An easy baked oatmeal — just 10 minutes to prep — with big banana-cinnamon flavor! Plus it’s gluten-free and naturally sweetened.
I live for ripe bananas.
We go through tons and tons of bananas in our house. I buy at least 3 bunches every single week.
My husband and I each have a banana with breakfast almost every day of the week. So that’s 14 right off the bat. My two kiddos both love bananas and will have some with breakfast or snack throughout the week. At least another 6.
So ripe bananas are hard to come by around here. Usually, I resort to buying an entire extra bunch that we can’t possibly eat in time to have a few ripe ones on hand. I’ve also been known to hide some in our pantry. #dowhatyagottado
I make all manner of muffins, breads, snacks and desserts with ripe bananas. (Spinach-banana mini muffins are a must-have at all times in our freezer — for school lunches — so those often come first.)
Followed quickly by this.
Banana bread baked oatmeal
When we were without an oven last month, I started to panic because I wouldn’t be able to make baked oatmeal. I mean, we have overnight oatmeal jars at least 3 mornings a week, but we also love this baked oatmeal. Luckily, I had two half-batches stored away in the freezer and that just barely got us through, with a little rationing. (Husband didn’t get any – sorry!)
This baked oatmeal is melt-in-your-mouth soft, with big cinnamon flavor and just the right amount of sweetness for breakfast. And the glorious smell wafting from the oven will have you hovering nearby, anxiously awaiting the moment you can pull the pan out and start devouring.
And it’s gluten free, naturally sweetened with maple syrup and oh so filling with the hearty oats and walnuts. (You could make it vegan by substituting a flax egg, soy or almond milk and vegan butter.)
It’s also addicting. I note below that it makes 9 small servings, if you cut the pan into 9 squares. But I must admit, the kids (who are only 4 and 2) and I easily go through 6 servings between us. And if I’m left alone with it, well, it’s over and done with.
This banana bread baked oatmeal is so cozy when it’s warm from the oven, but I also love it cold from the fridge. I feel the same way about regular banana bread – can eat it at any temperature. You can also zap a piece in the microwave though if you want to rewarm the leftovers.
If you haven’t tried baked oatmeal before, please give it a go. It’s a lovely weekend breakfast when you have a little extra time and it’s an easy make-ahead to have on hand for busy weekday mornings.
Banana bread baked oatmeal
An easy baked oatmeal — just 10 minutes to prep — with big banana-cinnamon flavor!
- 2 cups oats (I use old fashioned oats)
- 1/2 cup walnuts, chopped
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 medium ripe bananas
- 1 large egg
- 1 1/2 cups milk (skim, soy or whatever ya got)
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- Preheat the oven to 375.
- Mix the first 5 ingredients (oats through salt) together in a large bowl.
- In a separate medium bowl, mash the banana with a fork. Then beat in the egg and add remaining ingredients (through vanilla). Mix well.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the mixture into a greased 8x8 pan. It will be very liquidy and very full. It’s OK.
- Bake at 375 for about 35 minutes, until set and cooked through.
- Let sit for at least 5 minutes before slicing and serving.
This is delicious warm and also great cold from the fridge.
Extras can be wrapped in aluminum foil or placed in a plastic freezer bag and kept in the freezer for up to 3 months.
|Amount Per Serving||As Served|
|Calories 294kcal Calories from fat 100|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 3g||15%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|