Banana-Blueberry Oatmeal Bake

Prep Time
Cook Time
Ready In

Recipe: #29097

February 21, 2018

"More sharing from Taste of Home for our breakfast or brunch fare. Credit for this appealing recipe was given to Vincent Taylor of Houston, Texas --- Siggi & I host a family breakfast every other Sat after most of the family members take a long walk together & they are all pretty hungry when they return. 1 of my most successful efforts included juice, simple scrambled eggs w/toast & an "Oatmeal Bar" w/a variety of toppings for them to design their own oatmeal serving. This recipe literally does all the work for them & most of mine too since it's such an easy-fix. (Time does not include 10 min standing time) ENJOY!"

Original is 4 servings


  • Serving Size: 1 (384.6 g)
  • Calories 534.4
  • Total Fat - 22.6 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 31.5 mg
  • Sodium - 476 mg
  • Total Carbohydrate - 81.7 g
  • Dietary Fiber - 6.4 g
  • Sugars - 58.4 g
  • Protein - 8.1 g
  • Calcium - 136.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350F. In a bowl, whisk the first 5 ingredients until blended. Stir in oats & set aside.

Step 2

Arrange banana slices in a single layer in a greased 9-in. square baking pan. Sprinkle w/blueberries. Pour oatmeal mixture over top, spreading evenly. Bake 25-30 min or until set. Remove from oven. Preheat broiler.

Step 3

FOR THE TOPPING: In a sml bowl, mix brown sugar, flour & butter w/a fork until crumbly. Stir in pecans (or walnuts if using). Sprinkle over oatmeal. Broil 7-8 in from heat for 2-3 min or until lightly browned. Let stand 10 min before serving.


  • No special items are required.

5 Reviews


This is so good! I had two bananas that had to be used and blueberries are now available, so this was a wonderful dessert. We did skip the nuts but otherwise made as directed. Thanks for sharing!


review by:
(15 May 2021)


We had blueberries fresh from our garden so I made this for breakfast. It was delicious! One could almost call it dessert! What a special version of oatmeal!


review by:
(29 Jul 2020)


Lovely oatmeal Twissis! A real breakfast treat, though I made it for dinner. The mistake I made is that I left it too long under the broiler (started washing dishes and voila-forgot that I had to keep eagle-eye on the oven). Next time, I'm not taking my eyes off of that oven! Can't wait to make this again for a lazy Saturday or Sunday morning which I know will make us all very happy. Thank you Twissis for sharing:) Made it for Billboard Tag.


review by:
(13 Mar 2018)


I have made a lot of baked oatmeals, and this is one of the best. I had to sub the honey for DH, so used brown sugar. I used fresh fruit and the bananas made this creamy, the blueberries gave it a tiny tang and the streusel really put it over the top. I did have to sub oatmeal for the flour in that, because I did not know I was out until I was in the midst of baking - but no matter, the oats worked just great. The crumble is the secret "ingredient", I think. I cut the recipe in half and cooked it in a brownie pan for 20 minutes; I sliced it with a spatula and it came out in squares (but like all the baked oatmeals I have prepared, you eat it with a fork). This is going straight into my best of the year.


review by:
(26 Feb 2018)


Loved this baked oatmeal. I was expecting it to be a firm slice you could hold in your hand but it definitely was the scoop and use a spoon type of oatmeal. Still was fabulous and will make it again. Followed the recipe exactly, using coconut milk (in the milk aisle, not the canned version) and frozen almost bad bananas. Yum!


review by:
(25 Feb 2018)

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