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This Banana Baked Oatmeal combines the hearty, healthy goodness of a bowl of oatmeal with the sweet, decadent flavors of banana bread to create an outrageously delicious and satisfying breakfast.
Reasons to Love Banana Baked Oatmeal
On busy mornings when I'm juggling carpool, sports practices, and hungry teenagers, this banana baked oatmeal has become my go-to mom hack! It's hearty, easy to prep ahead, and tastes just like banana bread with a wholesome twist. Whether you are a mom or not, you are going to LOVE this recipe for Baked Banana Oatmeal for so many reasons.
- One Dish Prep. Mix and bake all in the same pan! Because the last thing we need on weekday mornings is more dishes!
- Wholesome Ingredients. Packed with whole grains, fiber, calcium, and potassium, this oatmeal may taste a bit like banana cake, but it is packed with the good stuff to keep you (or your kids) going strong for hours.
- Meal Prep Friendly. Prep the night before and bake in the morning OR bake, cool, and reheat throughout the week.
- Allergy-Friendly. I have provided modifications to keep this baked oatmeal gluten-free, egg-free, and dairy-free so everyone can enjoy!
Happy Cooking! xo Kristen
Ingredients for Banana Oatmeal
This Baked Banana Oatmeal starts with overripe bananas. Add in a few pantry staples, and you have an economical, healthy, and delicious breakfast!
- Oats: Use rolled oats (old-fashioned or quick-cooking), not steel-cut oats. Be sure to use certified gluten-free oats if needed.
- Milk: Any variety or fat percentage of milk or non-dairy milk. Use what you like or have on hand.
- Ripe Bananas: Just like banana bread, you want to use ripe bananas to make banana oatmeal, as they will help to sweeten the oatmeal naturally.
- Maple Syrup: Just a tad to further sweeten the oatmeal. Feel free to swap it out for honey.
- Egg: The egg will give this baked oatmeal a more bread pudding or cake-like consistency. But if you are egg-free, simply omit it.
- Melted Coconut Oil: Adds a rich, nutty undertone. Feel free to use melted butter in place of the coconut oil.
- 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 Banana Baked Oatmeal
This Banana Baked Oatmeal is one of the easiest breakfast recipes. Mash, mix, bake! It only takes a few minutes of prep, but let's break this recipe down in detail.
- Mash Bananas. Place 3 large ripe bananas into a greased baking dish. Use a fork to mash until smooth. We are looking for about 1 cup of mashed bananas, but don't worry about being exact--this recipe is pretty forgiving.
- Mix. Add oats, milk, egg, maple syrup, coconut oil, vanilla, cinnamon, and baking powder and mix until well combined.
- Let Sit. Once combined, let the prepared oatmeal sit in the baking dish while the oven preheats. This extra time allows the oats to soften slightly, yielding the best texture.
- Bake. Pop into the oven and bake for 25-30 minutes, or until the oats are slightly golden brown and set.
- Serve. Slice the oatmeal just like you would a cake. Then serve the sliced oatmeal with a drizzle of maple syrup or peanut butter. Chopped nuts, whipped cream, sliced bananas, or even a dollop of Greek yogurt would be fabulous additions as well.
Recipe Modifications
- Egg-Free Modification: Simply omit the egg, keeping in mind that the oatmeal won't set up quite like a cake, but will still be delicious.
- Dairy-Free Modification: Use your favorite non-dairy milk, like almond milk, coconut milk, or soy milk and opt to use coconut oil instead of butter.
- Make it Sweeter: Double the amount of maple syrup (or honey) if you like REALLY sweet oatmeal.
- Oil-Free: Use nut butter (any variety) in place of the coconut oil.
- Optional Additions: Feel free to stir in a couple tablespoons of nut butter, protein powder, or ground flaxseed for added nutrition. For extra texture and decadence, add up to ½ cup of chocolate chips or chopped walnuts.
Make-Ahead & Meal Prep Tips
While this baked banana oatmeal is incredibly easy to make, I love prepping it in advance to make hectic weekday mornings that much easier!
- Assemble Up to 24 Hours in Advance: Prepare the oatmeal as directed. Once combined, cover the baking dish, and refrigerate for up to 24 hours. When ready to bake, remove the dish from the fridge, uncover, and let it sit at room temperature while the oven preheats. Bake for 40-45 minutes, or until set.
- Meal-Prep for the Week: Bake, cool, then slice into individual portions. Place the sliced oatmeal in an airtight container and store in refrigerator for up to 5 days. Reheat individual slices on a heat-safe plate or bowl in the microwave for 45-60 seconds, or until warmed through.
- To Freeze: Bake, cool, then slice into individual portions. Wrap each slice in parchment paper, then place into a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, unwrap one serving and place it into a heat-safe bowl. Reheat it in the microwave in 30-second intervals, until warmed through.
More Baked Oatmeal Variations
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Banana Baked Oatmeal
Make banana baked oatmeal in one dish! This wholesome, meal prep friendly breakfast tastes like banana bread and fuels you for hours.
Ingredients
- 3 large bananas, ~1 cup mashed banana
- 1½ cups milk, any variety
- ¼ cup maple syrup, optional or more as desired
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 teaspoon baking powder
- 1½ tablespoons melted coconut oil or butter, plus more for greasing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats, quick-cook or old-fashioned
Instructions
- Grease a 2 quart or 8-inch square pan with butter or coconut oil.
- Add the peeled bananas to the prepared baking dish and mash until broken down and smooth. Add 1½ cups milk, ¼ cup maple syrup, 1 teaspoon ground cinnamon, 1 pinch kosher salt, 1 teaspoon baking powder, 1½ tablespoons melted coconut oil or butter, 1 large egg, and 1 teaspoon vanilla extract and mix well to combine.
- Add in 2 cups rolled oats and stir just until incorporated and the oats are coated.
- Preheat the oven to 350℉ (175℃) and let the oatmeal sit at room temperature while the oven preheats. This will give the oats time to soften and absorb the milk.
- 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
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: 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: Use your favorite non-dairy milk and coconut oil.
Oil/Butter Free: Use any variety of nut butter in place of coconut oil/melted butter.
Note on Sweetness: 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.
Optional Additions: Feel free to add up to 2 tablespoons each of nut butter, protein powder, and/or ground flax seed. And/or up to ½ cup of chocolate chips or chopped walnuts to the batter if desired.
Storage: Store leftover baked oatmeal in an airtight container in the fridge for up to 5 days. To freeze, slice, wrap in parchment, and place in a freezer bag. Reheat slices in a microwave-safe bowl in 30-second intervals, adding milk to loosen if needed.
Nutrition
Calories: 231kcalCarbohydrates: 39gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 29mgSodium: 170mgPotassium: 435mgFiber: 4gSugar: 16gVitamin A: 314IUVitamin C: 3mgCalcium: 138mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published in 2022 and updated in 2025.
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.
So good! Making night before this time for tomorrow morning - family requested, added some fresh blueberries. Thank you!
I love hearing this baked oatmeal is a family favorite! Thanks for sharing, Beth!
When/where do you add the butter/oil ??
Along with the maple syrup and eggs 🙂 Enjoy!
This is so good! I doubled it and added chocolate chips, kids love it and I put it over some Greek yogurt for extra protein. Excellent recipe for several breakfast throughout the week, and cost effective!