Banana Baked Oatmeal

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.

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.

Prep-Ahead Instructions

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.

Storage

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.

Recipe Modifications

• 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

• Carrot Cake Oatmeal
• Sweet Potato 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.