Banana Bread Baked Oatmeal
Banana Bread Baked Oatmeal is a fun twist on eating oatmeal for breakfast. This oatmeal is baked in the oven and tastes just like your eating a warm slice of freshly baked banana bread! This baked oatmeal is easy to make and can be made gluten-free by using gluten-free oats.
What is baked oatmeal?
If you’ve never tried baked oatmeal before you’re in for a treat! Baked oatmeal is oats that are baked together with eggs, milk, sweetener and flavouring that turns the oatmeal into a soft almost cake-like texture.
But today we’re doing a classic flavour: Banana Bread Baked Oatmeal.
And let me tell you…
This baked oatmeal tastes JUST like your eating a warm soft delicious slice of freshly baked oatmeal banana bread. It’s easy to make, packed will whole grains and is dairy-free.
Why you’ll love this banana oatmeal
- Like eating dessert for breakfast. While it may feel like you’re eating dessert for breakfast, Banana Bread Baked Oatmeal is actually very healthy and makes a wholesome breakfast.
- High in fibre and protein. This baked oatmeal will keep you feeling full all morning. Each serving is packed with 7 grams of fibre and 8 grams of protein!
- Easy to make. Trust me. This recipe is fool proof. Just mix everything together in a bowl, pour it into a baking dish and bake it up!
Ingredients and substitutions
- Bananas: use overripe bananas. If you want to make this recipe without bananas (though, it won’t be banana bread flavour if that’s the case) you can replace the banana with 1 cup of applesauce.
- Eggs: I haven’t tested out a vegan version of this recipe using flax eggs, but I imagine it should work. To make the flax eggs mix 2 tablespoons of ground flax seeds with 6 tbsp of water. Let it sit to “gel” for 10 minutes.
- Almond milk: any type of milk will work here.
- Butter: you can also use melted coconut oil.
- Vanilla extract: I recommend using real vanilla extract for the best flavour.
- Rolled oats: you can also use quick oats, however you won’t get the same texture as you do with rolled oats. Quick oats will have a slightly softer texture.
- Coconut sugar: you can also use brown sugar, maple syrup or honey.
- Baking powder: this will help the baked oatmeal rise.
- Salt: it is important to add salt to the recipe to help balance the sweet flavors and enhance the natural flavours in the baked oatmeal.
- Cinnamon: for flavour.
- Nutmeg: also for flavour. You can leave this out if you don’t have any.
- Chocolate chips: optional, but recommended if you love the combination of chocolate and bananas!
Can I use steel cut oats in baked oatmeal?
Steel-cut oats are groats of the whole oats that have been cut up. They have a very hearty and nutty texture, however, they generally take longer to cook than quick oats or rolled oats.
If you wanted to use steel-cut oats in this recipe, I’d recommend using an extra 1/2 cup of almond milk in the recipe and letting the baked oatmeal batter sit for 20 minutes before baking. This will allow the steel cut oats time to soak up the liquid and soften before baking in the oven.
Keep in mind that this will alter the final texture of the dish, so I personally recommend using rolled or quick oats in the recipe.
How to make Banana Baked Oatmeal
Peel the bananas and add them to a bowl. Mash with a fork.
Tip: using overripe bananas that are very brown and spotty will result in a sweeter more “banana tasting” baked oatmeal.
Mix the mashed bananas, almond milk, egg, butter and vanilla extract together in one bowl. And in a separate bowl mix the oats, coconut sugar, cinnamon, nutmeg, baking powder and salt together.
Pour the wet ingredients into the dry ingredients and mix together until combined. Then stir in the chocolate chips.
Transfer to a baking dish and bake for 35-45 minutes at 350 degrees F or until golden brown on top.
Tip: not sure if the baked oatmeal is cooked? Do the “toothpick test” by inserting a toothpick into the center of the baked oatmeal. If the toothpick comes out clean, the oatmeal is cooked. If it comes out with batter on it, the oatmeal needs more time to cook.
Ways to serve Banana Bread Baked Oatmeal
Baked oatmeal is perfectly delicious as is served on its own, but you want to mix it up a bit you can serve your baked oatmeal with a variety of toppings. Here are some great options:
- Maple syrup
- Freshly sliced bananas
- Melted chocolate
How to store and reheat leftovers
Baked oatmeal must be stored in the fridge. It won’t last if you store it on the countertop.
Store any leftover baked oatmeal in an airtight container in the fridge for up to 3 days. Reheat the baked oatmeal in the oven at 350 degrees F for 5-10 minutes. You can also reheat the baked oatmeal in the microwave, but it’s much better reheated in the oven!
Can I freeze baked oatmeal?
You can freeze this baked oatmeal, however, I find the texture becomes a bit mushy after being frozen. If you do want to freeze it, let the baked oatmeal cool completely then transfer to an airtight container. Place in the freezer for up to 2 months. Let thaw on the countertop then bake in the oven at 350 degrees for 10-15 minutes until warm.
Tips for making this recipe perfectly
- Use rolled oats for best results. You can also use quick oats, but rolled oats will give you the best texture for the baked oatmeal.
- Use overripe bananas. The bananas should be brown and spotty. If you use bananas that aren’t brown, you’ll end up with a bland tasting baked oatmeal that doesn’t taste like banana bread.
- Not sure if the baked oatmeal is cooked? Stick a toothpick in the center of the oatmeal. If the toothpick comes out clean the oatmeal is done!
Try these oatmeal recipes next
- Peanut Butter Overnight Oats
- Chocolate Chip Banana Oatmeal Cookies
- Baked Oatmeal Cups
- Blueberry Baked Oatmeal
- Cinnamon Roll Baked Oatmeal
- Chocolate Baked Oats
If you tried this Banana Bread Baked Oatmeal or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Banana Bread Baked Oatmeal is a delicious twist on oatmeal and tastes just like banana bread!
- 2 large overripe bananas (approx: 1 cup, mashed)
- 2 eggs
- 1 1/2 cups almond milk
- 2 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats
- 3 tbsp coconut sugar (can sub brown sugar)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup dark chocolate chips (optional)
- Preheat the oven to 350 degrees F.
- Peel the bananas and place them in a bowl and mash.
- Whisk the eggs in a mixing bowl, then add the almond milk, mashed bananas, butter and vanilla extract and mix together.
- In a separate bowl, mix the oats, coconut sugar, baking powder, salt, cinnamon and nutmeg together.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Stir in the chocolate chips.
- Transfer to a baking dish (9-inch round or 8×8 inch work well) and bake for 35-45 minutes until golden brown on top.
- Let cool on the countertop for 5 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven.
Use rolled oats for best results. You can also use quick oats, but rolled oats will give you the best texture for the baked oatmeal.
Use overripe bananas. The bananas should be brown and spotty. If you use bananas that aren’t brown, you’ll end up with bland-tasting baked oatmeal that doesn’t taste like banana bread.
Not sure if the baked oatmeal is cooked? Stick a toothpick in the center of the oatmeal. If the toothpick comes out clean the oatmeal is done!
- Serving Size: 1/6th of recipe
- Calories: 330
- Sugar: 22g
- Sodium: 250mg
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8.2g
Keywords: baked oatmeal with banana, banana baked oats, banana bread oats