Healthy Blueberry Baked Oatmeal
A quick, nourishing breakfast that combines oats, bananas, and almond butter with juicy blueberries. High in fiber and plant-based protein, this baked oatmeal is perfect for meal prep, easy mornings, and satisfying healthy breakfasts.
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.
