Banana Baked Oatmeal

Banana Bread Baked Oatmeal is a cozy belly-warming breakfast, combining the delicious flavors of banana bread and comforting oatmeal for a healthy breakfast. This is a great recipe for meal prep!

If you’re like me and two of your favorites in life are banana bread and oatmeal, you are in for an otherworldly treat!

This banana baked oatmeal marries the cozy flavors of classic banana bread with the satiating deliciousness of oatmeal for an ultra satisfying breakfast or snack.

The concept is similar to my Vegan Carrot Cake Baked Oatmeal I posted recently. We’re taking two delicious things and enhancing them with each other.

That’s teamwork!

This easy recipe uses natural sweetener like mashed banana and pure maple syrup for a low sugar take on a sweet breakfast and a great way of using up overripe bananas.

Ingredients for Banana Baked Oatmeal:

Rolled Oats, cinnamon, sea salt, baking powder, eggs (or flax eggs to make recipe vegan), unsweetened almond milk, ripe bananas, eggs, and pure maple syrup. 

You can also add in some freshly ground nutmeg, vanilla extract, chopped walnuts or chocolate chips or chocolate chunks

I use gluten-free sprouted oats, which I buy online but you can select your favorite brand of oats. I recommend using rolled or old-fashioned oats for the best texture rather than using quick oats or steel cut oats.

Recipe Adaptations:

You can substitute your favorite non-dairy milk or regular cow’s milk for the almond milk. I love this recipe with store bought oat milk or full-fat canned coconut milk for an even more luxurious treat.

If you love almond butter or peanut butter, feel free to mix in up to 1/4 cup for peanut butter banana flavor. You can also throw in your favorite protein powder to make this a balanced meal.

Replace the eggs with flax egg using 2 tablespoons of ground flaxseed and 6 tablespoons of water for a vegan version of this recipe, and bake the oatmeal for 5 to 10 minutes longer, or until it appears set up. You can also use chia seeds to make chia eggs.

Use up to 1/3 cup of brown sugar instead of pure maple syrup for a sweeter baked oatmeal. You can also use a sugar substitute like monk fruit sweetener.

If you’re a gym nut like me, this is a marvelous post-workout meal alongside some protein.

Replace the mashed brown bananas with 1 cup of mashed cooked sweet potato.

Let’s bake some oats!

How to Make Banana Baked Oatmeal:

Preheat the oven to 350 degrees F and line a 9” x 9” baking dish with parchment paper.

Mash the bananas in a mixing bowl until creamy. You can leave some chunks if you like them!

Whisk in the almond milk, eggs, and vanilla extract until everything is well-combined (wet ingredients).

Pour in the rolled oats, cinnamon, nutmeg, baking powder, and sea salt (dry ingredients) and stir until well-combined. The mixture will appear fairly watery. This is normal! Note: If you’re adding chopped walnuts or chocolate chips, do so now.

Pour the oatmeal mixture into the prepared pan and smooth into an even layer.

Bake on the center rack of the oven for 40 to 50 minutes, or until the baked oatmeal has set up.

Allow the baked oatmeal to cool for at least 30 minutes (ideally to room temperature) before slicing and serving. Note: You can serve it sooner without allowing it to cool, but it will fall apart rather than stay held together in a square for oatmeal bars.

Once cooled, slice the banana baked oatmeal into individual portions for an easy grab-and-go breakfast or snack.

Serve it up with a splash of milk or with Greek yogurt or coconut milk yogurt on top with some banana slices! I also love this with some nut butter smeared on top with a drizzle of honey, fresh fruit, or a little maple syrup.

Store any leftover banana oatmeal on the counter top covered with plastic wrap for up to 4 days, or store in an airtight container in the refrigerator for up to 7 days.

Also try my 5-Ingredient Healthy Granola Bars, Blueberry Baked Oatmeal and my 3-Ingredient Oatmeal Cookies for similar recipes.

That’s it! A great way of getting in some whole grains for the whole family.

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4.60 from 22 votes

Banana Bread Baked Oatmeal

The perfect combination of banana bread and baked oatmeal in one casserole dish!

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 Servings

Calories: 187kcal

Author: Julia

Ingredients

• 2 ripe bananas mashed
• 2 eggs lightly beaten
• 2 cups unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract optional
• 2 cups gluten-free rolled oats
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 1 teaspoon baking powder
• ¼ teaspoon salt

For Serving

• Sliced bananas
• Yogurt
• Maple syrup

Instructions

• Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
• Mash the bananas in a mixing bowl until creamy. You can leave some chunks if you like them!
  
• Whisk in the almond milk, eggs, and vanilla extract until everything is well-combined.
  
• Pour in the rolled oats, cinnamon, nutmeg, baking powder, and sea salt and stir until well-combined. The mixture will appear fairly watery. This is normal! Note: If you’re adding chopped walnuts or chocolate chips, do so now.
  
• Pour the oatmeal mixture into the prepared pan and smooth into an even layer.
  
• Bake on the center rack of the oven for 40 to 50 minutes, or until the baked oatmeal has set up. Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving. Note: You can serve it sooner without allowing it to cool, but it will fall apart rather than stay held together in a square oat bar.
  

Nutrition

Serving: 1Serving | Calories: 187kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Fiber: 4g | Sugar: 10g