Banana Blueberry Baked Oatmeal is the most deliciously comforting gluten-free breakfast with bananas and blueberries baked into nourishing, filling and wholesome oats. Perfect for meal prep or a crowd!
Mmmmaky where my English nerds at? I mean Banana Blueberry Baked Oatmeal??! HELLO, ALLITERATIONS! If that isn’t enough to convince you to make this, I have no idea what is.
OK, actually imagine this: It’s 7 am. You have to be out the door in 15 minutes, your hair is still wet, you aren’t exactly sure where that one sock is and you absolutely have to throw in a load of laundry before you leave. Oh, and you gotta eat because a girls gotta eat to take over the world, ya know?
So, you slice a square of this perfectly sweet & hearty Banana Blueberry Baked Breakfast Oatmeal, pop it in the microwave for one minute, and take a second to slowly inhale the banana blueberry goodness aroma. All is right in the world as you ravenously dive in and take a hefty swig of your coffee.
Morning made, amiriteeeee? If I don’t have breakfast made, I’ll admittedly skip sometimes these days and it isn’t something I’m proud of. I need that fuel. I’m sure many of you are the same way.
I have fallen head over heels in love with baked breakfast oatmeal lately. This lasts for a solid week and a half in the fridge (speaking from experience), you can freeze it, and it feeds 6-8 so it’s great for company, too. You can swap out for different types of berries, add chocolate chips instead…SO customizable. Really, friends. You must make this and think of me winking at you dashing out the door in the morning cheering for you-you got this!
SO, what do you need for banana blueberry baked breakfast oatmeal?
- almond milk or milk of your choice
- maple syrup
- coconut oil
- chia seeds
- baking powder
- a bit of salt
Why is baked oatmeal so great for meal prep again?
I love making this recipe because I can cool it in the pan, slice it, and then freeze it on a parchment-lined baking sheet. Once it freezes, I store it in a freezer-safe bag and microwave for 2 minutes when I’m ready to eat it. It’s a lifesaver!
It’s also really customizable. I make it into individual servings (my apple pie baked oatmeal shows you how to do that), and I’ve added so many different kinds of fruit! Peaches, raspberries, apples – anything goes!Print
Banana Blueberry Baked Breakfast Oatmeal is the most deliciously comforting gluten-free breakfast with bananas and blueberries baked into nourishing, filling and wholesome oats. Perfect for meal prep or a crowd!
- 2 ripe bananas, mashed (the riper the better)
- 2 tablespoons melted coconut oil
- 1 + 1/4 cups milk of choice (coconut, cashew, almond, dairy aka cow, whatever you want)
- 2 eggs, beaten*
- 1/2 cup maple syrup*
- 1 teaspoon vanilla extract
- 3 cups whole rolled oats*
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 cup blueberries*
- Start by preheating to oven to 350 degrees. Line a baking dish with parchment paper.
- Mash the bananas in a large bowl and add the coconut oil, milk, beaten eggs, maple syrup and vanilla. Whisk or beat together well.
- Add the oats, chia seeds, baking powder and sea salt. Mix everything together well. Fold in the blueberries. Pour the batter into the lined dish and place in the oven for 30-35 minutes, or until the oats are golden brown and the mixture is set. There should not be any jiggling when the dish is pushed and it should appear dry on top.
- Let this cool a bit before serving immediately or placing in the fridge to eat later. If you’re reheating later, place a slice in the microwave for 1 minute. Enjoy!!!!
- I love making this recipe because I can cool it in the pan, slice it, and then freeze it on a parchment-lined baking sheet. Once it freezes, I store it in a freezer-safe bag and microwave for 2 minutes when I’m ready to eat it. It’s a lifesaver!
- I have subbed 2 Tbsp. of flax seeds mixed with 2 Tbsp. water (flax egg) for eggs with good results. This makes the recipe vegan friendly.
- I have subbed 1/2 cup coconut sugar for 1/2 cup maple syrup with good results.
- I have directly subbed quick cooking oats for rolled oats with good results.
- use 1 cup of any fruit, or diced fruit you like!
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 1 square
- Calories: 388
- Sugar: 29 g
- Sodium: 169 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 64 mg
Keywords: oats, oatmeal, banana, breakfast, blueberries