Banana Bread Baked Oatmeal Recipe is one of the easiest and tastiest dishes I have used to convert those overripe bananas into something delightful.
It’s a cocoon of goodness, perfect for moments when I want the taste of banana bread for breakfast, but in a healthier form. The combination of mashed bananas, oats, warm spices, and the right amount of sweetness is truly comforting in all its glory.
Here, it does get a little flexible: you can bake it with eggs if you want it to be rich, or make a plain sugar-free version if your bananas are sweet enough.
When I need a fast single-serving breakfast, I make a banana bread baked oatmeal for one, but usually, I make a full batch so I can snack on a piece all week.
Why You’ll Love It
This Banana Bread Baked Oatmeal recipe has quickly become one of my go-to breakfasts, and I think you’ll love it just as much. Here’s why:
- Simple ingredients – Everything you need is probably already in your pantry: ripe bananas, oats, milk, and a few spices.
- Meal prep friendly – Bake once, slice it up, and you’ve got breakfast ready for the whole week.
- Customizable – Keep it classic, add chocolate chips, swirl in peanut butter, or boost it with protein powder.
- Healthy and filling – With fiber from oats and natural sweetness from bananas, it’s a breakfast that keeps you full without weighing you down.
- Family-approved – Whether it’s a big pan for brunch or a quick banana bread baked oatmeal for one, it’s a dish everyone enjoys.
How To Make Banana Bread Baked Oatmeal Recipe
Recipe Overview
This Banana Bread Baked Oatmeal Recipe combines ripe bananas, oats, warm spices, and a touch of sweetness to create a healthy and filling breakfast. You can prep it the night before, bake it in the morning, and enjoy a slice all week long.
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Cuisine: American
- Course: Breakfast / Brunch
- Difficulty Level: Easy
- Yield: 6 servings
- Calories per Serving: ~230
Equipment You’ll Need
One of the things I love about this Banana Bread Baked Oatmeal recipe is that it doesn’t require any fancy tools. Just a few basics you likely already have in your kitchen:
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- 8×8-inch baking dish
- Spatula or spoon
- Oven mitts
Tip: If you like prepping single portions, you can bake the mixture in individual ramekins or muffin tins. This makes a great grab-and-go breakfast option!
Ingredients
- 2 ripe bananas (mashed)
- ¼ cup brown sugar
- 2 large eggs
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ cups milk (dairy or non-dairy)
- 2 cups rolled oats
- ½ cup walnuts (chopped)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Mash the bananas: In a large bowl, mash the bananas until smooth. The riper the bananas, the sweeter the oatmeal will be.
- Mix the wet ingredients: Whisk in the brown sugar, eggs, salt, and vanilla extract until combined.
- Add dry ingredients: Stir in the baking powder, cinnamon, and nutmeg.
- Stir in milk and oats: Add the milk and rolled oats, mixing until everything is evenly coated.
- Fold in walnuts: Stir in the chopped walnuts for crunch.
- Bake: Pour the mixture into the prepared dish and bake for 35–40 minutes, until the top is golden and set.
- Cool and serve: Let it cool slightly before slicing. Enjoy warm, at room temperature, or chilled from the fridge.
Tip: If you want a softer texture, use quick oats. For a chewier bite, stick with rolled oats.
My Secret Tips for Making Perfect Banana Bread Baked Oatmeal
- No sugar version: Skip the brown sugar if your bananas are extra ripe or swap it with maple syrup or honey.
- Extra protein: Stir in a scoop of protein powder or add a spoonful of peanut butter banana mix before baking.
- Make-ahead: This baked oatmeal stores well in the fridge for up to 5 days. Slice it into squares for a grab-and-go breakfast.
- Freezer-friendly: Wrap individual slices and freeze. Reheat in the microwave for a quick breakfast.
Exciting Variations and Serving Ideas
- Chocolate lovers: Add chocolate chips for a banana chocolate chip twist.
- Vegan version: Use flax eggs and plant-based milk.
- For one serving: Halve the recipe and bake in a small ramekin. This is perfect when you’re craving a single-serve banana bread baked oatmeal for one.
- Toppings: Serve with a drizzle of maple syrup, a spoonful of Greek yogurt, or a dollop of peanut butter banana mix for extra protein.
Storage & Reheating
One of the best things about this Banana Bread Baked Oatmeal recipe is how well it keeps. You can bake once and enjoy it all week. Here’s how I like to store and reheat it:
- In the fridge – Store slices in an airtight container for up to 5 days. I like to cut the oatmeal into squares so it’s ready to grab and go.
- In the freezer – Wrap individual portions in plastic wrap or place in freezer-safe bags. They’ll keep well for up to 2 months.
- Reheating – Warm in the microwave for 30–60 seconds or reheat in the oven at 325°F (160°C) for about 10 minutes. If you want extra moisture, drizzle a little milk over the top before reheating.
Tip: For busy mornings, I love freezing single servings—then I can reheat just what I need and add peanut butter or yogurt on top for extra protein.
Frequently Asked Questions
Can I make banana bread baked oatmeal without sugar?
Yes! If your bananas are very ripe, you can skip the brown sugar. You can also use natural sweeteners like maple syrup or honey.
How do I store baked oatmeal?
Keep it in an airtight container in the fridge for up to 5 days. Warm slices in the microwave or enjoy them cold.
Can I add protein powder to this recipe?
Definitely! Add one scoop of your favorite banana protein powder to the batter for a protein-packed breakfast.
Can I make this without eggs?
Yes. Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan option.
Closing Thoughts
I consider bananas paired with oats to be never-ending breakfast options. This healthy banana bread baked oatmeal recipe feels warm and filling, so much so that I consider it the perfect thing to meal prep or to make for a weekend brunch.
I love to bake it on Sunday, knowing full well that I will have ready-to-eat breakfasts for the entire week. It can be kept traditional with walnuts, or we can go crazy and toss in some chocolate chips, peanut butter, or even protein powder.
Maybe you’ve done it with egg or just gone plain with no sugar; either way, it is still fundamentally comforting. Try it out and let me know how you served yours; I love hearing your stories about how you altered the dish.
Ingredients
Equipment
Method
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Mash the bananas: In a large bowl, mash the bananas until smooth. The riper the bananas, the sweeter the oatmeal will be.
- Mix the wet ingredients: Whisk in the brown sugar, eggs, salt, and vanilla extract until combined.
- Add dry ingredients: Stir in the baking powder, cinnamon, and nutmeg.
- Stir in milk and oats: Add the milk and rolled oats, mixing until everything is evenly coated.
- Fold in walnuts: Stir in the chopped walnuts for crunch.
- Bake: Pour the mixture into the prepared dish and bake for 35–40 minutes, until the top is golden and set.
- Cool and serve: Let it cool slightly before slicing. Enjoy warm, at room temperature, or chilled from the fridge.
Notes
- Bananas matter – The riper the bananas, the sweeter the baked oatmeal will be. Spotty bananas work best.
- Oats – Rolled oats give the best chewy texture. Quick oats make it softer, while steel-cut oats won’t cook through in this recipe.
- Sweetness – Adjust the brown sugar based on how sweet your bananas are. For a banana baked oatmeal with no sugar version, rely only on ripe bananas or swap in maple syrup.
- Add-ins – Chocolate chips, raisins, or chopped nuts all work beautifully. For extra protein, stir in a scoop of protein powder or top with peanut butter.
- Serving ideas – I like it warm with a spoonful of Greek yogurt, a drizzle of maple syrup, or fresh fruit on top.
- Storage tip – This recipe keeps well in the fridge for up to 5 days or can be frozen in slices for up to 2 months.
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