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.
It’s my son’s 16th birthday today. This is the ‘special’ breakfast he requested… This is THAT good! :D
Pardon me if this is a dumb question, but what is the texture of this and other baked oatmeal recipes? Specifically, if cut into squares, could they hold up and be eaten by hand like a breakfast bar? If not, how easy would it be to alter this recipe to acquire this texture?
I have early classes this semester and cooking this at the beginning of the week and eating it like a breakfast bar on the way to campus would be amazingly convenient.
Looks delicious, by the way!
They’re kind of like a moist, dense cake. Half way between regular oatmeal and a soft breakfast bar. I don’t think it would be good for hand eating. If you want something to cut into squares, maybe try these Soft Oat & Nut Bars. :)
Once cooled I eat mine like a bar. First morning hot and delish with syrup and milk then I cut serving sizes and put them in plastic bags for grab and go breakfast. Works for me!
I made this today, and it was so soooo delicious! I did a half-batch because I only had 3/4 cup mashed bananas, so I just baked it in a pie dish. I also used part old fashioned oats and part quick cooking (also because that’s all I had on-hand).
Even though it was smaller, the baking time was just right, and it was absolutely delicious. We all grabbed seconds. Next time I might add some raisins or small apple chunks.
Today I added a can of apricots as I only had 1 banana. It was super tasty!
It took about an hour and 25 minutes to firm up in the middle, but once out of the oven, oh yay! And with a cup of coffee, heaven in the mouth!
BTW, I like David’s idea about a splash of bourbon ~ nice add if you have a nip in the cupboard.
I am a big fan of this recipe! I make this most Sundays and then eat it for breakfast for the week. I subbed honey for the brown sugar and I freeze all but a few portions to make sure it stays fresh til I’m ready to eat it. Oh, and I usually toss in some chia seeds. Pop it in the microwave in the morning and you’ve got a quick delicious breakfast. Thanks so much for sharing!
This is a great recipe! I made them into muffins and added sunflower seeds and a bit of almond meal. Amazing.
I’m on my third week of baked oatmeal for breakfasts. I made them on my off day, cut them up, put in containers and then just grab from the fridge for my lunch box at work. Currently I’ve been stuck on the banana (minus the nuts because I don’t like them), but I’ve been considering adding raspberries and white chocolate to it for a little bit of indulgence and as a way to try and replicate the flavor of some incredibly bad for me scones I like to buy.
I love that you include step by step photos, just nice to have visuals. Can’t wait to try for the hubby!
I love that you included step by step photos. I love visuals. Cant wait to try for the hubby!
I love that you included step by step photos, I love visuals. Can’t wait ti try for the hubby!
I made this last night and had some this morning, absolutely delicious!
I’d recommend doubling the spices and vanilla extract, and adding a splash of bourbon; and the riper the bananas the better. My favorite part was the crust, so next time I’ll probably bake it in a 9×13 and cut the cooking time a tad.
Great recipe! I normally can only eat steel cut oats, but this was phenomenal.
Thanks, I will try that!
Hmm, I guess try reducing the liquid by a half cup or so. I’ve never had that problem :P
Hey Beth, I have made a couple of your oatmeal dishes and they all turn out really great tasting but liquidy on the bottom. Would you have any tips on how to fix this?