This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead breakfast meal prep for the week. BONUS: it’s freezer-friendly!
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What is Baked Oatmeal?
If you’re new to the world of baked oatmeal, it’s a wonderfully rich and moist breakfast treat. It’s basically oats baked into a custard. Kind of like bread pudding, but with oats instead of bread. If you think you don’t like oats because they tend to be gooey when boiled with water, try baked oatmeal. It’s soft, moist, and rich, but not at all gooey. Some people also mistakenly think baked oats are crunchy, but they’re not.
Try these other baked oatmeal flavors: Pumpkin Pie Baked Oatmeal, Oatmeal Cookie Baked Oatmeal, or Blueberry Banana Baked Oatmeal.
How to Store the Leftovers
This recipe makes a pretty big batch, so you’ll want to save the leftovers to eat throughout the week. Make sure to refrigerate your baked oatmeal soon after cooking. I like to divide my baked oatmeal into single servings right after baking, then refrigerate them in individual containers. Once chilled, you can keep the baked oatmeal in the refrigerator for about 5 days, or freeze for about 3 months.
How to Serve Banana Bread Baked Oatmeal
Baked oatmeal can be eaten hot OR cold. You can eat it as-is, or pour cold milk over top. And, if you like things a little sweeter, you can drizzle a little maple syrup over top.
Can I Use Steel Cut Oats?
You can not substitute steel cut oats in this recipe without making other changes because steel cut oats require a lot more moisture and a longer cooking time than rolled oats. While it may be possible to tweak it to make it work, I have not tested this method so I can not offer suggestions for that particular substitution.
Banana Bread Baked Oatmeal
Servings 6Ingredients
- 1 1/2 cups mashed banana (about 3 bananas) ($0.63)
- 1/3 cup brown sugar ($0.12)
- 2 large eggs ($0.46)
- 1/2 tsp salt ($0.02)
- 1/2 tsp vanilla extract ($0.15)
- 1 tsp baking powder ($0.02)
- 1/4 tsp cinnamon ($0.02)
- 1/8 tsp nutmeg ($0.02)
- 2 cups milk ($0.75)
- 2 1/2 cups old-fashioned rolled oats ($0.45)
- 1/2 cup chopped walnuts ($0.60)
Instructions
- Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups).
- Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, and nutmeg. Whisk until the ingredients are combined.
- Add the milk and whisk until combined again.
- Finally, stir in the rolled oats and chopped walnuts.
- Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
- Serve warm or refrigerate and enjoy cold!
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Nutrition
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You might also like my Yogurt Banana Bread recipe!
How to Make Banana Bread Baked Oatmeal – Step By Step Photos
Preheat the oven to 375ºF. You’ll need 1.5 cups mashed bananas, which is about three bananas. I like to mash my bananas right in a liquid measuring cup so I can see the volume on the side.
Add the mashed bananas to a large bowl along with ⅓ cup brown sugar, 2 large eggs, ½ tsp salt, ½ tsp vanilla extract, 1 tsp baking powder, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Whisk the ingredients together until they’re evenly combined.
Add 2 cups milk and whisk to combine again. It’s easier to whisk in the milk after the other ingredients have been combined because it causes less splashing.
Finally, stir in 2.5 cups rolled oats and ½ cup chopped walnuts.
Pour the oat mixture into a 9×9-inch casserole dish.
Bake the oatmeal in the preheated 375ºF for 45 minutes, or until it’s golden brown on top and around the edges.
Serve the banana bread baked oatmeal immediately, or divide into six portions and refrigerate for later!
Serve hot or cold, alone or topped with milk.
Delicious! Followed the recipe, except I used pecans and everyone loved it. Has banana bread vibes. Plan to serve it for breakfast on Thanksgiving Day for our extended family along with some bacon and sliced fruit. I may experiment with decreasing the sugar a little bit each time I make it to see how little I can get away with using.
Made this tonight for the morning but I’m eating it now 😋 very good!
So good!! I added chopped walnuts and raisins to mine and used soy milk for a little extra protein :) Will be my go to breakfast from now on!
Love this recipe! It’s really simple and delicious. I make this every time I have over ripe bananas now. The last time I made this recipe I forgot to add the baking powder and I was pleasantly surprised that nothing really changed- very forgiving recipe. :-) Thank you!
This is my go-to baked oatmeal recipe. I use coconut sugar in place of brown sugar which works so perfectly with the bananas. We just added pecans to the top (making sure they get dunked in the custard pecan pie-style) and it really sends it through the roof!
This will go down as one of my favorite recipes!! Thank you.
Fantastic! The whole family enjoyed it.
I’ve always made this in the oven, but will it work in the crockpot? We’re having a heatwave and I’m trying not to use the oven. Any idea the timing and high/low? Thanks!
We haven’t tried that, Robin so I’m not sure! I do see other recipes doing it on low for 4-6 hours or high for 2 hours, but I’m not certain if it would work with this particular recipe.
I’ve been looking for a good baked oatmeal recipe and my search is over! This is moist, dense in the best way, and so hearty. Freezes well. You can adjust the sugar to your liking. I sometimes add in some protein powder if I’m feeling rich.
Could I substitute the brown sugar for something else to make it sugar free, but still work well?
I’m not sure, Kaeli! We don’t experiment much with sugar alternatives. I know that brands like Splenda and Truvia make stevia brown sugar, but i’m not exactly sure how it would effect the taste.
I’m a baked oatmeal convert. I made both the peach and banana this month and I was pleasantly surprised to learn they aren’t too sweet! Now to try all the other recipes 😁
This is still the best basic baked oatmeal recipe. Comes out amazing even when I change things like applesauce/apples or peaches/Blueberries
I love this recipe! I add all ingredients to a blender and blend so that the texture comes out more cake-like than oatmeal-like.
I’ve made this recipe dozens of times. It’s one of my favorites. I always make with mini chocolate chips instead of walnuts. I also always add 2-3t of a spice mix such as Penzey’s cake or pie spice. Today I used a 9×11 baking dish to make it and used 5 Bananas plus extra ingredients to fit the larger pan. It turned out great like usual! I usually freeze serving size portions and they reheat perfectly.
I make this almost weekly! Also found protein oats at Costco which boost the protein. I’ve tried with a flax egg- still yummy- doesn’t fluff quite as much. I’ve added blueberries on top- delish.
I use dark brown sugar because that’s all I seem to keep these days and I add more cinnamon because it’s good for you and yummy.
Can I use instant oats instead of old fashioned? Trying to avoid a grocery run :)
I don’t think that would work well! The Instant oats would likely be very overcooked by the time everything else was ready.
One of my all time favorite recipes. I always make this as soon as I have a few bananas getting overripe. Healthy, easy, and delicious!
Made this recipe according to the directions and wasn’t disappointed. Absolutely delicious and a good way to use up ripe bananas! Next time I’ll try adding blueberries, raisins or dried cranberries for a little extra pizzazz!
I needed four bananas to make 1.5 cups thanks for including the measurement.
Wondering how a pre-made protein shake would do in this… Gotta boost that protein m b
Hmmmm. Haven’t tried it but I would think it work fine! It’s worth a try!
Hi! Can you make this the night before and bake it in the morning?
Thanks!
