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.
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.