Blueberry Banana Baked Oatmeal

$4.18 recipe / $0.52 serving

Will I ever get tired of baked oatmeal? Probably not. It’s easy, cheap, deceptively filling, and I can cook it one day and then eat it throughout the rest of the week.

I love this version because I barely had to add any extra sugar thanks to the super sweet bananas. I used only 1/4 cup for the entire batch, and honestly, I probably could have cut that down to 2 Tbsp. Bananas are fantastic. The frozen blueberries were delightfully tart against the sugary bananas, which made them a perfect mate. If you’re lucky enough to have fresh blueberries, this recipe is a great way to use them up!

If you’ve got a few extra bucks, adding some nuts would be a nice texture contrast (try walnuts or almonds)!

Blueberry Banana Baked Oatmeal

Blueberry Banana Baked Oatmeal

4.8 from 9 reviews
blueberry banana baked oatmeal
 
Prep time
Cook time
Total time
 
Total Cost: $4.18
Cost Per Serving: $0.52
Serves: 6-8
Ingredients
  • 1½ cups (3 med) mashed bananas $0.75
  • 2 large eggs $0.50
  • ¼ cup white sugar $0.04
  • ¾ tsp vanilla extract $0.21
  • ½ tsp salt $0.02
  • ¾ tsp baking powder $0.03
  • 2 cups milk $0.50
  • 2½ cups old fashioned oats $0.43
  • 8 ounces frozen blueberries $1.70
Instructions
  1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
  2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
  3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
  4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.
Notes
Serve warm or refrigerate until ready to eat. These oats can be quickly reheated in the microwave each morning for a quick, filling breakfast.

Blueberry Banana Baked Oatmeal

Step By Step Photos

mash bananasMash the bananas with a fork, starting with just a couple and adding more until you have 1.5 cups of banana mash. Try not to leave any large chunks. (last time it took me 4 medium bananas, this time only 3).

custard ingredientsAdd the banana mash to a bowl along with the eggs, vanilla, sugar, baking powder, and salt. Whisk until smooth.

add milkNext, add the milk and whisk again. It’s a lot easier to make a smooth, cohesive mixture if you whisk the other ingredients prior to adding the milk. That’s why it’s done in two steps.

add oatsStir in the dry oats. It’s easier to stir them in with a large spoon than a whisk, but I didn’t feel like dirtying another utensil.

frozen blueberriesI love having frozen blueberries on hand. They’re a great addition to many dishes, are less expensive than fresh, and keep for quite a while in the freezer. I used half a bag for this recipe (and used the rest for my smoothie packs).

ready to bakeKeep the blueberries frozen until you add them so they don’t bleed purple color throughout the oatmeal. Adding them at the very end helps this as well. Pour the blueberry oat mixture into an 8×8 inch casserole dish that has been sprayed with non-stick spray.

baked blueberry banana oatmealBake for about 45 minutes at 375 degrees or until the top is golden brown and no longer wet to the touch in the center. I baked this oatmeal at 25 degrees higher than my other baked oatmeals to compensate for the little blueberry ice cubes floating around in it. It worked out well.

Blueberry Banana Baked OatmealI like to eat mine with a little bit of cold milk poured over top. This makes for a very fast, very hearty breakfast every morning of the week!

95 Comments

  1. Brenna says:

    I’ve whipped up quite a few of your baked oatmeals, and the addition of banana is brilliant! The banana taste combined with the custardy texture is simply delish! I used some banana that I had in the freezer (thawed in warm water) and fresh strawberries that I had on hand instead of blueberries. Another win!

  2. Melissa says:

    I subbed the white sugar for brown and added a handful of chopped almonds and two tbsp of cinnamon. YUM! Love your baked oats recipes

  3. Kara says:

    I have never made baked oatmeal before…I was wondering, does anyone eat this straight like bread? Or with yogurt? Or is it pretty standard to pour milk over it? I am weird about textures and this looks DELISH but I am worried it might get mushy in milk and that my picky palate couldn’t take it.

    • It already has a mushy-ish texture, so you might not like it. It’s kind of like oatmeal baked into a custard, if you can imagine how soft and mushy custard is. The outer edges get a little more solid, but overall it’s a soft, fairly moist dish.

    • Isobelle says:

      Mine always seems to bake fairly solid (maybe I’m doing something wrong, maybe it’s my uneven oven) usually I cut myself a slice in the morning like I would a piece of cake, heat it briefly in the microwave and it’s yummy :) then I can drink a milky coffee with it and have best of both worlds!

