This Banana Bread Baked Oatmeal recipe is easy to make. It's healthy and hearty. Baked oats are the perfect make-ahead breakfast, warm a slice and top it with maple syrup or fresh fruit!
Baked oatmeal is a lovely alternative to the usual bowl of oatmeal. It is cake-like in texture, wholesome, and satiating. This easy recipe uses good-for-you ingredients like rolled oats and bananas. One square of this baked banana bread oatmeal will keep you full all morning.
Like my Apple Baked Oatmeal, this banana bread baked oatmeal is a great make-ahead breakfast. It is healthy and hearty. Perfect served warm with toppings like nut butter, maple syrup, and fresh fruit.
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.
- Bananas (mashed) - Use only ripe bananas.
- Old Fashioned Rolled Oats
- Maple Syrup
- Pure Vanilla Extract
- Avocado Oil
- Eggs (room temperature)
- Oat Milk
- Ground Cinnamon
- Baking Powder
- Pecans (chopped)
See the recipe card for ingredient quantities.
- PREP - Preheat the oven to 375 degrees F. Grease an 8-inch baking dish, and set aside.
- MIX DRY INGREDIENTS - Toss the oats, chopped pecans, ground cinnamon, salt, and baking powder in a small bowl.
- MIX WET INGREDIENTS - Mash the bananas. Add the avocado oil, eggs, milk, vanilla extract, and maple syrup and mix until well incorporated.
- COMBINE EVERYTHING - Add the oat mixture to the banana mixture and mix until everything is combined.
- 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.
- Avocado Oil - Melted Butter, Canola Oil, Coconut Oil
- Oat Milk - Whole, 2%, Coconut, Almond
- Pecans - Walnuts, Almonds
- Stir in ½ cup of semi-sweet chocolate chips or chunks.
- Add one tablespoon of protein powder for additional protein.
- Use stevia or monk fruit sweetener in place of the maple syrup in the oatmeal to lessen the sugar content. Stir in the sugar alongside the dry ingredients.
Try my strawberry baked oatmeal variation of this recipe.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Anchor Hocking 8-inch Square Glass Baking Dish
Store baked oatmeal covered or in an airtight container in the refrigerator for up to 4 days.
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.
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
- Serve with fresh berries or banana slices
- 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
- Preheat the oven before baking for even baking time.
- Use a stand or handheld mixer to mash the bananas quickly.
- Portion slices ahead of time for leisurely breakfast the whole week.
- Easily multiply this recipe for more servings.
Frequently Asked Questions
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.
The filling should be set (not jiggly), and the top of the baked oatmeal should be golden brown.
No, do not leave baked oatmeal out overnight. It should be stored in the refrigerator or wrapped and frozen.
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.
Banana Bread Baked Oatmeal
- 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
- 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.
**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!
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.
Hi Sandy! I am so happy to hear that you enjoyed this recipe. I greatly appreciate your recipe notes. Thank you so much!