Description
Blueberry Baked Oatmeal is a wholesome, healthy breakfast option that’s super quick to prepare—just 15 minutes from mixing to the oven! This thick and satisfying oatmeal bake features gluten-free oats, ripe bananas, almond butter, and juicy blueberries. It’s naturally sweetened, full of fiber, and perfect for meal prep or easy morning meals.
Ingredients
Oatmeal Base
- 2 cups rolled oats (gluten-free, if needed)
- 2 large bananas
- 1/2 cup almond butter (or any nut or seed butter)
Fruit & Mix-ins
- 1/2 cup blueberries, divided
- 1/2 cup walnuts, chopped (optional)
Sweetener (Optional)
- 2 tablespoons honey or maple syrup
Optional Spices & Flavor
- 1–2 tablespoons maple syrup (if you prefer sweeter oats)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- Pinch of cardamom (optional)
Instructions
- Preheat the Oven: Set your oven to 180°C/350°F. Line an 8 x 8-inch baking pan with parchment paper to prevent sticking, then set aside.
- Mix the Wet and Dry Ingredients: In a large mixing bowl, mash the bananas until smooth. Add in the rolled oats, almond butter, and optional honey or maple syrup. Use a spatula to fold the mixture together until combined.
- Add Blueberries and Adjust Texture: Fold in half of your blueberries gently using a rubber spatula. If your batter feels too thick, add a little milk to loosen it. If it’s too runny, stir in a few extra oats.
- Fill the Pan and Add Toppings: Transfer the batter into the lined baking pan. Sprinkle over the remaining blueberries and any mix-ins you like (such as the chopped walnuts for added crunch).
- Bake: Bake for about 15 minutes, or until the edges are golden brown and the center is just firm—a skewer inserted should come out mostly clean.
- Cool: Let the baked oatmeal cool in the pan for 15 minutes to firm up. Then, carefully transfer it to a wire rack for complete cooling before slicing and serving.
Notes
- You can use any nut or seed butter in place of almond butter—peanut or sunflower butter work well.
- This recipe works well with frozen blueberries or a mixed berry blend, though mixed berries may color the oatmeal more.
- For extra sweetness, add a bit more honey or maple syrup and a teaspoon of vanilla extract.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individually wrapped portions for up to 6 months for easy, make-ahead breakfasts.
- Reheat in the microwave for a quick, warm breakfast on busy mornings.
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 9g
- Sodium: 3mg
- Fat: 10g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
