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.
Servings: 6
Equipment
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.
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: 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
