Skip to content
Blueberry and banana baked oats recipe

Blueberry and banana baked oats recipe

111 ratings

This blueberry and banana breakfast bake is 1 of your 5-a-day and uses ingredients you likely already have at home. The perfect weekend brekky idea. See method

  • Serves 6
  • Takes 50 mins
  • 284 calories / serving
  • Healthy
  • Vegetarian


  • 200g Grower’s Harvest porridge oats
  • 1 tsp ground cinnamon
  • good pinch of grated nutmeg
  • ½ tsp baking powder
  • 2 apples (226g), cored and coarsely grated
  • 2 large, ripe bananas (300g), mashed
  • 1 large egg, lightly whisked
  • 400ml semi-skimmed milk
  • 2 tbsp clear honey or maple syrup
  • 1 tsp vanilla extract​
  • 250g frozen blueberries
1 of your 5 a day

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    2g 8%
  • Sugars

    26g 29%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 47.7g Protein 9g Fibre 5.6g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. In a large bowl, mix the oats, spices and baking powder together. Then add the grated apple and mashed banana; mix again.
  2. In a jug, whisk the egg, milk, honey and vanilla together. Pour over the oats and stir well.
  3. Scatter half the blueberries over the base of a 20 x 20cm ovenproof dish or cake tin (not loose-bottomed). Spoon the milky oat mixture over the top, followed by the remaining blueberries. Spread evenly across the dish with the back of a spoon. Bake for 40 mins or until the oats have absorbed the liquid and are golden, crisped and cooked through. Serve warm or cooled completely.

See more Healthy breakfast recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.