Start your morning with easy, satisfying Blueberry Banana Baked Oatmeal! Lightly sweetened and studded with blueberries for a healthy breakfast of champs.

‘Twas love at first bite.

Baked oatmeal has been my middle of the night snack of choice ever since baby arrived and I’m up like, all the time. Oats are quite fab for milk production, so I’ve been enjoying them in anything and errthang. My overnight steel cut oatmeal is a breakfast staple around here, but it’s fun to switch up the routine and keep things spicy!

Remember my carrot cake baked oatmeal with cream cheese frosting? Oy, what a dish. Today’s oatmeal bake would be mighty fine with that frosting, too! Oh and we also have these adorable cherry almond baked oatmeal cups because portability is important.

I love this recipe not only because it’s such a nourishing little snack, but also because it couldn’t be easier to make. You really can’t mess it up! Quite the forgiving recipe.

Go ahead and make this your own. Feeling chocolate? Add chocolate chips. Wanting more banana? Add a sliced nanner on top. Throw is some shredded coconut, protein powder…whatever. You do you, honey!

Eat this beauty for breakfast with a drizzle of almond butter or enjoy her with a cup of coffee mid-afternoon when the snoozies roll in.

Don’t you just love when breakfast collides with dessert in that cosmic way where you jump out of bed in the morning because you know you have THE most legit breakdessert downstairs waiting for your face?

Now let’s talk ingredient deets, shall we?

Ingredient tips and substitutions

Old fashioned oats: The man, the myth, the legend. Rolled oats make up the base of this mighty bake. Don’t use instant or steel cut here. To make this gluten free, use certified gluten free oats.

Milk: I used unsweetened vanilla almond milk since I always have it on hand, but anything from coconut to soy to cow’s milk works great. Use non-dairy milk if you want to make this baked oatmeal recipe dairy-free and vegan, ya dig?

Almond butter: Most baked oatmeal recipes call for a couple tablespoons of butter or oil, but I went with almond butter for a more nutty twist. Any nut butter works, but you want it to be drippy, not hard. Alternatively, you can use two tablespoons of melted butter or oil.

Blueberries: I used fresh but frozen works great, too. The color may bleed a bit more if you choose frozen.

Banana: For natural sweetness. You can also top the oatmeal with thinly sliced banana if you’re into that.

Coconut sugar: For a hint of extra sweetness. You can use any sweetener you like—brown sugar, maple syrup, honey, or agave. If you like sweeter oatmeal, feel free to add more sweetener. For less sweet oatmeal, cut it in half.

Flax: To help bind the oatmeal and add a dose of fiber and healthy fats. You can also use a large egg.

Vanilla extract + cinnamon: For max flavor!

Storage tips

This baked oatmeal should be stored in the refrigerator. You can also freeze individual portions if you fancy.

I like to slice it into four pieces for a hearty breakfast portion; but if you want more of a snack, you can slice it into nine pieces. Options, people!

Craving more oatmeal yums? Don’t miss my other go-to recipes:

Calling all cozy breakfast lovers and middle of the night munchers!