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Ready in just about 35 minutes, this Blueberry Banana Baked Oatmeal is a hearty, feel-good breakfast packed with fresh fruit and naturally sweet flavors.
When life gets a little chaotic (which can be often in our house), having an easy breakfast option ready to go can feel like winning the lottery. This Blueberry Banana Baked Oatmeal has quickly become one of my go-to breakfasts when I want something filling, healthy-ish, and just sweet enough to make me actually look forward to mornings. Plus, it’s such a great way to use up that lone ripe banana or the last handful of blueberries in the fridge. Bonus: your kitchen will smell absolutely amazing while it bakes!
Why You’ll Love Blueberry Banana Baked Oatmeal
- A Family Favorite: Kids love the banana-blueberry combo, and adults appreciate the heart-healthy ingredients.
- Quick and Easy: Just 10 minutes to prep and about 30 minutes to bake. Perfect for busy mornings or meal prepping ahead!
- Naturally Sweetened: Sweetened with maple syrup and ripe bananas for that delicious natural sweetness—no refined sugar needed.
- Customizable: Easily swap the milk, add chia seeds, or sprinkle in your favorite nut butter for extra protein.
- Hearty and Filling: Thanks to the rolled oats and coconut milk, this baked oatmeal keeps you full for hours.
Ingredient Highlights
Here’s what makes this Blueberry Banana Baked Oatmeal shine:
- Rolled Oats: The base of the baked oatmeal. Old-fashioned oats are best because they hold their shape and create a tender texture. Quick oats will make it softer and a bit more pudding-like.
- Coconut Milk: Adds a creamy, slightly tropical flavor. I love using full-fat coconut milk for extra richness, but any milk of choice works here.
- Banana: Just one banana, sliced and layered into the oats, brings natural sweetness and the perfect soft bite.
- Fresh Blueberries: These little bursts of flavor make each bite feel like a treat. Feel free to toss in extra blueberries if you love a fruitier oatmeal!
- Maple Syrup: A natural liquid sweetener that gives a warm, caramel-like sweetness without overwhelming the fruit flavors.
- Pecans: Add a buttery crunch to balance the soft oats and fruit. You can substitute walnuts or leave them out entirely if you prefer.
- Coconut Oil: Used to grease the pan and add a hint of richness without dairy. You can also use cooking spray or butter if needed.
- Cinnamon and Vanilla: These two ingredients quietly work in the background to make the whole dish smell and taste amazing.
How to Make Blueberry Banana Baked Oatmeal
Here’s the easiest way to whip up a batch:
- Prep the Oven and Pan: Preheat your oven to 375°F. Lightly grease an 8-inch square baking dish with coconut oil or use cooking spray.
- Mix the Dry Ingredients: In a large bowl, stir together the rolled oats, baking powder, cinnamon, salt, and chopped pecans. This gives you a good base so the oats bake up evenly.
- Layer the Fruit: Spread the dry oat mixture into your prepared dish. Scatter the fresh blueberries and banana slices evenly across the top.
- Mix the Wet Ingredients: In a smaller bowl, whisk together the egg, maple syrup, vanilla extract, and coconut milk until smooth.
- Combine: Slowly pour the wet mixture over the oat and fruit layers. Gently tap the dish on the counter to help the liquid seep into all the corners.
- Bake: Place in the oven and bake for 30–35 minutes, or until the top is set and lightly golden brown.
- Cool and Serve: Let it cool slightly before slicing into squares. Serve warm with an extra drizzle of maple syrup, if you like.
Expert Tips and Substitutions
- Milk Options: If you don’t have coconut milk, swap it out with almond milk, oat milk, soy milk, or even cow’s milk.
- Add-Ins: Stir in a tablespoon of chia seeds or flaxseed for an extra boost of fiber and omega-3s.
- Nut-Free: Skip the pecans or substitute with sunflower seeds for a nut-free version.
- Make it Vegan: Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).
- Sweeter Option: Sprinkle a little brown sugar or coconut sugar over the top before baking for a caramelized finish.
Storing and Making Ahead
- To Store: Once cooled, cover the baking dish with plastic wrap or transfer squares to an airtight container. Refrigerate for up to 4–5 days.
- To Freeze: Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheat: Warm individual servings in the microwave for about 30 seconds to 1 minute, depending on your microwave strength.
- Meal Prep Tip: Bake a double batch in a 9×13 dish, slice into portions, and freeze for ready-to-go breakfasts!
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh?
Absolutely! No need to thaw them—just toss them in frozen and extend the baking time by 2–3 minutes if needed.
Can I make this with quick oats?
Yes, but the texture will be softer and less chewy. Old-fashioned oats give the best texture, but quick oats work in a pinch.
How do I make it dairy-free?
Use non-dairy milk (like coconut milk, oat milk, or almond milk) and coconut oil to grease the pan. This recipe is already dairy-free if you use coconut milk!
Can I add more fruit?
