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.
I’m really not sure what that might be… perhaps the stringy things that are on bananas sometimes? I didn’t have anything pink or stringy in mine.
is it normal for little pink strands to be in the finished product?
I divided my pan of oatmeal into eight portions but didn’t measure the volume of each. So, a serving is on eighth of the entire recipe.
What is a serving?
Sooo yummy! I added chocolate chips… It’s hard to believe how good it is.
I LOVE this recipe, and your blog. Thank you! I added fresh strawberries to my batch this morning (combining this recipe with your original baked oatmeal) and it is so good. It will be hard to resist the temptation to eat the whole batch right now!
I also forgot to mention that I used the convection setting on my oven
I’ve made this so many times since the post I’ve lost count, perfect for 5am mornings, thank you!
I’ve made all the healthy changes I think are possible.
-FF milk
-2.5 C quick cook steel cuts oats with 2.5 C multigrain oats
-Left out all the sugar and added 1 scoop of vanilla protein powder
– Subbed flax seed meal for the eggs
-Added raisins, extra vanilla and extra cinnamon
Baking time will vary as I learned the hard way. Apparently the protein powder will start to burn at high temps so I lowered the temp to 370 and baked for 50 min covered and 10-20 uncovered
Thank you for the recipe!
I cut the recipe in half and used a little bit less brown sugar, more vanilla extract and cimmamon (as I had no nutmeg) and it was still great. Still made it in a 8×8 pan. Smelled fantastic when it came out of the oven.
Just wanted to thank you for this recipe. We’re Peace Corps Volunteers serving in Romania and it’s crazy cold. This recipe warms us up and has easy to find/basic ingredients (for which I’m super grateful)! I also love that it’s pretty easy to half the recipe without needing half and egg or some such nonsense. We’ve got our first adapted version of your recipe in the oven right now (with apples & raisins)!
For those curious about calories… We use loseit (http://www.loseit.com) and I entered the recipe and the whole recipe (8 servings) has 1694 calories (WITHOUT nuts!). That makes it about 212 calories per serving. I’m happy to share the recipe on that platform if others use loseit.
I just finished this dish for Sunday breakfast and it is delicious! I didn’t have 4 ripe bananas so it didn’t turn out as sweet as I would like it but it is wonderful and filling! Thanks for the awesome recipe!!!
Yep, the texture of baked oatmeal (at least the way I make it) is kinda spongy and mushy. It’s like oatmeal but a little more firm. It’s okay if the center is still a little soft and mushy. I’m sure the texture isn’t everyone’s cup of tea, though :)
I’ve made this twice now, but both times I think I’ve ruined the batch. The first time I used an 8×8 pan but it was too thick all around so it never cooked thoroughly. The second batch I used a larger pan (9×12) which seemed to work out a lot better. I’m not sure if its me or something I did wrong, but the texture of it just doesn’t taste quite right. Is it supposed to be spongy and almost mushy? Also, I LOVE your website =]
I’ve made this 3 times in the last 6 days!! I cut the whole recipe in half, added ground flax and frozen raspberries – it’s delicious and it’s all I want to eat all day long!! I’m so glad to find your website!
Can’t wait to try this recipe! Anyone ever tell you that you look like Toni Collette?