Yes, you can!
This is SO good! And very amenable to subsitutions/additions. I usually sub 1/4 c maple syrup for the brown sugar and use chocolate chips instead of walnuts. I eat it every morning for breakfast with a big spoonful of greek yogurt. Yum!
Very easy and delicious! I was out of milk so I did about 3/4 cup plain Greek yogurt mixed with 1 1/4 cups water. Came out perfect. I love that it’s basically one bowl!
I love this, and have enjoyed it for years! I am curious if you’ve tried to make “baked quinoa” similar to the various baked oatmeal recipes? Because I have celiac disease and oats are questionable lately as to whether or not they are cross-contaminated, I’ve had to stop eating them. I would love to try some baked quinoa or even maybe a baked rice type breakfast recipe! I’m not a good enough cook to really give it a go.
Your Cinnamon Date and Walnut Baked Oatmeal is my go-to recipe. This Banana Bread Baked Oatmeal just did not turn out right! I followed the recipe to the tee but the mixture was super runny and was still liquid after 45min bake time, and upon eating the flavour was bland and watery. I’ve checked my measurements but I’m stumped!
That is very surprising. I’ve never had this baked oatmeal turn out that way! I wish I could have been there to see what might have happened.
Sounds like you forgot to add the oats. I almost forgot to add them myself, so I chuckled when I read your comment.
I have been a baked oatmeal convert since trying this recipe 3 years ago. I just baked up another batch, no changes necessary, and now I am good for breakfast for the rest of the week.
There are so many variations of baked oatmeal that I never get bored. This one is a favourite and it sure is a tasty way to use up the last of the brown spotty bananas on the counter. :)
This was SO good. I didn’t add the nutmeg, and I baked it in a 9×13 for about 35min…AMAZING!
Delicious, just made my fourth batch of these! I like to drizzle some brown sugar on top. I also used pecans instead of walnuts and it worked great! Amazing i recommend for breakfast!
I didn’t have any walnuts so I just used some crushed pecans. I used a little pumpkin spice seasoning vs nutmeg and a dollop of Greek vanilla yogurt on top. This is a yummy find. Thank you so much!
I’ve made this recipe so many times now I’ve basically got it memorized. My husband always asks for it, and I’m happy to make it because I know it’s healthy for us.
Also wanted to add that I’ve successfully mixed together the wet ingredients the night before. Then in the morning I mix in the oats and put it in the oven for a fresh hot breakfast.
so so good. I had dried blueberries so I used those instead of walnuts! delicious, especially with a pat of salted butter, and so easy to freeze and microwave. definitely going to be a staple from now on.
I’ve been making this almost every week for 2 years. I add flax and hemp hearts and don’t always have walnuts. I also add chopped dates on top. It freezes well and my toddler also loves it too.
I used egg replacement and maple syrup drizzle. The dish was well liked by the family. The house smells so good. Thanks for the recipe.
So good! The perfect healthier alternative to banana bread! I made this to meal prep for the week and I’m looking forward to having it each morning
Made this on Christmas day today and the fam definitely enjoyed it. Some people poured a little milk over their serving, others just had as is with blueberries. I basically made the recipe as described except I used less brown sugar since our bananas were super ripe and would definitely make it again or try some additions like chocolate chips. Definitely a keeper and super quick and easy. Thanks!
Delicious!! Followed recipe for the most part. Used what I had in the kitchen cupboard. Quick Oats and almonds that I chopped up. Will make again for sure!
I love the texture of the oatmeal and the banana bread flavor (so confused by comments suggesting that this is supposed to be a banana bread). I used a parchment in my 9×9 and it peeled off and out easily for piecing out. The walnuts are a great crunch and I look forward to trying other nuts in the future. Thanks again, this is great.
This was the worst banana bread on the planet. Way, way too many oats. It was like dry chalk in your mouth. This has to be a joke because it sucks with absolutely no flavor. Don’t waste your products. Stick with traditional Banana Bread!!!
It’s not supposed to be bananna bread. It’s oatmeal.
It isn’t banana bread at all it is a pudding like baked oatmeal you have the wrong recipe sweetie
It’s a recipe for Banana Bread OATMEAL.
Cris come back here and apologize for your ignorance.
This was divine! I am trying to keep my meals high protein so I added flax seed and peanut butter to the mix. I also threw some dark chocolate chips on top right before baking. It turned out AMAZING. I felt like I was having a full fledged dessert. 10/10 recommend this. It is easy to customize too.
We love oatmeal so I tried the pumpkin pie oatmeal last week and this one today- holy cow this is getting added to our meal prep. My kiddo loves it so much I can add it for breakfast or for his lunch at school. It’s so delicious and hearty. Thank you!
I really loved this recipe and wish I’d tried it sooner! It’s a fabulous take on banana bread’s flavors while being heartier and more nutrient dense. It’s more custard-like than other baked oatmeals I’ve tried, which I wasn’t sure that I’d like, but I’m now hooked. I baked mine about 10 minutes longer until it was set in the middle (could be my oven, could be my bananas!), and so next time I’ll plan to start it a little earlier.
This is one of my go to recipes. If we have fruit that needs to be used it gets added- blueberries, raspberries, strawberries, chopped apple. I make the recipe with flax “eggs” (1 flax egg = 1 TBSP ground flax & 2.5 TBSP water, let it sit for a few minutes) and almond or oat milk. Keeps well, easy to modify and is seriously good!
This is delish! Haas a great texture.
So good! Great for fueling busy kids!
Since reading this recipe a month ago, I have made a new batch each week with slight differences. Pumpkin seeds, walnut and sultanas are my additions with a little extra nutmeg. This saves me so much stress in the morning as I can eat it as I make lunches for my kids.
Sounds good. Can you use any kind of milk? Thank you.
Of course!
Hello! How would I amend temp/bake time for an 8×8 pan? Thanks!
Unfortunately, I’d need to test it first before offering a suggested adjustment.
I made this tonight and it turned out amazing. I didn’t add any sugar, and I added some dark chocolate chips. Didn’t have walnuts so I added pecans. Delicious! Will definitely make again!
Hello! I was wondering if I could blend the oats?
I haven’t tried that, so I’m not sure how it would turn out. :)
This turned out amazing! I’m not someone who’s big on oatmeal so I was skeptical but this is definitely my new favorite way to have it. Only change I made was adding chocolate chips, omitting the sugar (I’m trying to have less added sugars), and omitting the nutmeg as a personal preference. This was so good, so easy. Will definitely be making again. Another 5 star budgetbytes recipe!!
Can I mix it, recruits it over night and bake it in the morning? Or do you think the oats would suck up all the moisture and mess with the texture?
I haven’t done it, but I think you could. The oats soak up the moisture as it bakes anyway, so I don’t think it will affect the texture too much. The only issue you may have is that if the whole thing is chilled when it goes into the oven, you may need to bake slightly longer.
I made this with no sugar. It was sweet enough without the sugar.
We are very careful about our sugar intake but this sounds soooo good. Is there anything else I could substitute for the brown sugar? Or would it be possible to cut the amount of sugar? Thanks!
