Description

This Healthy Blueberry Banana Oatmeal Bake is a wholesome, naturally sweet breakfast made with hearty oats, ripe bananas, and juicy blueberries. It’s perfect for meal prep and reheats beautifully for busy mornings.

Ingredients

2 1/4 cups rolled oats (gluten-free if needed)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs

1 cup mashed ripe banana (about 2–3 bananas)

3/4 cup coconut milk

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 cup blueberries

1 banana, sliced (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
In a large mixing bowl, combine the rolled oats, cinnamon, baking powder, baking soda, and sea salt.
Add the eggs, mashed banana, coconut milk, maple syrup, and vanilla extract to the bowl. Stir until the mixture is well combined and the oats are evenly coated.
Gently fold in the blueberries to distribute them throughout the batter.
Pour the mixture into the prepared baking dish and spread it evenly. Arrange the sliced banana on top.
Bake for 35–40 minutes, until the center is set and the top is lightly golden.
Allow the bake to cool slightly before slicing and serving.

Notes

Add chopped walnuts or pecans for extra crunch and protein.

Blueberries can be replaced with raspberries or strawberries for a different flavor.

Mix in chia seeds or flaxseeds to increase the nutritional value.

Almond milk or oat milk can be used instead of coconut milk for a creamier texture.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat slices in the microwave for 30–40 seconds or warm in the oven at 300°F (150°C).

Freeze individual slices and thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230 kcal
Sugar: 11 g
Sodium: 210 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 55 mg