No-Sugar Banana Berry Baked Oatmeal Recipe

This no-sugar banana berry baked oatmeal is a naturally sweet, family-friendly breakfast that’s easy to prep, nutritious, and versatile. Ripe bananas and mixed berries add sweetness and moisture so you don’t need any added sugar—perfect for toddlers and adults alike. For more no-cook ideas that pair well with quick breakfasts, check out this collection of no-heat recipes for kids.

Prep time: 10 minutes
Bake time: 35–40 minutes
Yields: 6–8 servings

Ingredients

• 2 cups rolled oats (old-fashioned)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 ripe bananas, mashed
• 1 large egg (or flax egg for vegan: 1 tablespoon ground flax + 3 tablespoons water)
• 1 1/2 cups milk of choice (dairy, almond, oat, etc.)
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen; blueberries, raspberries, strawberries)
• 1/4 cup chopped nuts or seeds (optional; walnuts, pecans, or pumpkin seeds)
• Optional toppings: sliced banana, extra berries, a drizzle of nut butter, or a sprinkle of toasted oats

Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper.
2. In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
3. In a separate bowl, mash the bananas until mostly smooth. Whisk in the egg (or flax egg), milk, and vanilla.
4. Stir the wet mixture into the dry oats until fully combined. Gently fold in the mixed berries and nuts or seeds if using.
5. Pour the batter into the prepared baking dish and smooth the top. Add a few extra berries or banana slices on top for presentation.
6. Bake for 35–40 minutes, or until the center is set and the top is lightly golden. If using frozen berries, you may need an extra 5 minutes.
7. Let cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Serving ideas

• Serve with a spoonful of yogurt or a swirl of nut butter for extra protein.
• Sprinkle with a few extra seeds for crunch.
• Cut into squares and refrigerate for up to 4 days, or freeze individual portions for grab-and-go breakfasts.

Variations and substitutions

• Vegan: Use a flax egg and plant-based milk.
• Gluten-free: Use certified gluten-free oats.
• Protein boost: Stir in a scoop of unflavored protein powder or 1/2 cup cottage cheese (if not vegan) before baking.
• Fruit swaps: Replace mixed berries with chopped apples and a dash of nutmeg, or use thawed frozen cherries.

Tips for success

• Choose ripe bananas for the best natural sweetness and moisture.
• If you prefer a softer texture, add an extra 2–3 tablespoons of milk to the batter.
• For evenly distributed fruit, lightly toss berries in a tablespoon of oats before folding them in; this helps prevent sinking.
• Make-ahead: Assemble the batter and refrigerate overnight; bake in the morning for a warm fresh breakfast with minimal effort.

Feeding babies and young children
This recipe is easily adapted for little ones—omit nuts and seeds for younger children and mash or puree portions for smoother textures. If you’re preparing a variety of baby-friendly meals alongside this bake, you might also find these 10 easy chicken baby food recipes helpful for adding simple, protein-rich options to the menu.

Nutrition (approximate per serving, based on 8 servings)

• Calories: 180–220
• Protein: 5–7 g
• Fiber: 3–5 g
• Natural sugar: varies with banana and berries

Conclusion

If you want a fruit-forward twist, I referenced the Blueberry Banana Baked Oatmeal – Live Well Bake Often for inspiration on berry ratios and presentation. For a minimalist, plant-based version with very few ingredients, check out the 6-Ingredient Vegan Baked Oatmeal – Vancouver with Love to compare techniques and ingredient swaps.