You can reduce the sugar to meet your needs, keeping in mind that it will also change the flavor. :)
(Not a recipe review)
Can you look in to making your “jump to recipe” button work better? Sometimes it doesn’t work at all and when it does, it’s very slow. I’m getting Kim Kardashian hand scrolling through all your recipes lol. (It isn’t my phone because I don’t have that issue on other sites). It also might be better if you just added a “pin every single recipe on my site” button because I’ve literally pinned everything of yours I see 😉. Thanks for all the great recipes!
Brittney, you should get the app!!! It makes keeping all of the recipes from this site in one place really easy.
I’ve tried a handful of baked oatmeal recipes now, and this one wins the best texture award for my household. I supplement with applesauce (to get to the 1.5c) if my bananas are on the smaller side, and we like to have peanut butter chips in place of the nuts.
I love this recipe. In addition to being delicious, I am breastfeeding and it helps a lot with my breast milk production.
How do I freeze? Do I just stick the individual portions in the freezer in Tupperware or is there some more to it than that? Then how to thaw/reheat? Thanks for any help in advance!
Yep, that’s exactly how I freeze it. :) And then I just pop it from the freezer straight into the microwave to reheat. Or, you could always thaw overnight in the fridge if you prefer.
I made this with Kroger’s vanilla carbmaster milk and eliminated the sweetener. When I heated it I added additional milk, mushed it all up, and topped with thawed frozen blueberries. Delicious! This is a much more filling portion than I get from the recipes on other sites and the milk swap made it fit in my eating plan. The other baked oatmeal recipes from this site are next on my list.
Did you change this recipe? My old print out got dirty so I printed a new and and realized this one doesn’t have baking soda in it and doesn’t require a foil cover. Is the old version still available anywhere? I had better results with that one. This one is still delicious, I just like the other result a bit more. Thank you!
Yep, I can email it to you. :)
Sorry for any trouble, but could I also get a copy of the previous recipe? It’s one of my favorites!! Love your site and thank you in advance.
No problem at all! Just sent. :)
Can I also get a copy of the previous recipe. Loved that one.
I just emailed it to you. :)
Me, too, please? Getting ready to make this newer version now to use as a portable breakfast for my husband. Thanks!!
Sent. :)
Is there a way that I could get the previous recipe as well? Thanks!
Sure thing! ~ Marion :)
I tried this right out of the oven and was unsure if I could get on the baked oatmeal bandwagon. I took a batch into work and brought milk and maple syrup to serve it with and the milk made all the difference! Served warm and mini chocolate chips baked in *almost* had me thinking I was eating a fresh doughy chocolate chip cookie it was so delicious! So many compliments from the office! :)
This has become one of my go-to recipes! I often find myself with a couple of odd, overripe bananas, but don’t always want to make banana bread (mainly for health reasons, though it’s delicious). This is a very handy recipe for that – accomplishes the same purpose with almost the same taste, yet it’s healthy enough for breakfast. I’ve also successfully made this vegan by substituting a flax egg and non-dairy milk, so it’s versatile if I want to serve it to vegan friends, or if I just ran out of eggs or something! Thanks for this fantastic recipe!
family loved it. substituted milk for oat milk and turned out fine
I was surprised by how much I liked this! I’d had baked oatmeal before and was luke warm about it, but this recipe is delicious.
I love this recipe for an easy work week breakfast! I added blueberries for another flavor component! I have also made this recipe in a cupcake pan – baked with chocolate chips and peanut butter swirled in – SO GOOD!
i have made this repeatedly – my favorite variation is to include blueberries for jammy puddles throughout
Mmmmmm, jammy puddles! I love that!
Absolutely wonderful! Definitely saving this recipe to make again in the future. Thank you for an easy healthy breakfast I can enjoy! Breakfast is always a challenge for me..
This is delicious! I have a few pieces left over and was wondering if anyone has ever froze it with success? Thanks!
Yes! This freezes very well. :)
I just had a baby a few weeks ago and struggling with my supply. Everyone keeps saying “eat oatmeal and your supply will increase” but I have tried it, and tried it, and tried it and can’t stand the texture. I’ve even tried a different baked oatmeal and didn’t like it.
But this…this was amazing. The *only* thing I did different was add some ground flax seed, and some raisins. Totally 5 star from a person who hates oatmeal.
I just wanted to say, this is just what I eat for breakfast now. I make it once a week and it’s perfect for the work week. I followed the instructions and it’s been delicious every time!
AMAZING! Tastes just like banana bread! Thank you for another awesome recipe!
Absolutely the best oatmeal recipe for this cold snowy day we got going here in Jersey.
Super easy and delicious! Made it 4 times now. This is perfect to bake on Sunday so we have breakfast ready through the week. Great as it but I love that I can modify with add ins so we don’t get bored with the same breakfast everyday- chipped nuts, chocolate chips, dates, regular or almond milk. I like to mix in some ground flax too. This time I didn’t have enough bananas so I did half banana half applesauce and it was great! I always use quick oats so it’s a bit more mushy probably but I don’t mind because I like oatmeal anyway. Just bake a bit longer if you want it firmer/drier.
How would I adjust to bake it on a 9×13 pan? This has become our go-to breakfast with my toddler and I’d like to make a bigger batch each time.
Unfortunately, I’m not sure how long a doubled batch in a 9×13″ pan would take to bake. I’d need to test it first to find out for sure.
I doubled the batch this morning and baked in a 9×13 pan. I baked it for an additional 12 minutes and it was perfect!!! Now…it’s all gone …. Love this recipe!
I’ve only done this in a 9×13 and 30 minutes does the trick! Depending on the oven, you may just want to begin watching it at the 30 min mark.
Excellent! Your recipes are always so good. I’ll try the oatmeal cookie version next time, but I had bananas that really needed using.
Made this today for the first time, but not the last! Simple recipe with super good results. Thanks! Next up will be the oatmeal cookie version, but I had bananas today that really needed using.
Made this for breakfast this morning because I had browned bananas sitting in the fruit basket mocking me. I am all baked out after
Christmas baking and didn’t want to soften butter and get out the mixer and make banana bread. So I made this instead.
Let me just say…huge hit with the entire family.
I made a double batch and cooked it in two 9×9 pans (big family) and there are some leftover which taste more bananan-y at room temperature than this tasted fresh out of the oven. Both good!
Will make this one again!
Just came across this recipe today and decided to try it. Followed the instructions to the letter, and it turned out well!
Question: I’ve let it sit for 15 minutes already and when I cut it into bars, it felt a bit soggy. When I attempted to lift a piece out, it broke into two. I’m guessing that I erred in thinking that it was going to be “drier”, like a cake or something similar. The consistency is more that of apple crisp (without the apple!); I spooned it into a ramekin, doused it in whipped cream, and gobbled it up!
So I’m not sure if I got the consistency wrong, but regardless, tastes great! I do wonder, though, if I’d let it set out on the counter a bit longer, if that would make the consistency more “solid”. Either way, I’m sure it’ll get more solid once it sets in the fridge!
Nope, that sounds like it was exactly right! It’s a common misconception that this is going to be solid, but it’s not. It’s like a custard with oats baked into it, so it will be soft. :) It does firm up a bit more when refrigerated, as you suspected!
Oh Beth, this is an amazing recipe! So delicious. Thank you! My family devoured it.
This is such a fantastic recipe! My kids love it!
