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

4.7 from 7 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!

88 Comments

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

  2. 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?

  3. 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!

  4. Julie says:

    Absolutely wonderful recipe!

  5. 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. :)

  6. 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.

  7. 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. :)

  8. 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:)

  9. 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!

  10. 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!

  11. 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.

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

  13. 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!

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

  15. 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!

  16. 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!

  17. 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.

  18. Kendra says:

    Good to know! Thanks.

  19. 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.

  20. 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. :)

  21. Anonymous says:

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

  22. 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! :)

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

  24. 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!

  25. 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!!

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