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Slice of blueberry and banana baked oats topped with yoghurt, blueberries and pumpkin seeds

Blueberry & Banana Baked Oats (breakfast meal-prep)

These meal-prep blueberry and banana baked oats are a wholesome, high-protein breakfast that keeps you full and energised all morning. Made with simple ingredients like oats, ripe bananas, almond butter, and blueberries, they’re naturally sweet, full of fibre, and perfect for batch-baking to enjoy throughout the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 374
Ingredients Method Notes

Ingredients
  

For the baked oats
  • 3 medium ripe bananas the riper, the sweeter
  • ¼ cup almond butter or any nut or seed butter
  • 2 tbsp maple syrup or liquid sweetener of choice
  • 2¼ cups soy milk recommended for protein
  • 3 cups rolled oats gluten-free if needed
  • 3 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1¼ tsp cinnamon
  • Small pinch of salt
  • 2 cups frozen blueberries
For topping
  • Greek yoghurt I used Soy
  • Nuts & seeds of choice (e.g. pumpkin seeds flaked almonds, hemp seeds)
  • More blueberries

Method
 

  1. Preheat oven to 190°C (375°F).
  2. In a large baking dish, mash the bananas. Stir through almond butter, maple syrup, and soy milk.
  3. Add oats, flaxseed, baking powder, cinnamon, and salt. Mix until well combined, then gently fold through the blueberries.
  4. Smooth the top with the back of a spoon and bake for 35–40 minutes, until golden and set.
  5. Let cool for at least 10 minutes before slicing. (They’ll firm up as they cool.)
  6. Serve warm with yoghurt, blueberries, and your favourite toppings.

Notes

To reheat: Pop portions in the oven for 10–15 minutes before serving.
Nutrition per serving
  • 12g protein
  • 9.5g fibre
  • 374 kcal