  4. Your baked oatmeal recipes are a godsend to law students everywhere. Just made this – delicious. Thanks again!

  5. Marisa says:

    I frequently make your baked oatmeal recipes. I’ve been wondering if you think steel cut oats would work in a recipe like this? I know steel cut takes longer to cook, so I was wondering if you have experimented with this? Or maybe only partial the amount with steel cut oats might work?

    • I haven’t tested it with steel cut yet, but you’ll definitely need more moisture, too.

    • I made it with steel cut oats yesterday, and didn’t up the liquid and the oats are still really chewy. Not good at all.

      The first time I made this was with the 1 minute oats, and it turned out realllllllly good, no adjustments made to the recipe. I am so happy that I found this recipe!

  6. Natasha says:

    Yum! Just whipped this up this morning and it was amazing! My husband’s family is coming to visit in a few weeks and I’d like to make this for them. Can I assemble it the night before and bake it in the morning?

    • I haven’t tried it, but it seems like it would work. The only thing you’d have to keep in mind is that the cooking time will likely be longer since it will be chilled going into the oven.

      • Natasha says:

        Thx, Beth. I’ll try it and let you know. On another note, what are your favorite make-ahead breakfast/brunch recipes?

        • I think these baked oatmeals (I have more flavors posted) are my favorite make-ahead bfast! Sometimes I do yogurt parfaits, too. Layer yogurt, dry oats, fruit, and nuts and let it refrigerate over night. The oats get soft and chewy and the yogurt gets thick like Greek yogurt. Those are the best!

  7. Julie says:

    Absolutely wonderful recipe!

  8. Hi beth, I love your website, as a beginner cook the pictures and simple step by step instructions are so easy. I wanted to make theses to bring on a weekend camping trip, do they absolutely have to stay refrigerated? Thanks

    • Yes, this recipe is very moist so you definitely need to keep it refrigerated. Some people mistakenly think that it’s crunchy, but it’s not. It’s more like a custard or bread pudding, but with oats instead. :)

  9. Rachelle says:

    I made this with flax eggs (2 T ground flax, 6 T boiling water, let stand 15 minutes). I also used quick oats.

    1. It was delicious, I’ll definitely make it again.
    2. It’s far too sweet for me, sweeter than most of the desserts I make. I’d use maybe 3 T sugar next time (6 servings with 1 tsp sugar per serving). I think you could easily omit the sugar — it’s not the kind of recipe where it’s needed for texture.
    3. I added the blueberries at the end, but things still ended up fairly purple as soon as I stirred them in. I don’t mind this, but next time I might keep my blueberries in the chest freezer (colder) to see if changes anything.
    4. I got 6 servings out of this, but they are smaller than what I’d typically eat for breakfast.
    5. It took an hour at 375F. I used a Pyrex baking dish.

    Thanks for you great site! I love how you carefully cost out everything.

  10. Annemarie says:

    Hi Beth, I love your book! I have a friend who has a gluten and dairy allergy, can I substitute gluten free oatmeal and soy milk with cook time and dish size being the same as original recipes? My fav recipe is the tomato herb soup! Thanks.

    • Yep, I’ve had several people say they use soy milk with great results. The gluten free oats shouldn’t require any changes, either. :)

  11. Robyn O says:

    I really appreciate your website. I’ve tried many of your recipes, and really enjoyed them. This baked oatmeal recipe is one of my family’s favorites. I’ve tried to double it so we can have it for multiple days in a week, but the middle gets a bit soggier than we’d like when I use a larger pan. Today, I made it in a jumbo muffin tin, and it was perfect! The recipe was exactly enough to fill the cups, giving us six delicious portions that are perfectly baked, and no soggy middles. I’m going to buy a second jumbo muffin tin so we can have it more often:)

    • Brenna says:

      Hi Robyn: Do you bake your jumbo baked oatmeal muffins for the same duration or did you play with the time a bit? I’ve got one of those muffin pans and rarely use it because I’m time conversion impaired. Thanks in advance!

  12. Nadine says:

    This sounds great – looking forward to trying. How long do you think it will keep in the fridge? Or if you were making for one would you freeze? And if so, would it be ok to freeze already baked?

    • They usually keep in the refrigerator for about five days. I always cook for just myself, so sometimes I’ll keep half of the portions in the fridge and freeze the other half just in case. They reheat beautifully from the freezer (already baked). :)

      • Nadine says:

        That’s super thanks! We’ve a new baby so batch cooking and freezing is my best friend!

