This Blueberry Baked Oatmeal is a wholesome, satisfying breakfast that’s ready in just minutes.
Packed with fiber from oats, natural sweetness from bananas, and plant-based protein from almond butter, it’s a nourishing start to your day.
Light, low in saturated fat, and easily customizable, this baked oatmeal is perfect for quick mornings, meal prep, or a healthy treat anytime.
Healthy Blueberry Baked Oatmeal
Equipment
- 1 large mixing bowl
- 1 rubber spatula
- 8 x 8-inch baking pan
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 cups rolled oats gluten-free if needed
- ½ cup almond butter or any nut/seed butter
- 2 large ripe bananas
- ½ cup fresh or frozen blueberries
- ½ cup walnuts chopped (optional)
- 2 tablespoons honey or maple syrup optional
- 1 –2 tablespoons milk as needed to adjust batter consistency
Instructions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This ensures that your baked oatmeal will cook evenly from the start. Line an 8 x 8-inch baking pan with parchment paper, making sure the edges overhang slightly. This will make it easier to lift the baked oatmeal out once it has cooled. Set the pan aside while you prepare the batter.
- Prepare the Banana Base: Peel two large, ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash the bananas until smooth and creamy. The bananas not only provide natural sweetness but also help bind the oats together, creating a soft and moist texture in the finished oatmeal.
- Combine with Nut Butter: Add 1/2 cup of almond butter to the mashed bananas. If using a different nut or seed butter, ensure it is smooth for easier mixing. Stir the mixture thoroughly until the banana and nut butter are fully combined, forming a creamy, slightly thick base. This mixture adds healthy fats and plant-based protein to make your breakfast more satisfying.
- Incorporate the Oats: Measure 2 cups of rolled oats (use gluten-free if preferred) and add them to the banana and nut butter mixture. Stir the oats in gradually, folding gently to ensure that every oat is coated with the banana-nut butter mixture. At this stage, check the consistency if it feels too thick to stir easily, add 1–2 tablespoons of milk to loosen it slightly. If too thin, sprinkle in a little extra oats to thicken the batter.
- Fold in Half of the Blueberries: Take half of your 1/2 cup of blueberries and gently fold them into the oatmeal mixture using a rubber spatula. Be careful not to crush the berries, as they will release juices that can change the texture of the batter. This step ensures that each bite has pockets of sweet, juicy blueberries.
- Add Optional Mix-Ins: If you’re using walnuts, honey, or other mix-ins, fold them in now. For example, 1/2 cup of chopped walnuts adds a pleasant crunch, while 2 tablespoons of honey or maple syrup can enhance sweetness. Mix carefully to distribute everything evenly throughout the batter.
- Transfer to Baking Pan: Spoon the prepared batter into the lined baking pan, spreading it evenly with your spatula. Sprinkle the remaining blueberries on top for a visually appealing finish and an extra burst of flavor in each bite. Lightly press the top to ensure the berries stay embedded in the batter.
- Bake Until Golden: Place the pan in your preheated oven and bake for approximately 15 minutes. The oatmeal is ready when the edges turn golden brown and a skewer inserted into the center comes out mostly clean. Keep an eye on it in the last few minutes to prevent over-baking, as this can dry out the oatmeal.
- Cool in Pan: Once baked, remove the pan from the oven and let the oatmeal cool in the pan for at least 15 minutes. This cooling period helps the oatmeal firm up, making it easier to cut and serve.
- Transfer to Wire Rack: Carefully lift the oatmeal out of the pan using the overhanging parchment paper and place it on a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy and ensures an even texture throughout.
- Slice and Serve: Once cooled, slice the baked oatmeal into squares or rectangles of your preferred size. Serve warm or at room temperature. You can enjoy it plain or top with a drizzle of almond butter, a splash of milk, or extra fresh berries for added flavor and nutrition.
- Storage and Meal Prep Tips: Store any leftover baked oatmeal in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual squares in plastic wrap, place them in a freezer-safe bag, and freeze for up to six months. To reheat, simply microwave single servings until warm, and enjoy a convenient, nutritious breakfast anytime.
Notes
- Use ripe bananas: The riper the banana, the sweeter and more flavorful the baked oatmeal will be. Overripe bananas are perfect for a naturally sweet result without added sugar.
- Adjust consistency: Depending on the type of oats and nut butter you use, the batter may be thick or slightly loose. Add a splash of milk to thin it or extra oats to thicken.
- Mix-ins are flexible: Walnuts, pecans, or even dark chocolate chips can be added for variety. Be mindful of moisture-heavy add-ins like frozen berries—they may make the batter slightly wetter.
- Baking time: Keep a close eye on the last few minutes of baking. The edges should be golden, and the center just set. Over-baking can dry it out.
- Portion control: For easy meal prep, cut the baked oatmeal into individual squares once cooled. They store and reheat beautifully.
Chef’s Secrets: Expert Techniques Explained
The key to perfect baked oatmeal lies in balancing moisture and texture.
Mashing the bananas well creates a creamy binder that holds the oats together while keeping the final product tender.
Folding in the berries gently ensures they remain intact and burst naturally during baking.
Using parchment paper prevents sticking and makes removal effortless.
For a richer flavor, lightly toast nuts before adding them; this enhances their aroma and crunch.
Finally, letting the oatmeal cool slightly in the pan allows it to set fully, making slicing clean and mess-free.
Serving Suggestions: Creative Ways To Enjoy
Blueberry baked oatmeal is versatile and can be served warm or chilled.
Top a serving with a drizzle of almond or peanut butter for extra protein, or spoon over Greek yogurt for a creamy contrast.
Fresh berries or sliced bananas add visual appeal and a fresh flavor.
For an indulgent breakfast treat, lightly sprinkle cinnamon or a pinch of nutmeg on top.
It also works beautifully as a grab-and-go snack, making it perfect for busy mornings or post-workout fuel.
Storage Tips: Keep It Fresh Longer
To maintain freshness, store baked oatmeal in an airtight container in the refrigerator for up to five days.
For long-term storage, individually wrap portions in plastic wrap and place them in a freezer-safe bag—these can last up to six months.
When reheating, microwave single servings for 30–60 seconds or warm in a preheated oven until heated through.
Avoid storing in a container without sealing, as this can dry out the oats and make them less enjoyable.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly. Just fold them in while still frozen to prevent them from bleeding too much into the batter. The flavor remains delicious, though the color may slightly spread into the oatmeal.
2. Is it possible to make this recipe dairy-free?
Absolutely. This recipe is already mostly plant-based. If you need a milk alternative to adjust the batter consistency, use almond milk, oat milk, or any plant-based milk of your choice.
3. Can I make this recipe nut-free?
Yes, you can substitute almond butter with sunflower seed butter or tahini to keep it nut-free while still maintaining the creamy texture and flavor.
4. How do I make it sweeter without adding sugar?
Rely on the natural sweetness of ripe bananas and optional honey or maple syrup. You can also fold in sweet dried fruits like raisins or chopped dates for a natural boost.
5. Can I prepare this baked oatmeal in advance?
Definitely! You can make the entire batch ahead of time and refrigerate or freeze individual portions.
This makes it ideal for meal prep, as each serving can be quickly reheated for a nutritious, satisfying breakfast any day of the week.
