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.
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!