Blueberry Banana Baked Oatmeal

A round pan of blueberry banana baked oatmeal. The oatmeal is scattered with juice roasted berries and slivered toasted almonds.



2 cups rolled oats

1/2 cup slivered almonds, toasted and chopped

1/3 cup granulated sugar

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon coarse kosher salt

2 cups whole milk

1 large egg

3 tablespoons butter, melted and cooled slightly

1 teaspoon almond extract

2 ripe bananas, cut into 1/2-inch chunks

1 1/2 cups fresh or frozen blueberries

optional garnishes: 1 tablespoon raw sugar or maple syrup


Preheat the oven to 375°F with a rack in the top third of the oven and a sheet pan or layer of tin foil on the rack beneath it in case any of the baked oatmeal bubbles over. Generously butter the inside of an 8-inch round baking dish.

In a bol, mix together the oats, half the almonds, sugar, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the milk, egg, half of the melted butter and the extract.

Arrange the sliced bananas in a single layer on the bottom of the prepared pan. Sprinkle 2/3 of the berries over the top of the bananas. Cover the fruit with the oats then slowly drizzle in the milk mixture over the oats.

Give the can a couple taps on the counter to make sure that the milk is evenly distributed throughout the oats then scatter the remaining berries and almonds across the top.

Bake for 35-45 minutes, until the top is golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter over the top and serve.

Optional: sprinkle the top with raw sugar or maple syrup if desired




Keywords: blueberry, banana, oats

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