Blueberry Breakfast Bake

Blueberry Banana Breakfast Bake made with wholesome ingredients like oats, nut butter, and only a touch of sweetener. Mostly sweetened with fruit and including a boost of protein, this easy breakfast bake is a lovely option for those who enjoy a sweet breakfast.

Ideal for those who enjoy sweet breakfasts, but also like to keep it on the mindful end of the spectrum, this easy blueberry breakfast bake is here to bring both sweetness and balance. It is made with all whole food ingredients and zero excess flour!

It includes healthy fats, a decent dose of protein, and complex carbohydrates for an energizing way to start the day. Protein fiends like me, enjoy it alongside some Greek yogurt or cottage cheese for the ultimate filling breakfast.

Plus, it tastes great! Ripe bananas and fresh blueberries do most of the speaking, and a nutty oat undertone makes the whole thing swoon-worthy.

Make it as a meal prep recipe for grab-and-go breakfasts for busy mornings, or enjoy it over the weekend!

Ingredients for Blueberry Breakfast Bake

Rolled Oats: The base of the recipe is whole grain rolled oats. You can also use quick oats (or instant oats) if you prefer. For gluten-free breakfast bake, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.

Ripe Bananas: Overripe bananas make up the majority of the sweetness and moisture. Be sure to pick bananas that have plenty of brown spots, as this signifies they are very sweet and moist, which generates the best results.

Fresh Blueberries: The main star here, blueberries bring little pops of sweet and tangy berry flavor. I recommend sticking with fresh blueberries, but you can use frozen blueberries too. Just note that frozen berries let out more liquid than fresh berries so the texture will be moister. 

Almond Butter (or Nut Butter of Choice): Pick your favorite nut butter! It is here to bring richness and to add healthy fats and some protein to the recipe to balance it all out.

I use almond butter or cashew butter because their flavors get overshadowed by the banana and blueberries. Peanut butter also works too.

Large Eggs: A couple of eggs help our breakfast bake rise to a fluffy yet dense texture. You can replace them with two flax eggs for an egg-free version.

Milk or Cottage Cheese: Because oats absorb liquid, some form of milk or other liquid is needed to get the ratio of wet to dry right. I like using cottage cheese or Greek yogurt for extra protein, but any kind of milk works too.

Whole milk, almond milk, oat milk, coconut milk, and cashew milk are all fabulous options.

Pure Maple Syrup (optional): A touch of pure maple syrup levels up the sweetness to just the right amount. You can adjust the sweetener to your personal taste.

Ground Cinnamon: A generous amount of ground cinnamon adds warm flavor to our breakfast party.

Pure Vanilla Extract: A splash of vanilla essence adds a lovely warm nuance.

Sea Salt: Salt is a major flavor enhancer, so don’t leave it out or you’ll be leaving flavor on the table.

Now that the simple ingredients are all lined out, it’s time to bake a batch!

How to Make Blueberry Breakfast Bake

Preheat the oven to 350 degrees Fahrenheit, and line a 9” x 9” baking pan with parchment paper.

Mash the ripe bananas in a large bowl until most of the chunks are out.

Add in the almond butter (or nut butter of choice), eggs, milk, pure maple syrup, and pure vanilla extract and mix well until everything is combined.

Add the oats, ground cinnamon, and sea salt to the bowl with the egg mixture and stir the dry ingredients into the wet until well combined.

Stir the blueberries into the breakfast bake batter.

Transfer the blueberry banana oatmeal mixture to the prepared baking pan and spread it into an even layer. If you’d like, add extra blueberries on top.

Bake on the center rack of the preheated oven for 25-28 minutes or until the breakfast bake has set up and is slightly golden brown on top.

Allow the breakfast bake to cool for at least 15 minutes before slicing and serving. The longer you allow the casserole to cool, the cleaner the slices will be.

Serve with your choice of protein, such as Greek yogurt or cottage cheese and fresh fruit! 

Storage Options

1. Room Temperature: Cover the baking dish with plastic wrap and store on the counter for up to 2 days.
2. Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
3. Freezer: Freeze in a freezer bag or a freezer-safe container for up to 2 months.

The next time you have ripe bananas on the counter and want to try something a little different than banana bread, whip up this blueberry breakfast casserole.

If you enjoy healthy sweet breakfast recipes like this, also try some of these other reader favorites!

More Sweet Breakfast Recipes

• Carrot Ginger Orange Muffins  
• Cottage Cheese Waffles  
• Almond Flour Sweet Potato Muffins  
• Homemade Granola  
• Banana Oat Waffles

Blueberry Breakfast Bake

5 from 2 votes

By Julia Mueller

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 9 Servings

SaveSaved Pin Print

Add this blueberry banana breakfast bake to your weekly routine for easy grab and go breakfasts! Enjoy it as a snack or as a healthy dessert too!

Equipment

• 9-Inch Square Baking Pan
• Parchment Paper

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Post Permalink Email

Email *

Save

Ingredients 

1x2x3x

• ▢ 3 large ripe bananas, mashed (about 1 ½ cups)
• ▢ ½ cup unsweetened almond butter , or nut butter of choice
• ▢ 2 large eggs, or 2 flax eggs for vegan*
• ▢ ½ cup non-dairy milk of choice, **
• ▢ 2 Tbsp pure maple syrup, optional***
• ▢ 1 ½ tsp pure vanilla extract
• ▢ 2 cups rolled oats
• ▢ 1/2 tsp sea salt
• ▢ 2 tsp ground cinnamon
• ▢ ⅔ cup fresh blueberries, + more for topping****

Instructions 

• Preheat the oven to 350 degrees Fahrenheit, and line a 9” x 9” baking pan with parchment paper.
• Mash the ripe bananas in a large bowl until most of the chunks are out. Add in the almond butter (or nut butter of choice), eggs, milk, pure maple syrup, and pure vanilla extract and mix well until everything is combined.
• Add the oats, ground cinnamon, and sea salt to the bowl with the egg mixture and stir the dry ingredients into the wet until well combined.
• Stir the blueberries into the breakfast bake batter.
• Transfer the blueberry banana oatmeal mixture to the prepared baking pan and spread it into an even layer. If you’d like, add extra blueberries on top.
• Bake on the center rack of the preheated oven for 25-28 minutes or until the breakfast bake has set up and is slightly golden brown on top.
• Allow the breakfast bake to cool for at least 15 minutes before slicing and serving.

Notes

*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.

**I often use full-fat canned coconut milk which brings a great deal of richness to the oatmeal cups, but soy milk, unsweetened almond milk, oat milk, or regular milk work great too. You can also use cottage cheese or Greek yogurt.

***If you know you like sweeter baked goods, add 2-4 tablespoons of brown sugar (or regular cane sugar, sugar-free sweetener, or coconut sugar) in addition to the pure maple syrup.

***Replace the blueberries with chopped strawberries, raspberries, or chocolate chips if you’d like!

Nutrition

Serving: 1Slice (of 9), Calories: 266kcal, Carbohydrates: 34g, Protein: 9g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 46mg, Sodium: 211mg, Fiber: 5g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!