This last time I used evaporated milk because I haven’t been able to get to the grocery store since returning home from the holidays. It worked great! One 12oz can + 4 oz water = the called for amount of milk in this recipe.
I used evaporated milk too!!! Worked great.
Can you use quick parts without altering the recipe?
You can use quick oats but since they are much smaller, more delicate flakes your baked oatmeal will have less texture (it will be more mushy).
I made this last weekend just because I had bananas that needed to be used. Only thing I changed was I used almond milk since I planned to take it to work and my colleague is dairy free. It was a HUGE hit. They devoured it! You never let me down BBs!
Another great recipe. I added chocolate chips. It was heavenly.
This is so tasty. It really does taste exactly like banana bread and I’m excited to eat this all week for breakfast, with a little almond milk, a few raisins and a mug of coffee. Thanks for another amazing recipe!
Why is salt in the top instructions twice please?
That was just a typo. :) Thanks for pointing it out, it’s all fixed now!
Made this for the first time today…at this moment it’s in the oven baking. I didn’t have walnuts so I added some chocolate chips. Smells delicious. Can’t wait to try it.
I haven’t made this yet. Looking forward to trying it this week. I am wondering if it would work to substitute the brown sugar for honey?
That would probably work pretty well. Just keep in mind that honey is sweeter than brown sugar, so you might not need as much.
I did a half batch of these because I only had 2 small bananas and used muffin tins. It yielded about 9 muffins which was perfect for me. I baked on 375 for about 25-30 min. I only had a couple tablespoons of walnuts so chopped them and just sprinkled on top before baking. I served warm with a little vegan butter and they were great. I made a few swaps- Califa unsweetened vanilla almond milk and truvia brown sugar. I didn’t have nutmeg so added a little more cinnamon. Will definitely make these again.
Hello! Could I use a 12 cup muffin pan for this? Thanks
Yep! That would probably work fine. :) I’m guessing the bake time will be shorter since there is more surface area exposed to the heat, but without testing it I can’t estimate how much less time would be needed.
I love all of your baked oatmeal recipes (I’ve pretty much tried them all at this point) but this banana bread baked oatmeal is one of my favorites. I always have the ingredients on hand and it takes no time at all to whip together. It makes for a delicious warm breakfast with a little milk poured over top.
This recipe has been a godsend for those weekday mornings when I just can’t be bothered to make a “real” breakfast. I use oat milk instead of regular milk, cut the brown sugar down to about 1/4 cup + a little honey, and mix in a handful of fresh blueberries. Love that they freeze so well and I can easily heat them up in the microwave.
Forgot to leave my rating :)
This is so good!! I add slivered almonds for a little bit of protein before baking. Thank you!
I made the recipe as is and it was delicious! I have to say that I also love that I can print the recipe without a bunch of ads on the page and covering the recipe itself. Thanks!
I did not use the brown sugar as I usually find type bananas to be ripe enough on their own and I *try* to maintain a low to sugar free diet. The only other thing I changed was to add a scoop of my usual vanilla protein powder to help me stay full longer when eating this for breakfast. So yummy! This will definitely make it into my rotation of most used recipes. Thanks!
Meant to say ripe bananas are sweet enough 🙃
So delicious! I made mine vegan (used Aquafaba instead of the egg) and substituted brown sugar for white sugar + maple syrup! So So So yummy.
Super yummy! I substituted a bit of the sugar for maple syrup and it came out fantastically.
Delicious!! So much flavor without many ingredients…gotta love that!!! =)
I’ve been eating oatmeal with blueberries and bananas everyday for a while and figured I’d try and adapt that into this recipe, turned out even better than my normal oatmeal.
I cut the brown sugar to just 1/2 tsp and took out the nutmeg, vanilla extract and walnuts. I added 2 scoops of vanilla protein powder and 2 handfuls of blueberries. I’ll definitely make this again.
Really enjoyed this recipe, this is going to be great for breakfast. I cut them into squares and freeze them for the next week or two. I also added in chia seeds.
Thank you for this lovely recipe
I love this recipe. I use cut cashews (unsalted) instead of walnuts. I freeze it and take it out to the fridge the night before. On cold days (November to June here in my part of Canada) or on damp days,, it is great warmed up in the microwave or on our gas stove top with constant stirring, otherwise cold. I have to admit. I use a lite cream to make it and then top it with blueberries and cream when I serve it. My wife has Alzheimer’s so this extra bulk calorie really helps.
Really tasty! I stumbled on this recipe when looking for an alternative to granola (since I was out of almonds). This actually worked out well for us because: I had a ton of frozen bananas in the freezer that needed using up, I can’t stand cooking oatmeal in the summer – which our 5 year old loves and I’d love our 1 year old to eat more of…The 1 year old cannot have eggs though due to allergy. I substituted the eggs with a chia substitute and reduced the sugar to a bit less than 1/4 a cup – and it still turned out fantastic. And breakfast for the week – on a budget. Cheers.
Can you substitute quick oats?
Hi Mia, Beth used “old fashioned rolled oats”. They’re bigger pieces than most “quick oats”, but they still cook in about 1-2 minutes in the microwave. The rolled oats give the final product more texture than regular “quick oats”. Using quick oats will give you a softer, more uniform texture. Some people have used quick oats for this recipe and still liked it, but I guess that’s subjective. :)
I’ve noticed that a lot of recipes out there currently call for a 9X9 baking pan. I have two 8×8 baking pans and have been having a difficult time finding an affordable 9×9 pan.
Will this recipe work in an 8×8 pan? Or can you recommend a good 9×9 pan?
Thanks!
Yes it will just be a little thicker. You’ll be just fine though!
I’ve been making this recipe consistently ever since you posted it the first time. I use almond milk because that’s what we drink, and omit the sugar and nuts to make it simpler. I make smaller servings (9 instead of 6) and eat them warm with cold Greek yogurt on top. It freezes great, and it’s a great way to use up old bananas. This is by far the budget bytes recipe that I’ve made the most, and I’ve made a lot of them!
I made this today and it was so good!! With quarantine we’ve been trying to be more responsible about food waste and I had four bananas and a couple cups of milk that needed to be used up. We had everything else already, so we just whipped it up! I didn’t have the exact right size pan, so it was a little deeper and took a bit longer to bake, but it is yummy! It was so good and comforting, and a nice change from regular banana bread. I usually eat baked oatmeal hot with extra milk on top, but this was so creamy and yummy I didn’t even feel like I needed any milk. Looking forward to leftovers for breakfast tomorrow!
Do you think I could cut the eggs and add more bananas or maybe replace the eggs with aquafaba?
I haven’t tried it with those methods, but my guess is that it would just be a bit softer and not quite as solid without the egg, or with aquafaba as a replacer. It’s hard to say without actually testing it, though! :)
Have you tried this with steel cut oats? I”m out of rolled oats and would like to use up what I have!
Unfortunately it would have to be modified quite a bit to work with steel cut because they take longer to cook and require a lot more moisture.
Shanna, I’ve made a few different recipes of Budget Bytes’ baked oatmeal and I always use half steel-cut, half rolled oats; I measure out how much of the steel cut that I need and soak them overnight, then drain, rinse, and use with the other ingredients the next day. The pre-soaking helps cut down the cooking time and gives it the extra moisture required. I like the difference in textures between the steel-cut and rolled oats, but I recognize that this may not work for everyone’s preferences. I hope this is helpful!
