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!
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.
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.
- 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
- Baking Powder
- Pecans (chopped)
See the recipe card for ingredient quantities.
- 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
- PREPARE - 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 avocado oil, eggs, milk, vanilla extract, and maple syrup to the mashed bananas 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.
- 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.
- 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
Store baked oatmeal covered or in an airtight container in the refrigerator for up to 4 days.
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
- 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.
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.
Banana Bread Baked Oatmeal
- 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.