Baked Oatmeal with Banana and Berries

This Banana Berry Baked Oatmeal is naturally sweetened, wholesome, and perfect for breakfast or brunch. Make this banana oatmeal bake at the start of the week for an easy, nutritious breakfast all week long — it’s that good.

Baked Oatmeal Rocks!

I love baked oatmeal. It’s one of those recipes that works for busy mornings, a relaxed weekend brunch, or a quick snack. Whether you bake it in a pan, in muffin tins, or in a casserole dish, baked oatmeal delivers comforting texture and great flavor without much fuss.

Baked Oatmeal is…

Nutrient-rich. Baked oatmeal makes a smart choice for breakfast or an anytime snack when you use whole, simple ingredients. Rely on natural sweeteners like maple syrup or mashed banana and boost nutrition with fresh fruit or fruit purees. The combination of oats, fruit, and modest amounts of healthy fats and protein offers a balanced start to your day.

Meal-prep friendly. One of the best things about baked oatmeal is how easy it is to prepare ahead. Bake a batch at the beginning of the week, let it cool, then cut into portions. Store in an airtight container in the refrigerator and reheat individual servings as needed. It’s fridge-friendly for several days and freezer-friendly for longer storage.

Customizable and crowd-pleasing. Baked oatmeal is easy to adapt. Use mashed banana as a natural sweetener and base, or substitute applesauce if you prefer. Swap berries for any other fruit you enjoy. Add nuts, seeds, or a spoonful of nut butter for extra protein and texture. It’s a flexible recipe that everyone can make their own.

Banana Berry Baked Oatmeal

This banana berry baked oatmeal is a favorite because it uses pantry staples — rolled oats and a little flour — plus fruit you likely have on hand. Bananas add natural sweetness and creaminess, while berries bring bright flavor and color. Use fresh or frozen berries depending on what’s available. If you freeze bananas, keep them ready for recipes like this.

Below are tips and a straightforward recipe for a berry-studded banana baked oatmeal. It’s designed to be simple, healthy, and perfect for meal prep.

Tips & Tricks

• Choose the right oats. Rolled oats provide the best chewy texture in baked oatmeal. Quick oats can become too soft and steel-cut oats stay overly firm, so rolled oats are the most reliable choice for balance and bite.
• Adjust the liquid. Aim for a batter that pours like muffin batter. If your mixture seems too thick, add a tablespoon of milk (dairy or plant-based) at a time until it reaches a pourable consistency. This prevents a dry bake.
• Watch the bake time. Remove the dish from the oven as soon as the top starts to brown and a toothpick inserted near the center comes out mostly clean. Baked oatmeal continues to set as it cools, so avoid overbaking to keep it moist.
• Cool before storing. Let baked oatmeal cool completely before transferring to airtight containers. Store in the refrigerator for up to five days. For longer storage, wrap portions in plastic wrap and freeze in an airtight container or freezer bag for up to three months.

Baked Oatmeal Recipes

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Banana Berry Baked Oatmeal

Sweet, healthy, and ideal for breakfast or brunch. Bake once and enjoy a ready-made breakfast all week.

By: Linley Hanson

Prep: 15 mins   Cook: 30 mins   Total: 45 mins   Servings: 6

Ingredients

Wet

• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1/2 cup unsweetened plain almond milk (or other milk)
• 2 tablespoons melted coconut oil

Dry

• 2 cups rolled oats
• 1 large ripe banana, mashed
• 1/2 cup white whole wheat flour (or any flour)
• 1 cup berries (any kind), plus extra for topping
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350ºF (175ºC). Grease an 8×8-inch baking dish with nonstick spray or a little oil.
2. Place the banana in a large bowl and mash thoroughly with a fork until mostly smooth.
3. Add the eggs, vanilla, maple syrup, almond milk, and melted coconut oil. Stir to combine.
4. Mix in the rolled oats, flour, baking powder, and cinnamon until evenly combined. Fold in the berries gently.
5. Pour the batter into the prepared baking dish and spread into an even layer. Top with extra berries if desired.
6. Bake at 350ºF for about 30 minutes, or until the top begins to brown and a toothpick inserted near the center comes out mostly clean.
7. Remove from the oven and allow to cool. Serve warm or let cool completely before slicing for storage.

Tips & Notes

Storage: Cool the baked oatmeal completely before storing. Keep in an airtight container in the refrigerator for up to five days. For longer storage, wrap portions in plastic wrap and freeze in an airtight container for up to three months. Thaw in the refrigerator or reheat from frozen.

To reheat, microwave individual portions for 30–60 seconds or warm gently in a preheated oven. Add a splash of milk or a spoonful of yogurt to make the reheated portion creamy.

Variations: Stir in chopped nuts, seeds, or a spoonful of nut butter for extra protein. Swap fruits seasonally — apples, pears, peaches, or cherries all work well.

Nutrition

Calories: 178 kcal   |   Carbohydrates: 27 g   |   Protein: 5 g   |   Fat: 6 g   |   Fiber: 4 g   |   Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation.