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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Equipment
- Liquid Measuring Cup
- Whisk
- Measuring Cups Spoons
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.
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!!! =)