Shanna, I bet if you par cooked the steel cut oats it’d work. I really like Misha’s suggestion too!
Any idea what this might be like frozen? I’d love to try it for some meal prep!
Yep, I freeze my baked oatmeal all the time. :) I just divide it into single servings and put each one in those blue top Ziploc resealable containers.
If I leave out the nuts, will I have to make any adjustment to the recipe?
No need to adjust :)
Hi! I’ve made a few of your other baked oatmeal recipes and loved them. I noticed that the other recipes call for baking powder only while this one requires baking soda as well. Is there a particular reason that that? Would I be fine with just one tsp baking powder? Thanks!
This is an older recipe so I’ve since found that using baking powder works just fine. :)
I am not a fan of oatmeal, the exception are those super sugary apple-cinnamon oatmeal packets. But they are not healthy, so I avoid it. I keep trying homemade oatmeal recipes and I never like them. This recipe looked delicious but I was scared I wouldn’t like it, so I halved the recipe and used a loaf pan. IT WAS DELICIOUS. I never thought I’d enjoy oatmeal, thank you for this recipe!
I used quick cooking oats because that was what I had on had, and it was still good! I also doubled the cinnamon, and replaced the nutmeg with cardamom powder because I ran out of nutmeg :/ it was still super delicious though! I also reduced the sugar by ~1/2 tablespoon for the half recipe (or ~1 tablespoon for the full recipe) and it was very sweet, like dessert (which is great!). But next time I’ll reduce the sugar even more. I now feel more confident to try the other baked oatmeal recipes on this site. Honestly, I have enjoyed every recipe I’ve tried on this site, and that’s never happened to me with any other site. Thank you so much Beth!
I added flaxseed meal on top about halfway through baking time and it made the most perfect crispy layer! You never disappoint, Beth <3
Oooh, I’ve never tried using flax as a crispy topping. I need to try that! That’s for that awesome inspo!
Amazing as usual. Thanks Beth!
Ah maz zing!!!
This is AMAZING! I increased the oatmeal to 2 3/4 cups and reduced the sugar to 1/4 cup, but I found it was still sweet enough so I may reduce it to 2-3 tablespoons next time. I work third shift and always come home after a long night wanting something sweet, and this will be perfect–it’s healthy enough that I won’t feel guilty eating it right before bed, yet tastes pretty indulgent. I will definitely be making this much more!
Is this recipe freezer-friendly?
Yes, it is. :)
This is a great winter breakfast to keep in the fridge and eat it each morning! Loved the recipe. I’ve really enjoyed heating it up in the morning and putting peanut butter on top – keeps me full!
We made a vegan version of the recipe, and it was still amazing!
I do a vegan version all the time by substituting chia “eggs” for the actual eggs. It’s so good!
This recipe is OUTSTANDING exactly as written. The middle was still soft and custardy and the edges were perfectly carmelized. It tastes just like banana bread as far as the flavor goes. A total win! Thank you! I will revisit this recipe often!
I baked it for any hour, it was still mushy at 30 minutes. I put chocolate and walnuts on top.
What is the cheapest way to buy Oatmeal? I went to the wholefood bulk section, but it is still very expensive to buy them that way. I need a better option
It really just depends on what is available in your area. If the bulk bin oats are still really expensive it might be because they are organic. Sometimes they don’t stock both conventional and organic. If they don’t have conventional, the large cardboard tubs of generic oats at your regular grocery store might be the cheapest.
You’re right about the Banana Bread Oatmeal. It’s AH-MAZ-ING!!! I’m looking forward to eating this scrumptious oatmeal for breakfast every morning this week. Thank you for the awesome recipe, Beth!!!! :-)
Excellent recipe! I actually like this better than banana bread!
My first try at baked oatmeal. I followed the recipe exactly as written, except I stirred a package of fresh blackberries into the batter just before pouring into the 8″ x 8″ dish, and then baked as directed. Extremely good combination of banana and blackberry! The whole family loved it fresh from the oven, but we have lots leftover, so I hope it’s equally good reheated.
Hi! I love your blog. I always reference your blog when I need dinner ideas! This is such a delicious and healthy (?) recipe! I just made it, and I am looking forward to breakfast tomorrow!
Do you have a banana bread recipe?
I just made this and it is SO good.
I’m looking forward to trying this recipe! Currently, I make a week’s worth of slow cooking Steele cut oats on the stove and put in individual mason jars, so that I can pop one in the microwave for breakfast every morning – supper yummy. Do you think that the recipe could be made with Steele cut oats? It has more protein – thanks!
Unfortunately it would have to be modified quite a bit to work with steel cut because they take longer to cook and require a lot more moisture.
I have made this twice and I LOVE it! I have been using mini chocolate chips instead of walnuts. It freezes so well and reheats nicely for a warm breakfast after a long night shift. Great recipe and I can’t wait to try the other variations on your site once I get over my obsession with this one!
I bake either this or the apple pie version every week so I have breakfasts for work. I swapped the walnuts for cranberries and it’s phenomenal! Also, I learned never to make this before the bananas are at least a little over-ripe, it came out kinda dry but in my defence I refused to wait another day :)
Hi, Beth–
Will this oatmeal freeze well? If so, what’s the best way of packaging/storing it?
(The oatmeal is delicious, by the way!!!)
Yep, I freeze my baked oatmeal all the time. :) I just divide it into single servings and put each one in those blue top Ziploc resealable containers.
My kids and I love your recipes, Beth! We’ve tried all of these baked oatmeals and love them all! However, last night I put this in the crockpot and let it cook during the night. Ready in the morning. It was Awesome! Thank you so much!
Really good and easy in the crock. Don’t forget to coat the crock with cooking spray. I forgot, and having to soak to get the last remnants out. I tossed in some fresh blueberries. Was excellent this morning.
Made this yesterday and it smelled so great while cooking. Tasted it and was disappointed. THEN realized….I forgot the brown sugar! That will teach me to read!
So, I just drizzled a bit of honey on top and it was delicious!
I can’t give it a five star yet since i haven’t made it but I love the concept and will be making for sunday morning family breakfast. Instead of using the rolled oats i’m going to be using 3 minute steel cut oats, this should provide more texture.
I’ve made this a couple of times now and love it. The slight modifications I’ve made include: 1) Reduce the milk to 1 cup and increase the mashed bananas (very ripe!) to 2 1/2 cups; 2) Eliminated the sugar and instead added 1/2 cup Turkish apricots (the dark brown kind); 3) Added an extra egg. I blend all of the ingredients except the oats in the blender until smooth (this pulverizes the apricots) and then add the oats and bake. I bake a little longer than prescribed – I like the top and edges to have a little crust to them. Next time I’ll try to modify further by using coconut milk instead of regular milk, add some crushed pineapple, and flaked coconut instead of walnuts.
Made this with my toddlers today, we love it!
Hi Beth,
I’m a gym rat, so my diet requires a lot of protein. I was wondering if I could add more eggs to this recipe to get in my protein fix for the day. Many thanks for your help!!
