American-inspired · Easy
Banana baked oats with yogurt & berries
A make-ahead breakfast bake with oats and banana, served with cool yogurt and blueberries for a complete morning plate.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 465 kcal | 1858 kcal |
| Protein | 20.8 g | 83.3 g |
| Carbs | 76.7 g | 306.8 g |
| Fiber | 9.2 g | 36.8 g |
| Sugars | 26.4 g | 105.4 g |
| Added sugars | 0 g | 0 g |
| Fat | 9.5 g | 37.9 g |
| Saturated fat | 2.1 g | 8.3 g |
| Sodium | 158 mg | 634 mg |
| Cholesterol | 96 mg | 384 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Cereals, oats, regular and quick, not fortified, dry · 240 g in the original batch
USDA food referenceBananas, raw · 300 g in the original batch
USDA food referenceEgg, whole, raw, fresh · 100 g in the original batch
USDA food referenceYogurt, plain, skim milk · 600 g in the original batch
USDA food referenceBlueberries, raw · 200 g in the original batch
USDA food referenceOil, olive, salad or cooking · 10 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 250 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · 20 cm square baking dish · Mixing bowl
- 1
Wash and prepare the produce
Peel and weigh 300 g (about 2½ medium bananas, peeled) banana, then mash with a fork.
Wash 200 g blueberries and drain well.
- 2
Prepare the remaining ingredients
Measure 240 g rolled oats.
Measure 600 g plain nonfat yogurt and keep refrigerated until needed.
- 3
Prepare raw ingredients separately
Crack 2 eggs into a clean bowl. Wash hands after handling the shells.
- 4
Measure and set out
Measure 10 g olive oil.
Measure 250 ml water.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 5
Preheat the oven
Heat oven to 375°F / 190°C.
Grease the baking dish with oil.
- 6
Mix the bake
Beat 300 g (about 2½ medium bananas, peeled) mashed banana, eggs, 200 g yogurt, and water in a bowl.
Stir in 240 g oats.
- 7
Mix the bake
Pour into the dish and spread evenly.
- 8
Bake until set
Bake for 30–35 minutes until firm in the center and lightly golden, with an internal temperature of at least 160°F / 71°C.
- 9
Rest before serving
Rest for 5 minutes.
- 10
Bake until set
Cut into 4 portions.
Use separate dishes for larger batches.
- 11
Finish breakfast
Divide 400 g yogurt and 200 g blueberries evenly among the portions.
Cool leftover baked oats promptly and refrigerate separately from toppings.
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Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Something wrong with an ingredient or instruction? Tell us
Version 2 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/baked-oats · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.