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!

Baking pan with Banana Baked Oatmeal on top of a golden-brown napkin

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!

White plate with a slice of baked oatmeal with yogurt on top and banana slices

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.

Slice of banana baked oatmeal on a plate with yogurt on top and slices of banana

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.

Baking pan with Banana Baked Oatmeal on top of a golden-brown napkin

Banana Bread Baked Oatmeal

4.61 from 28 votes
The perfect combination of banana bread and baked oatmeal in one casserole dish!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 Servings

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!
    Bananas being mashed in a mixing bowl
  • 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.
    Mix the dry ingredients into the wet ingredients
  • Pour the oatmeal mixture into the prepared pan and smooth into an even layer.
    Banana Baked oatmeal mixture in a baking pan ready to bake
  • 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.
    Horizontal photo of banana baked oatmeal in a baking pan sliced into squares with a bunch of bananas off to the side

Nutrition

Serving: 1Serving · Calories: 187kcal · Carbohydrates: 32g · Protein: 6g · Fat: 5g · Fiber: 4g · Sugar: 10g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal recipe, banana bread baked oatmeal, chia seeds, flax egg, healthy baked oatmeal, healthy breakfast, meal prep, vegan baked oatmeal
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Pinterest collage for banana bread baked oatmeal

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Just what I needed to get out of the banana bread rut! Of course I’m dousing mine in extra maple syrup, cuz that’s how I roll!

  2. I just stumbled across this recipe via Pinterest and am craving baked oatmeal for the first time in years! Love the ingredients and your photos are fabulous.

  3. Ok. So, Jerry is in the hospital right now (long story). He eats a banana ev.er.y. day, which is fine, but now they are on the counter and have become dewoozicated (almost disgusting) at which point, I won’t touch them. So, I’m looking at them this morning wondering what the heck I’m going to do with them when KAPOW! It hits me upside the head to stick them in baked oatmeal to eat on this week! Yes! So, tonight when I get home, it’s going to be the first thing I do. 🙂

  4. Hello Julia,

    We have launched a new site http://ipinrecipes.com/ where you can pin and share recipes you like. We would be delighted if you could register your blog to iPinRecipes so that our users can pin, share and enjoy your recipes.

    Regards
    iPinRecipes Team

  5. Did you know that baked oatmeal is one of my faaaaavorite breakfasts?? It is. But I feel like a FOOL for never thinking to do a banana bread version. Now that you’ve placed this glory before my eyeballs, it’s gotta happen pronto-tonto.

  6. Hahaha! Can’t stop laughing over the rabid chipmunks! Love it! But seriously, I was JUST brainstorming recipe ideas for the coming month and actually wrote this exact thing down on my list of things to create! First the sandwich from Heaven and now this? Get outta ma’ head, woman!

    1. Hi there, the eggs are at the bottom of the ingredients list 🙂 You’ll need two of them. Let me know how you like the baked oatmeal! 🙂

  7. Baked this last night and enjoyed for breakfast this morning – delicious!! And so easy! A little wetter than I expected it to be (I wanted to cut into squares and freeze) but I’m sure a cupcake pan with liners would fix that next time. There Will definitely be a next time! Thanks for sharing

  8. Holy smoke, this sounds amazing!
    Felt so bad about eating the last banana I had in the flat this morning now when I saw this – must be made SOON! I’ve already taken note of the link 😀
    You’ve got a lovely blog, and I can’t wait to dig a bit in the archive for more goodies 😀 x

  9. This was fantastic! So quick and easy to make. I made it at night and my family devoured it the next morning. Any ideas for making it with apples and more cinnamon?

  10. I am making this now an it smells sooo good already in the house I just hope that my kids also like it too!!!

  11. I added toasted walnut pieces to make this even more nutritious and delicious. Can’t wait for breakfast tomorrow. Literally–I’m going to have a little bit right now!

    1. So happy to here you made the naner bread oatmeal! It’s definitely one of my favorites and is lots of fun for brunching on with friends. Enjoy xo

  12. WOW! *****
    I just made this today and it’s the best baked oatmeal I’ve ever had. SO flavorful and sweet! I couldn’t believe there was only 2 T maple syrup! I followed the directions exactly (but used unsweetened vanilla almond milk) and cooked it 40 min. I ate it plain as it was so flavorful but it would also be good with some nut butter on top! Thanks for this recipe!!! 🙂

    1. Yippppeeeeeeeee! I’m so happy you like it, Virginia! I was blown away by how flavorful the baked oatmeal turned out, too…it’s incredible the amount of sweetness you can get out of bananas! Thanks so much for your kind note and have a great weekend!

      1. Thank you! I can’t wait to try some of your other recipes now! Have a great weekend as well 🙂

  13. This was delicious and leftovers freeze well. I portioned them out so all I had to do was grab one out of the freezer and nuke for 10 seconds on each side. So convenient and breakfast for an entire week! 🙂

    1. Wahoo! I’m so thrilled to hear it, Mel! I’m in love with this baked oatmeal too – such a fabulous make-ahead breakfast. 😀 xo

  14. Just made this. I love how nicely spiced it is! The only thing I added was unsweetened coconut because life is better with coconut ?

  15. I was just wondering if instead of almond milk if I could use 1% regular milk as that’s what I have on hand? This looks & sounds delicious & I know my family & co-workers will love it. Thanks for sharing.

    1. Hi Melissa! If you’re alright with doing a little additional math, I would actually 1.5 the recipe. Nevertheless, doubling it will definitely work – you will just end up with thicker slices and the oatmeal will take longer to cook. I’d recommend covering the pan for at least part of the baking process to ensure the top doesn’t get too brown. Hope you enjoy! xo