I think you could add one more without it affecting the texture too much, but any more than that it will begin to change. Whether or not that’s a good or bad change will probably be up to your tastes. :)
Do you store this in the fridge?
P.S. –> Your website is a God-send for my husband and I as we are on a tight budget. EVERY recipe we have tried from your blog is absolutely AMAZING! We’ve been telling everyone about it :)
Yep, you definitely need to store it in the fridge. :) It’s like oatmeal baked into a custard, so it’s too moist to keep at room temperature.
Hi Beth! 2 Questions: 1. Do you use the quick cook oats or not? 2. Can you freeze this? Thanks! I LOVE IT!
Hi Lauren, I use “old fashioned rolled oats”. They’re bigger pieces than most “quick oats”, but they still cook in about 1-2 minutes in the microwave. The rolled oats give the final product more texture than regular “quick oats”. Using quick oats will give you a softer, more uniform texture. Some people have used quick oats for this recipe and still liked it, but I guess that’s subjective. :)
I have this in my oven right now! I made it with lactose free milk so my hubby won’t have any issues. Hopefully it will turn out well! We are both usually so rushed in the morning (we work outdoors and therefore are out with the sun) and usually end up just running out the door with cups of coffee.
I am thinking next time I might add some raisins and splash of rum or bourbon…
Thanks for this! I’ve been known to eat an entire loaf of banana bread by myself, but I always feel a little guilty about how much butter and sugar is in it. This is amazingly delicious.
I’m just passing by to say I love this recipe, it’s really good for breakfeast :) But in your book, you seem to forget when to put the chopped walnuts, hehe!
I made this with coconut milk, as we were out of regular, and it was AMAZING! I think I may even prefer it to the dairy version.
Also, I want to say congrats on your book, Beth, and thanks for giving my husband and me so many wonderful recipes over the last few years. We’re big fans!
It’s my son’s 16th birthday today. This is the ‘special’ breakfast he requested… This is THAT good! :D
Pardon me if this is a dumb question, but what is the texture of this and other baked oatmeal recipes? Specifically, if cut into squares, could they hold up and be eaten by hand like a breakfast bar? If not, how easy would it be to alter this recipe to acquire this texture?
I have early classes this semester and cooking this at the beginning of the week and eating it like a breakfast bar on the way to campus would be amazingly convenient.
Looks delicious, by the way!
They’re kind of like a moist, dense cake. Half way between regular oatmeal and a soft breakfast bar. I don’t think it would be good for hand eating. If you want something to cut into squares, maybe try these Soft Oat & Nut Bars. :)
Once cooled I eat mine like a bar. First morning hot and delish with syrup and milk then I cut serving sizes and put them in plastic bags for grab and go breakfast. Works for me!
I made this today, and it was so soooo delicious! I did a half-batch because I only had 3/4 cup mashed bananas, so I just baked it in a pie dish. I also used part old fashioned oats and part quick cooking (also because that’s all I had on-hand).
Even though it was smaller, the baking time was just right, and it was absolutely delicious. We all grabbed seconds. Next time I might add some raisins or small apple chunks.
Today I added a can of apricots as I only had 1 banana. It was super tasty!
It took about an hour and 25 minutes to firm up in the middle, but once out of the oven, oh yay! And with a cup of coffee, heaven in the mouth!
BTW, I like David’s idea about a splash of bourbon ~ nice add if you have a nip in the cupboard.
I am a big fan of this recipe! I make this most Sundays and then eat it for breakfast for the week. I subbed honey for the brown sugar and I freeze all but a few portions to make sure it stays fresh til I’m ready to eat it. Oh, and I usually toss in some chia seeds. Pop it in the microwave in the morning and you’ve got a quick delicious breakfast. Thanks so much for sharing!
This is a great recipe! I made them into muffins and added sunflower seeds and a bit of almond meal. Amazing.
I’m on my third week of baked oatmeal for breakfasts. I made them on my off day, cut them up, put in containers and then just grab from the fridge for my lunch box at work. Currently I’ve been stuck on the banana (minus the nuts because I don’t like them), but I’ve been considering adding raspberries and white chocolate to it for a little bit of indulgence and as a way to try and replicate the flavor of some incredibly bad for me scones I like to buy.
I love that you include step by step photos, just nice to have visuals. Can’t wait to try for the hubby!
I love that you included step by step photos. I love visuals. Cant wait to try for the hubby!
I love that you included step by step photos, I love visuals. Can’t wait ti try for the hubby!
I made this last night and had some this morning, absolutely delicious!
I’d recommend doubling the spices and vanilla extract, and adding a splash of bourbon; and the riper the bananas the better. My favorite part was the crust, so next time I’ll probably bake it in a 9×13 and cut the cooking time a tad.
Great recipe! I normally can only eat steel cut oats, but this was phenomenal.
Thanks, I will try that!
Hmm, I guess try reducing the liquid by a half cup or so. I’ve never had that problem :P
Hey Beth, I have made a couple of your oatmeal dishes and they all turn out really great tasting but liquidy on the bottom. Would you have any tips on how to fix this?
Mmm!! So tasty! I made it without the brown sugar, instead using a few TB of honey, then putting a bit of honey on it before eating (with yogurt rather than milk). Delicious! Even my husband liked it, and he doesn’t usually go for the healthier stuff. What a great recipe!
This was fantastic as is, then I made one and subbed applesauce in for the mashed bananas and added chopped apple. Yum!! Keep ’em comin’!
I can’t believe it’s taken me so long to comment on this recipe. I have made this every week for the past 4 weeks (not even kidding) to have for breakfast during the week. I typically get about 6 servings out of it, because I like a big breakfast. It is warm, comforting and delicious! I finally got my husband (who is also not into oatmeal, or really breakfast for that matter) to try a bite and caught him dipping his spoon in again for more! A keeper!
I made this yesterday and had a bowl full of it this morning for breakfast! Soooo yummy! I had my husband try it (he’s not a huge oatmeal fan) and he loved it! I will definitely be making this in the future. I put some raisins into the recipe and I am excited to experiment more with it in the future. Thanks Beth for a great breakfast!
goodness – I hate to put a damper on the party but mine just didn’t come out too great. Was not very sweet and overall just bland tasting. I may try a few tweaks and make again as the consistency is nice and worth experimenting with. I’ll be trying many of your other recipes this months – already in the meal plan!
Anon – it most definitely needs to be refrigerated :)
I have this in my oven right now! It smells good and I’m sure my daughters will love it in the morning.
This recipe is incredible! I love oatmeal but I never have time to make it in the morning. I halved the recipe (because 8 servings of baked oatmeal is a lot for one person) and it came out perfect!
Can this sit out overnight (having been baked) so that it’s room temp or must it be refrigerated?
Wondering if anyone has tried this with SOYmilk? I made it the first time with regular whole milk and it was delish… but I’m low on milk and wondering if soymilk would change the recipe?
This is my Favorite baked oatmeal recipe!! Thank you!!
You are truly amazing with the yummy recipes. I recently found your website and have shared the goodness with my friends. We each made one of your backed oatmeal recipes in muffins tins so we could all share and try them all. Now I make my favorite (this one) in muffin tins once a week and have easy mobile breakfasts every day of the week.
