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I love oatmeal. Like really love oatmeal. Probably because it’s a carb. Damn carbs. Give me all the carbs. But, seriously, I really enjoy oatmeal. I particularly love oatmeal when paired with bananas. My husband always laughs at me whenever I buy bananas at the grocery store. He laughs because no one eats bananas in our house. Every once in a while, I force one of my children to eat one if they have asked for too many snacks. Otherwise, they sit on the counter until they are ripe enough to either bake with or freeze for smoothies/smoothie bowls. Que the oatmeal. And more specifically, this Baked Banana-Blueberry Oatmeal 👇🏻

I noticed a bunch of bananas sitting on the counter that were starting to become overly ripe. Pretty normal round these parts. (Please forgive me if you happen to notice any cowboy slang. I started watching Justified while running on the treadmill and I’m so obsessed with it- and Timothy Olyphant- that I’ve noticed that my workouts have been getting longer. 😂)

So, yes, I usually have some neglected bananas hanging out. I only like them when they are bright yellow, almost green, and that window is over with so quickly. So I threw them in a bowl with some other things and this is what I came up with… Baked Banana-Blueberry Oatmeal. It turned out to be a super delicious (and rather healthy) snack!

Let me show you how I made this Baked Banana-Blueberry Oatmeal 👇🏻

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Start by preheating your oven to 425 degrees and lining a muffin tin with paper cups (12).

In a medium bowl, mash up 2 ripe bananas with a fork. Mash them until they’re nice and smooth. Then add 2 cups of old fashioned oats, 2 eggs, 2 tbsp of honey, 1/3 cup of coconut sugar, 1 1/2 tbsp of chia seeds, 1 tsp baking powder, 1 tsp cinnamon, 1 tbsp pure vanilla extract and a pinch of salt.

Stir it all together until well combined and then gently fold in 1 cup of blueberries (fresh or frozen).

Divide the batter among the 12 muffin cups.

Bake for about 20 minutes until the tops of the muffins are golden and they spring back when touched. They’ll look like this 👇🏻

Let them cool in the muffin tin for 5-10 minutes and then remove them to a cooling rack to cool the rest of the way through.

Store them in an air-tight container on the counter for up to 5 days. You can also freeze them (in a freezer bag) and just reheat (in the oven or microwave) when you want one.

Enjoy!

** This recipe is easily made gluten-free by using gluten-free oats (and baking powder).

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.