This easy banana bread baked oatmeal takes just 10 minutes to prep and has big banana and cinnamon flavors, making it perfect for a delicious healthy breakfast! 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.
So ripe bananas are hard to come by around here. (Sad because I have 25 ripe banana recipes just waiting to be made...)
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.
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. ❤️
I mean, we have overnight oatmeal jars at least 3 mornings a week, but we also love this baked oatmeal.
(We make tons of others too... blueberry baked oatmeal, peach baked oatmeal, carrot cake baked oatmeal and pumpkin chocolate chip baked oatmeal. Yes, we are obsessed.)
This banana 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 it!
And it's gluten free, naturally sweetened with maple syrup and oh so filling with the hearty oats and walnuts.
Recipe Notes:
- Oats: I always use old-fashioned rolled oats for baked oatmeal. I recommend those over quick oats or steel cut oats for this recipe.
- Milk: You can use skim or 2% milk, soy milk or almond milk for this recipe.
- Walnuts: These make it feel like banana bread to me, but I've also left them out before and it worked just fine, in case you need this to be nut-free.
- The batter is very liquidy and it will fill your pan almost all the way. Don't panic, that's just how it should be. The oats absorb that liquid and this doesn't rise, so it's not going to spill over.
- It's helpful to let this cool for a while in the pan to allow it to set up before you slice it.
Want to make a vegan baked oatmeal? Very easy to do.
- Substitute a flax egg for the egg.
- Use soy or almond milk as your milk.
- Use vegan butter, canola oil or melted coconut oil in place of the regular butter. You could also substitute applesauce or just leave it out.
This banana bread baked oatmeal is so cozy when it's warm from the oven.
However, I also love it cold from the fridge. I feel the same way about regular banana bread; you can really eat it at any temperature.
If you are making it ahead and want to serve it warm, just pop a slice in the microwave for about 15-20 seconds (a little longer if it's cold from the fridge).
The recipe doesn't call for it, and it's certainly sweet enough on it's own, but feel free to add some chocolate chips to make these even more fun!
I'd recommend about a ½ cup of mini chocolate chips or regular semi-sweet chocolate chips.
Y'all know how I feel about chocolate for breakfast.
Storage Tips:
- This baked oatmeal will keep covered, on the counter, for up to 2 days.
- After that, as with all baked recipes that have banana in them, I recommend you move it to the refrigerator. It will keep there for another 2-3 days.
- You can also freeze the leftovers. Cut your baked oatmeal, once cooled, into squares. Place them in a freezer-safe ziptop bag (that's labeled!) and freeze for up to 6 months.
To thaw, just place in the refrigerator overnight. You can serve it cold from the fridge or warm it in the microwave for 20-30 seconds.
You can also warm it in the microwave from the freezer in a pinch. Start with 45 seconds and add time (and possibly turn it upside down) as needed.
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 breakfast to have on hand for busy weekday mornings.
Enjoy!
XO,
Kathryn
P.S. You might also want to try this healthy banana bread.
Banana Bread Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- ½ cup walnuts, chopped (see notes)
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2 medium ripe bananas
- 1 large egg
- 1 ½ cups milk of choice
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
Instructions
- 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 5-10 minutes before slicing and serving so it sets up all the way.
- Enjoy warm or cold. See notes below for storing tips.
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Notes
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Nutrition
Willow | Will Cook For Friends says
This sounds sooo warm and yummy! I love baked oatmeal (I usually do it with apples and cinnamon) but this is giving me all kinds of banana bread vibes and it's making my tummy rumble. I should NOT be reading your blog before I've had breakfast, haha! Pinning!
Kathryn says
Ha, thanks Willow! It is definitely addicting 🙂
Dawn @ Girl Heart Food says
This looks delicious, Kathryn! Hubby and I eat bananas regularly, too...definitely 5 times a week for sure. Unwrap and go, lol. Love the idea of adding chocolate to this recipe, especially for the weekends as a little treat. Have a good one 🙂
Kathryn says
Bananas are nature's perfect portable breakfast, right? But yes, this puts a regular banana to shame, particularly with the chocolate chips!! Happy weekend to you!
