Banana baked oatmeal is like oatmeal + banana bread combined to make one incredible breakfast! Made with wholesome ingredients, this easy recipe comes together in one bowl and will keep you satisfied all morning. It reheats well, so you can make a big batch and enjoy it for several days, making it a wonderful option for busy mornings.
What Is Banana Baked Oatmeal?
Have you ever tried my baked oatmeal recipe?
Baked oatmeal is a warm breakfast casserole made from oats, milk, and other kitchen staples. Stovetop or instant oatmeal has a creamy porridge consistency, but baked oatmeal is like bread pudding and combines chewy, soft, and creamy all in dish. You can add bananas (like I do here), berries, chocolate chips, or walnuts for a nutty crunch—play around with it and make it your own.
Basically, baked oatmeal is regular oatmeal with more structure. If you’re looking for individual serving sizes, try my baked apple cinnamon oatmeal cups or chocolate chip baked oatmeal cups.
You can bake this banana oatmeal ahead of time and reheat servings of it for a quick breakfast during the week. You can certainly appreciate the convenience!
This Banana Baked Oatmeal Is:
- Prepped in 1 bowl
- Minimal effort for a big batch
- Sweetened naturally with bananas and maple syrup—no refined sugar
- Warm & satisfying
- Soft, chewy, & creamy
- Adaptable for dietary restrictions—can make it gluten free, dairy free, and/or egg free!
- Like a casserole version of my banana breakfast cookies
Plus, your oven does most of the work—no standing at the stove and constant stirring required!
Gluten-Free, Wholesome 1-Bowl Breakfast
…with many substitution ideas.
This banana baked oatmeal combines simple and healthy ingredients and can be adapted for any allergies or flavor preferences. You need:
- Milk: This banana baked oatmeal is wonderful with pretty much any milk: whole milk, almond milk, oat milk, coconut milk, reduced-fat milk… use your favorite!
- Eggs: 2 large eggs, while adding protein, also help bind all of the ingredients together. Have an egg allergy? Simply up the amount of mashed banana (details in recipe Notes).
- Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work instead.
- Melted Butter: A few Tablespoons of butter adds delicious flavor, and prevents the oatmeal from tasting rubbery. Melted coconut oil is a wonderful dairy-free substitution.
- Banana: Can’t make banana oatmeal without bananas! You need 1 cup of mashed banana, which is usually 2 large ripe bananas.
- Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you want to make sure this recipe is gluten free, make sure you buy certified GF oats.
- Baking Powder: Helps the oatmeal puff up nicely in the oven.
- Vanilla, Cinnamon, & Salt: The trifecta of flavor-enhancers!
- Chopped Walnuts: Optional, but add a nutty crunch for even more texture. Pecans would be great here too.
How to Make It
This banana baked oatmeal couldn’t be easier to put together. Grab a large mixing bowl and whisk together all the wet ingredients, then add in the dry ingredients and mix until everything is combined.
Pour the oatmeal mixture into a greased baking dish, and bake. That’s all there is to it! Easy as banana pie… well actually, much, much easier. 😉
Garnishes: Serve this banana baked oatmeal with a drizzle of melted peanut butter (or Nutella!), honey, or maple syrup; some fresh fruit; and/or a dollop of creamy yogurt.
What to Serve With Banana Baked Oatmeal:
- Scrambled eggs for some extra protein
- Breakfast sausage or bacon
- Fruit salad or smoothie
- Greek yogurt parfaits with fruit and granola
- A simple frittata if you’re serving a larger crowd
- Individual breakfast egg muffins, or my crustless vegetable quiche (also simple, healthy, & gluten free!)
For even more inspiration, see my complete list of 30+ healthy breakfast recipes.
Description
Banana baked oatmeal is like oatmeal + banana bread combined to make one incredible breakfast! Made with wholesome ingredients, this easy recipe comes together in one bowl and will keep you satisfied all morning. It reheats well, so you can make a big batch and enjoy it for several days, making it a wonderful option for busy mornings.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small. The pictured dish I’m using is this white casserole dish. See recipe Note for 9×13 inch pan.
- In a large bowl, whisk together the milk, eggs, maple syrup, melted butter, mashed banana, and vanilla until combined. Add in the oats, baking powder, cinnamon, and salt, and whisk to combine. Fold in the chopped walnuts, if using. Pour into the prepared baking pan.
- Bake for 33–36 minutes or until the center appears *almost* set, which gives us a soft baked oatmeal as pictured above. For drier and more solid baked oatmeal, bake until the center has set.
- Cool for 5 minutes before serving. Spoon or slice and serve with optional toppings, if using.
- Cover leftovers tightly and refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
- Special Tools (affiliate links): 9×9 Inch Square Pan, 11×7 Inch Rectangle Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
- Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.
- Can I Make This in a Muffin Pan? Yes. For banana baked oatmeal cups, divide the batter into a greased 12-count muffin pan. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Fill the cups all the way to the top. Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If you added extra add-ins, you may have more batter and need a 2nd greased muffin pan.
- Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or additional mashed banana.
- Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! Instead, you could use brown sugar, coconut sugar, or honey.
- Butter: The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
- Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
- Add-ins: Instead of, or in addition to, walnuts, you can use blueberries, chocolate chips, dried cranberries, chopped pecans, and/or peanut butter morsels. Try to keep the add-ins around 3/4 – 1 cup total.
- 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 10.5 g
- Sodium: 111.5 mg
- Fat: 13.1 g
- Carbohydrates: 37.1 g
- Protein: 7.3 g
- Cholesterol: 54.9 mg
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