Definitely! Raspberries, strawberries, or even diced apples would be great additions.
How do I know when it’s done?
The oatmeal should be set in the center and lightly golden brown on top. A knife inserted in the center should come out mostly clean.
Similar Recipes
If you loved this recipe, here are a few more easy favorites you might enjoy!
- Peach Cobbler Oatmeal
- Strawberries and Cream Oatmeal
- Peanut Butter Banana Oatmeal
- Baked Oatmeal Cups with Blueberries
- Baked Apple Oatmeal
- Zucchini Bread Oatmeal
- Creamy Coconut Oatmeal
Did you try this Blueberry Banana Baked Oatmeal recipe? Leave a recipe review and rating below.
Blueberry Banana Bake Oatmeal
Ingredients
- 1 tablespoon coconut oil
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- pinch of salt
- 1/4 cup coarsely chopped pecans
- 1/2 cup fresh blueberries
- 1 large banana, peeled and sliced
- 1 large egg
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups coconut milk*
Instructions
- Preheat the oven to 375 degrees F. Grease an 8-inch square baking dish with coconut oil.
- In a large bowl, mix together the oats, baking powder, cinnamon, salt and pecans. Pour into the baking dish. Layer the berries and sliced bananas over the top of the oats, spreading evenly.
- In a small bowl, whisk together the egg, maple syrup, vanilla extract and coconut milk. Mix until well combined. Slowly pour over the oats. Bake for 30 to 35 minutes, or until the top is golden brown. Allow to cool slightly before serving. Enjoy!
Video
Notes
Notes:
- Substitute coconut milk with any milk you have on hand—almond, oat, soy, or cow’s milk all work great.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For extra sweetness, drizzle with a little extra maple syrup when serving.
- This recipe freezes beautifully for quick breakfasts later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is wonderful, thank you!
Hi,
I was wondering how honey would work instead of maple syrup?
Have you tried this ?
Thanks
Hi, Hailey! I haven’t tried honey in this recipe but I think it would work ok. Maybe cut back to 3 tablespoons since honey tends to be a little sweeter. Please come back and let us know if you try it!
Do you think this would freeze well after baking?
Hi, Jessica! I apologize for the delay. I have never tried freezing this recipe but I don’t see why you couldn’t. If you freeze standard oatmeal than you should be able to freeze this just fine.
I tried it and it worked very well! Just heated it up in the microwave with a little milk. Delicious!
I hated oatmeal for 38 years of my life due to the consistency & plainness. This recipe looked intriguing and yummy. I tried it last week & it was amazing!! Super simple steps and the convenience of it through the week made this a total hit in my home!!! Thank you so much for sharing! What would you say is the nutritional value & I know it will vary some depending on the milk you use. Thank you!!
was the oatmeal suppose to be crunchy? mine came out soggy.
Hi, Maddy! The oatmeal is a similar consistency to standard oatmeal. If anything, it may be a little on the dry side but should definitely not be soggy.
Could I use steel cut oatmeal? If should I adjust liquid or cooking time?
Hi, Linda! I haven’t used steel cut oats in this recipe so I can’t make a recommendation. However, if you decide to try it, please report back about how it turned out.
Will quick oats work?
Hi, Sandra! While I haven’t used quick cook oats in this recipe, you should be able to use quick cook oats without any changes to the recipe. Enjoy!
Do you have carb count in this? Or Calorie count? Looks delicious. I was going to try and make it with the Lite Log Cabin syrup. Do you think that would be as good?
Hi, Donna! Unfortunately I do not currently have nutritional information on my recipes, although I am planning to add this info in the future. I always use pure maple syrup. However, you can omit the syrup, if you want to reduce the sweetness.
I calculated it out. You should know that I substituted the coconut milk with almond milk.
calories per serving – 330
8 g fat
58 carbs
6.9 g fiber
23 g sugar
8 g protein
Hi there:) This recipe is fabulous and 38 years and now I’m eating oatmeal lol I know you don’t post nutrition, wondering though what’s the serving size we should eat? 1 cup? Thank you for sharing this recipe!
This had great flavor but not sure what I did wrong.. it’s like the milk/egg mixture didn’t go all the way down.. I was left with a layer of dry oats on the bottom.. do you use light coconut milk? My coconut milk was full fat so it was pretty thick and creamy.. also 1 can wasn’t quite two cups so I did add some vanilla almond milk creamer to it to make 2 cups.. thoughts.. oh also I did not add pecans
Hi, Kristin! I’m not exactly sure what went wrong. It sounds like the liquid didn’t make it to the bottom of the baking dish for some reason. I have used all types of milk in this recipe and most often use full fat coconut milk. I usually try to shake the can as much as possible before thoroughly mixing with the egg so it’s possible your liquid was a little bit thicker. I hope you try it again!
I would like a copy of the berry banana oatmeal that I can keep
Hi, Betsy! You can print the recipe out above 🙂