Banana blueberry baked oatmeal combines mashed banana, rolled oats, berries, and cinnamon in a warm breakfast bake. The banana provides natural sweetness and moisture, while almond milk and an egg bring the mixture together. Blueberries are mixed throughout, so each serving has pockets of fruit against the soft oats.
This is a useful recipe when you would rather bake one dish than cook individual bowls of oatmeal. Mash the bananas thoroughly before adding the remaining ingredients; an even banana base helps distribute their flavor through the oats.
Ingredients
- 2 ripe bananas, mashed
- 1 cup blueberries
- 2 cups rolled oats
- 1 cup almond milk
- 1 egg
- 1 teaspoon cinnamon
- 1 tablespoon honey, optional
Instructions
- Preheat the oven to 375°F.
- Mash the 2 ripe bananas in a large bowl until few large pieces remain.
- Add the rolled oats, almond milk, egg, cinnamon, and optional honey. Mix until the egg is fully incorporated and all the oats are moistened.
- Fold in the blueberries gently, spreading them through the oatmeal mixture without crushing them.
- Pour the mixture into a greased baking dish and level the surface so the oatmeal bakes evenly.
- Bake for 35 minutes, until the top looks golden, the center is set, and the center reaches 160°F (71°C).
- Let the baked oatmeal rest briefly before portioning. The recipe makes 6 servings and has a prep time of 10 minutes.
Texture and Serving Notes
Ripe bananas mash more smoothly and blend into the oatmeal with fewer lumps. Fold the blueberries in last so they remain visible rather than turning the entire mixture purple. The optional honey can be stirred in with the wet ingredients as written.
Serve the oatmeal warm once it has had time to settle after baking. Refrigerate leftover portions in a covered container. When reheating, warm only the serving you plan to eat so the rest of the bake keeps its texture.