Yum! Thank you so much for this recipe! It turned out great. Today I’m making the pumpkin pie oatmeal. Mmmm!
Michelle – I’ve been wanting to make the autumn fruit and nut into a baked version as well. I think that if you replace the mashed banana with apple sauce it might work! And then I’d add some chopped apples, cranberries, nuts, and bake as usual :)
I absolutely love this recipe. I’m lactose intolerant, so I used Vanilla Almond milk which was entirely too sweet when I made it the first time, but when I made it the second time, I cut out the vanilla flavoring and brown sugar and it was delicious. I used vanilla almond milk when reheating so taking some of the sugar out of the dish really helped! I love the Autumn Fruit and Nut Oatmeal. Do you have a recipe for it in baked form? Can I just substitute apple for banana in this recipe and add the cranberries?
I halved this recipe and ate the dish in two sittings.. Out of this world Beth! You are onto something good with this baked oatmeal idea. Keep throwing out the variations.
Awesome, just made it and it was amazing! Will be making again more often.
Thanks for this great recipe! I made it this morning for me and my picky boys, and it was loved by all! I used a tad less brown sugar, and the sweetness of the banana was just perfect. I had run out of nuts, so while the oatmeal was baking, I left my husband to babysit the oven and ran to the store to get pecans. I toasted them on the stovetop, chopped them up and sprinkled over the finished oatmeal. The texture contrast with the oatmeal and crunchy nuts was amazing.
So good and much better than any other baked oatmeal I tried in the past. I followed the recipe exactly – thanks!
I have made this so many times. This most recent time I subbed vanilla soymilk for the milk and 1 3.9oz cup of unsweetened applesauce for the eggs. Still tastes amazing, the applesauce doesn’t change the flavor much (if at all). I usually portion out the squares and freeze them until needed; defrosting in the fridge the night before works great.
I made the chocolate banana oatmeal and also this one. Both were yummy! I divided it into two baking pans that are similar in size to 8 inch pie plates and baked it uncovered for 30 minutes. Works well for me! My boyfriend is a drone in the mornings, so he loves how he can just scoop some into a bowl and nuke it for 40 seconds and have breakfast.
Has anyone made this with vanilla almond milk? I’m wondering if you have to adjust the amount of vanilla in the recipe.
Sounds yummy….in the oven now…..can’t wait!! Thanks!
just tried the recipe and no offense but it was not very good. maybe i missed something, but i wouldn’t make it again.
Beth, I usually have trouble cooking in bulk and making a plan to eat on it for the next week because I get tired of the dish! I end up throwing it in the freezer and coming back to it. Not with this oatmeal! I’m actually just sad that I won’t get to eat it again tomorrow, ha ha! Great recipe. Thanks for sharing!
Have you ever tried putting this together the night before and baking it in the morning? I am wondering if the oats would soak up all the liquid. This looks delicious and I might try mixing everything except the oats the night before, then stirring in the oats and popping it in the oven before I get the kids out of bed. Wish me luck!
i love your site! thanks for the delicious meals :)
YUM. I made this this morning! After reading the comments, I used a 13×9, took the foil off after 20 minutes and baked for another 20 and it was perfect. I reduced the sugar to 1/4 c. and it is still very sweet! I didn’t have any walnuts on hand, but I did add craisins and it is delicious! Typing this as I eat it!!!
Yum yum yum! This is seriously good eats. I made it yesterday night and give it a go with a splash of cold milk and it was delicious. I can’t believe either how full I feel even after 2h30. Next time I will add more spices (I’m a freak for nutmeg!), but the sugar content was perfect for me! For me too, I had to wait another 15 min (making it a full hour of baking) to have a firm middle (that makes me giggle!).
Wow this is so good! We made you pumpkin pie oatmeal before, with great success, but I like this even better!
I made mine with sucanat (which works great as brown sugar) and added a little more spices than called for, and it turned out SO perfect!
:)
I’m really not sure what that might be… perhaps the stringy things that are on bananas sometimes? I didn’t have anything pink or stringy in mine.
is it normal for little pink strands to be in the finished product?
I divided my pan of oatmeal into eight portions but didn’t measure the volume of each. So, a serving is on eighth of the entire recipe.
What is a serving?
Sooo yummy! I added chocolate chips… It’s hard to believe how good it is.
I LOVE this recipe, and your blog. Thank you! I added fresh strawberries to my batch this morning (combining this recipe with your original baked oatmeal) and it is so good. It will be hard to resist the temptation to eat the whole batch right now!
I also forgot to mention that I used the convection setting on my oven
I’ve made this so many times since the post I’ve lost count, perfect for 5am mornings, thank you!
I’ve made all the healthy changes I think are possible.
-FF milk
-2.5 C quick cook steel cuts oats with 2.5 C multigrain oats
-Left out all the sugar and added 1 scoop of vanilla protein powder
– Subbed flax seed meal for the eggs
-Added raisins, extra vanilla and extra cinnamon
Baking time will vary as I learned the hard way. Apparently the protein powder will start to burn at high temps so I lowered the temp to 370 and baked for 50 min covered and 10-20 uncovered
Thank you for the recipe!
I cut the recipe in half and used a little bit less brown sugar, more vanilla extract and cimmamon (as I had no nutmeg) and it was still great. Still made it in a 8×8 pan. Smelled fantastic when it came out of the oven.
Just wanted to thank you for this recipe. We’re Peace Corps Volunteers serving in Romania and it’s crazy cold. This recipe warms us up and has easy to find/basic ingredients (for which I’m super grateful)! I also love that it’s pretty easy to half the recipe without needing half and egg or some such nonsense. We’ve got our first adapted version of your recipe in the oven right now (with apples & raisins)!
For those curious about calories… We use loseit (http://www.loseit.com) and I entered the recipe and the whole recipe (8 servings) has 1694 calories (WITHOUT nuts!). That makes it about 212 calories per serving. I’m happy to share the recipe on that platform if others use loseit.
I just finished this dish for Sunday breakfast and it is delicious! I didn’t have 4 ripe bananas so it didn’t turn out as sweet as I would like it but it is wonderful and filling! Thanks for the awesome recipe!!!
Yep, the texture of baked oatmeal (at least the way I make it) is kinda spongy and mushy. It’s like oatmeal but a little more firm. It’s okay if the center is still a little soft and mushy. I’m sure the texture isn’t everyone’s cup of tea, though :)
I’ve made this twice now, but both times I think I’ve ruined the batch. The first time I used an 8×8 pan but it was too thick all around so it never cooked thoroughly. The second batch I used a larger pan (9×12) which seemed to work out a lot better. I’m not sure if its me or something I did wrong, but the texture of it just doesn’t taste quite right. Is it supposed to be spongy and almost mushy? Also, I LOVE your website =]
I’ve made this 3 times in the last 6 days!! I cut the whole recipe in half, added ground flax and frozen raspberries – it’s delicious and it’s all I want to eat all day long!! I’m so glad to find your website!
Can’t wait to try this recipe! Anyone ever tell you that you look like Toni Collette?
I love this so much and make it so often I bought one of those Pyrex dishes with a cover specifically for this recipe. Om nom nom. It’s in the oven right now.
