Blueberry Banana Baked Oatmeal
Blueberry Banana Baked Oatmeal- this healthy make-ahead breakfast comes together fast and tastes just like banana bread. Each serving packs 10 grams of plant-based protein! (vegan + gluten-free)
I hope you’ve been stocking up on bananas lately because you’re definitely going to want to make this baked blueberry banana oatmeal.
Bananas are the only fresh ingredient you’ll need to make it, although you could probably get away with using frozen bananas if you wanted. Either way, once you smell this baking in the oven, you’ll want to dive in, mouth first!
Blueberry Banana Baked Oatmeal Ingredients
In light of current world events I’ve been trying to use as minimal of ingredients as possible in my recipes. While most of my other baked oatmeal recipes call for eggs, flax eggs, or baking powder, this one does not.
- Banana- ripened bananas help sweeten and bind the oatmeal. Two medium-size bananas should yield about 1 cup. If you have smaller bananas you may want to use two-and-a-half to three.
- Rolled Oats– I always have Bob’s organic thick cut rolled oats on hand but quick cooking oats will also work if that’s all you have.
- Almond Butter– there’s something about almond butter blended with blueberries and banana in oatmeal that works so well together. If you’ve tried these muffins then you know exactly what I’m talking about. However, cashew butter or sunflower seed butter would make good substitutions.
- Cinnamon, Vanilla and Salt– The cinnamon and vanilla add flavor and makes it smell scrumptious while the salt balances out the sweet.
- Pure Maple Syrup– Just a few tablespoons to add so oomph to the sweetness of the bananas. If you don’t have maple syrup, honey or agave will work in its place.
- Milk– Any kind will work! We only drink non-dairy milk in our house so that’s all I’ve tested it with but since there isn’t any leavening in the recipe it doesn’t matter either way.
- Blueberries– You can use frozen or fresh berries. Don’t bother defrosting frozen blueberries. If you do they will bleed into the oatmeal and will turn a not so lovely shade of grey.
- Walnuts– These are totally optional but I like adding them for texture, healthy fats and protein.
How to Make Blueberry Banana Baked Oatmeal
- The Blender Method– You have a few different options as to how you can prepare this oatmeal. I personally like my bananas to be evenly incorporated so I use a blender and combine them with the milk, almond butter, vanilla, cinnamon and salt to get them nice and smooth. You will be tempted to drink it but don’t! Pour it in a large bowl with the oats, add the blueberries and walnuts then stir to combine. Transfer to a baking dish and bake for 30 minutes. Boom.
- The Hand Method– If you don’t have a blender you can mash the bananas by hand then stir in the almond butter and milk OR use a hand mixer to combine them. I haven’t tested this method because I find the blender to be so much easier. If you do it this way you can mix the liquid ingredients in a large bowl first then add the dry along with the blueberries and walnuts.
Make Ahead Breakfast
The best thing about baked oatmeal is that you can prep a batch to last you throughout the week. Just cover the baking dish and store in the refrigerator for up to 5 days. Then you can scoop some out and microwave for about 30 seconds when you’re ready to eat!
If you’re looking for a vegan, gluten-free and oil-free (or just healthy and delicious) breakfast option then you’re going to love this baked oatmeal. Please let me know if you give it a try in the comments below!
Want more baked oatmeal? Check these out:
- Peaches and Cream Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Healthy Pumpkin Baked Oatmeal
- Ginger and Pear Baked Oatmeal
Blueberry Banana Baked Oatmeal
Ingredients
- 2 cups rolled oats
- ½ teaspoon ground cinnamon
- pinch of fine sea salt
- 2 medium-size ripe bananas
- ¼ cup almond butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1½ cups non-dairy milk
- 1 cup blueberries, fresh or frozen
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch (or similar size) baking dish then set aside.
- In a large bowl, mash the bananas until mostly smooth. Add the almond butter, maple syrup, vanilla, cinnamon, salt and milk. Stir to combine. Alternatively, you can combine everything in a blender and blend until smooth.
- In a separate large bowl, add the oats. Pour in the wet ingredients and stir to combine. Add the blueberries and walnuts then mix until everything is evenly incorporated.
- Pour the mixture into the baking dish and spread to the sides until even on top. Bake in the oven for 30 minutes, or until golden brown and firm. Allow to cool for at least 20 minutes. Serve warm and enjoy!
Looks so good, Sarah! I’ll definitely be making this in the new house!!
Thanks Kelli! I hope they finish on time for you!!
This looks delicious; now it just needs to cool down here (currently almost 90 degrees) so
I can turn on the oven! Two weeks ago I made a blueberry baked oatmeal & flavored it with orange zest and it was good but the fresh blueberries were on the sour side. So I’ll be using the T. Joe’s organic frozen blueberries with your recipe which tend to be sweet. :)
Love the idea to use orange zest! Sounds delicious. And I’ve made this with both frozen and fresh and I liked the frozen version better so I think that will work great for you. :)
This was easy & delicious! No blender necessary; mixed dry ingredients in one bowl together, and wet into another bowl, & then combined them together. Mine took 40 minutes until firm in center. I used Justin’s vanilla almond butter (and did not use vanilla extract) because that’s what I had on hand. I increased cinnamon to 1 teaspoon, & 1/2 teaspoon sea salt to accentuate the sweetness coming from the banana & syrup. ;) Yum…
Mmm Justin’s vanilla almond butter is always a good decision. Sounds delicious! :)
This recipe is wonderful! The addition of blueberries and banana is definitely yummy!
This is amazing! So easy and so delicious. Love this recipe.
This is so good! My new favorite way of eating oatmeal!
Thanks for a great recipe! I didn’t use a blender, just blended by hand and it turned out perfect. I had to bake an extra 10 min for it to firm up. My 8 year old son thinks it is cake so that is a win – cake for breakfast! So good, thanks again!
5 stars! Easy to make – I had all ingredients on hand! And my husband likes it too! Definitely a recipe to repeat. I mixed by hand and that was also easy and effective. I didn’t add any salt (my preference) and used 2 Tbsp of maple syrup (again my preference). I baked per directions in glass baking dish, it turned out great. The blueberries remained intact which I liked. The middle part is more creamy than edges; in future I might bake an additional couple of minutes. Thank you! Lovely treat!
So easy to make! Camryn and I chose to make it in bowls and it was great. Definitely will be making this again. So delicious.
Pingback: The Best Vegan and Gluten-free Banana Bread - Making Thyme for Health
Are these freezer friendly?
I haven’t tried but it seems like it would freeze well! Just make sure to allow it to cool completely before freezing.
Absolutely delicious! I substituted natural peanut butter, it was all I had, and I added a little unsweetened coconut flakes to the top! It did take mine closer to 45 min.to bake. I also used frozen bananas, they worked great.This recipe is hands down the best baked oatmeal I have made. Thank you for sharing this recipe.
This is freaking delicious!!! I kinda can’t stop eating it lol Thanks for sharing such a simple, healthy and amazing recipe!!!
I’m planning to make this for a brunch and would love to prep it the day before. Any recommended tips for reheating it the next day?
You could wait to cook it until the next dar. Or reheat it in the oven, covered, on super low heat for 15 mins. You may need to serve it with a little milk or syrup to rehydrate it from cooking twice though. :)
I LOVE this recipe! It’s so easy and delicious! I hand mixed. I used teddy’s peanut butter and soy milk. I’ll be making this often!