Mahy says
OMG Kathryn, this is beyond GENIUS! I absolutely love how you baked the banana oatmeal and it's a perfect cross between a banana bread and oatmeal which pure perfection!!
I am so making this and sharing it!!!
Kathryn says
Yay, thanks so much Mahy! It really is the ultimate breakfast 😉
Tamara says
I love this oatmeal recipe! I've been using a slow-cooker, but never the oven... Another great option for one of our favorite breakfast foods!
Kathryn says
Thanks so much, Tamara! We are serious oatmeal lovers here, too 🙂
Ashlyn // Dollop Of Yum says
I can totally relate. My family goes through a ton of bananas as well! If I ever want ripe bananas, I almost always have to buy them. This baked oatmeal looks fantastic!!
Kathryn says
Ha, glad to hear it's not just us 😉 Hope you give this a try Ashlyn!
karrie@TastyEverAfter says
I worked as an assistant to visiting chefs at Stonewall Kitchen School when I first moved to New England a couple of years ago. One of the chefs did a baked oatmeal for a brunch class and it was out of this world. She used a ton of walnut oil in it (that stuff is expensive!!) so I made it at home and it turned out fantastic. I made it a second time subbing the walnut oil for canola and it was a huge flop. I put the recipe away and figured I'll never make it again. So happy to have your recipe on hand now and you don't use any oil at all!!! YAY!!!! 🙂
Kathryn says
Baked oatmeal is something you definitely need in your life, Karrie! And this is so easy and so over-the-top delicious - hope you give it another go!
Lisa @ Chocolate Meets Strawberry says
Kathryn, I'm eating my own rendition of your delicious recipe as I write this and it's AMAZING! As you know, it's pretty hot here at the moment, but we woke up to a seriously grey and rainy Sunday today, and I had been eyeing this recipe off since you published it! I reduced the quantities to serve only 2 people and changed things around a bit (I didn't have any applesauce, walnuts or butter, and it still turned out really well), but the banana, vanilla, cinnamon flavours are there and you're right, it's a seriously awesome combination! Thank you!! 😀 Oh and PS. I added choc chips, and it was the best decision I've made in a long time! Just sayin' 😉
Kathryn says
Can't go wrong with chocolate chips, right?! So glad to hear you guys enjoyed it! Have a wonderful weekend!
Kate @ Framed Cooks says
And I thought I knew EVERY way to use up a ripe banana...but clearly I have new banana deliciousness in store for me! This looks amazing!!
Kathryn says
Thanks Kate! It's my new favorite breakfast 🙂
All That I'm Eating says
This is such a good idea! I need to try this, it's always good to have something different for breakfast.
Kathryn says
This has made it into our regular rotation - feels like a special treat but so easy to whip up! Hope you try it!
Cheyanne @ No Spoon Necessary says
We go through a ton of bananas over here too, Kathryn! I love freezing them and making "ice cream". And I am LOVING this oatmeal!!! Banana bread oatmeal?! Whaaaa? OMG, that looks and sounds amazing! I have yet to try baked oatmeal, and clearly that is about to change because I can't wait to stuff my face with this deliciousness! Gimme Gimme!! Pinned! Cheers, friend!
Kathryn says
You gotta try it Cheyanne - you'll be addicted! XO
Angela says
This recipe looks delicious! I am looking forward to trying it & I think my kids will love it 🙂 Pinned & Yummed. Thank you for joining the Sunday Fitness & Food Link-Up. Hope to "see you" nest week!!
Kathryn says
Thanks Angela! My kiddos and I are addicted to this baked oatmeal!
Adina says
I am collecting breakfast ideas for my birhtday at the beginning of April. I want to invite some of my best female friends for breakfast and they would probably be shocked if I didn't serve them at least a couple of things they've never heard of before. 🙂 This dish sounds just perfect: easy, unusual for us in Germany and, I am sure, totally delicious! Not to mention healthy.
