don’t recommend steel-cut oats, as their texture isn’t as creamy.

Note 3: You can use your favorite plant-based milk, including protein-fortified milks to boost the protein content

Note 4: You can use frozen or fresh blueberries. You don’t need to thaw frozen berries before adding them to the batter.

Protein Boost: You can stir up to 2 scoops of protein powder in the recipe. It makes the recipe dry if you don’t add extra milk, which you can adjust to make the recipe creamier – adding 1/3 cup extra milk per scoop of protein powder.

Storage: Store the remaining baked oats in the fridge for up to 3-4 days in its baking pan, wrapped with plastic wrap to prevent the oatmeal from drying. You can also freeze this banana blueberry baked oatmeal in an airtight container and thaw it in the fridge the day before. Rewarm one serving in the microwave, in a microwave-safe breakfast bowl, until lukewarm.

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Nutrition

Serving: 1serving | Calories: 170.1kcal | Carbohydrates: 28.6g | Protein: 5.3g | Fat: 4.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 86.5mg | Potassium: 143.8mg | Fiber: 5.9g | Sugar: 5.7g | Vitamin A: 26.6IU | Vitamin C: 3.9mg | Vitamin D: 0.2µg | Calcium: 145.1mg | Iron: 1.6mg | Magnesium: 53.4mg | Phosphorus: 151mg | Zinc: 1.2mg