  13. Made this today and I am in love! Filling, delicious, and cheap! Breakfast for the first week of school: check! Also I made this in an 8×8 pan, decreased the temp to 350, and increased the time to one hour. Came out perfect!

  14. Diana says:

    Hi Beth, Do you think this would work with Coach’s Oats? They are somewhere between rolled oats and steel cut oats. It’s all I have at the moment.

    Love your website!!

    • Hmm, I’ve never used coaches oat’s before. The only issue might have (same with steel cut) is that they may require more liquid and cooking time than rolled oats. So, you might have to experiment some to get it just right. A straight substitution might not work.

  15. I just tried this. Very good. Best baked oatmeal I have had so far. I used soy milk and it still came out great.

  16. Elizabeth says:

    First recipe that I have made off your site (just found it this weekend!). It is delish!! I dusted the top with brown sugar since I am eating some at night versus breakfast. Loved the simplicity & the fact that all of the ingredients were things I had used before!

  17. I have this in the oven right now. If it tastes as good as it smells I’m going to be very pleased.

  18. Oh wow – I brought this to share with my office this morning; I have never received so many compliments before! Everyone was asking for the recipe so of course I told them about your fantastic site. Thanks bunches; I just received some seriously good attention from management!

  19. I just made this using a 9×13 since I don’t have an 8×8, and I doubled everything (except the bananas, just because I didn’t buy enough) and cooked it @ 375 for 55 minutes and it turned out fantastic!

  20. Anonymous says:

    I have a batch baking right now as the temps in Minneapolis plunge. As usual, I’ve subbed in coconut milk and added shredded coconut. Turns out great! And thanks for your eggnog oatmeal tweet-it turned out good as well.

  21. Kendra says:

    Good to know! Thanks.

  22. Kendra – Yep, you did it right :) If the blueberries thaw out before you add them, the juice starts to run and will turn everything a purple/grey color.

  23. Kendra says:

    I just baked this and it tasted great! However, I have a question about the blueberries. I wasn’t sure if keeping them frozen until I added them meant adding frozen blueberries or unfreezing them before adding them. I just added the frozen blueberries straight to the mix, which turned out fine.

    I also substituted regular milk with goat milk, which worked too. :)

  24. Anonymous says:

    I have to say, I usually HATE oatmeal but this is freaking DELICIOUS! Thank you!

  25. Anonymous says:

    i never liked oatmeal until i tried this…. i’ve eaten it for breakfast the past 2 weeks! thanks for an alternative to eggs, my usual go-to! :)

  26. Anonymous – You could use quick cooking oats, although the texture will be a lot more mushy.

  27. Anonymous says:

    Is it possible to use the Quaker quick cooking oats? They are all I have at the moment and I don’t want to buy more when I already have some. Thanks!

  28. Just so you know I have now made several double batches in my 9 x 13 metal pan. It turns out perfectly after about 60 minutes of baking. :-) Thank you for sharing this recipe! I just started my student teaching, and it’s SO great to be able to make a big pan of baked oatmeal on Sunday and know that my husband and I are set for a filling breakfast for the whole week — without getting up earlier to make something. And it’s a great bonus that it’s inexpensive, since we are poor college students. ;-) Thank you!!

  29. Oh, this is yummy! I made it with soy milk and it came out beautifully. I can’t wait to have it for breakfast this week. I love it’s “fluffy” consistency, I wasn’t expecting that!

  30. Anonymous says:

    This was yummy. I omitted the sugar and used a bit more banana. My 2 year old loves it topped with plain Greek yogurt.

  31. Leslie says:

    Yum! The whole family loved it.

  32. Thank you so much! I’m trying to single batch today and if the hubby likes it, I’ll let you know how the double turns out. :-)

  33. Jesi – A double batch should work very well in the 9×13 dish. The oatmeal is pretty moist so it would probably take some *severe* over cooking to scorch the top. Keep the same baking temperature and just check on it every 10 minutes or so after cooking for 45 minutes, you’ll be okay. It will probably take a little longer to cook than the single batch in an 8×8. It will be done cooking when the top is golden brown and no longer sticky in the center. I hope it turns out well for you!

