I’m thrilled to be sharing this blueberry banana baked oatmeal recipe with you today! Certainly, it’s one of my favourite breakfast recipes I’ve made to date.
This baked oatmeal is warm and comforting. It’s easy to make, sweet, moist and cinnamony.
Plus, it’s healthy and gluten-free. No doubt, everyone will enjoy it – young or old, vegan or not.
The recipe is made with simple ingredients, made primarily of oats, pecans, blueberries and bananas. Toss into a baking dish and cook until golden and bubbling.
Enjoy this blueberry banana baked oatmeal for breakfast. I like mine served with coconut yogurt. Or, take a slice for dessert with a scoop of vanilla ice-cream.
No doubt, you’re going to love this cozy recipe as much as we do. Now, let me tell you exactly how to make this baked oatmeal, so you can enjoy it pronto.
Vegan Baked Oatmeal Recipe
The ingredients for this recipe are simple and straight forward. Which is why I have given it my newbie cook stamp of approval. Surely anyone can make this recipe. In fact, it’s a fun one to make with your kiddies.
For this recipe you will need:
- large flake oats (rolled oats)
- ground chia (or ground flax)
- baking powder
- coconut sugar
- sea salt
- almond milk
- maple syrup
- coconut oil
- blueberries (fresh or frozen)
As you can see, we’re using whole-food ingredients for a healthy oatmeal recipe. Likely, you already have the ingredients in your pantry.
Enjoy this oatmeal bake for breakfast. I like to serve mine with coconut yogurt.
Or, serve as a cozy dessert with some vegan vanilla ice cream. (My husband loves this!).
Watch the how-to video:
Tips for this recipe
Now, this recipe is super easy and straight forward to bake. But here’s a few tips for perfecting it. As well as some tips for storage.
Blueberries and bananas
If you have any spotty bananas lying around, use them for this recipe! Spotty bananas are sweeter than green ones, and will yield in a sweeter bake.
Now, you might be wondering whether to use fresh blueberries or frozen blueberries in this recipe? And the answer is, either. Personally, I prefer frozen blueberries because they are cheaper and more juicy in this bake.
Feel free to use wild blueberries, or regular blueberries like I have. Keep in mind that frozen blueberries are highly staining so wear an apron or clothing that you’re not worried about potentially staining. (Especially if you’re making with the kiddies).
Likewise, I prefer to add my frozen blueberries to the bottom and top of the bake. Instead of stirring it into the oatmeal mixture. Otherwise, your bake will turn purple.
Can baked oatmeal be cooked in advance?
Absolutely! I love to make this recipe in advance to take to the cottage for the weekend, or prepare it when we have guests staying over. Simply bake the night before and keep in the fridge. Serve warm by reheating in the oven at 350F for 10 minutes. Or zap it in the microwave.
How long will baked oatmeal keep?
Baked oatmeal will keep for up to 5 days. Store in the fridge.
Alternatively, you can freeze baked oatmeal for longer storage. Keep in a freezer proof container for up to one month.
In addition, it’s optional to freeze your bake in individual pre-cut squares for single ready portions. Let thaw before eating and reheat in the oven or microwave.
Other recipes you might like
If you’re digging this recipe, you might also like:
- Banana bread chocolate chip muffins
- Chocolate Chip Banana Bread (vegan and gluten-free)
- Banana Pancakes
- Oat Waffles
So there we have it! A very simple baked oatmeal recipe, made with blueberries and bananas, that you can enjoy with your loved ones for a cozy breakfast. It’s warm, comforting, moist, sweet and cinnamony. I’m sure you’re going to love it as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Blueberry Banana Baked Oatmeal
- 2 tbsp ground chia or ground flax
- 6 tbsp water
- 2 cup gluten-free oats
- 2 tbsp coconut sugar or brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 tsp baking powder
- 3/4 tsp sea salt
- 3/4 cup pecans
- 1 3/4 cup almond milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tsp vanilla extract
- 1 cup banana mashed
- 2 cups blueberries fresh or frozen
- Preheat oven to 350F/176C. Make chia egg by combining ground chia with water. Stir well to combine and let sit at least 5 mins.
- In a large mixing bowl combine oats, coconut sugar, cinnamon, nutmeg, cardamom, baking powder and sea salt. Reserve 2 tbsp pecans for topping and add the rest. Mix to combine.
- In a separate smaller mixing bowl, combine wet ingredients: chia egg, almond milk, maple syrup, melted coconut oil, vanilla extract. Mix to combine.
- Add mashed banana to dry bowl, then pour in wet ingredients and stir to combine.
- Reserve 1/2 cup blueberries for topping, and add the remaining to the bottom of your baking dish (I used a square 8.5x8.5 inch baking dish). Slowly pour oatmeal mixture overtop and spread to even. Top oatmeal bake with 1/2 cup reserved blueberries, and 2 tbsp reserved pecans. (Optional to also top with sliced banana if you have, but not necessary).
- Bake oatmeal for 40-50 minutes or until golden and firm. Let cool for at least 15 minutes to set. Then cut in squares and serve. (I like to serve with coconut yogurt, fresh banana and maple syrup).
VEGAN – GLUTEN-FREE – REFINED-SUGAR-FREE