Blueberry Baked Oatmeal

My blueberry baked oatmeal makes a healthy and wholesome breakfast that comes together in less than 15 minutes! It's thick, filling, and delicious. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 208kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten-free, if needed
1/2 cup almond butter can use any nut or seed butter
2 large bananas
1/2 cup blueberries

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine banana, oats, almond butter and optional honey or maple syrup. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
Transfer the batter to the lined pan. Top with remaining blueberries and mix-ins (I use walnuts) and bake for 15 minutes or until the edges are golden brown and the center comes out just clean with a skewer.
Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.

Video

Notes

My mix-ins for this particular baked oatmeal was 1/2 cup walnuts (chopped) and 2 tablespoons honey.

TO STORE: Keep the baked oats in a sealed container and store them in the refrigerator for up to 5 days.

TO FREEZE: Wrap individual oat squares in plastic wrap, place them in a freezer bag, and freeze for up to 6 months.

TO REHEAT: Microwave single-servings until warm.

Variations

Add spices. Cinnamon and nutmeg go hand-in-hand with blueberries, as does cardamom!
Prefer sweeter oats? Add 1-2 tablespoons of maple syrup and 1 teaspoon of vanilla extract.
Use a mix of berries. When I don’t have plain frozen blueberries, I’ll use frozen mixed berries, and while they do bleed a bit into the oatmeal, the results are just as tasty.

Nutrition