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!
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.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
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.
Ah maz zing!!!
This is AMAZING! I increased the oatmeal to 2 3/4 cups and reduced the sugar to 1/4 cup, but I found it was still sweet enough so I may reduce it to 2-3 tablespoons next time. I work third shift and always come home after a long night wanting something sweet, and this will be perfect–it’s healthy enough that I won’t feel guilty eating it right before bed, yet tastes pretty indulgent. I will definitely be making this much more!
Is this recipe freezer-friendly?
Yes, it is. :)
This is a great winter breakfast to keep in the fridge and eat it each morning! Loved the recipe. I’ve really enjoyed heating it up in the morning and putting peanut butter on top – keeps me full!
We made a vegan version of the recipe, and it was still amazing!
I do a vegan version all the time by substituting chia “eggs” for the actual eggs. It’s so good!
This recipe is OUTSTANDING exactly as written. The middle was still soft and custardy and the edges were perfectly carmelized. It tastes just like banana bread as far as the flavor goes. A total win! Thank you! I will revisit this recipe often!
I baked it for any hour, it was still mushy at 30 minutes. I put chocolate and walnuts on top.
What is the cheapest way to buy Oatmeal? I went to the wholefood bulk section, but it is still very expensive to buy them that way. I need a better option
It really just depends on what is available in your area. If the bulk bin oats are still really expensive it might be because they are organic. Sometimes they don’t stock both conventional and organic. If they don’t have conventional, the large cardboard tubs of generic oats at your regular grocery store might be the cheapest.
You’re right about the Banana Bread Oatmeal. It’s AH-MAZ-ING!!! I’m looking forward to eating this scrumptious oatmeal for breakfast every morning this week. Thank you for the awesome recipe, Beth!!!! :-)
Excellent recipe! I actually like this better than banana bread!
My first try at baked oatmeal. I followed the recipe exactly as written, except I stirred a package of fresh blackberries into the batter just before pouring into the 8″ x 8″ dish, and then baked as directed. Extremely good combination of banana and blackberry! The whole family loved it fresh from the oven, but we have lots leftover, so I hope it’s equally good reheated.
Hi! I love your blog. I always reference your blog when I need dinner ideas! This is such a delicious and healthy (?) recipe! I just made it, and I am looking forward to breakfast tomorrow!
Do you have a banana bread recipe?
I just made this and it is SO good.
I’m looking forward to trying this recipe! Currently, I make a week’s worth of slow cooking Steele cut oats on the stove and put in individual mason jars, so that I can pop one in the microwave for breakfast every morning – supper yummy. Do you think that the recipe could be made with Steele cut oats? It has more protein – thanks!
Unfortunately it would have to be modified quite a bit to work with steel cut because they take longer to cook and require a lot more moisture.
I have made this twice and I LOVE it! I have been using mini chocolate chips instead of walnuts. It freezes so well and reheats nicely for a warm breakfast after a long night shift. Great recipe and I can’t wait to try the other variations on your site once I get over my obsession with this one!