This Baked Blueberry and Banana Oatmeal is easy to make and perfect for a quick, healthy breakfast or snack throughout the week!
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This past New Years, both my hubby and I made it our goal to eat a bit healthier. Especially when it came to breakfast. Now, I am not saying we eat bad, but I have the tendency to skip breakfast or whip up some pancakes/waffles. Both routes don’t equate to starting the day on a good note, right?!
Since I love oatmeal, I decided to make this tasty baked oatmeal dish and load it up with fresh fruits!
Not only did my kids enjoy it, but it was a great start to our day!
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Baked Oatmeal with Blueberries and Bananas
One of my favorite things about this oatmeal is its naturally sweetened with honey! No need to add sugars to this as its perfectly sweet! It is a meal you can feel good about eating! It’s a warm, satisfying, heart-healthy breakfast your whole family will love.
Ingredients needed:
Using only a few pantry staples, this is a simple dish! In fact, you may have the needed ingredients already on hand!
- Bananas- sliced
- Blueberries (fresh or frozen)
- Honey
- Uncooked oats (to make this gluten free, feel free to use gluten free rolled oats)
- Walnuts or pecans
- Baking powder
- Cinnamon
- Milk
- Egg
- Vanilla extract
How to make Baked Blueberry and Banana Oatmeal:
- Preheat oven to 375 degrees.
- Lightly spray or grease an 8×8 pan.
- Arrange the banana slices, in a single layer, over the bottom on the pan.
- Sprinkle half the blueberries over the bananas along with ¼ teaspoon cinnamon, 1 tbsp. honey. Cover pan with foil.
- Bake for 15 minutes to soften the bananas.
- Meanwhile, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, and stir together.
- In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Once the bananas are softened and out of the oven, pour the oat mixture over the bananas.
- Pour the milk mixture evenly over the pan next, and sprinkle remaining blueberries and walnuts on top.
- Bake oatmeal in oven for about 30 minutes, or until the top is golden brown.
- Remove from oven and enjoy!
Frequently asked questions:
Can I use frozen blueberries instead of fresh? Absolutely! Just be careful with the frozen berries as they can turn your batter purple.
Can I use different berries instead of blueberries? Yep! In fact, I have used blackberries, raspberries, and strawberries before, and it was great!
How long does this stay fresh in the refrigerator? Up to 6 days!
Is this freezable? Sure is! In fact, it can be frozen up to 3 months!
What if I don’t have old fashioned oats? No worries! You can use quick oats!
Check out these other great breakfast recipes:
Breakfast Stuffed Avocados– a low-carb, healthy, and delicious breakfast option that starts the day off right!
Best Ever Egg Scramble– easy, stick to your bones, tasty meal perfect for weekend brunches, holiday mornings and even dinner!
Blueberry Bread– super easy and quick to make from scratch! This moist quick bread is loaded with fresh blueberries and topped with a sprinkle of sugar for some crunch.
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Baked Blueberry and Banana Oatmeal
Equipment
Ingredients
- 2 bananas *sliced
- 2 cups blueberries
- ¼ cup honey
- 1 cup uncooked oats
- ¼ cup walnuts
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees.
- Lightly spray an 8x8 baking pan with grease and line banana slices evenly on bottom.
- Sprinkle half the blueberries on top, followed by ¼ teaspoon cinnamon, and 1 tablespoon honey.
- Cover pan with foil and place in oven for 15 minutes.
- Meanwhile, in medium bowl, combine the oats, half the walnuts, baking powder, and remaining cinnamon.
- In a separate bowl, whisk the remaining honey, milk, egg, and vanilla.
- Once banana/blueberry mixture is out of oven, pour the oat mixture evenly on top of pan.
- Pour milk mixture evenly over pan next and sprinkle remaining blueberries/walnuts on top.
- Place pan back into oven and bake for an additional 30 minutes.
- Remove from oven and enjoy!
Nutrition
Recipe updated 2/22/22
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