Breakfast is my absolute favourite meal of the day. There is something about starting your morning off with simple joys, like a warm cup of coffee, fresh farmer’s bread – buttered and drenched with honey. Or maybe it’s your morning smoothie that is full of plump berries, chia seeds and almond milk to kick off your day. Either way I’m a believer in starting your morning with something that makes you happy to set the mood for the day ahead! And this healthy blueberry banana oat bake is a great way to start!
I always love trying new recipes for breakfast, and am constantly on the lookout for ideas. I was researching healthy brunch ideas for a cottage weekend and came across some different styles of oatmeal recipes (it occurred to me that I normally don’t serve oatmeal for brunch but I’m definitely going to start now!). All of the ingredients I needed was already in the house – loads of healthy seeds and oats in my cupboard and ripe bananas in the freezer! How perfect is that, and I bet you do as well (maybe with a little different variation but probably close enough)?!
I was super happy with how quick and easy it was to whip up and how delicious the warm bursts of blueberries, flavourful bananas and baked cinnamony oats turned out. And knowing that I was starting my morning with something healthy was also nice (if you wanted to make this a vegan dish, it’s a simple substitution and it’s also gluten free).
- Ripe bananas
- Large flaked oats
- Fresh blueberries
- Flax seeds
- Chia seeds
- Ground cinnamon
- Baking powder
- Full milk (optional almond milk)
- Vanilla extract
There are lots of variations you can do to customize your oatmeal bake. The one I made here is on the simple side with mashed bananas, fresh blueberries, oats, chai seeds and flax seeds. I added a dash of cinnamon to spice it up and for some sweetness, well I left that completely off the table (I know sounds crazy, right?). But I added coconut yogurt and maple syrup to each slice of the oatmeal bake (and a side of bacon would be perfection if you ask me).
You could add any fruit or nuts that you like, or some brown sugar to sweeten things up but I’d suggest not overloading the dish too much to start. You can always top the oatmeal afterward with all your favourite goodies, like I did with the syrup and yogurt.
Trying new recipes and discovering something new for the kitchen table will always be something I love to do. And when it comes to brunch, I just can’t get enough! I could spend my mornings and afternoons surrounded by friends, refilling the coffee mugs, sharing my plate, and chatting until the mid day.. who’s with me?
Healthy Blueberry Banana Oat Bake
This is a healthy blueberry banana oat bake that is quick, easy and delicious. The whole family will enjoy warm bursts of blueberries, bananas and baked cinnamony flavours.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8x8 dish 1x
- Category: Breakfast
- Cuisine: Canadian
- Diet: Gluten Free
- 2 ripe bananas, mashed (approx. 220 grams)
- 2 cups large flaked oats
- 2 Tablespoons flax seeds
- 2 Tablespoons chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups full milk (optional almond milk)
- 1 teaspoon vanilla extract
- pint of fresh blueberries
- Pre-heat the oven to 350˚F.
- Add mashed banana to a square baking dish (approx. 8×8).
- Add oats, flax seeds, chia seeds, cinnamon, baking powder and salt, mix together.
- Mix milk and vanilla together and add to oat mixture. Mix well. Stir in blueberries.
- Bake in the middle of the oven for 20-30 minutes, or until set.
- Best served warm. Add your favourite topping like yogurt, maple syrup, etc.
Store in the fridge for up to 4 days and reheat as needed. The baked oatmeal can also be frozen in an airtight container for one month.
- Serving Size: 1 serving
- Calories: 87g
- Sugar: 10.4g
- Sodium: 93mg
- Fat: 1.6g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17.2g
- Fiber: 2.7g
- Protein: 2.3g
- Cholesterol: 3mg
Keywords: Banana, Oat, Breakfast, Casserole
Typically speaking yes you can use instant oats instead of large flaked oats. Normally the type of oat is specified in a recipe to create the right taste and texture. Large flaked oats are best when making an oat bake/casserole as the oats are larger and create more texture than instant oats.
Make sure to use the right oats. Large flaked oats are, well larger! This means they hold moisture better and can absorb more. If you use the wrong type of oats it may not be able to absorb all of the moisture creating a soggy bake. Or it’s possible that the banana oat bake has not baked long enough.
A banana oat bake should be baked the same day. You can easily prep the wet and dry ingredients separately the night before and the next morning mix everything together and bake as directed.
A banana oat bake will last 3 days covered in plastic and stored in the refrigerator. Reheat individual portions in the microwave so you don’t dry out the entire casserole.
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