This banana blueberry baked oats recipe uses wholesome ingredients to create a soft, cake-like baked oatmeal that doubles as a comforting breakfast or a satisfying snack. It’s easy to make, freezes well for make-ahead breakfasts, and can be adapted to suit different tastes and dietary needs. Whether you want a quick weekday meal or a batch to portion and freeze, this recipe delivers a tender, flavorful result every time.
Ingredients
Gather these ingredients before you begin. Exact measurements are listed below to make the recipe straightforward to follow.
- 3 ripe bananas, sliced into 1/2-inch rounds
- 3 cups blueberries, fresh or frozen, divided
- 4 1/2 cups old-fashioned oats (do not use quick or instant oats)
- 1 cup pecans (or other nuts), toasted and chopped, divided
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 3/4 teaspoon salt
- 4 cups milk (dairy or plant-based)
- 2 large eggs
- 5 tablespoons liquid coconut oil (or melted and cooled coconut oil)
- 4 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 10 x 15-inch casserole dish or line it with parchment.
- Arrange the banana slices in a single layer across the bottom of the pan. Sprinkle 2 cups of blueberries over the bananas.
- In a large bowl, combine the oats, half of the chopped nuts, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the milk, eggs, coconut oil, and vanilla until smooth.
- Evenly spread the oat mixture over the banana and blueberry layer. Slowly pour the wet mixture over the oats so the milk soaks through—gently shake the pan if needed to distribute the liquid.
- Top with the remaining 1 cup of blueberries and the remaining chopped nuts.
- Bake at 375°F for 35–45 minutes, or until the top turns golden and the center is set. Remove from the oven and allow to cool slightly before serving.
Yield and Timing
This recipe yields approximately 24 servings, with about 15 minutes active prep time and 35–45 minutes baking time. Total hands-off time depends on baking, but it’s a great recipe for planning ahead.
Nutrition Information (per serving)
Calories: 213 • Total Fat: 9g • Saturated Fat: 4g • Unsaturated Fat: 5g • Trans Fat: 0g • Cholesterol: 19mg • Sodium: 138mg • Carbohydrates: 28g • Fiber: 4g • Sugar: 10g • Protein: 6g
Substitutions
- Use almond milk, oat milk, or any plant-based milk in place of dairy milk.
- Fresh or frozen blueberries both work well. If using frozen, baking time may be slightly longer to account for the added moisture.
- Swap blueberries for any berries you prefer—raspberries, strawberries, or mixed berries are all good options.
Variations
- Replace pecans with chopped walnuts or almonds for a different crunch.
- Sprinkle up to 1/2 cup lightly toasted shredded coconut over the top before baking for extra texture and flavor.
- Add a handful of chocolate chips for a sweeter, dessert-like version, or serve warm with a spoonful of peanut butter for a richer taste.
Ways to Serve
- Serve warm in bowls or individual ramekins—this recipe is especially comforting when heated through.
- Top with a drizzle of milk, a little maple syrup, or a dollop of whipped cream if you like.
- Leftovers reheat well in the microwave or oven; add a splash of milk when reheating to restore creaminess.
How to Freeze Banana Blueberry Baked Oats
Slice the cooled baked oats into individual portions and place them on a parchment-lined baking sheet so pieces don’t touch. Freeze until solid, then transfer the pieces to a freezer-safe bag or airtight container. To enjoy, remove one portion, thaw, and heat in the microwave or oven until warm.
Storage
Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for a few days. For longer storage, freeze individual portions as described above; they thaw and reheat easily for grab-and-go breakfasts.
Equipment
No special tools are required—just a large mixing bowl, a whisk, a casserole dish (10 x 15 inch recommended), and an oven. A sharp knife and cutting board for the bananas and a spoon or spatula to spread the oats finish the list.
More Recipes Using Oatmeal (Examples)
- Classic no-bake cookies
- Homemade meatloaf with smashed potatoes (a savory option that can include oats)
- Hamburger steaks in the oven
- Soft, chewy chocolate chip oatmeal cookies
More Breakfast Ideas
- A collection of easy breakfast recipes and ideas
- Meal-prep yogurt bowls
- Homemade pancake syrup and other breakfast condiments
Pin or save this recipe to make it on busy mornings. It’s a nourishing, family-friendly option that’s simple to double or halve and easy to customize with your favorite fruits and nuts.
