Blueberry, Banana & Walnut Oat Bake | The Full Helping

When I was a post-bacc student, I ate nearly the same thing every day for breakfast: an overnight oat/chia combination with dried fruit and hemp protein. It was nutritious, fast, and filling. One downside, though, was that it was cold, which wasn’t always welcome in the winter months. At this time of the year, I’m always on the hunt for breakfast options that are as portable as chia pudding or as quick as a smoothie, but which offer warmth and heartiness. This blueberry, banana, and walnut oat bake is a perfect solution.

In fact, baked oatmeal may become my thing this winter. Sure, there’s some advance prep involved, but once the oats are baked, you’ve got at least four easy breakfasts ahead of you. The baked oats will turn firm enough to resemble a bread (see above), but if you microwave them or heat them on the stovetop, you can serve the baked oats in a bowl, and top them with maple syrup. It’s a perfect compromise between a breakfast quickbread and a hot porridge.

No matter how you enjoy these oats, they are truly delightful. They’re healthful, too, sweetened primarily with fruit and studded with walnuts, which provide plenty of awesome Omega-3 fatty acids. No blueberries in winter? No problem. I developed the recipe with frozen ‘bloobs, and they worked perfectly.

Blueberry, Banana & Walnut Oat Bake | The Full Helping

5 from 2 votes

Blueberry, Banana, and Walnut Oat Bake

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 -6 servings


Dry ingredients:

  • 2 1/2 cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 tablespoon ground flax meal
  • 1 banana, chopped
  • 8 ounces blueberries, fresh or frozen
  • 1/4 cup chopped walnuts

Wet ingredients:

  • 2 3/4 cup almond milk
  • 1 banana
  • 1-2 tablespoons agave or maple syrup (optional and to taste)


  • Oil an 8 x 8 baking dish and preheat the oven to 350F.
  • Mix the oats, salt, cinnamon, ginger, and flax together in a large mixing bowl. Fold in the frozen berries. banana, and walnuts.
  • Blend together the almond milk, remaining banana, and sweetener. Pour the liquid over the dry ingredients and mix well. Transfer the whole mixture to the baking pan.
  • Bake the oats for 40-45 minutes, or until the top is browning and firm. Allow the oats to set for at least thirty minutes before cutting into servings and enjoying.


Leftover baked oats will keep in an airtight container in the fridge for up to 5 days.
If you're allergic to gluten, be sure to use rolled oats that are certified gluten free.

Blueberry, Banana & Walnut Oat Bake | The Full Helping

To give the bake even more character, serve it with a schmear of fruit preserves, apple or pumpkin butter, or almond butter. Perhaps you’ll enjoy this warming breakfast on Christmas morning or New Year’s day this year–or perhaps you’ll tuck the recipe in your back pocket to enjoy for the remainder of winter. I’ll be enjoying it along with you.

I’ll be having a quiet Christmas with Steven, my mom, and friends. But on Friday morning, Steven and I will be on our way to Vieques, where my college BFF is getting married this coming weekend. I can’t wait to celebrate with her! The blog will likely be quiet until Sunday, but I’ll be checking in while Steven and I enjoy some vacation time in paradise next week. As always, it’ll be fun to share my travel adventures with you all.


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Recipe Rating

  1. Oh my god, this is SO amazing! It’s like cake for breakfast. A good snack too! Almond butter on top is delicious. I did 50/50 frozen blueberries and raspberries. I only had one banana so just put nut milk with maple syrup and it still tastes great. I can’t wait to try with all of the proper ingredients on hand, and to do variations with frozen cherries and maybe even fresh peaches in summer! Thank you!!

  2. 5 stars
    This was delicious! Will definitely make again. I only had quick oats so I cooked for 30 min and it was perfect. I had strawberries so I used those. I thought it was even better warm fresh from the oven. Excited to have more tomorrow with almond butter on top like a previous commenter suggested! Thanks for a great recipe! I bought your latest cookbook for my parents for Xmas and they’ve cooked so many recipes out of it and have literally liked every single recipe. That is so rare with a cookbook. I think you’re doing great work! 🙂

    • Thank you so much for the feedback, Fiona, for sharing your tweaks (I’ll have to try with flax!) and for the kind words about my book!! I truly hope your parents continue to enjoy!