This is delicious. Made this a couple mornings ago and my husband and toddler ate it right up. I did sub the whole cane sugar sucanat for the brown sugar and I didn’t miss any sweetness at all. I even pulled out the maple syrup to put on top, but none of us used it because it was perfect as is. I’m gonna have to try the gingerbread one next!
Do you have the calorie count per serving?
Erika – I’ve made quite a few baked oatmeals now and I find that the recipes with some sort of fruit or vegetable puree work best. So, I wouldn’t skip it here. I’ve also made some with yogurt, and those turn out pretty good.
I LOVE baked oatmeal! Can you make it without the banana? (do you need a substitute for texture or will it be fine without the banana? Can’t do fruit right now …)
I prepped it on Sunday evening and popped it in the oven Monday morning. It was so yummy! My husband and son loved it as well. It is very filling and it kept me full all morning. Awesome! I got the request to try it with apple butter and chopped apples. I will keep all of the other measurements the same, just increase cinnamon to 1 – 1 1/2 tsp. and leave out the bananas obviously!
Made this oatmeal this weekend and it is SOOOOO good! I was really surprised because I only eat one type of oatmeal. (Pre-packaged apple-cinnamon oats w/ a very minimal amount of water added so that they’ve sticky and the oats do NOT poof up at all.) But I really enjoyed this. It was sticky enough that the texture doesn’t bother me the way most oatmeal versions do. I wonder if the recipe can be adapted to make an apple cinnamon version…because that would be about right next to heaven as far as I’m concerned.
I baked this in (well sprayed) muffin tins instead of a single glass baking dish, and ended up with baked oatmeal muffins! They are so tasty, and this way, I can just grab one or two in the morning. I baked them for 20 minutes while covered with foil, and another 20 minutes uncovered. They could have gone a little longer, but I like them a bit softer! Thanks for the recipe!
Oh! I also made a spiced apple version that turned out amazing as well, with caramel drizzled over the top. Just peeled and cooked the apples first and put them in instead of the bananas. Added extra cinnamon, a little ginger and cloves.
I made my version of this again today (very similar) but I added 1/4 cup of cocoa powder. Because now and then chocolate and bananas is so good! It turned out beauuuutiful!
I accidentally bought steel-cut oats for this, so I soaked them in water for 8 hours (i.e. overnight or while you’re at work) before following the recipe. Came out fine!
Yes, it baked for about double the prescibed time before it got firm. So had the pumpkin puree one, but not the gingerbread.
Do you think we’d be able to make up a carrot one? I don’t know how I’d got about that one…
Thanks for all your excellent recipes. The oatmeal ones are my favorte since they’re great to bring to work as breakfast.
it is in the oven right now and smells lovely. Love your blog, I am following for a while and cooked several of your recipes so far. All were a huge hit! So I have confidence, this one will be just as satisfying to my crew! Thanks for working so hard for all of us
I eat my oatmeal for about 5-6 days before I call it quits :) I’ve never had any left to freeze, but other people have mentioned that they do so and it works well!
My favorite in the series of “baked oatmeals”! AMAZING!
In the oven now. So excited. How long should it stay good for? Leftovers can be frozen, right?
Turned out great! Thanks!
How long would you store this in the Fridge before you have to throw it out? Thanks, Katie my email is katiejudd@comcast.net I’m not sure if I will see your answer.
Beth–I saw this on Pinterest!!! You’re so legit now, I can’t believe how far you’ve come! :) Can’t wait to make this!
dina – I’ve heard of people doing steel cut oats in the slow cooker… I bet you could mix this up with steel cut and then just pop it in the slow cooker!
anon – You can use frozen bananas. Just make sure they’re well thawed before you mash ’em :)
Can you use frozen bananas?
steel cut oats would probably take forever to bake, if regular oats are taking an hour.
this still sounds really tasty, though.
I haven’t actually sat down to eat this yet, but the ‘taste testing’ has deemed it a success! I was out of walnuts, so I added craisins for an extra punch of flavor. YUM!
I must have this for breakfast ASAP! I’ll substitute raisins and maybe dried cranberries for the walnuts (kiddo has a nut allergy) and I think it will be fantastic!
Melissa – I think that sounds like a natural win!
I love the baked pumpkin oatmeal as does my youngest. My oldest doesn’t care for oatmeal but loves banana bread so I had her make this version. It is in the oven as I speak.
The trend I see with these two makes me think that an applesauce version should be quite similar – maybe slightly less milk and adjust the spices (or use the apple pie spice I got free from Penzey’s) – what do you think?
I’m buying bananas just so they’ll go brown and I can do this next weekend. For some reason, when I yelled down the hall to my husband that I had a new baked oatmeal recipe to try out… he didn’t get as I excited as I did. Maybe it’s because he knows there’s a pumpkin baked oatmeal in the freezer?
I made this friday – and it is amazing! Thank you again for posting!
I’m with Megan, it’s yummy, but it baked for about 1 hour and 15 minutes before it got firm.
I made and enjoyed the banana oatmeal this morning. It took over an hour for the middle to firm up enough, but turned out great. We topped it with homemade vanilla yogurt, delicious! My picky eater even asked for seconds! Thanks for a great recipe!
I added mini chocolate chips and dried cranberries because I like my banana bread to be full of stuff. This recipe is amazing, I just had it for breakfast and it was so filling and delicious. I’m going to start making your oatmeals more often, this winter is going to be a string of great mornings.
Thanks for pointing that out! It’s fixed now :)
you forgot to put when to put the cinn and nutmeg in ;-) but I figured it really didn’t matter so I added it after the salt.. it’s in the oven now…smells sooo good!
This sounds great! I hate the texture of prepared oatmeal and I tried making baked oats twice, the first time came out perfect (with applesauce) , the second time was not so great (I think I tried to substitute water). I’m going to try this recipe as soon as the bananas in the fruit bowl get nice and speckled.
:) Thank you!
I can’t think of a comparable substitute for the eggs… I started a batch once only to discover that I was out of eggs so I tried ground flax seed (it has directions for using as an egg sub) but it turned out terrible :P You can try making it without the egg and it will probably just be less solid.
Mmm! What do you recommend to replace the eggs with if I were to omit them?
To watch cholesterol, I subbed one egg for 1 Tbsp. chia seeds soaked in 3 Tbsp. water.
If you want to replace both eggs do 2 Tbsp. chia seeds soaked in 6 Tbsp. water! :)
You know, I haven’t done much cooking with quinoa so I’m really not sure. If you try it, let me know how it works out!
Do you suppose this would work with quinoa? I have an oat intolerance and I certainly miss my hot breakfast cereals :(
PS – recently started following – you’re a gal after my own heart!
Yummy! If there’s anything we always have it’s extra bananas at the end of the week that just get thrown in the freezer. Can’t wait to try this out – I know my kids will love it :D
mmmm!!!
I am SO glad I woke up to see this recipe this morning! I made it, but ended up using an 8×11 baking dish, because once I mixed everything up an 8×8 dish seemed too small. (The baking time was the same.) About to dig in, and my mouth is watering. Smells amazing!
That looks delish! I have been obsessed with the pumpkin pie oatmeal and can’t wait to try this one!!
yum! now I know what I’m doing with that bunch of bananas on my counter!
yum! This sounds wonderful
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