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!
What is baked oatmeal?
Primarily, baked oatmeal is a baked oat custard. What is a 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.
Banana Bread Baked Oatmeal Recipe 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. Liquid 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 with almond or whole milk as well.
- Ground Cinnamon
- Salt
- Baking Powder
- Chopped Pecans – You can substitute with chopped walnuts, or omit the nuts all together.
*Chocolate chips would be a lovely addition to this baked oatmeal recipe as well.
How to make Banana Bread Baked Oatmeal:
- Preheat the oven to 350 degrees F. Grease a 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. Next, add the avocado oil, eggs, milk, vanilla extract, and maple syrup, mixing until well incorporated.
- The last step is to add the oat/nut blend and mix until everything is combined.
- 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 myself (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.
How do you serve baked oatmeal?
In my personal opinion, baked oatmeal is best served warm or at room temperature. Warm one serving (square) on a microwave safe plate for 30-45 seconds.
Serving Suggestions:
- 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
Store slices in an airtight container in the refrigerator.
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.
Quick cooking oats can be used in substitution for the rolled oats, however, baking times may vary and liquid quantities may have to be adjusted for this Banana Bread Baked Oatmeal Recipe. I do not suggest using steel cut oats, as they will take too long to cook.
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.
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.
You May Also Like:
- 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 butters or maple syrup. For an extra oomph of banana flavor, top with fresh banana slices.
Banana Bread Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- ½ cup chopped pecans or walnuts
- 1 tsp baking powder
- 1 tsp 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
- ¼ cup avocado oil
- 1 tsp pure vanilla extract
Instructions
- Allow the baked oatmeal to cool before slicing into 6 squares.
- Preheat the oven to 350° F. Grease a 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 myself (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.
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