Blueberry Baked Oatmeal
A quick and nourishing breakfast baked oatmeal with ripe bananas, almond butter, and juicy blueberries. Packed with fiber, plant-based protein, and heart-healthy fats, this easy recipe is perfect for everyday mornings, meal prep, or a wholesome snack. Ready in under 20 minutes, it’s naturally sweet and endlessly adaptable.
Equipment
- 1 large mixing bowl
- 1 rubber spatula
- 8 x 8-inch baking pan
- Parchment Paper
- Wire rack
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
- Optional: 1-2 tbsp honey or maple syrup
- Optional: 1/2 cup chopped walnuts
- Optional: 1-2 tsp vanilla extract
- Optional: 1/2 tsp cinnamon or a pinch of nutmeg
- Optional: 2–4 tbsp milk dairy or plant-based, if needed to adjust batter consistency
Instructions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Proper preheating ensures your baked oatmeal cooks evenly from edge to center, giving a perfectly golden exterior while keeping the inside moist and tender. Line an 8 x 8-inch baking pan with parchment paper, allowing a slight overhang on the sides for easy lifting once baked.
- Mash the Bananas: Take your two ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them thoroughly until smooth and creamy, with minimal lumps remaining. The natural sweetness of the bananas will enhance the flavor of the oatmeal while keeping it naturally moist.
- Combine Almond Butter: Add 1/2 cup of almond butter to the mashed bananas. Use a rubber spatula to blend them together until fully incorporated. The almond butter not only adds a rich, nutty flavor but also contributes plant-based protein and healthy fats, helping the oatmeal stay satisfying longer.
- Incorporate Rolled Oats: Pour 2 cups of rolled oats into the banana-almond butter mixture. Gently fold them together using the spatula until the oats are evenly coated. If your oats absorb the moisture too quickly and the mixture appears dry, gradually add a tablespoon or two of milk to loosen the batter.
- Add Sweetener (Optional): If you prefer a slightly sweeter oatmeal, drizzle in 1–2 tablespoons of honey or maple syrup and fold gently until combined. This is optional since the bananas already provide natural sweetness.
- Fold in Blueberries: Reserve half of your blueberries (1/4 cup) for topping. Fold the remaining half into the oatmeal batter carefully, so the berries are evenly distributed without being crushed. This ensures every bite has a burst of juicy blueberry flavor.
- Adjust Batter Consistency: Check the consistency of your batter. It should be thick but spoonable. If it’s too thick, add 1–2 tablespoons of milk to loosen it slightly. If it’s too thin, sprinkle in a bit more oats to achieve the right texture. The goal is a smooth, scoopable mixture that will bake evenly.
- Transfer to Baking Pan: Spoon the prepared oatmeal batter into the lined baking pan. Use your spatula to spread it evenly and smooth the top. Sprinkle the remaining blueberries on top, and optionally add mix-ins like 1/2 cup chopped walnuts for crunch and texture.
- Bake the Oatmeal: Place the baking pan in the preheated oven and bake for 15 minutes. Keep a close eye on it; the edges should turn a light golden brown, and the center should be set but slightly soft. Insert a skewer or toothpick in the center — it should come out mostly clean with a few moist crumbs for perfect texture.
- Cool in the Pan: Once baked, remove the pan from the oven and allow the oatmeal to cool in the pan for 15 minutes. Cooling slightly helps it firm up, making it easier to slice and serve without crumbling.
- Transfer to a Wire Rack: Carefully lift the baked oatmeal from the pan using the parchment paper overhang. Place it onto a wire rack to cool completely. This step ensures airflow around the oatmeal, preventing the bottom from becoming soggy.
- Slice and Serve: After cooling, slice the baked oatmeal into 9 equal squares or rectangles. Serve warm for a comforting breakfast, or enjoy cold straight from the fridge. Pair with a splash of milk, a dollop of yogurt, or an extra drizzle of honey if desired.
- Storage Tips: To store, place the baked oatmeal squares in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual portions in plastic wrap and freeze for up to 6 months. Reheat single servings in the microwave until warm.
Notes
- Use ripe bananas for natural sweetness and moisture—they also help bind the oats together.
- Rolled oats are ideal for a tender yet chewy texture; quick oats can be used but may result in a slightly softer bake.
- Almond butter adds flavor and healthy fats, but any nut or seed butter will work.
- Adjust the batter consistency carefully: a too-thin batter will spread too much, while a too-thick batter may bake dry. Add milk sparingly.
- Blueberries can be fresh or frozen. If using frozen, fold them in gently to prevent the color from bleeding too much.
