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    Home » Recipes » Breakfast

    Easy Banana Bread Baked Oatmeal Recipe

    Published: Jan 12, 2021 · Modified: Oct 22, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

    Jump to Recipe Print Recipe

    This Banana Bread Baked Oatmeal recipe is easy to make. It's healthy and hearty, made with rolled oats and fresh bananas. Baked oats are the perfect make-ahead breakfast; warm a slice and top it with a little maple syrup and fresh fruit!

    A single banana bread baked oatmeal slice on a white plate with a fork.

    Baked oatmeal is an alternative to the usual bowl of oatmeal. It is cake-like in texture, wholesome, and satiating. This easy breakfast recipe uses good-for-you ingredients like rolled oats and bananas. One square of this hearty baked banana bread oatmeal will keep you full all morning.

    Made with fresh, ripe bananas, the banana flavor is prominent. Hearty oats make the base of the oatmeal. Milk, mashed banana, and egg bind the oatmeal together. Inclusions like pecans add crunch, while maple syrup sweetens up the oatmeal.

    Like my apple baked oatmeal, this banana bread baked oatmeal is a great make-ahead breakfast. It is best served warm with toppings like nut butter, maple syrup, and fresh fruit.

    Jump to:
    • What is Baked Oatmeal?
    • Healthy Banana Bread Baked Oatmeal Recipe
    • Ingredients
    • Ingredient Substitutions
    • Instructions
    • Variations
    • Suggested Equipment
    • Storage
    • How to Serve Baked Oatmeal
    • Other Delicious Baked Oatmeal
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    What is Baked Oatmeal?

    Primarily, baked oatmeal is a baked oat custard. Custard is sweetened milk thickened with eggs. Baked oatmeal combines a thin custard with oats. It is a versatile breakfast dish that is hearty and healthy.

    Healthy Banana Bread Baked Oatmeal Recipe

    This simple baked oatmeal recipe uses pantry staples, so it can be made whenever you need a make-ahead breakfast or have to use an extra ripe banana. 

    • Healthy Ingredients - Hearty oats marry with eggs, milk, and bananas for an updated version of oatmeal. 
    • Meal Prep - Portion or freeze individual servings ahead of time. Slices are perfect for busy mornings.
    • Ripe Bananas - Like banana bread, this recipe is a great way to use up extra ripe bananas. 

    Ingredients

    • Bananas (mashed) - Use only ripe bananas (brown bananas are the best). 
    • Old-Fashioned Rolled Oats
    • Maple Syrup 
    • Pure Vanilla Extract
    • Avocado Oil 
    • Eggs (room temperature)
    • Oat Milk 
    • Ground Cinnamon
    • Salt
    • Baking Powder
    • Pecans (chopped)

    See the recipe card for ingredient quantities.

    Ingredient Substitutions

    • Avocado Oil - Melted Butter, Canola Oil, Coconut Oil
    • Maple Syrup - Light Brown Sugar (add with the dry ingredients), Honey
    • Oat Milk - Whole, 2%, Coconut, Almond, Skim Milk
    • Pecans - Walnuts, Almonds
    • Mix-Ins - Flax Seeds, Chia Seeds, Dried Fruit
    A tray of completed baked oatmeal, unsliced.

    Instructions

    1. PREPARE -  Preheat the oven to 375 degrees F. Grease an 8-inch baking dish and set aside.
    2. MIX DRY INGREDIENTS - Toss the oats, chopped pecans, ground cinnamon, salt, and baking powder in a small bowl.
    3. MIX WET INGREDIENTS - Mash the bananas. Add avocado oil, eggs, milk, vanilla extract, and maple syrup to the mashed bananas and mix until well incorporated. 
    4. COMBINE EVERYTHING - Add the oat mixture to the banana mixture and mix until everything is combined. 
    5. BAKE - Pour the oat custard into the prepared dish and bake for 35-40 minutes or until set and golden brown. If you like your baked oatmeal a little more on the firm side, like me (and as pictured), bake for a little longer. 

    Variations

    • Chocolate Chip - Stir in ½ cup of semi-sweet chocolate chips or chunks.
    • Protein - Add one tablespoon of protein powder for additional protein.
    • Low Sugar - Use stevia or monk fruit sweetener instead of the maple syrup in the oatmeal to lessen the sugar content. Stir in the sugar alongside the dry ingredients.
    • Eggless - Swap the egg for a flax egg. 

    Try my strawberry baked oatmeal variation of this recipe.

    A tray of baked oatmeal and a single slice topped with banana slices on a white plate.

