Easy & Sweet Blueberry Banana Baked Oatmeal
Apr 7, 2020 (Last updated Mar 20, 2024) by Hannah Sunderani
Easy & Sweet Blueberry Banana Baked Oatmeal
This Blueberry Banana Baked Oatmeal recipe is one of my favourite vegan breakfast recipes I’ve made to date! It’s warm, comforting, and filled with good-for-you plant-based ingredients like gluten-free oats, chopped pecans, sweet blueberries and bananas. Serve up a slice with coconut yogurt or enjoy as a healthy dessert with a scoop of vegan vanilla ice-cream. It’s one of those easy breakfasts that everyone, vegan or not loves.
Why You’ll Love My Recipe
This Blueberry Banana Baked Oatmeal is sweet, easy to make, and loaded with healthy fruits and whole-food ingredients! The recipe nutritious, yet so delicious – you won’t have any trouble getting your kiddos to dig in. As a mom of a toddler and another on the way, this is such a win!
No doubt, the whole family will love this cozy recipe as much as we do. Unlike a traditional easy oatmeal recipe, which is really creamy and milky in texture; the texture of baked oatmeal is much more similar to cake. It holds its shape and can be meal prepped in advance (even frozen!) – plus who doesn’t love eating cake for breakfast?!
If you know me, you know how much I love a morning bowl of oatmeal or porridge. But sometimes I’m craving a vegan breakfast recipe that feels a bit more decadent and oatmeal bakes are the perfect solution!
Hannah xx
This Blueberry Banana Baked Oatmeal is….
- Made with wholesome ingredients
- Vegan
- Gluten-free
- Easy to meal-prep
- Cozy breakfast
- Meal prep friendly
- Toddler & Kid Approved
- Husband approved
- Perfect for family brunch
Ingredient Notes
- Chia eggs – Plant-based oatmeal bakes are super easy to make with an egg substitute thanks to ground chia or flax eggs! When developing this great recipe, I originally used ground chia seeds, but I’ve also made this breakfast recipe using ground flax seeds and both work perfectly. Use what you have.
- Rolled oats – The best type of oats to use in this oatmeal bake is old fashioned rolled oats (also known as large flake oats). They have a soft texture but won’t get mushy when baked. Save the steel cut oats for making Whole Wheat Pancakes or Instant Pot oats!
- Coconut sugar – Adds a light touch of natural sweetness while keeping this bake refined sugar-free. If you prefer, brown sugar also works well!
- Spices – You’ll need cinnamon, nutmeg, and cardamom for a warming, spiced aromatic flavour. Don’t skip the cardamom – just trust me on this! (We should be baking with cardamom more often!)
- Baking powder – Helps rise the baked oats to keep them fluffy!
- Pecans – Chopped pecans adds a buttery crunch as well as healthy fats. Feel free to swap in your favourite nuts – chopped almonds or walnuts are great as well.
- Almond milk – I prefer my Homemade Almond Milk recipe, but you can also use another non-dairy milk, such as soy milk, oat milk, or coconut milk. If you are looking for the best store-bought milk, check out my best store-bought almond milk review!
- Coconut oil – Adds moisture, a hint of coconut flavour, and helps bind the oatmeal bake together. If preferred, try another oil, such as avocado oil.
- Bananas – If you have any spotty, ripe bananas lying around, use them for this recipe! Spotty bananas are sweeter than green ones, and will yield a sweeter oatmeal bake. Avoid using frozen bananas as these are quite wet in texture and it might make your baked oats too soggy.
- Blueberries – Either fresh blueberries or frozen blueberries can be used. Personally, I prefer frozen blueberries because they are cheaper and more juicy in this bake.
Make this recipe with me on YouTube!
How to Make Blueberry Banana Baked Oatmeal
This breakfast recipe is super easy and straight forward to bake.
First, prepare the chia seed egg by combining the ground chia and water. Stir well to combine, then set aside for at least 5 minutes to thicken.
Meanwhile, combine the dry ingredients in a large mixing bowl, reserving 2 tablespoons of the chopped pecans for topping. Mix to combine.
In a separate, smaller mixing bowl, combine the chia egg, almond milk, maple syrup, melted coconut oil, and vanilla extract. Add the mashed banana to the bowl with the dry ingredients, then pour over the wet ingredients. Stir everything until well combined.
If you have extra ripe bananas on hand, use them to make banana muffins and banana bread. Or, pop them in the freezer and use them to make a refreshing Acai Bowl.
Into the bottom of a 9×9-inch baking dish lightly greased with melted coconut oil or your favourite cooking spray, spread 1 1/2 cups of the blueberries into the bottom of the baking dish to cover evenly. I prefer to do this instead of stirring them into the oatmeal mixture – especially when using frozen blueberries, as it avoids turning your bake purple!
Slowly pour the banana oatmeal mixture over the blueberries and spread until evenly dispersed. Top the oatmeal bake with the reserved blueberries and pecans. If desired, you can also top with sliced banana!
Finally, bake for 40-50 minutes, or until the bake is firm and golden brown on the top. Let cool for at least 15 minutes to set and become easier to slice and serve.
Then, cut your banana blueberry bake into individual pieces and serve while warm with a dollop of homemade coconut yogurt or almond butter, additional fresh fruit such as creamy banana slices or fresh berries, and a drizzle of pure maple syrup. Enjoy!
