Baked Oatmeal with Bananas and Blueberries

Makes 6 servings: 1 serving = 1 slice or muffin if you use a muffin tin instead


  • 2 medium ripe bananas (the riper the better) sliced into 1/2″ pieces
  • 1 1/2 cup blueberries
  • 4 Tbs agave nectar or honey (nutrition based on agave)
  • 1 cup uncooked quick oats
  • 1/4 cup chopped walnuts or pecans
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 cup fat free milk
  • 1 large egg
  • 1tsp vanilla extract


  • Preheat the oven to 375 F. Lightly spray 8×8 ceramic baking dish with cooking spray.
  • Arrange the banana slices in a single layer on the bottom of the dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the agave and cover with foil. Bake 15 minutes, until the bananas get soft.
  • Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining agave (3 tbs), milk, egg and vanilla extract.
  • Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
  • Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the top.
  • Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Enjoy!