Blueberry & Banana Baked Oats (breakfast meal-prep)
Baked oats are one of those recipes that make healthy eating feel cosy and effortless - and this blueberry and banana version is one of my favourites. It’s naturally sweetened with ripe bananas, full of juicy blueberries, and has that soft, cake-like texture that feels like dessert for breakfast.
But what really makes this recipe great is how balanced it is. It’s packed with protein, fibre, and healthy fats - helping to keep you full, satisfied, and energised all morning. The oats and flaxseed provide slow-releasing energy and gut-loving fibre, while the soy milk, almond butter, and vegan Greek yoghurt add a good source of protein and healthy fats to help stabilise blood sugar and prevent mid-morning snacking.
It’s quick to make, meal-prep friendly, and easy to adapt with whatever fruit or nut butter you have on hand. Bake once, and you’ve got breakfast sorted for the week - no excuses!
Why You’ll Love These Blueberry Baked Oats
Perfect for meal prep – Bake once and you’ve got six ready-to-go breakfasts.
Balanced & filling – Packed with oats, soy milk, and almond butter for slow-releasing energy, protein, and healthy fats.
Naturally sweetened – Uses ripe bananas and a touch of maple syrup, no refined sugar needed.
Easy to make – Just one dish, a few pantry staples, and 10 minutes of prep time.
Customisable – Swap blueberries for raspberries or add protein powder for an extra boost.
What You Need to Make These Meal Prep Baked Oats
Oats & flaxseed – For slow-releasing carbs, fibre, and a satisfying texture.
Ripe bananas & blueberries – Natural sweetness and fruity flavour in every bite.
Soy milk & almond butter – Add creaminess, protein, and healthy fats.
Maple syrup & cinnamon – Subtle sweetness and warmth without refined sugar.
Greek-style soy yoghurt – Optional, but makes it extra creamy when serving.
Tips & Storage For The Best Baked Oats
To store: Keep in an airtight container in the fridge for up to 5 days.
To freeze: Slice into portions and freeze individually. Reheat in the oven or microwave until warm.
Reheating tip: For best texture, warm in the oven at 180°C for 10–15 minutes - it keeps the edges crispy and the centre soft.
Meal prep note: Let the baked oats cool fully before slicing and storing - they firm up as they sit.
Click the play button below to watch the full recipe reel, to see how I make them!
Meal Prep Banana & Blueberry Baked Oats
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.
Ingredients
- 3 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
- Greek yoghurt (I used Soy)
- Nuts & seeds of choice (e.g. pumpkin seeds, flaked almonds, hemp seeds)
- More blueberries
Instructions
- Preheat oven to 190°C (375°F).
- In a large baking dish, mash the bananas. Stir through almond butter, maple syrup, and soy milk.
- Add oats, flaxseed, baking powder, cinnamon, and salt. Mix until well combined, then gently fold through the blueberries.
- Smooth the top with the back of a spoon and bake for 35–40 minutes, until golden and set.
- Let cool for at least 10 minutes before slicing. (They’ll firm up as they cool.)
- Serve warm with yoghurt, blueberries, and your favourite toppings.
Notes
To reheat: Pop portions in the oven for 10–15 minutes before serving.
Nutrition Facts
Calories
374Fiber
9.5 gProtein
12 gNutrition facts are per one slice of baked oats without any toppings. Adding yoghurt, nuts, and seeds, will increase the protein intake to at least 20g.
