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Baked oats topped with blueberries in a grey ceramic baking dish.

Blueberry Banana Baked Oats

Baked Oats, delicious baked porridge/oatmeal made with banana and blueberry a healthy and sustaining start to the day.
4.62 from 70 votes
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Course: Breakfast
Cuisine: New Zealand
Keyword: Baked oatmeal, baked oats, baked oats recipe, baked oats with milk, baked porridge, baked porridge oats
Servings: 6
Calories: 246kcal
Author: My Kids Lick The Bowl

Ingredients

  • 2 medium bananas
  • 2 cups rolled oats 220g
  • 2 cups milk 500ml
  • 2 eggs
  • 2 Tbsp honey 30ml
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup blueberries frozen is fine

Instructions

  • Heat oven to 180 degrees Celsius (360 Fahrenheit) 
  • Grease a baking dish, I use a quick spray of oil
  • Slice banana, lay the slices in the bottom of the dish
  • Cover the banana with the oats
  • Whisk together milk, eggs, honey, vanilla, and cinnamon
  • Pour the wet ingredients over the oats
  • Scatter the blueberries on top
  • Pop into the hot oven and bake for 20-25 mins (until the oats have absorbed the liquid)
  • Serve as is, or with a little extra milk or yoghurt. You can either scoop it, or if you leave it to cool a little you will be able to slice it.

Video

Notes

Tips

  • Don't forget to grease the dish, a spray of oil or a smear of butter across the base of the dish works wonders
  • To make this an easy no-fuss breakfast. When you wake up, pop on the oven to heat. Make up the porridge recipe, it takes under 5 mins. Bang it in the oven and get on with your morning. 20 mins later, breakfast is ready!
  • Store any leftovers in an air-tight container in the fridge for up to 3 days. They can either be enjoyed cold or reheated in the microwave.

Substitutes

  • Milk: The milk can be substituted for any dairy-free milk alternative.
  • Honey: The honey can easily be subbed for maple syrup or brown sugar, especially if anyone under one year of age is going to be enjoying these baked oats.
  • Blueberries: These can be substituted for any berries.
  • Eggs: I have not tested this recipe without eggs or with an egg replacer.

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 41g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 58mg | Potassium: 391mg | Fiber: 5g | Sugar: 18g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 2mg