Banana and Berry Baked Oats

Baked oats are a healthy breakfast that feels like a dessert – what’s not to love? You can mix them up and leave them in the fridge overnight like a Bircher pot, then pop them into the oven in the morning when you wake. By the time you’ve finished your morning shower and got dressed, the smell of starchy sweetness will coax even the most stubborn of breakfast refuseniks into the kitchen. The berries can be replaced with any of your choice, or more bananas, or cinnamon and other spices — or even a couple of dollops of red or purple jam. Works well with gluten-free oats, too.


  • 2 large very ripe bananas, or 3 small–medium ones
  • 100 ml vegan ‘milk’soya, almond and oat all work well
  • 150 g plain vegan ‘yoghurt’
  • 50 g instant oats
  • Sugar or sweetener, to taste (optional)
  • 150 g frozen mixed berries


  1. First make your banana milk; peel the bananas and break them into chunks into the large cup of a small bullet blender, then add the ‘milk’ and ‘yoghurt’. Blitz to a smooth, thick liquid.
  2. Pour the liquid into a mixing bowl, making sure to scrape every last drop out of the blender cup. Add the oats and stir thoroughly to coat. Taste the mixture – if it is sweet enough for your liking, great! If not, you can add a little sugar or your chosen sweetener to taste.
  3. Pour the berries into a small deep oven dish or round cake tin (approx 18cm). Spoon the banana-oat mixture on top. Either chill in the fridge until required, or bake straight away. If baking straight away, pop on the centre shelf of the oven at 180°C (fan 160°C/350°F/gas 4) for 40 minutes. If cooking from chilled, allow 45 minutes. You may wish to put a baking tray on the bottom of the oven or the shelf beneath, as this can get a little excitable and bubble over the sides! Serve warm.