This Baked Banana Oatmeal combines the hearty, healthy goodness of oatmeal with the sweet, decadent flavors of banana bread to create an outrageously delicious, satisfying breakfast.
Whether enjoying this recipe for Banana Baked Oatmeal, Instant Pot Oatmeal, Baked Oatmeal Cups, or Overnight Oats oatmeal is the ultimate breakfast recipe! It is hearty, healthy, and inexpensive, and there are endless ways to enjoy it!
Reasons To Love Banana Baked Oatmeal
- Easy to make. This baked oatmeal only requires 5 minutes of hands-on prep, making it perfect for busy mornings or lazy weekends.
- Tastes like dessert. Seriously, this Baked Banana Oatmeal is so sweet and rich, like a cross between banana bread and bread pudding, yet it is actually free from refined sugars.
- Wholesome. Made with whole grain, fiber-rich oats, calcium-rich milk, and potassium-rich bananas, this healthy oatmeal recipe will keep you full for hours.
- Inexpensive. This recipe uses ingredients you probably always have on hand, like oats, milk, and eggs. And this recipe saves those overripe bananas from being thrown away!
- Make-Ahead Friendly. This banana oatmeal can be assembled up to 24 hours before baking. It also reheats well and tastes just as good leftover as it does fresh from the oven.
- Allergy-friendly. This recipe for Baked Banana Oatmeal can be easily 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.
- 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.
Recipe Modifications
- Egg-Free Modification: Simply omit the egg, keeping in mind that the oatmeal won't set up quite as much, but will still be delicious.
- 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.
Serving Suggestions
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.
More Favorite Oatmeal Recipes
- Carrot Cake Oatmeal
- Sweet Potato Oatmeal
- Pumpkin Baked Oatmeal
- Slow Cooker Oatmeal
- Instant Pot Steel Cut Oats
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
This Baked Banana Oatmeal combines the hearty, healthy goodness of oatmeal with the sweet, decadent flavors of banana bread to create an outrageously delicious, satisfying breakfast.
Print
Pin
Rate
Servings: 6
Calories: 231kcal
Ingredients
- 2 cups rolled oats
- 1½ cups milk any variety
- 1 cup mashed bananas about 2 large or 3 small bananas
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1½ tablespoons melted coconut oil or butter plus more for greasing
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Grease a 2 quart or 8-inch square pan with butter or coconut oil.
- In a large mixing bowl, use a fork to mash the bananas until they are broken down and smooth. Add the milk, maple syrup, vanilla, butter/oil, egg, cinnamon, baking powder, and salt to the bananas and mix until well combined.
- Add in the oats and stir just until incorporated and the oats are coated. Let sit until the oven fully preheats, which will give the oats time to soften and absorb the milk.
- 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.
Equipment Needed
Notes
Oats: Use old-fashioned or quick-cooking oats for the best texture. Do NOT use steel-cut oats. Be sure to use certified gluten-free oats for a gluten-free baked oatmeal recipe.
Egg-Free Modification: Simply omit the egg, keeping in mind your oatmeal won't set up into a cake-like consistency, but will still be delicious.
Dairy-Free Modification: Use your favorite non-dairy milk and vegan butter or coconut oil.
Maple Syrup: Feel free to use honey in place of the maple syrup, and you can increase the amount of sweetener added by up to an additional ¼ cup if you like really sweet oatmeal.
Oil: Use melted butter or nut butter in place of coconut oil.
To prepare baked Oatmeal in advance: Skip soaking the oats. Instead, combine all the ingredients together and 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.
Storage: Store leftover baked oatmeal in an airtight container in the refrigerator for 4-5 days.
Nutrition
Calories: 231kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 170mg | Potassium: 435mg | Fiber: 4g | Sugar: 16g | Vitamin A: 314IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 1mg
Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
Nicole
I've made this a few times now and have to say it's my favorite of all the different ones I've tried. Simple. Very little prep. Delicious.
I always add walnuts. Sometimes I make several batches and freeze them.
Kristen Chidsey
Thanks for sharing, Nicole! I love to hear you enjoy this oatmeal.
Larry
Hi. Could you add walnuts into the recipe. Also, any reason why cannot be frozen?
Kristen Chidsey
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.
Lizzy
Oh my goodness…This was literally the best baked banana oatmeal I’ve ever had!
Kristen Chidsey
Fabulous! Thank you so much for sharing that!
Mollie
Loved this! Brought it to the office and it was a hit.
Have you tried omitting the banana and using pumpkin purée?
Kristen Chidsey
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.
Gigi
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.
Kristen Chidsey
I love hearing this is a staple at your house now, Gigi! Thanks for sharing and enjoy your company.