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BLUEBERRY BANANA BAKED OATMEAL This Blueberry Banana Baked Oatmeal is easy to make and perfect for a quick, healthy breakfast or snack throughout the week!
Baked oatmeal studded with blueberries in a white baking dish.
I’ve been really trying to focus this week on easier meals that don’t require a lot of time. This past weekend I made another batch of this Blueberry Banana Baked Oatmeal so that we had something to warm up and eat for a quick and easy breakfast. Now that it’s also back to school time, I thought this would be the perfect time to share it all with you too. Because I can’t possibly be the only one rushing out the door every morning? That’s not just me, right?
One of my favorite things about this healthy baked oatmeal recipe is that it’s sweetened naturally with bananas and honey. There’s nothing better than an easy breakfast in the morning that you can also feel good about eating.
A small dish of blueberries, bag of rolled oats, and a partially peeled banana on a white surface. INGREDIENTS FOR THIS RECIPE This banana blueberry baked oatmeal comes together with a handful of pantry staples. Here’s what we’ll be using to make this baked oats recipe:
Old Fashioned Rolled Oats: If you’re looking for a gluten-free option, you can replace the oats in this recipe with gluten-free rolled oats. Baking powder: Helps the baked oatmeal rise. Ground cinnamon: Adds flavor and complements the fresh fruit perfectly. Salt: Balances out the sweetness from the bananas and blueberries. Mashed bananas: Ripe, speckled bananas are best in this recipe. If your bananas aren’t ripe enough yet, place them in a brown paper bag for 1-2 days to ripen quicker. Milk: Any type of milk will work in this recipe. I used almond milk, but use what you have on hand. Honey: Sweetens the blueberry banana oatmeal. Egg: Binds everything together and prevents the oats from crumbling once baked. Vanilla extract: Pure vanilla extract is best in this recipe. Blueberries: Fresh or frozen blueberries will work. A glass bowl filled with the baked oatmeal mixture. A white baking dish filled with the prepared baked oatmeal mixture.
HOW TO MAKE BAKED OATMEAL Simply whisk together the wet ingredients in one bowl and the dry in another. Add the wet mixture to the dry and stir to combine. Gently fold in the blueberries.
Turn the mixture into an 8-inch square baking dish and bake for 30-40 minutes, or until the top is set and lightly golden brown. Mine is usually perfect around 35-36 minutes.
Let the blueberry banana baked oatmeal cool for 10 minutes before slicing. Baked oatmeal has kind of a soft and chewy texture, but it’s absolutely delicious and even perfect for picky eaters. I love to make a batch of this Blueberry Banana Baked Oatmeal and eat it over some Greek yogurt. It’s also great with a little pure maple syrup, almond milk, or fresh fruit on top.
A slice of banana blueberry baked oatmeal garnished with banana slices and fresh blueberries on a white plate with a fork. FAQ’S CAN I USE FROZEN BLUEBERRIES? I’ve tested this recipe with frozen blueberries and they work great too, which means that you can make this recipe all year round. If you are using frozen blueberries, just make sure to gently mix them in so they don’t turn your oatmeal purple. You can also change up the berries in this recipe and use your favorite or whatever you have on hand.
HOW LONG DOES BAKED OATMEAL LAST? This healthy baked oatmeal will last up to 5 days in the fridge.
Blueberry Banana Baked Oatmeal This Blueberry Banana Baked Oatmeal is easy to make and perfect for a quick, healthy breakfast!
INGREDIENTS 2 1/4 cups old-fashioned rolled oats 3 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup ripe mashed bananas (about 2 large bananas or 3 medium bananas) 3/4 cup milk* 1/4 cup honey 1 large egg 5 teaspoon vanilla extract 1 cup fresh or frozen blueberries* INSTRUCTIONS Preheat oven to 350°F. Spray an 8-inch square baking pan well with non-stick cooking spray and set aside. In a large mixing bowl, mix together the old-fashioned rolled oats, baking powder, cinnamon, and salt. Set aside. In a separate mixing bowl, mix together the mashed banana, milk, honey, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and mix until everything is well incorporated. Gently fold in the blueberries. Pour the mixture into the prepared baking pan and smooth it out into one even layer. Bake at 350°F for 30-40 minutes or until the top is set and lightly golden brown. Mine is usually perfect around 35-36 minutes. Remove from the oven and allow to cool for 10-15 minutes. Slice and serve warm, or cool completely, cover tightly, and refrigerate until ready to enjoy. NOTES Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. Freezing Instructions: This will freeze well for up to 3 months, thaw overnight in the refrigerator and warm in the microwave before serving. Milk: I used unsweetened almond milk, but any kind of milk will work in this recipe. Blueberries: If using frozen blueberries, make sure to gently stir them in so they do not bleed their color and turn the oatmeal purple.