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    Home » Recipes » Breakfast

    Banana Bread Baked Oatmeal

    Published: Jan 12, 2021 · Modified: Oct 11, 2021 by Katelyn Ryan · 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. This is a perfect make-ahead breakfast, simply warm a slice and top it with maple syrup or fresh fruit!

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

    Baked oatmeal is a lovely alternative to the usual bowl of oatmeal. It is cake-like in texture and absolutely filling. One square of this banana bread baked oatmeal will have you ready to take on the day.

    If you love baked oatmeal, then you will love my Apple Baked Oatmeal too!

    Jump to:
    • What is Baked Oatmeal?
    • Ingredients
    • Instructions
    • How to Serve Baked Oatmeal
    • Frequently Asked Questions
    • Other Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    What is Baked Oatmeal?

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

    A tray of completed baked oatmeal, unsliced.

    Ingredients

    • Bananas - Use only ripe bananas.
    • Old Fashioned Rolled Oats - I designed this recipe using old-fashioned oats.
    • Maple Syrup - This recipe calls for maple syrup versus sugar.
    • Pure Vanilla Extract
    • Avocado Oil - I love avocado oil for its neutral flavor and healthfulness. Coconut oil is an effective substitution.
    • Eggs - Two large eggs, at room temperature, are necessary to create this custard-like dish.
    • Oat Milk - I love using oat milk for recipes revolved around oats. I find it amps up the oat flavor. You can substitute it with almond or whole milk as well.
    • Ground Cinnamon
    • Salt
    • Baking Powder
    • Chopped Pecans - You can substitute with chopped walnuts, or omit the nuts altogether.

    *Chocolate chips would be a lovely addition to this baked oatmeal recipe as well.

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

    Instructions

    1. Preheat the oven to 375 degrees F. Grease an 8X8-inch baking dish, set aside.
    2. In a small bowl, toss together the oats, chopped pecans, ground cinnamon, salt, and baking powder.
    3. In a stand mixer with the paddle attachment, mash the bananas at medium speed. Next, add the avocado oil, eggs, milk, vanilla extract, and maple syrup, mixing until well incorporated.
    4. Add the oat/nut blend and mix until everything is combined.
    5. Pour the mixture 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.
    6. Allow the baked oatmeal to cool before slicing into 6 squares.

    *Store in an airtight container in the refrigerator for up to 5 days.

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

    How to Serve Baked Oatmeal

    In my personal opinion, 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

    Frequently Asked Questions

    How do you store baked oatmeal?

    Store slices in an airtight container in the refrigerator.

    Can baked oatmeal be frozen?

    Baked oatmeal can be frozen. Cut into desired portions, this recipe serves 6. Wrap each baked oatmeal square individually or place all of the slices into a freeze-safe, airtight container. Freeze for up to 3 months.

    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. I do not suggest using steel-cut oats; they take too long to cook.

    How long does baked oatmeal last?

    If properly stored, this banana bread baked oatmeal will last for up to 5 days in the refrigerator or up to 3 months in the freezer.

    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.

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

    Other Recipes You'll Love

    • Banana Walnut Protein Muffins
    • Banana Cake with Peanut Butter Frosting
    • Protein Banana Bread with Cinnamon Sugar Crust
    • 8 Easy Granola Recipes

    This banana bread baked oatmeal is a great make-ahead breakfast. It is healthy and hearty. Perfect served warm with toppings like nut butter or maple syrup. For an extra oomph of banana flavor, top with fresh banana slices.

    📖 Recipe

    Banana Bread Baked Oatmeal

    Katelyn Ryan
    This Banana Bread Baked Oatmeal is healthy and hearty. This make-ahead breakfast recipe is perfectly served with maple syrup and fresh fruit!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake Time 35 mins
    Total Time 45 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 or walnuts
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ tsp salt
    • 1 cup fresh bananas ripe
    • 1 cup oat milk room temperature
    • 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, set aside.
    • In a small bowl, toss together the oats, chopped pecans, ground cinnamon, salt, and baking powder.
    • In a stand mixer with the paddle attachment, mash the bananas on medium speed. 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 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 into 6 squares. Store in an airtight container in the refrigerator for up to 5 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 RECIPE? Please leave a star rating and review below!

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    Reader Interactions

    Comments

    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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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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