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!
See how we calculate recipe costs here.
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.
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!!