Oatmeal is such a common breakfast choice and this bake is a game changer if you are needing to mix up your menu. What’s wonderful about oats is the many ways we can change it up. Just because it is a “basic” go-to ingredient doesn’t mean it needs to be boring. Simply adding a few extra ingredients turns it into something almost like a cake but so much healthier.

I often make oats in different ways because my daughter loves them, and bakes have been one of our favorites to experiment with. We play around with combinations of whatever fruit we have on hand. This week I had blueberries in the fridge and a few ripe bananas. This was the result… Blueberry Banana Oatmeal Bake.

You can prepare your bake the night before if you are pressed for time in the mornings. Let it cool, cut into squares, cover and refrigerate. That little bit of prep work sets us up to have stress-free breakfast time for the rest of the week. Re-heat as needed and serve with a side of yogurt or some scrambled eggs for extra protein.

What You’ll Need:

Oatmeal- Great news if you are gluten-free… make sure you purchase GF oats are you are good to go as long as you use an appropriate Baking Powder as well.

Fresh Blueberries- You will need about 2 cups total. 1.5 cups for the batter and a half cup for the topping. Use fresh blueberries that have been rinsed well. I do not use frozen blueberries with my bakes because they hold a higher water content and can make it a little mushy.

Ripe Bananas- The riper the bananas the better. Ripe bananas are easier to mash and add to the overall sweetness. Whether they are “freckled” or completely brown, either one will work as long as they are far from the fresh, firm yellow bananas.

Maple Syrup- I absolutely love maple syrup, especially in the Fall months. It adds that special flavor and touch of extra sweetness that makes it extra delicious. If you don’t have maple syrup, you can substitute it with honey.

Milk- You can use regular whole milk, 2 %, or even a non-dairy alternative. I use whatever I have on hand and it always works. Keep in mind that some non-dairy milks can impart a little different flavor, but the texture will still be great.

Cinnamon- I typically use cinnamon, but you can swap it out with Pumpkin Pie Spice or even Apple Pie Spice.

Eggs- We use a couple large eggs in this recipe. It helps to bind everything together. It gives it a “cake” like texture and holds together very well.

9 x 9″ Square Baking Pan- It might look like a small pan but it will give you 9 decent servings with a side.

Digital Scale- Ever since I started making bread, I have been hooked on using my scale for almost all of my measuring. I love the accuracy and consistency of all my baked goods. All of the recipes I share with you all really are our family favorites that I make often.

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