  3. Hi,
    Looks so good. Do you think I can leave out the flax? Maybe use chia or hemp hearts instead? I can’t have flax right now.

  4. I made this for my husband and he loves it!! I am wondering if you have the nutrition information. He was is keeping a food journal for a health issue.

    • Ah, I don’t have it, Nancy. I don’t calculate for the blog, but you can definitely try using a program like MyFitnessPal to log the information. I’m so glad you like the recipe!

    • Mine didnt come out well. I’m disappointed. I didnt use any seeds or walnuts. So I guess I should have changed the amount of almond milk.

  5. Great looking recipe! I can’t wait to try it in my new dorm when I start school again this fall 🙂
    I have a few questions though; I wanted to put in some expresso grounds and take out the blueberries to make a coffee oatmeal square. Also, could I sub honey instead of maple syrup?

    • Hey Julia,

      You can definitely add some espresso grinds, though I’m not sure what the right amount would be, as I haven’t tried it yet! I’m guessing two tablespoons or so. And yes, you can substitute honey 🙂


  6. Bookmarked this one and only just got round to trying it. Wish I hadn’t waited so long! Really nice. Roll on breakfast time. ..

  7. I love this recipe! I’ve made it four or five times since you posted it. When I first made it, I didn’t have blueberries or walnuts (more more than one banana for that matter) but the rest of the recipe served as a perfect template and I just topped it with fruit and things I did have. Delicious!

  8. I made this for a ladies brunch recently and it was a big hit! Very simple to pull off for an early morning get together & yet so hearty and satisfying. Great as a leftover as well! I think I’ll have this as part of my regular rotation for quick breakfasts throughout the week.

    Thanks for another great recipe!

  9. Thank you for this perfectly timed post! I made a double batch of this last weekend, and it’s made for several quick and easy breakfasts for ourselves and guests while on vacation. I wasn’t sure which kind of oats to use, so I went with quick oats. They worked fine, but I think I’ll try it with classic rolled oats next time for a little more texture. We’ve especially liked it warmed up with a little margarine on top, and I’m eager to try it with other mix-ins, like rhubarb and cranberries.

    • I’m so happy that you like it! It’s definitely delicious with a pat of Earth Balance. I look forward to a spring variation.

  10. Hi Gena, I made this recipe this morning and it was wonderful. I didn’t have blueberries so I subbed frozen raspberries. Thank you so much for sharing!

      • 5 stars
        Gena, I just have to come back and tell you how wonderful this recipe is. I love baking it the day before and letting it set up in the fridge so it gets firm almost like a cake. And topped with roasted almond butter just takes it over the top.

        For anyone wondering, once its set up firmly, you can freeze them into individual portions for busy mornings.

        Thank you!

  11. Just finished a slice and OMG this is fantastic. Love it. Thank you for sharing.

  12. I just tried this in the morning, and I love the fact that it’s so versatile, all kinds of berries fresh for whatever season your’e in can be added, it was absolutely delicious and kept me feeling full well into the late afternoon.

  13. Fantastic idea! I *love* overnight oats and smoothies in the spring, summer & even fall. I try to love them in the winter, but have been having a bit of a hard time with cold things as the weather has cooled off. This sounds so good!

  14. Oh that looks delicious. Love recipes which can double-up as a warm breakfast or a quick snack. This reminds me that I really must start eating oats again…

  15. A belated Merry Christmas Gena! Hope you had a lovely, relaxing day.
    This recipe looks perfect. I’ve been looking for more ideas for quick/pre-ahead breakfasts now I’m working full time and this definitely fits the bill. I have a load of blackberries in the freezer leftover from early autumn foraging so I think I’ll swap them in for the bloobs. Excited to try it!

  16. Perfect bake recipe for these cold winter months. Yum!

    Wishing you a very Merry Christmas, Gena! Looking forward to your recaps, as always.

  17. I had everything I needed for this but the right sized pan, so I poured the mixture into a 12 cup muffin pan and they came out great. I’m wrapping some individually and sticking them in the freezer for quick breakfasts.