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.
1cupmashed bananas about 2 large or 3 small bananas
¼cupmaple syrup
1teaspooncinnamon
¼teaspoonsalt
1teaspoonbaking powder
1½tablespoonsmelted coconut oil or butterplus more for greasing
1largeegg
1teaspoonvanilla 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.
Video
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. To freeze, I recommend slicing the oatmeal, wrapping it in parchment paper, and then freezing it in a large freezer bag. You can unwrap each slice and place it in a heat-safe bowl. Reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.