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 11 reviews
blueberry banana baked oatmeal
Prep time
Cook time
Total time
Total Cost: $4.18
Cost Per Serving: $0.52
Serves: 6-8
  • 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
  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.
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!


  1. Colleen says:

    I made this recipe last week and it came out awesome! I just had a question as to how long this recipe (and the other baked oatmeal recipes, I want to try and make a different one each week!) keeps–I’ve had it in the fridge in a covered container for maybe a week now and I’ve been slowly eating it pretty much every morning since I made it. It doesn’t taste or smell off but I’m one of those paranoid types that tends to pour any remaining milk out on the sell-by date. Does it freeze well?

    • It does freeze great, as a matter of fact. I try to use up most cooked dishes within five days of being in the fridge. There is no real hard line between good and bad and the rate of deterioration will depend on a lot of different factors, including the refrigerator’s settings. :/

  2. Adam Rector says:

    Made this last night, and it was fantastic! Mine turned out more like a cake than oatmeal, but just not as sugary!

    The next day I warmed some up, poured on some milk and sprinkled some brown sugar on top. It was delicious! A great breakfast, or even a great snack!

  3. Any idea what the calories would be?

  4. Amy C says:

    I used unsweetened vanilla coconut almond milk and fresh blueberries, since that was what I had on hand. I also added four Tbsp of chia seeds. This turned out absolutely delicious and the leftovers reheat perfectly the next morning.

  5. Brigitte says:

    This is a keeper! I reduced the sugar to 2Tbps and added 2Tbsp each of chia seeds and ground flax seeds just to beef up the nutritional content. My husband and I enjoyed this recipe and I plan on making it again!

  6. would ice cream salt work?

  7. 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!

  8. 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

  9. 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!

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