Blueberry Banana Baked Oatmeal

If you’re looking for something with the same vibes as overnight oats (minimal work, perfect for weekly meal prep), but warm and fresh, this vegan Blueberry Banana Baked Oatmeal is perfect for you. Ready in under an hour, this recipe is perfect to feed a crowd at your weekend brunch, feed the whole family on a weekend morning, or to make breakfast once and have leftovers ready for next week’s busy mornings.

Baked oatmeal is so easy to make ahead of time for an event and reheat in the oven. You can also freeze single serving-sized portions of for even longer storage. 

For a slightly sweeter variation on this vegan baked oatmeal (still with no refined sugar), check out my Apple Cinnamon Baked Oatmeal.

For more easy vegan breakfast recipes, you’ll love these super fluffy Vegan Banana Pancakes, easy Vegan Belgian Waffles or crunchy Nut-free Pumpkin Flax Granola. 

Why You’ll Love this Recipe

• One dish – This baked oatmeal is a one-dish, no-mess wonder. If you have a 9×13″ dish with a lid, you can mix this baked oatmeal recipe right in the baking dish, then store it in the fridge without any extra cleanup!
• Easily customized – This recipe can be customized in so many ways to suit your preferences or to accommodate allergies if you are cooking for a group. This oatmeal is already free of eggs, dairy, and gluten-free!
• Simple ingredients – The bananas, fresh fruit, and a little bit of maple syrup deliver the perfect amount of sweetness without the refined sugar.
• Meal prep – This is a great make-ahead breakfast for the week.

Ingredients

• Oats –Regular old-fashioned oats or rolled oats work just fine, they do not have to be quick oats. 
• Plant milk – Oat milk, coconut milk, and hemp milk are the favorites in our house. Use any plant-based milk you like. Soy milk and almond milk are also great options.
• Pure maple syrup – You could substitute agave or brown rice syrup to keep this recipe refined sugar-free. If you are looking for something a bit sweeter, you can use  1/4 cup of brown sugar.
• Banana – Fresh or ripe bananas work equally well for this recipe. This is a great way to use up extra bananas before they go bad!
• Ground flax seed – This serves as the “egg” in this recipe, binding the oats together. If you don’t have these you can use an extra mashed banana or 1/3 cup of unsweetened applesauce. Also, feel free to replace it with 1-2 real eggs if you don’t need this recipe to be fully plant-based. 
• Cinnamon – This flavor goes great with the blueberry banana and maple flavors. To spice it up, add 1/4 tsp nutmeg or allspice.
• Salt – Honestly, I forget to add this about half the time that I make this recipe, and I cannot tell the difference. Feel free to omit it.
• Baking Powder – Gives the oatmeal a little fluff and the best texture.
• Pumpkin seeds – These add some extra protein. Other great options are chia seeds, hemp seeds, or nuts.
• Blueberries – Fresh berries are preferred but frozen berries, or dried fruit work great with this recipe, too. Add any additional chopped fruit or berries that you want!
• Optional: vanilla extract

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• 9×13 baking dish (with or without lid)
• Airtight container for storage

How to Make

This is a detailed step-by-step guide on how to make this full recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 375 degrees Fahrenheit.

Mix the Dry Ingredients

Start by putting the oats into the bottom of the baking dish. Next add the dry ingredients (flax seeds, baking powder, cinnamon, salt) and mix until evenly distributed.

Next, chop your banana and sprinkle on top. Then sprinkle the blueberries, pumpkin seeds, and any of your favorite toppings. Give a gentle mix to distribute evenly.

Add the Wet Ingredients

Next, pour the plant milk and maple syrup overtop the oat mixture. Try to distribute evenly. The oats should be mostly uncovered as shown below. If they are fully covered, you’ve got too much liquid – add more oats.

Bake and Serve

Bake in the oven at 375 degrees Fahrenheit for 45 minutes. The top should be golden brown and slightly crispy.

Let cool for 5-10 minutes, then serve and enjoy! Top with a drizzle of maple syrup, chopped walnuts, or a sprinkle of hemp hearts. 

Variations

Next time you make this recipe, try one of these easy variations:

• Add vegan chocolate chips or mix in 1-2 tbsp cocoa powder for a decadent breakfast or even a healthy dessert.
• Add a dollop of peanut butter or almond butter for more protein.
• Use 1/3 cup pumpkin puree instead of bananas and add warm spices for a Fall-inspired oatmeal bake. 
• Top with coconut flakes, hemp hearts, chopped nuts, or any of your favorite toppings. 
• Use frozen mixed berries instead of just blueberries. 

How to Store

• Fridge: Serve this oatmeal right away or store it in the fridge for up to 1 week. 
• Freeze: Oatmeal isn’t usually my first thought for a freezer meal, but you can freeze this baked oatmeal in individual portions for up to 6 months.
• Reheat:
  • Make this oatmeal the night before and reheat whole in the oven at 350 degrees F for 10-15 minutes or until heated thoroughly.
  • Reheat individually refrigerated or frozen pieces in the microwave for 30s-1m until heated through.

More Tips

• Not Vegan? Use regular milk instead of plant milk. Add 1-2 eggs instead of the flax egg.
• Gluten Free? Opt for a certified gluten-free brand of oats.
• Want to add protein? Sprinkle in some chopped nuts or additional seeds like chia or hemp seed.

FAQ