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Banana Bread Baked Oatmeal Recipe
Olivia

Banana Bread Baked Oatmeal Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • whisk or fork
  • Measuring cups and spoons
  • 8x8-inch baking dish
  • Spatula or spoon
  • Oven mitts

Method
 

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
  2. Mash the bananas: In a large bowl, mash the bananas until smooth. The riper the bananas, the sweeter the oatmeal will be.
  3. Mix the wet ingredients: Whisk in the brown sugar, eggs, salt, and vanilla extract until combined.
  4. Add dry ingredients: Stir in the baking powder, cinnamon, and nutmeg.
  5. Stir in milk and oats: Add the milk and rolled oats, mixing until everything is evenly coated.
  6. Fold in walnuts: Stir in the chopped walnuts for crunch.
  7. Bake: Pour the mixture into the prepared dish and bake for 35–40 minutes, until the top is golden and set.
  8. 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.