Baked Oatmeal with Blueberries and Bananas is the kind of breakfast that makes getting out of bed feel easy. If your mornings are busy, or you want something cozy and wholesome that feeds the family without fuss, this is it. It’s warm, lightly sweet, and a little custardy in the center with golden edges. I’ve tried lots of breakfast bakes, but this one always disappears first at my house. Make it once on Sunday, and you’ll have breakfasts ready for days. Let me show you how to keep it simple and make it your own.
Baked Oatmeal Variations and Tips
I love a breakfast that flexes with whatever’s in the fridge. This cozy pan of oats is forgiving, and it lets you lean into what you like. Want it extra juicy and fruity? Go heavy on the berries. Prefer a toasty top? Sprinkle nuts and let the edges get a little crisp.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Delicious Baked Oatmeal with Blueberries and Bananas for Breakfast is a keeper: big on flavor with no weird tricks. Baked Oatmeal with Blueberries and Bananas is the kind of breakfast that makes getting out of bed feel easy. If your mornings are busy, or you…
Here are my favorite tips after making Baked Oatmeal with Blueberries and Bananas more times than I can count:
Make it dairy-free with almond, oat, or coconut milk. Use coconut oil instead of butter. It bakes up just as creamy.
Make it gluten-free by choosing certified gluten-free rolled oats. Everything else in the recipe stays the same.
Add crunch with chopped walnuts, pecans, or sliced almonds on top. I like to scatter them in the last 10 minutes of baking so they toast but don’t burn.
Dial the sweetness to your taste. Maple syrup brings a lovely flavor, but you can reduce it a bit if your bananas are super ripe. A sprinkle of brown sugar or coconut sugar on top before baking makes a delicate, crackly crust.
Use frozen blueberries when fresh is pricey. No need to thaw. Toss them with a teaspoon of oats to keep them from sinking too much.
Swirl in a little nut butter. A few dollops of peanut or almond butter before baking melt into the oats and taste like breakfast dessert.
Make it kid-friendly by leaving out the nuts and adding mini chocolate chips. It’s still breakfast, just more fun.
Serving a crowd and want an easy savory side to go with it? These hot-and-crispy potatoes are perfect alongside fruit-forward oatmeal bakes: Crispy Breakfast Potatoes Recipe You’ll Make Again and Again.
“I baked this on a Monday and my family ate it all by Wednesday. My teen reheated squares with yogurt before school and said it felt like a warm muffin bowl. This is a keeper.”
If you like thinking about how breakfast supports your overall well-being, I’ve got more simple ideas in my Health and Wellness section too.
How to Make Baked Oatmeal
What you’ll need
You’ll need one mixing bowl, an 8 by 8 or 9 by 9 inch baking dish, and a whisk. Nothing fancy. The batter comes together in minutes, then the oven does the rest. I stick to rolled oats because they hold their texture better than quick oats. Ripe bananas are key. The more freckles, the better the flavor and natural sweetness.
Step-by-step
1. Heat the oven to 350°F and lightly grease your baking dish with butter or coconut oil. You can also line it with parchment for easy lifting later.
2. Mash the bananas in a large bowl until mostly smooth. Whisk in eggs, milk, maple syrup, vanilla, melted butter or oil, cinnamon, baking powder, and a pinch of salt.
3. Stir in the oats until coated. Fold in blueberries gently so they don’t break too much. Pour the mixture into the baking dish and smooth the top. If you like, scatter nuts on top.
4. Bake for 35 to 40 minutes. It’s ready when the center feels set and the edges are golden. Slightly jiggly is okay because it will continue to set as it cools. Let it rest 10 minutes before slicing.
5. Serve warm. I love a square with a spoonful of yogurt, a drizzle of maple syrup, or a splash of milk. Leftovers reheat beautifully in the microwave with a bit of milk to soften.
For smoother mornings, I often clean up while it bakes. If you’re in a small kitchen like me, these handy tricks make clean-up quicker: 5 Simple Steps to Clean Kitchen Appliances Without Moving.
Make-ahead tips
Mix the wet ingredients the night before and keep them in the fridge. In the morning, stir in oats and berries, then bake. Or bake it fully on Sunday and warm squares during the week. If you plan to freeze portions, line the pan so you can lift the whole bake out and cut tidy pieces.
Blueberry Oatmeal Bake ingredients
This is the exact lineup that gives Baked Oatmeal with Blueberries and Bananas a cozy, just-sweet-enough flavor and soft set. Keep the base the same, then tweak toppings as you like.
