Baked oatmeal squares are oatmeal you can hold in your hand. Oats, banana, eggs and milk bake into soft, lightly sweet squares studded with blueberries.
A canister of oats and a ripe banana go a long way here. One pan makes nine squares, enough for a week of breakfasts for one or a few days for a family.
Bake them on the weekend and breakfast is ready to grab all week.
Ingredients and Swaps
- Oats: Old-fashioned rolled oats. Quick oats make a softer square. Steel-cut oats won’t work.
- Banana: One ripe banana sweetens and binds. Use ½ cup of applesauce if you’re out.
- Blueberries: Fresh or frozen. Add frozen berries straight from the freezer. Any berry or diced apple works.
- Milk: Any kind, including almond or oat milk.
- Maple syrup or honey: Just ⅓ cup for the whole pan.
Tips for Baked Oatmeal That Holds Together
- Mash the banana well. No big lumps, so it mixes evenly.
- Let the batter sit for 5 minutes. The oats start to absorb the liquid.
- Bake until set. The center should be firm and the edges golden.
- Cool before cutting. The squares firm up as they cool. Cut too soon and they crumble.
Blueberry Baked Oatmeal Squares
Soft, lightly sweet baked oatmeal studded with blueberries and cut into grab-and-go squares. Make once and enjoy breakfast all week.
Ingredients
Method
- Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- In a large bowl, stir together the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk the mashed banana, eggs, milk, maple syrup, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir to combine. Fold in 1 cup of the blueberries.
- Spread in the baking dish and scatter the remaining blueberries on top.
- Bake 32–38 minutes, until golden and set in the center.
- Cool at least 15 minutes before cutting into 9 squares.
Notes
- Use frozen blueberries straight from the freezer; don’t thaw.
- Add ¼ cup chopped walnuts or pecans for crunch.
- Use any milk, including almond or oat milk.
- Warm squares in the microwave for 20–30 seconds.
Ways to Serve Them
Cold from the fridge, warmed with a splash of milk, or topped with yogurt and extra berries. For other oat breakfasts, try Banana Bread Breakfast Bars and Peanut Butter and Banana Overnight Oats.
Storage and Freezing
- Refrigerate in an airtight container for up to 5 days.
- Eat cold, or reheat for 20–30 seconds in the microwave.
- Freeze individually wrapped squares for up to 3 months.
Baked Oatmeal Questions
Can I make it without eggs?
Yes. Use 2 flax eggs (2 tablespoons ground flaxseed stirred into 6 tablespoons water). The squares will be a little softer.
Can I double it?
Yes. Bake in a 9×13-inch dish for 40–45 minutes.