    Suggested Equipment

    • Large Bowl - Pyrex Prepware 4-Quart Rimmed Mixing Bowl
    • Large Whisk - OXO Good Grips 11-Inch Balloon Whisk
    • 8-Inch Baking Dish - Anchor Hocking 8-inch Square Glass Baking Dish

    Storage

    Store baked oatmeal covered or in an airtight container in the refrigerator for up to 4 days.

    A single slice of baked oatmeal topped with banana slices, alongside a gold fork.

    How to Serve Baked Oatmeal

    Baked oatmeal is best warm or at room temperature. Warm one serving (square) on a microwave-safe plate for 30-45 seconds. As far as toppings go, here are a few of my favorites.

    • Drizzle with maple syrup or honey.
    • Serve with fresh berries or sliced banana
    • Top with a dollop of Greek Yogurt
    • Sprinkle with additional chopped pecans
    • Top with a scoop of almond or peanut butter

    Other Delicious Baked Oatmeal

    • Lemon Blueberry Baked Oatmeal
    • Protein Baked Oatmeal
    • Cinnamon Roll Baked Oatmeal
    • Chocolate Peanut Butter Baked Oatmeal
    A single banana bread baked oatmeal slice on a white plate with a fork.

    Expert Tips

    1. Preheat the oven before baking for even baking time.
    2. Use a stand or handheld mixer to mash the bananas quickly.
    3. Portion slices ahead of time for leisurely breakfast the whole week.
    4. Easily multiply this recipe for more servings.

    Frequently Asked Questions

    Do you have to use rolled oats?

    Quick-cooking oats work in this recipe too. However, baking times may vary. In addition, liquid quantities may have to be adjusted. Do not use steel-cut oats; they take too long to cook.

    How do you know when baked oatmeal is done?

    The filling should be set (not jiggly), and the top of the baked oatmeal should be golden brown.

    Can baked oatmeal be left out overnight?

    No, do not leave baked oatmeal out overnight. It should be stored in the refrigerator or wrapped and frozen.

    Can you freeze banana baked oatmeal? 

    Portion out the oatmeal slices. Freeze individually or in the same airtight container. (You can also store it in a freezer-safe zip-top bag, separating the layers with a sheet of wax paper.) Freeze for up to 3 months. Pull out slices as needed - thaw completely in the refrigerator before eating.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    A slice of banana baked oatmeal topped with banana slices.

    Banana Bread Baked Oatmeal

    Katelyn Theofanis
    This Banana Bread Baked Oatmeal is healthy and hearty. This make-ahead breakfast recipe is perfectly served with maple syrup and fresh fruit!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Bake Time 35 minutes mins
    Total Time 45 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 364 kcal

    Equipment

    • Standing Mixer
    • 8-by-8-inch Baking Pan
    • Rubber Spatula

    Ingredients
      

    • 2 cups old fashioned oats
    • ½ cup chopped pecans
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ tsp salt
    • 1 cup fresh bananas ripe
    • 1 cup oat milk
    • 2 large eggs room temperature
    • ⅓ cup pure maple syrup
    • 3 tablespoon avocado oil
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Preheat the oven to 375° F. Grease an 8X8-inch baking dish and set aside.
    • Toss the oats, chopped pecans, ground cinnamon, salt, and baking powder in a small bowl.
    • Mash the bananas. Add the avocado oil, eggs, milk, vanilla extract, and maple syrup. Mix until smooth and well incorporated. Add the oat mixture and mix until everything is combined.
    • Pour the custard into the prepared dish and bake for 35-40 minutes or until set and golden brown. If you like your baked oatmeal a little more on the firm side, like me (and as pictured), bake for a little longer.
    • Allow the baked oatmeal to cool before slicing it into 6 squares. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

    Nutrition

    Calories: 364kcalCarbohydrates: 42gProtein: 7gFat: 19gSaturated Fat: 2gTrans Fat: 1gCholesterol: 62mgSodium: 311mgPotassium: 310mgFiber: 5gSugar: 18gVitamin A: 194IUVitamin C: 2mgCalcium: 151mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    **Recipe Updated 10/11/2021 - Oven temperature increased and avocado oil reduced to 3 tablespoons.

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    1. Sandy

      October 09, 2021 at 2:08 pm

      5 stars
      This recipe tastes very good - especially considering how healthy it is. However, it does take a while to get the consistency right. After the 35-40 min bake, it is very custard like. I baked it a little longer (10-15 min), as suggested, but it was still custardy on the bottom. I removed it from the pan and flipped it over and cooked it another 15 min. I decided to leave it like that but it really could have gone longer. I will make it again though - because it is GOOD -so don't shy away from it.

      Reply
      • Katelyn Ryan

        October 11, 2021 at 9:58 am

        Hi Sandy! I am so happy to hear that you enjoyed this recipe. I greatly appreciate your recipe notes. Thank you so much!

        Reply

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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