Blueberry Banana Baked Oatmeal

$4.18 recipe / $0.52 serving
by Beth - Budget Bytes
4.88 from 39 votes
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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

Top view of a bowl of Blueberry Banana Baked Oatmeal

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Blueberry Banana Baked Oatmeal

4.88 from 39 votes
Fresh fruit and rich, custardy oats make this baked oatmeal a filling and flavorful "fix ahead" breakfast. Just heat and eat each morning!
Servings 6 -8
Prep 15 minutes
Cook 45 minutes
Total 1 hour


  • 1.5 cups mashed bananas (about 3 bananas) ($0.75)
  • 2 large eggs ($0.50)
  • 1/4 cup white sugar ($0.04)
  • 3/4 tsp vanilla extract ($0.21)
  • 1/2 tsp salt ($0.02)
  • 3/4 tsp baking powder ($0.03)
  • 2 cups milk ($0.50)
  • 2.5 cups old fashioned oats ($0.43)
  • 8 ounces frozen blueberries ($1.70)


  • 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.
  • 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.
  • 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.
  • 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.

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Serve warm or refrigerate until ready to eat. These oats can be quickly reheated in the microwave each morning for a quick, filling breakfast.


Serving: 1ServingCalories: 305.87kcalCarbohydrates: 53.05gProtein: 9.98gFat: 6.97gSodium: 306.78mgFiber: 5.92g
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Top view of a bowl of Blueberry Banana Baked Oatmeal with whole dish of oatmeal and a cup of coffee in the background

Step By Step Photos

mashed bananas in measuring cup
Mash 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 ingredients in mixing bowl
Add the banana mash to a bowl along with the eggs, vanilla, sugar, baking powder, and salt. Whisk until smooth.

milk added to custard ingredients in mixing bowl and whisked with whisk
Next, 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.

dry oats added into. mixing bowl with other ingredients
Stir 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.

package of frozen blueberries
I 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).

oatmeal mixture poured into baking dish, ready to bake
Keep 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 oatmeal in baking dish on stove top
Bake 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.

Bowl of Blueberry Banana Baked Oatmeal with a cup of coffee in the background
I 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!

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  1. Hey there! Very interested in trying this recipe. I was wondering if you thought any alternative to sugar might go well in this recipe? Like maple syrup or honey? Thanks!

    1. I haven’t tried those ingredients, but the biggest difference is that those are both liquids so it will probably change the consistency of the batter, which might be an issue.

  2. Receipe says 375 like the other Oatmeal pies, but you step by step guide with pictures mentioned 25 degrees more. I think it’s missing in the main recipe section and pretty sure since mine took a lot longer

    1. Hi Carl, this is Beth’s recipe, so I am answering for her. I believe she means that her other oatmeal recipes call for a 350°F oven, but this recipe she makes at 25° more, IE 375°F. It is what she calls for in the recipe card as well as the step-by-step. Unsure how else I can help. Please let me know. XOXO -Monti

    2. Love this recipe and all the other baked oatmeal recipes on Budget Bytes – I have made them in weekly rotation for breakfast for probably 10 years now and with all the variations I’ve yet to get sick of them.

      Could your team please try a peaches and cream recipe? I’ve tried it on my own, thinking I had the formula down, but it came out super bland.

      1. That sounds so yummy! I’ll add it to our list of recipe ideas. It would be awesome to have this summer with fresh peaches! ~ Marion :)

  3. I didn’t have blueberries available, so I combined this recipe with the apple pie one (as I have semi-old apples). The eggs make it taste a little off and more eggy then expected. I do have some sort of sensitivity to eggs (deviled eggs or plain eggs make me barf but eggs in waffles, cheesecake, cakes and the like is perfectly fine.) Next time I’m trying it without any eggs and so. much. more cinamon.

  4. This was fab! Added some frozen raspberries and half a tin of peaches as I needed to get rid of them. Also, halved everything as I was only making it for me.

    Will make again.

  5. Can I use fresh chopped peaches in this ? Instead of blueberries. I’d like to try it . What are your thoughts on this Beth. Thanks 

  6. baked oatmeal recipes are so hit or miss for me but this was a HUGE win! soooo good. i had fresh blueberries so i just used those, used unsweeted almond milk, added a scoop of chocolate protein powder for extra protein, and also added a few strawberries that i wanted to use up. delicious, comforting, and easy to make.

  7. Whole family loves this recipe!  My question is can I put it together tonight and bake it tomorrow morning?

    1. Yes you can, that’s how I make mine. I put it all together at night, store it in the fridge and bake it in the morning. So yummy.

  8. This is SO good. The best baked oatmeal I’ve ever made. It may be in part that I actually used the right oats this time around. It’s the perfect amount of sweetness for breakfast. It’s so moist and delicious even three days later. I’ll definitely be making it again and trying her other baked oatmeal recipes. 

    1. Quick oats are smaller pieces so you’ll get less texture (more mushy) in the final product. It can work, it will just turn out differently.

    1. Yes, but it may change the consistency a bit since syrup is a liquid. Also, consider that the level of sweetness between sugar and syrup may not be exactly equal.

    1. I bet a flax egg would work well! One tablespoon of flaxseed meal with 3 tablespoons of water per egg.

    2. Ground flaxseed works, like Anna said. I used chia seed eggs (1 Tb chia seeds + 3 Tb water). Just let either one sit for a little bit to thicken up while you’re mixing your other ingredients. You could also try an extra half of a smashed banana or 1/4 cup unsweetened apple sauce. I’ve done the trick with extra banana in banana bread, which worked great, but haven’t tried that or the apple sauce in baked oatmeal.