RecipeBanana Blueberry Oatmeal Bake
- Calories: 230
- Protein: 10 g
- Total Fat: 5 g
- Unsaturated Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 65 mg
- Total Carbohydrate: 40 g
- Dietary Fiber: 5 g
- Total Sugar: 15 g
- Natural Sugar: 11 g
- Added Sugar: 4 g
- Sodium: 260 mg
Indulge in a delicious breakfast treat that feels like dessert with this Banana Blueberry Oatmeal Bake! This wholesome dish genuinely 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.
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.
The best part is that you can easily adapt this recipe to your liking. Swap the blueberries for blackberries, 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.
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! I suggest using super-ripe bananas, as they’re easiest to mash and lend natural sweet creaminess to your finished bake.
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 to reheat in the microwave).
RECIPE NOTE:
• You can use vanilla Greek yogurt for a sweeter outcome. If you don’t want more added sugar, use a brand sweetened with stevia or monkfruit, such as Oikos Triple Zero, Oikos Pro, Chobani Zero Sugar, or Two Good.
- Prep time
- Total Time
- • 2 ripe bananas
- • ¾ cup nonfat or low-fat plain Greek yogurt
- • 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 fresh or frozen blueberries
- • Optional toppings: Greek yogurt, aerated whipped topping, toasted nuts, ground cinnamon, and/or additional fresh blueberries.
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.
Looking for another t-oat-ally out-of-this-world breakfast? Try this recipe: Blueberry Muffin Overnight Oats!