  34. Hi! This recipe looks delicious! I just have a quick question — I’m not too familiar with baked oatmeal, and I was wondering if I could double the recipe and put it in a 9×13 without messing up the baking temp/time? I think it would be thicker in the 9×13 and I don’t want to scorch the top to make the middle the right consistency. :-) If you have any tips, I’d really appreciate it! Thank you!

  35. I LOVE baked oatmeal! I made a few tweaks to this recipe because I didn’t have very many blueberries, but I wanted to make it so badly! Here is what I did and it’s amazing!:
    1. I left some of the banana chunks in it instead of mashing it completely
    2. I added fresh strawberries chopped up to even out the lack of blueberries
    3. I used about 2 tablespoons of brown sugar instead of white because I prefer brown with my oatmeal.. but either one I think is good.
    4. I saved about ¼ c of oats and I mixed it with about a teaspoon of butter with a tablespoon of brown sugar to sprinkle on top while it was baking
    5. I put the mixture in muffin tins instead of an 8×8 inch pan because mine was in use. I liked this because it helped me to not get too carried away with eating it so fast and I froze about half of them so I could take out one at a time when I wanted it again!
    I can’t wait to try the chocolate one next!!!!

  36. Kimberly – The milk is added in Step 2 (or the third photo in the step by step photos). You can find me on Facebook at facebook.com/budgetbytes1 or by clicking the Facebook icon at the top right hand corner of this page. I do have a book in the making, but it’s in the very preliminary stages so I don’t have any details yet :) But, follow me on Facebook for updates!

  37. Kimberly says:
  38. Kimberly says:

    When do you add the milk?

  39. JoAnna – I think it’s best to bake it, then freeze it in single serving portions. That way, you can just reheat it in the microwave and you don’t have to thaw the entire thing. I’m not sure how well it would work if frozen before baking. And remember, always refrigerate before freezing. It’s best for the items to be cold before they go into the freezer :)

  40. If I was going to make this to freeze and eat at a later date would I bake it in the oven then freeze it? or could I mix it all up and put it in the freezer until a later time then bake it? doing it either way how long do you think it would hold up in the freezer? and would I bake(or re-bake) it at the same temp and amount of time?

    sorry so many questions, I’m just preparing to start doing freezer meals and would like to have this as a breakfast option :)

  41. Just baked oatmeal using both the recipes as inspiration…used peaches n blueberries in the bottom,bananas for moisture, no sugar at all and just a pinch of baking powder as I was out of baking soda…baked for almost 50 minutes and it turned out awesome,hubby loved it!!!

  42. Manuel Neuer This is very good love it!

  43. I love your site, and this receipe! The picture looks mouthwatering! I infact have some fresh blueberries and bananas that need to be used up pretty quick. I will be making this tonight and can’t wait to eat it in the morning. Thanks!

  44. Anonymous says:

    I made this lastnight.. used mixed berries instead of just blueberries and silk soymilk… very tasty.. love your recipes beth.

  45. hmm yum! looks delicious! i will definately have to try this one! thanks for sharing such an awsome recipe with us!
    check me out!
    http://www.buscandotacones.blogspot.com (dont be fooled its mainly in English ;0)

  46. Anonymous says:

    Just made this for breakfast. I used pureed frozen bananas, because that’s what I had on hand, and I added 1 tsp pumpkin pie spice. Delicious! Looking forward to trying the chocolate banana baked oatmeal next.

  47. Anonymous says:

    just made this recipe. it was yummy. thanks for sharing

  48. I would never like to fail out any chance to read out your listings.
    fast approval

  49. cindy says:

    haha, your skillet logo needs a slice of bacon underneath, to complete the smiley! :D

  50. cindy says:

    OMG, I felt like I was eating a decadent bread pudding for breakfast! I was like “OK, where’s the bourbon/caramel sauce?” YUM! I may never eat regular oatmeal again! Thanks, Beth!

    …I ended up eating it in a bowl with cold milk (like you), just to remind myself that it was breakfast! :D

  51. I made a batch of this today just before supper and I could barely eat my supper because I kept sneaking back into the kitchen to eat another bite of this!!! I can’t wait for breakfast. The only thing I did differently was add some cinnamon to the mixture before baking. Love it! Thanks for sharing!

  52. Anonymous says:

    good morning,
    i think it is growing on me :)
    will bookmark the other one and try it some other time.
    thanks for the recipe and the response.

  53. Anon – Yes, it is definitely a soft, pudding like texture. The oatmeal is basically baked in a custard mix (eggs and milk). If you like a crunchier oat cereal, maybe try this granola recipe? I hope you can still enjoy the baked oatmeal, though!

