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!
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.
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.