Kathryn says
What a fun way to celebrate! Hope you add this to the menu and let me know what you think 🙂
Carlee says
We loooove baked oatmeal and trying new flavors. We have done a maple banana version and banana and berries but never a banana bread one! We'll have to give this a try! Thanks for sharing at Throwback Thursday!
Kathryn says
It's the best, right?! Those flavors sound awesome, too!
Helen Fern says
This looks really, really good! Thanks for sharing on the "What's for Dinner" link up!
Kathryn says
Thanks Helen!
Kathryn says
We are serious oatmeal fans, too, and this really is one of our new favorites! It's addictive!
Jill Hopkin says
We eliminated the nuts (allergy) and didn't add anything. Had to cook for 45 minutes (maybe because of nut elimination?) But it was delicious! What a great, warm breakfast to eat on the way to work!
Kathryn says
So glad to hear you tried it and loved it Jill! Thanks so much for letting me know!
Adina says
Made this last weekend for the family. LOVED it, especially my husband! 🙂
Kathryn says
Yay! That makes me so happy Adina! Glad you all enjoyed it - one of our favorites 🙂
Beth says
Is there any way i could sub honey for the maple syrup? I don't keep maple syrup in the pantry....
Kathryn says
Absolutely Beth, you can definitely use honey in place of the maple syrup in a 1:1 substitution. Hope you give it a try and let me know how you like it!
Amanda says
Wow this recipe is amazing! I left out the maple syrup and added an extra 1/4 cup of Apple sauce plus 1tbsp of rice malt syrup, and left out the salt too. Turned out perfect. I think it actually tasted more like an apple crumble type of dessert which was so lovely since so many healthy kids treats taste like banana. My 19 month son loves it and so do I. Thanks for a delicious recipe!
Kathryn says
Thanks so much, Amanda! I'm so happy to hear you enjoyed it - and thanks for sharing the substitutions you made! 🙂
Marianne Leghart says
Can we get nutrition info for this recipe? I can't wait to try it!
Kathryn says
Hi Marianne! I don't provide nutrition stats on my recipes (not yet at least!) but you can plug it into an online nutrition calculator if you want the details. Here's one: http://www.myfitnesspal.com/recipe/calculator
Hope you try it and let me know what you think!
Ana says
Tried this recipe yesterday morning and loved it! I substituted sliced almonds for the walnuts (I didn't have any walnuts), and I also drizzled my piece with some agave when it came out of the oven (I have a major sweet tooth) - perfection! I will definitely be making this again! It also kept me full for a while- which is saying a lot because I am always hungry! Thanks for the recipe!
Kathryn says
Thanks so much for your comment Ana - and I'm so happy to hear you enjoyed this! I've also been surprised by its staying power - normally I have 2-3 breakfasts throughout the morning but this keeps me full!
Gennifer says
Did you store the half batches, you mentionabove, in the frezzer cooked or uncooked? Thanks!
Kathryn says
Hi Gennifer! They are cooked. I make and bake the whole batch, we stuff our faces and then I freeze the leftovers for another day. Hope you give it a try and let me know what you think!
Michelle says
My house smells amazing and this oatmeal tastes so good! I used quick oats because that's what I had on hand, which worked out. Will definitely try it with old fashioned oats next time for a better texture.
Kathryn says
Yay, I'm so glad to hear you enjoyed it - thanks so much for letting me know!!
Linda Buckner says
Loved the taste of this oatmeal! My question: Is this supposed to be a firm bar or something you eat in a bow Min was sort of i;n ;the middle?
Kathryn says
Hi Linda, so glad to hear you liked it! When it's fresh from the oven, it might be a bit more messy. After it cools down and I refrigerate it (or after we've had some and I put the rest in the fridge), it sets up more. I can slice it then to store in the freezer or to cut for individual servings to reheat later in the week. Hope that helps!
Linda says
Thanks for your reply. I had leftovers this morning - yum!
Kathryn says
I love the leftovers! Warmed up or even cold! 🙂