This delicious Heart Healthy Oatmeal Blueberry Casserole with Bananas is a nutritious, gluten-free way to start your day. Naturally sweetened with fresh blueberries, ripe bananas, and a touch of pure maple syrup, it offers a satisfying alternative to traditional sugary breakfast bakes. We’ve packed this recipe with fiber-rich rolled oats, chia seeds, and flaxseed to support heart health and maintain balanced blood sugar levels, making it a great choice for those following a diabetic-friendly diet.
A warm blend of cinnamon, nutmeg, and cardamom enhances the natural sweetness of the fruit, while sliced almonds provide a delightful crunch in every bite. This easy-to-make breakfast casserole is perfect for busy mornings—simply bake it ahead of time, scoop, and enjoy throughout the week. Your heart deserves the best in the morning, so check out all of our tasty heart-healthy breakfast recipes!
This recipe focuses on nutrient density by combining heart-healthy fats and complex carbohydrates that provide steady energy. By using naturally sweet fruit and unrefined maple syrup, it remains low in sodium and saturated fat while delivering a high-fiber breakfast that supports cardiovascular wellness.
Yes! This combination is rich in antioxidants, vitamins, and minerals. The oats provide soluble fiber, while the fruit offers natural sweetness and essential nutrients without the need for refined sugar.
Natural liquid sweeteners like pure maple syrup or honey are excellent choices because they distribute evenly. However, much of the sweetness in this recipe comes directly from the ripe bananas and blueberries.
Absolutely. To make this recipe vegan, simply replace the two eggs with "flax eggs" (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and ensure you are using a plant-based milk like the almond milk listed.
Store individual portions in airtight containers in the refrigerator for up to 5 days. Reheat in the microwave for 30–60 seconds, adding a splash of almond milk if you prefer a softer texture.
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Recipe yields 12 servings
Preheat oven to 350°F. Grease a 9x13-inch or 2-quart casserole dish with nonstick cooking spray.
In a large mixing bowl, combine the oats, chia seeds, flaxseed, ¼ cup almonds, cinnamon, nutmeg, and cardamom; set aside.
In a medium mixing bowl, whisk together the eggs, milk, maple syrup, orange zest, and vanilla extract until well combined. Add to oat mixture and stir to combine. Gently fold in blueberries and bananas.
Transfer mixture to prepared casserole dish. Sprinkle the top evenly with remaining almonds. Bake, uncovered, for 25 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve warm and cut into 12 even single-serve bars. If desired, enjoy with additional blueberries or banana slices and a drizzle of maple syrup.
Any unsweetened nut, soy, or oat milk will work perfectly in this recipe.
You can substitute with honey or agave nectar, or omit it entirely if your bananas are very ripe.
If you have a nut allergy, swap the almonds for pumpkin seeds or sunflower seeds to maintain that desired crunch.
Frozen blueberries work just as well as fresh; do not thaw them before folding them into the batter to prevent the oats from turning purple.
You can also try one of these variations: