Happy Sunday, PBF’ers! Allow me introduce you to this perfectly meal prep-able Blueberry Banana Baked Oatmeal! If you’ve been around a while, you know I love baking oatmeal into muffins, but with a few little tweaks it can be turned into a delicious, slice-able baked oatmeal too. Perfect for a Sunday brunch crowd or all week breakfasts! I like serving mine with a touch of maple syrup and alongside coffee and almond milk. YUM!
It took me a couple tries to get this recipe right so that it would be nice and tender when you bite into it, but firm enough to slice. And of course it had to be delicious! Mashing the bananas helps evenly distribute their flavor throughout and by using extra ripe ones, you’ll get plenty of sweetness from them too!
Ingredients and Substitutions
Rolled oats – I love to see the whole oats in my baked oatmeal, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
Mashed bananas – Adds volume, sweetness, and moisture without watering the batter down. And of course this is how you get the yummy banana flavor in the recipe!
Eggs – These are the glue that bring the dough together and add a bit of protein too.
Blueberries – You could totally opt for other berries if you’d like, of course. Strawberries would also be delicious. Fresh or frozen will work just fine!
Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. Just be sure to decrease the amount of almond milk by about 1/4 cup.
Baking powder – This gives the oatmeal bake a good rise as it cooks, plus helps add air in the final product, meaning it’s less dense.
Maple syrup – For a touch more sweetness than the bananas bring to the party, plus some added liquid. You could also use light brown sugar if you prefer.
Melted butter – Adds some much needed fat to the baked oatmeal, keeping it from being dry and crumbly. You could also use peanut butter if you’d prefer to stay away from butter.
Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
Shop for this Recipe
Here are some items I used to help make this recipe a success. Note: these are Amazon Affiliate links.
- 2 cups rolled oats, (160 grams)
- 2 scoops PE Science Select Vanilla Plant Based Protein Powder, (56 grams)
- 1 tsp baking powder, (2 grams)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 cup unsweetened vanilla almond milk, (10 oz)
- 2 medium bananas, mashed, (236 grams)
- 2 cups blueberries, (297 grams)
- 1/4 cup unsalted butter, melted, (2 oz)
- 1/4 cup pure maple syrup, (2 oz)
- 2 eggs, (100 grams)
- 1 tsp vanilla extract
- Pre-heat oven to 350 degrees. Grease a baking dish with coconut oil and set aside.
- Combine all dry ingredients, then add wet ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly.
- Bake at 350 degrees for 40-55 minutes or until the middle is set and the top begins to brown (you can test for doneness by pressing your finger into it gently). If desired, press almond slivers into the top of the mixture about halfway through the baking time.
- Allow to cool, then cut into 6 pieces for serving.
Tips & Tricks
- Click here or scan the barcode below to log this food in My Fitness Pal.
- I used a casserole dish like this to make mine.
- Baking time will vary if you use a different type of protein powder. One brand required almost a full 60 minutes in the oven to set. Keep an eye on it and pull it out when it’s set in the middle and begins to brown on top.