I eat this Freezer-Friendly Blueberry Banana Oatmeal almost every day for breakfast! It only has three simple ingredients … are you ready for them? Blueberries, bananas and … you guessed it, oats! I love that it contains no added sweeteners and that you can add additional optional toppings such as nut butters, sliced fruit, nuts, seeds, or even chocolate chips! It’s also great for large batch meal prepping because it’s freezer-friendly, plus it’s toddler approved!
I’m starting a new recipe series sharing all of my freezer-friendly meal prepping recipes. They’re all easy to make in large batches and freeze well! Recipes to come include my Hard Boiled Egg Quesadillas, English Muffin Mini Pizzas, Freezer-Friendly Breakfast Tacos, Meatballs, Spinach & Kale Bites, and Apple, Blueberry, and Banana, Sugar-Free, Oat Muffins. They’re all items I either meal prep and freeze for my kids’ meals and snacks or they’re meals I make and freeze for my meals because I have very little time to make lunch for both the kids and me every single day.
But let’s start out with this one! Blueberry Banana Oatmeal! I LOVE the color! It’s such a rich purple!
I make a triple batch of this oatmeal every Sunday when I do my weekly meal prep. I was making a triple batch and then just putting it into the fridge and dividing it out each morning for my breakfast and the kids’ breakfasts, but it’s actually easier to freeze it into a muffin tin and then just reheat two oatmeal “muffins” in the microwave in the morning. This cuts down on space in my fridge (although my freezer is currently stuffed), but by measuring it out into the muffin tins, it means I don’t eat too much as I’m really working on losing the baby weight.
I use Trader Joe’s Quick Cook Steel Cut Oats (which cook in 8 minutes), but obviously you can use any steel cut oats of your choice. Just make sure you read the manufacturer’s directions for cooking as they may differ from mine and alter your recipe accordingly.
I also use SUPER ripe bananas. We purchase 8 bananas each week and I make sure to save 3 of the bananas so they ripen throughout the week and I can use them in next week’s batch. By using super ripe bananas, it makes the oatmeal sweeter and eliminates the need for any added sweeteners (such as sugar, maple syrup, apple sauce, etc.). If for some reason I don’t have super ripe bananas, I don’t make the recipe because I know it won’t taste good using “new” bananas.
I cook my oats with water, but obviously you can use milk or almond milk if you prefer. I simply just prefer the taste of them with water and I don’t like the added calories from milk if I’m making these for myself. I start cooking the blueberries and bananas together, start boiling the water for the oats, and by the time the oats are done cooking, the blueberry/banana mixture is done as well. I then combine the cooked oatmeal into the blueberry/banana mixture and stir until combined.
I think it makes a tasty breakfast! Mine usually doesn’t look this good with the added optional toppings, but I’m also usually picking thrown food and sippy cups off the floor during breakfast so I’m lucky if I just get to finish my oatmeal while it’s still hot.
I also like to drink my cold brew coffee with the oatmeal. I think they make a tasty pair! Once cooked, I divide the oatmeal into coconut oil lined muffin tins and freeze overnight. The next day, I let the oatmeal “muffins” thaw for 10-15 minutes before using a butter knife to remove them from the tin and place them into a freezer-safe bag for keeping.
I reheat 2 “muffins” in the microwave for 1 minute, then stir, heat for another 1 minute, stir and it should be nice and hot!
The full recipe is below! It’s for a triple batch for meal prepping and freezing, so if you want to just try the recipe one time to see if you like it, just be sure to divide the recipe by 3 (so use 1/4 cup oats, 1 banana, 1 cup blueberries).
- 3/4 cup steel cut, quick cook oats
- 3 cups water*
- 3 cups blueberries
- 3 very ripe bananas
- *check your oatmeal's instructions for how much water to use
- Bring 3 cups water to a boil. (Check your oatmeal's instructions to see how much water you should use.)
- Over medium heat, cook blueberries and bananas in a large frying pan, stirring and mashing the berries and bananas occasionally until the bananas are broken down and the blueberries' juices are fully released.
- Once water is boiling, add oats and cook according to manufacturer's instructions (mine is 8 minutes because it's Trader Joe's "quick cook" oatmeal, other oatmeal brands usually take 25-30 minutes).
- Once oats and blueberry/banana mixture are both done cooking, combine the oatmeal into the blueberry banana mixture and stir until combined.
- If freezing, coat a muffin tin with coconut oil, add oatmeal into each cup and freeze overnight. Transfer to a freezer bag the next day.
- To reheat, microwave 2 oatmeal "muffins" at a time at 30-second intervals until you reach your desired temperature.
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And if you’re looking for more Freezer-Friendly Meals, check these out: