Banana and Blueberry Baked Oatmeal

As of the recent past, we’ve made a conscious effort to maintain a healthier lifestyle.  I’ve been experimenting with swapping out all-purpose flour with whole wheat, fats in baked goods with yogurt or applesauce, etc.

With all of these (yummy) changes, breakfast is the one meal that seems to allude me.  A boiled egg and a slice of wheat toast can entertain one for only so long.

Enter my search for healthy and equally delicious breakfast ideas.

The first place I turned to was Asiya’s site Chocolate and Chillies.  I stumbled upon her baked oatmeal recipe and was totally sold.  Like her, I too was not a big oatmeal fan.  Growing up, I was never acquainted with oatmeal, other than in cookies, so a bowl of mushy oatmeal without any flavor was very unappealing to me.  This dish opened my eyes to the wide and vast world of oatmeal!  It isn’t mushy, and the bananas and blueberries take ordinary oats to a higher level.

I’ve jumped on the oatmeal bandwagon, so stay tuned for another oat-based breakfast recipe coming your way soon 😉




Banana and Blueberry Baked Oatmeal

Yield: 4 Servings


  • 1 cup old fashioned rolled oats
  • ¼ cup walnuts or pecans, chopped, lightly toasted, and divided
  • ½ teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup maple syrup or honey
  • 1 cup milk
  • 1 egg, lightly beaten
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • 2 bananas, peeled and sliced 1/2-inch thick
  • 1 cup blueberries


Preheat oven to 375°F and set aside a greased 2-quart baking dish.

In a medium bowl, combine oats, half of the nuts, baking powder, cinnamon, and salt.

In a separate bowl, combine maple syrup or honey, milk, egg, butter, and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the blueberries. Sprinkle the oat mixture over the fruit evenly. Pour the liquid ingredients over the oats and sprinkle remaining nuts and blueberries over the top.

Bake for 35 to 40 minutes, until the top is browned and the oats have set. Cool for 10 minutes before serving.


13 responses

    • I loved it! After this, I made the cinnamon apple baked oatmeal from Annie’s Eats the next morning. This was such a great way to introduce me to oatmeal!
      I did use honey in this because I’m at my parent’s place, and they don’t have any real maple syrup (only the artificial kind) lol 🙂

      • I know…only use the real stuff when it comes to maple syrup! 🙂 I think Canadians can be obsessive about it…..most of the world’s maple syrup comes from Quebec.

        Did you like the apple baked oatmeal? I made it during Ramadan and it made a huge amount and it turned out pretty bad…it was such a challenge to finish it…..

      • I actually really enjoyed it! I think it might be because I LOVE baked apples, lol 🙂
        I’ve been the only one eating these baked oatmeals, so I actually halved the recipes and I’m still trying to finish them up lol

      • I found it was too little apples and too much oatmeal. It was hardly any oatmeal and this humungous layer of oatmeal. Maybe I messed it up. I had gotten some cinnamon from Wal-Mart which I used in this recipe and that cinnamon had this funky smell. But I still didn’t like the proportion of apple:oatmeal and the texture of the oatmeal. I should go back and make sure I didn’t copy the recipe wrong when I made it.

  1. Pingback: Steel Cut Oatmeal | My Ninja Naan

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