  54. Anonymous says:

    Since we dont use the measure “cup” over here in europe and i am not really familiar with baked oatmeals i am uncertain if i got the recipe right. how should the consistence be? when i saw the pictures i imagined it would be kind of crunchy, like those cereals one can buy but my first try is more soft or mushy almost like a pudding (it wasnt wet to the touch anymore :P).
    still “eatable” but not the way i imagined it when i saw your pictures…

  55. Anon – This should freeze well.

  56. Anonymous says:

    Can you freeze this?

  57. I just made this and it was amazing! I used coconut milk in place of regular (we have a dairy allergy in the house) and it tastes heavenly…thanks so much for the recipe!! I have a feeling it will be made over and over again.

  58. I absolutely love your baked oatmeal recipes. I turned your banana nut bread into a fall harvest bread with apples, cranberries and walnuts! Keep them coming!

  59. Anonymous says:

    I can’t wait to try this recipe. Has anyone made it with quick oats or instant oats? If so, did it require any changes?

  60. Anonymous says:

    Just came across your site today and I’m loving it! I’m a vegan so I will make some adjustments, but all the veggie stuff looks amazing. I think I might try pureed applesauce with extra baking power in place of the egg for this one. It’s what i do for muffins and cupcakes.

  61. For the Flax egg, you use 1tbsp per 3 tbsp of water, mix it together, and refrigerate it for at least 15 minutes before adding it to something! I did it with the apple flax muffins and it turned out great!

    This looks amazing!

  62. Wow, this is fantastic! I will definately be making this again and again. I was so happy I saved those awful looking bananas. Much better than making banana bread with them!
    Thank you.

  63. Just finished inhaling two bowls of this awesome breakfast, we loved it! I made baked oatmeal years ago and it was a dry, gross mess and I’m so glad I tried it again. I can see us having different variations of this every weekend. I used fresh blueberries and a little dash of cinnamon.

  64. Love all of your baked oatmeal variations!

  65. Mary – Soy milk would be the best substitution. That way you’ll still have that nice creaminess :)

  66. I just found your website, and it is an instant bookmark !! All of the recipes look amazing and I have a very strict budget, thank you so much for this.

  67. Could you sub soy milk or juice for the milk? I want to share this with a friend who has can’t use dairy. I made it this morning with the milk and it was amazing

  68. Nice delicious and healthy meal…

  69. Ryan – The first baked oatmeal recipe I made was peach blueberry, as a matter of fact! It uses yogurt in place of the mashed banana to add moisture.

    Anon – Steel cut oats require quite a bit more moisture and a longer cooking time than old fashioned oats, so I think the recipe would have to be adjusted quite a bit to make it work. Without having done it, I can’t say for sure what changes you’d need to make.

  70. Oooooh – excellent recipe!

  71. Anonymous says:

    Have you tried this with steelcut oats, by any chance? If so, did it turn out ok? For some reason oatmeal is somethung I fail at consistently, so i just want to see if you have any hints before I try it out with the steelcut oats. This seems delicious, by the way!

    • Heather says:

      You could probably just add more liquid and cook it lower and slower. If you have a slow cooker you can use that.

  72. SO, YAY! You’ve gotten me so addicted to baked oatmeal, this made my whole day. Can’t wait for tomorrow morning. ;)

  73. Ryan says:

    Curious about using peaches instead of bananas for that classic peach-blueberry contrast. Think a fresh peach or 3 diced would work in place of the mashed bananas?

    • Heather says:

      You’d probably be better off just replacing half the blueberries with peaches. The banana is acting as a binding agent in the recipe and peaches do not have the same qualities to them.

  74. this looks great. We’ll have to try it!

  75. Suzanne – I tried that once and it did not turn out good at all. Although, I just mixed the ground flax in with the rest of the ingredients instead of letting them soak in water first. So, that may have been in the issue.

  76. Suzanne P says:

    Could we use a flax egg to vegan-ize it?

    • Heather says:

      I think you should be fine without any egg at all, the banana should work just fine as a binder, you could consider adding another half a cup banana if you wanter, or some apple sauce.

  77. This looks wonderful, I love the idea of baked oatmeal, I never would have come up with that on my own

    Mal @ The Chic Geek

  78. Hillary McGrath says:

    I swear if it wasn’t for you, my family would never eat real food! Cannot wait for your cookbook!!

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