This healthy banana berry baked oatmeal is incredibly easy to make with one bowl and frozen berries, so you can whip it up any time for you, baby, and the whole family! With no added sugar, it's perfect for baby led weaning and toddlers. (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Banana Berry Baked Oatmeal
If you've got frozen berries and an overripe banana, you've likely got the ingredients to make a super simple, nourishing breakfast that's great for both little eaters and the whole family! I love baked oatmeal for family-friendly breakfasts, and this one is no different. It is sweetened only with banana and berries, making it low in sugar and healthy for mom, baby and toddler. It is also the perfect texture for baby led weaning, and easy to cut into strips for little hands to grasp to self-feed.
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Ingredients
- Banana - You'll want a medium banana that is brown and spotty. It'll offer more sweetness.
- Egg
- Milk - Use cow's milk or non-dairy.
- Vanilla
- Coconut oil - You can also use a neutral flavored oil, such as avocado, or melted butter.
- Rolled oats - Also called old fashioned oats. Look for certified gluten-free if necessary.
- Cinnamon
- Chia seeds or ground flax seeds - These are optional, but add a little more nutrition in the form of healthy fat and fiber.
- Frozen berries - I like to use mixed berries, but you can use just blueberries, blackberries or strawberries.
Helpful equipment: Large bowl, small baking dish (I used 6 x 8"), parchment paper
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a large bowl, mash the banana well.
- Whisk in the egg, milk, vanilla and melted coconut oil.
- Stir in the oats, cinnamon and flax or chia seeds (if using).
- Gently stir in the berries, until just distributed.
- Spread the mixture into a small baking dish lined with parchment paper.
- Bake at 350°F for 25-30 minutes, or until the center is set. Let the oatmeal cool in the pan for 5-10 minutes before removing and cutting.
Tips and Recipe Variations
- If the berries you're using are large, you may need to slightly thaw them and break them up just a little before adding them to the batter.
- If you're cutting this oatmeal into strips for baby, you'll want to let it cool longer so it can set up. This will make it easier to get clean cuts.
- Make sure your banana is very ripe (you want at least some brown spots!) since it provides the sweetness in this recipe.
- You can also bake this in muffin cups to make oatmeal muffins. I find they do best in silicone muffin liners. Divide the batter into 6 muffin cups and start checking at the 20 minute mark.
Storage and Reheating
Baked oatmeal stores well in an airtight container int he refrigerator for up to 5 days. It also freezes well for up to 3 months. Thaw in the refrigerator overnight or on the counter for about an hour before reheating.
Reheat baked oatmeal for 15-30 seconds (for baby-sized pieces) in the microwave, or in the air fryer on the lowest setting until warmed through, or it in the oven at 350°F until warmed through. You can also serve it cold to teething babies to sooth their gums!
How To Serve Baked Oatmeal To Babies 6 Months and Up
Baked oatmeal is great because once it is set up, you can cut it into the perfect finger-sized strips for baby led weaning! Cut into strips the length and width of 1-2 adult fingers. This shape is easiest for babies without a pincer grasp to scoop up and bring to their mouths. Once baby develops a pincer grasp, usually around 9 months, you can cut the oatmeal into bite-size pieces (about the size of your fingernail) or continue offering in strips. For toddlers, feel free to offer as one big piece, or cut into bite sized pieces for utensil practice. I like to serve it with a little plain Greek yogurt for extra protein!
More BLW Friendly Baked Oatmeal Recipes
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No Sugar Banana Berry Baked Oatmeal
This healthy banana berry baked oatmeal is incredibly easy to make with one bowl and frozen berries, so you can whip it up any time for you, baby, and the whole family! With no added sugar, it's the perfect breakfast for baby led weaning and toddlers. (gluten-free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 medium very ripe banana (the browner the better)
- 1 large egg
- ⅓ cup milk
- 1 tsp vanilla
- 1 tbsp virgin coconut oil, melted (or melted butter or avocado oil)
- 1 cup rolled oats
- 1 tbsp chia seeds or ground flaxseed
- ⅛ tsp cinnamon
- 1 cup frozen mixed berries
Instructions
- Heat oven to 350°F. Line a small baking dish (6x8 inch or similar) with parchment.
- In a large bowl, mash the banana, getting out as many lumps as possible.
- Add the egg, milk, vanilla and melted coconut oil. Whisk well to combine.
- Stir in the oats, chia or flax seeds, and cinnamon. Gently stir in the berries until evenly distributed.
- Spread the mixture into the prepared baking dish. Bake at 350°F for 25-30 minutes, or until set in the center.
- Let the oatmeal cool in the dish for 5-10 minutes so that it sets up completely before cutting.
Equipment
Buy Now → Notes
- For gluten-free, make sure your oats are certified gluten-free.
- You want your banana to be very ripe (at least some brown spots) since it provides the sweetness in the oatmeal.
- Feel free to swap the mixed berries for just blackberries, blueberries or strawberries.
- If the berries are large, let them thaw slightly and break up with a spoon before stirring into the batter. This especially helpful if you're serving to young babies.
- If you are going to be cutting into finger-shaped pieces for baby led weaning, make sure to let the oatmeal cool in the dish to set up so that it cuts more cleanly.
- You can also bake in muffin cups for oatmeal muffins. Scoop batter into 6 muffin cups (I love the silicone muffin cups for easy release!) and start checking for doneness around 20 minutes.
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