Recipe FAQs
Can this baked oatmeal recipe 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, let the oatmeal cool to room temperature, then cover tightly and refrigerate. The next day, serve warm by reheating the bake in the oven at 350F for 10 minutes. Or, zap individual servings in the microwave until warmed through.
How long will this healthy breakfast keep?
Leftover baked oatmeal will keep for up to 5 days in the refrigerator. For optimal freshness, tightly cover the baking dish with plastic wrap. Or, transfer individual servings to smaller, air-tight storage containers (a great option for weekly meal prep!). Alternatively, this oatmeal bake can be frozen in individual portions in a freezer-safe container for up to one month.
Can I make this recipe into oatmeal muffins?
I have not yet tested this recipe variation and cannot confirm or offer an altered bake time. If you prefer to make oatmeal muffins, check out my Baked Apple Oatmeal Cups. They are baked for about 24 minutes in a muffin tray!
How do I make this recipe gluten-free?
Make sure to use gluten-free rolled oats. When shopping in the grocery store, look at the labels on the bag. You want to pick a brand that has a certified gluten-free label. This means the oats are free of cross contamination and we’re packaged in a gluten-free facility.
More Baked Oatmeal Recipes You Might Like:
- Chocolate Chip Banana Baked Oatmeal
- Baked Pumpkin Oatmeal
- Baked Apple Oatmeal
- Baked Apple Oatmeal Cups
So there we have it! A very simple baked blueberry banana 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.
If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
PIN IT ON PINTEREST
Like this recipe? Save it for later! Pin it on Pinterest.
Easy & Sweet Blueberry Banana Baked Oatmeal
Ingredients
- 2 tbsp ground chia or ground flax
- 6 tbsp water
- 2 cup old-fashioned rolled oats (gluten-free)
- 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 chopped
- 1 3/4 cup almond milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tsp vanilla extract
- 1 cup mashed banana (about 1 large banana)
- 2 cups blueberries fresh or frozen
Instructions
- 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 9×9-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).
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
I’ve tried a lot of oatmeal bakes and this is my favorite by far! I have been making it for over two years now and the whole family loves it.
I have been making this recipe for a few years now and it’s SO delicious! I definitely top with vegan yogurt, maple syrup drizzle and a dash of cinnamon!
I will say that in my experience, 1 large banana doesn’t equal 1 cup. Its roughly 2-2.5 bananas:)
Super grateful to have come across this recipe, as it is loved by all…thank you!
Hannah, I doubled the recipe and baked it in two pans. It came out perfectly and was enjoyed by all at the brunch.
Thanks,
Mary-Anne
Mary-Ann! I’m so thrilled to hear this. Thanks for the very kind review. 🙂
Hi Hannah,
I’ve made this recipe and it was delicious. I’d like to make it for a family brunch. Can I just double the recipe for a larger quantity? Anything to watch out for?
Thanks,
Mary-Anne
Hi Mary Anne! I’m so thrilled that you enjoyed the recipe so much! You can absolutely double the recipe! The only thing I’ll flag is that you’ll need two baking dishes to separate out the baked oatmeal batter as it will be too much for one dish. Alternatively, if you have a large baking dish you can do it all in one dish, but you might have to increase the bake time by 10-20 minutes to ensure it’s entirely cooked through. A toothpick inserted into the middle is a great test, it should come out relatively clean and not too sticky. 🙂 Hope this helps!
Hannah xx
Best oatmeal ever! I made it this week and my husband and I loved it. Thank you for sharing this fantastic recipe and for introducing me to baked oatmeal, it’s a game changer! Going to make your baked apple oatmeal next. Would love to know what you put on top of the apple oatmeal in your photo?
Hi Robyn! I’m so thrilled that you enjoyed the baked oatmeal so much! It really is so different from tradition oatmeal, eh!? The apple baked oatmeal is also so delish! I topped mine with almond butter which is so tasty!
Loved this! It was super easy to make. I added raspberries which I highly recommend for a little bit of tang! I also used oat milk instead of almond, and skipped the coconut oil all together – and it was great! When I served, I served the square on 1/4 cup of oat milk. I picked up this trick from Dairy Lane Cafe in Calgary and the result is *chef’s kiss*
Thanks for the wonderful recipe. This is going to become a new staple! Can’t wait to try with different fruit varieties!
Hi Alena! Love that you added raspberries to this mix. Sounds berry perfect! 😉 Thanks for the very kind words and for sharing how you made this recipe your own. Will definitely give it a try serving in a bowl with some oat milk. Yum!
I just made this and it’s heaven. My gosh it is so good! Thank you for the recipe.
Hi Denise! I’m thrilled that you enjoyed this recipe! Thanks so much for the sweet comment.
Hi!
Can the coconut oil be substituted for something else?
Hi Valeria! The coconut oil can definitely be substituted for any neutral tasting oil you prefer (avocado oil, grapeseed oil, canola etc.). Hope that helps!
I made this the night before and fed it to my family for breakfast the next day, and the next day! It was easy to make and so delicious! The only thing I did differently was use frozen mixed berries (blackberries, blueberries, raspberries) instead of blueberries alone. It turned out really great. I will be making this again for sure!
So glad you and your family enjoyed the bake Krystal! In fact, I made this for my fam this weekend too! hehe. It sounds really good with the mixed berries. Must give it a try next time.
This recipe is so good! I love it