- 2 cups rolled oats old-fashioned, not quick or steel-cut
- 2 ripe bananas mashed well
- 1.5 cups blueberries fresh or frozen
- 2 cups milk dairy or dairy-free
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 tablespoons melted butter or coconut oil
- Pinch of salt
- Optional 1/2 cup chopped nuts or seeds for topping
Pan size and prep
An 8 by 8 pan yields a slightly taller, softer slice. A 9 by 9 pan bakes a bit faster and gives you more surface area for crunchy edges. Both work. Grease the pan or line it, and leave a little parchment overhang for easy lifting.
If you enjoy cozy bakes with a pudding-like feel, you might also love this sweet treat: Bread Pudding in Casserole with Vanilla Sauce.
How to store Blueberry Banana Oatmeal Bake
This bake is made for meal prep, especially if your mornings are hectic. Here’s how I store and reheat it so it tastes fresh all week.
- Fridge: Cool completely, then cover the pan or slice into squares and store in airtight containers for up to 5 days.
- Freezer: Wrap individual squares, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave with a splash of milk for 45 to 60 seconds per piece, or warm in a 300°F oven for 10 minutes.
- On-the-go: Pack a square in a container with yogurt or milk, and it softens by mid-morning.
- Containers: Reuse clean jars for single servings. It keeps portions tidy. I love these ideas for smart reuse: 6 Jars and Packaging I Never Throw Away.
If you froze the pan, let it sit at room temp 10 minutes before slicing so it cuts cleanly. Storing Baked Oatmeal with Blueberries and Bananas in squares makes weekday breakfasts as easy as grab, reheat, and eat.
More Healthy Breakfast Recipes Youll Love
I’m all about easy breakfasts that taste good and keep you full. Alongside this baked oatmeal, here are a few ideas to keep mornings interesting.
Try a savory-sweet weekend treat with Chicken and Waffle Tacos. They’re playful and always a hit with guests. For a hearty bowl you can pack for lunch, this soothing soup is great batch-cooked: Cozy and Delicious Lentil Soup. If you want more simple tips for feeling your best, browse my Health and Wellness posts anytime.
When you want variety, you can swap blueberries for raspberries or strawberries, or skip fruit and fold in grated apple. The base stays the same, which is why Baked Oatmeal with Blueberries and Bananas is such a reliable go-to.
Common Questions
Can I use quick oats instead of rolled oats? You can, but the texture changes. Quick oats make it softer and less chewy. Rolled oats hold structure better.
What if I only have frozen blueberries? Use them straight from the freezer. No need to thaw. Add 5 minutes to the bake time if needed.
How do I make it egg-free? Use two flax eggs. Mix 2 tablespoons ground flaxseed with 5 tablespoons water and let it thicken for 5 minutes, then add to the wet mixture.
Why is my oatmeal bake too wet in the center? It likely needed a few more minutes. Ovens vary. Bake until the center looks set and springs back lightly to the touch. Let it rest before cutting.
Can I bake this in muffin cups? Yes. Divide the batter into a greased muffin tin and bake at 350°F for 22 to 26 minutes. Great for meal prep and kids.
Ready to Bake and Enjoy
There’s something special about a warm pan of Baked Oatmeal with Blueberries and Bananas on the table. It smells like a bakery and makes mornings calmer. Use this method once and you’ll know it by heart. If you want more ideas, this guide from Skinnytaste has a helpful spin on technique: Baked Oatmeal Recipe with Blueberries and Bananas. And I love the clear approach in this version too: Blueberry Banana Baked Oatmeal. Now grab those ripe bananas, stir everything in a bowl, and enjoy a cozy breakfast that tastes like a hug. 
Baked Oatmeal with Blueberries and Bananas
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 or 9×9 inch baking dish with butter or coconut oil. Optionally line with parchment paper for easy lifting.
- In a large mixing bowl, mash the bananas until mostly smooth, then whisk in eggs, milk, maple syrup, vanilla extract, melted butter or oil, cinnamon, baking powder, and a pinch of salt.
- Stir in the rolled oats until well coated. Gently fold in blueberries and pour the mixture into the baking dish, smoothing the top.
- If desired, sprinkle chopped nuts on top.
- Bake for 35 to 40 minutes until the center feels set and the edges are golden. It’s okay if it appears slightly jiggly, as it will continue to set while cooling.
- Allow the baked oatmeal to rest for 10 minutes before slicing into squares. Serve warm with yogurt, a drizzle of maple syrup, or a splash of milk.
