Banana Blueberry Oatmeal Bake
Indulge in a delicious breakfast that feels like dessert with this Banana Blueberry Oatmeal Bake! It’s made with wholesome ingredients and offers a cake-like experience that’ll make any morning feel extra special. With its gentle sweetness and warming oats, each mouthful provides a comforting melt-in-your-mouth hug, making it the perfect way to start your day. In my house we call this dish the Ted Lasso of food 😉
You can easily adapt this recipe to your liking: Swap the blueberries for blackberries, sliced strawberries, or raspberries—or why not go all out and toss in a mix of all four? Frozen or fresh berries work equally well, giving you the flexibility to enjoy this simple bake all year round. You can also swap the plain Greek yogurt for vanilla-flavored Greek yogurt for a sweeter outcome. See the notes section for more on this.
Oh, and you can personalize your serving by adding an array of toppings to suit your taste. Whether you opt for a dollop of creamy Greek yogurt, a sprinkling of fresh berries, crunchy toasted pecans or pistachios, or even a squirt of aerated whipped cream, each bite becomes a mouthwatering adventure.
Preparation is also a breeze, with only 10 minutes of active time needed, and everything gets mixed directly in your casserole dish…. which means no mixing bowls to clean, yay!
The recipe yields 6 large servings, making it ideal for sharing with your loved ones or savoring throughout the week (it’ll stay in the fridge for up to 3 days or you can freeze individual squares to reheat in the microwave).
One last thing: I suggest using super-ripe bananas, as they’re easiest to mash and lend natural sweet creaminess to your finished bake. If you’re banana isn’t overly ripe and you’re having difficulty mashing it, microwave for 20 to seconds to soften it up.
Looking for another t-oat-ally out-of-this-world breakfast? Try this recipe: Blueberry Muffin Overnight Oats!
Banana Blueberry Oatmeal Bake
Ingredients
- 2 ripe bananas
- ¾ cup plain Greek yogurt, nonfat or low-fat
- 2 cups almond milk, or any milk of choice
- 2 teaspoons vanilla extract
- 2 tablespoons honey or maple syrup
- 2 large eggs, room temperature
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups blueberries, fresh or frozen
- Optional toppings: Greek yogurt, aerated whipped topping, toasted nuts, ground cinnamon, and/or additional fresh blueberries.
Instructions
- Preheat oven to 375℉.
- Mist a 9- x 13-inch casserole dish with oil spray. Add the bananas and mash them up. Then add the Greek yogurt, milk, vanilla, honey (or maple syrup) and eggs (you can crack the eggs right into the casserole dish but be sure to whip them with a fork before mixing into the entire wet batter).
- Mix and mash all the wet ingredients together until it’s as smooth as possible; you will most likely still have lumps throughout and that’s completely fine.
- Add the oats, cinnamon, baking powder, salt, and fresh or frozen blueberries, and mix everything together, so the ingredients are evenly distributed. Bake in oven for about 55 minutes.
- Remove, let slightly cool and slice into large squares. Garnish slices with some optional Greek yogurt, extra fresh blueberries, a squirt of whipped topping, sprinkling of ground cinnamon, and/or toasted nuts.
I made this today and could not be happier with how it came out! The fact that you can mix everything in the pan making clean up a breeze and that it is healthy, you cannot beat it! Super easy to make. This one is going to be made a lot moving forward!!
Hi Marci. So happy to hear you loved it! Joy has a few other oatmeal bake spins, if you’re interested. Try her Cinnamon Roll Oatmeal Bake, Chocolate Oatmeal Bake and Cherry Oatmeal Bake. They’re all warm and cozy (and super easy)! Let us know if you decide to give any of them a shot.
—Team Joy
Can this recipe be made into muffins as opposed to using a casserole dish?
Hi Gloria. Yes, this recipe should work for making oatmeal muffins, although Joy has not personally tried it yet so we cannot be 100% sure. One thing Joy mentioned: the cook time will need to be adjusted (it will be less for muffins, but she’s not sure exactly how much less—it will depend on the size of your muffin tins, oven temp, ingredients you’re mixing in, if any, etc.). She recommends filling the muffin compartments 3/4 full and baking at 375˚. You can start checking for doneness around the 20-minute mark; insert a toothpick into the middle of one of the oatmeal cups—if it comes out clean/dry, it’s ready. If not, bake them for another 5 minutes or so and repeat with a clean toothpick.
If you decide to give it a try, we’d love to hear how it turns out!
—Team Joy