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Blueberry and banana baked oats recipe

Blueberry and banana baked oats recipe

105 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

Ingredients

  • 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

    1200kj
    284kcal
    14%
  • 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

Method

  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.

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