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!

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Blueberry Banana Baked Oatmeal

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.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
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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.

Notes

• You can use vanilla-flavored Greek yogurt for a sweeter outcome. I like to use yogurt brands sweetened with stevia or monkfruit (without added sugar), such as Oikos Triple Zero or Too Good. 
• I use almond milk for this recipe, but any other type of milk will work, too.
• I mix everything directly in the casserole dish to avoid cleaning extra bowls (I’m always trying to cut back on cleaning!). However, if you prefer prepping the mixture in a separate bowl, you can certainly do so. First, add the wet ingredients and mix until smooth and well-combined. Then, add the dry ingredients. Once everything is blended together, transfer the batter into your oiled casserole pan and bake in the oven as directed.     
• Store leftover oatmeal bake in the fridge for up to 3 days or freeze individual squares for 2 months; reheat in the microwave or thaw on the counter and warm in the oven. 
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient, especially the oats (look for brands that are certified gluten-free). While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re looking to make this recipe nut-free, please be sure to use a nut-free milk.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 230Carbohydrates: 40gProtein: 10gTotal Fat: 5g— Unsaturated Fat: 4g— Saturated Fat: 1gCholesterol: 65mgSodium: 260mgPotassium: 400mgFiber: 5gTotal Sugar: 15g— Natural Sugar: 11g— Added Sugar: 4gVitamin C: 8mgCalcium: 237mgIron: 1.8mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!