Ingredients
2 ripe bananas, mashed
2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 ½ cups milk (dairy or non-dairy)
1/4 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Optional: 1 tablespoon melted butter or coconut oil (for richness)
Instructions
Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
In a large bowl, mash the bananas. Whisk in milk, maple syrup, egg, and vanilla.
Stir in oats, baking powder, cinnamon, and salt until fully combined.
Gently fold in the blueberries.
Pour the mixture into the prepared dish and smooth the top.
Bake for 35–40 minutes or until the top is golden and the center is set.
Let cool for 10–15 minutes before slicing. Serve warm or chilled.
Notes
You can swap maple syrup with honey or leave it out if your bananas are very ripe.
Use frozen blueberries straight from the freezer — no need to thaw.
Store leftovers in the fridge for up to 5 days, or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of 8x8 dish)
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg