Banana bread and oatmeal combine to create this outrageously delicious Banana Baked Oatmeal.
This Baked Oatmeal slices like a cake and eats like a rich bread pudding. The consistency is creamy and soft, while still being a bit chewy from the oats. But best of all, it tastes like Banana Bread. This simple recipe is sure to get you up out of bed!
When it comes to breakfast, oatmeal reigns supreme in my book. Not only is it full of whole grains and fiber, but the ways to prepare it are endless.
From Instant Pot Oatmeal to Baked Oatmeal Cups to Overnight Oats, I love, love, love oatmeal.
And this recipe for baked banana oatmeal is one of my personal favorites. But more importantly, I do believe it will become one of YOUR favorites as well.
Why You Will Love Baked Banana Oatmeal
- Easy to make. We are talking only 5 minutes of prep work and 2 bowls.
- Can be made in advance. If your mornings are like mine, you will love hearing that you can assemble this oatmeal up to 24 hours in advance and the baked oatmeal stores and reheats well for up to 5 days.
- Tastes like dessert. Seriously, this Banana Baked Oatmeal is so sweet and rich, like a cross between banana bread and bread pudding.
- Refined-sugar free. Even though this oatmeal tastes like dessert, it is sweetened from ripe bananas and a bit of maple syrup.
- Wholesome. As I stated earlier, oats are full of fiber and are a source of whole grains, which keeps you full for hours. This recipe for baked oatmeal also is packed with calcium, protein, and of course fruit.
- Inexpensive. This recipe uses ingredients you probably always have on hand, like oats, milk, and eggs. The star of this oatmeal recipe is overripe bananas that you may be tempted to throw away.
- Allergy-friendly. This recipe for Baked Oatmeal can be modified to be egg-free and/or dairy-free.
Notes on Ingredients
- Oats: Old-fashioned rolled oats or quick-cooking oats can both be used when making baked oatmeal. Do not use steel-cut oats.
- Milk: Any variety of milk or non-dairy milk works perfectly for this recipe.
- Bananas: This recipe calls for 1 cup of mashed banana which is about 2 large bananas. Remember the more ripe your bananas are the sweeter this oatmeal will be.
- Maple Syrup: Just a little bit of pure maple syrup really helps to sweeten the oatmeal. If you don't happen to have maple syrup on hand, honey will work as well.
- Egg: The egg will give this baked oatmeal a more cake-like consistency and adds a bit of protein to each serving.
- Butter/Coconut Oil: A tad bit of either melted coconut oil or melted butter is added to give this baked oatmeal richness.
- Baking Powder: Baking powder is a bit of a surprise in oatmeal, but it helps the oatmeal to rise slightly and form a thick, custard-like consistency.
How to Make Baked Oatmeal
- In a medium mixing bowl, combine the oats and milk. Let the oats soak while the oven preheats and you prepare the other ingredients. This step is not necessary but does help the oats to soften up and the overall results to be more cake-like.
- In a separate large bowl, mash up the bananas until smooth.
- Add in the maple syrup, vanilla extract, baking powder, a pinch of salt, cinnamon, melted butter/coconut oil, and egg and mix until well combined.
- Add in the oat mixture and stir until just combined.
- Pour the mixture into an 8x8 or 2-quart greased baking dish.
- Bake until the oats are tender and the moisture has been absorbed.
Baked oatmeal can be served warm, at room temperature, or even chilled. You can slice it as you would a cake, or serve it by the scoop.
It is delicious served plain or with sliced bananas, chopped walnuts, additional maple syrup, or a drizzle of nut butter.
To save yourself a bit of time in the morning, you can assemble the oatmeal prior to baking up to 24 hours in advance.
Simply combine the ingredients together and then pour the mixture into a greased baking sheet. Cover tightly and refrigerate for up to 24 hours. Remove from the fridge while the oven preheats to 350 degrees F. Bake for 40-45 minutes, or until set.
After being baked and cooled slightly, store leftover oatmeal in an airtight container in the refrigerator for up to 5 days. Warm individual servings in the microwave before serving.
- Egg-Free Modification: In place of the egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
- Dairy-Free Modification: Use your favorite non-dairy milk and vegan butter or coconut oil.
- Sweeter Oatmeal: Increase the amount of sweetener added by up to an additional ¼ cup if you like really sweet oatmeal.
- Oil-Free Baked Oatmeal: Use nut butter (any variety) in place of the coconut oil.
- Banana Chocolate Chip Oatmeal: Add ⅓ to ½ cup chocolate chips to the oatmeal batter before baking for a decadent treat.
- Peanut Butter Banana Oatmeal: Replace the oil with creamy peanut butter.
More Favorite Oatmeal Recipes
If you tried this recipe for Baked Banana Oatmeal, I would love to hear from you! Be sure to leave a comment and review below.
Baked Banana Oatmeal
- 2 cups rolled oats
- 1 ½ cups milk any variety
- 1 cup mashed bananas about 2 large or 3 small bananas
- ¼ cup maple syrup
- 1 teaspoon of cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 ½ tablespoons melted coconut oil or butter plus more for greasing
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Grease a 2 quart or 8-inch square pan with butter or coconut oil.
- In a medium mixing bowl, combine the oats and milk. Set to the side to let the oats soak, while the oven preheats and you prepare the remaining ingredients.
- In a large mixing bowl, use a fork to mash the bananas until they are broken down and smooth. Add the maple syrup, vanilla, butter/oil, egg, cinnamon, baking powder, and salt to the bananas and mix until well combined. Add in the oat mixture and stir just until incorporated and oats are coated.
- Pour the oatmeal mixture into the prepared pan and bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
- Serve warm or at room temperature with additional maple syrup and chopped walnuts if desired.
Hi. Could you add walnuts into the recipe. Also, any reason why cannot be frozen?
Hi Larry! Feel free to add up to 1/2 cup of chopped walnuts to the oatmeal before baking. And this recipe does freeze well. You can freeze individual slices, or servings, wrapped in parchment paper in a freezer-safe bag for up to 3 months. Defrost, unwrap, and heat as desired.
Oh my goodness…This was literally the best baked banana oatmeal I’ve ever had!
Fabulous! Thank you so much for sharing that!
Loved this! Brought it to the office and it was a hit.
Have you tried omitting the banana and using pumpkin purée?
Hi Mollie! So happy to hear you enjoyed this oatmeal! I have made this many times using sweet potato and pumpkin puree, following my recipe for Baked Sweet Potato Oatmeal 🙂 It is very similar, just adds in warming spices.
Amazing! I love this baked oatmeal. Prepping ingredients tonight to bake in the morning for my company staying over. This will be my third time making a double batch in 9 x 13 pan. I used coconut oil and for the liquid Fairlife 2% the first time and the second time I used 1/2 Fairlife 2% and Califia Coconut Milk for the other half. Each time making the recipe, I used maple syrup as the sweetener, cutting the amount in half. This recipe will be made over and over as it is so delicious, filling and healthy.
I love hearing this is a staple at your house now, Gigi! Thanks for sharing and enjoy your company.