Start your morning with this delicious Banana Baked Oatmeal. So easy and tastes like a slice of warm banana bread! This healthy baked oatmeal recipe is naturally sweetened with bananas and pure maple syrup and is packed with wholesome ingredients for a satisfying breakfast you’ll want to enjoy on repeat.

serving of banana baked oatmeal drizzled with peanut butter on a white plate

Easy Banana Baked Oatmeal is like eating dessert for breakfast, yet it’s naturally sweetened with ripe banana and maple syrup. After enjoying my pumpkin baked oatmeal and almond joy baked oatmeal for months, I decided to try coming up with a new flavor.

I wanted this baked oatmeal recipe to taste like biting into a warm slice of banana bread, so I added a full cup of mashed bananas, plenty of cinnamon and nutmeg, and toasted chopped walnuts sprinkled on top. It comes out crisp along the edges and top, but soft and gooey on the inside with the best flavor.

This recipe feeds about six hungry mouths, but if you don’t eat it all at once, just pop it in the fridge and then microwave the next day. You can pour some milk in the oatmeal, if it seems a little dry when reheating. Hope you enjoy it as much as we do!

This is my go-to baked oatmeal recipe. It’s great as written, but also very easy to customize when you want to switch things up. If you’re out of eggs you can just add another banana or two and it’ll still come out perfectly (I’ve run out a few times without realizing it and had to improvise, lol). I’ve also learned that if you top the oatmeal with banana slices, they caramelize beautifully. Thanks so much for this recipe. I really love it.

— Ryne
banana baked oatmeal cut into 6 servings

Ingredients needed

This banana baked oatmeal is made with good-for-you, nutritious ingredients and tasty add-ins, like mashed banana, maple syrup and cozy spices. It’s warm and comforting and full of hearty goodness. It’s like waking up to a big hug in a bowl. Here’s what you need to make it:

  • Mashed banana. This recipe is a great way to use up over-ripened bananas! For extra sweetness, use bananas with plenty of brown spots.
  • Eggs. Add in 2 eggs to provide structure and bind all of the ingredients together. I haven’t tried using flax eggs to make this vegan, but I think it would work fine. I did have a reader let me know that my almond joy baked oatmeal worked great without any eggs at all and this is a very similar recipe.
  • Milk. I typically use either unsweetened vanilla almond milk or cashew milk in this recipe, but any milk variety will work great.
  • Maple syrup. To naturally sweeten the oatmeal. Honey would also work great as a natural sweetener.
  • Vanilla extract. For warmth and flavor.
  • Oats. Use old-fashioned rolled oats for the base of this recipe. To ensure this is gluten free, use certified gluten-free oats. However, do NOT use quick oats or steel cut oats because the texture will not be good.
  • Baking essentials. We’re adding in baking powder and salt for a little lift as it bakes.
  • Spices. A mix of ground cinnamon and nutmeg adds a warm, cozy flavor.
  • Nuts. Totally optional, but I really love the addition of toasted walnuts or pecans sprinkled over the top before baking.

Variation options

Baked oatmeal is a super versatile breakfast! Feel free to swap some of the ingredients listed with your favorites. Here are some ideas:

  • Sweetener. Instead of maple syrup you can use honey, coconut sugar or brown sugar.
  • Dairy-free. Make this recipe dairy free by using a non-dairy milk, like almond milk, coconut milk, oat milk or cashew milk.
  • Fruit. Want to try an apple version of this recipe? You will LOVE my apple cinnamon baked oatmeal!
  • Spices. Feel free to leave out the nutmeg and only use cinnamon, if that’s what you have on-hand. You could also add other spices like allspice, cloves and/or pumpkin pie spice.
  • Fun mix-ins. Any of these extras would be super tasty baked into this oatmeal – chocolate chips, shredded coconut, walnuts, pecans, or raisins. I would use about 1/2 to 1 cup of any of these or a combination.
stirring together oats with milk and mashed banana

How to make this recipe

Banana baked oatmeal is so simple to throw together! It’s really just a matter of stirring the ingredients together in one large bowl, pouring the mixture into a pan and baking it up!

For full, printable instructions and a video showing the process, reference the recipe card at the bottom of the post.

  1. Prep. Preheat your oven to 350 degrees F and spray a 9×9-inch baking pan with nonstick cooking spray.
  2. Mix the wet ingredients. In a large bowl, whisk together the mashed banana, eggs, milk, maple syrup, and vanilla extract.
  3. Add the dry ingredients. Stir in the oats, baking powder, spices and salt with the wet mixture until fully combined.
  4. Bake. Pour the banana oatmeal into your baking dish. Top with chopped walnuts or pecans, if desired. Place in the oven and bake until just set and golden brown, about 35 minutes.
  5. Serve & enjoy! Remove the oatmeal from the oven and let it cool for about 5 minutes. Cut it into squares for serving. Top with maple syrup, chia seeds, greek yogurt, almond butter or you can even serve it in a bowl with a splash of milk.

How to ripen a banana

If your bananas aren’t quite ripe enough, you can ripen them quickly by wrapping them in foil and popping them in a 350°F oven for 10-15 mins!

oatmeal mixture in baking pan topped with toasted walnuts

How to toast nuts

I like to toast my nuts before adding them to the oatmeal. It’s an optional step, but it really brings out the nutty flavor! Place the nuts in a dry skillet over medium heat. Stir occasionally and cook for about 4 to 5 minutes, until fragrant and golden (or one shade darker). Remove the nuts to a plate to stop the cooking. Watch nuts closely as they can burn quickly.

baked oatmeal in a square pan

Frequently asked questions

Can you serve banana baked oatmeal cold?

You sure can! Baked oatmeal is great cold, and if you enjoy chilled overnight oats, you’ll probably like baked oatmeal straight out of the fridge too. I actually ate most of this, cold, right out of the refrigerator. It’s surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix.

Is baked oatmeal healthy?

According to Healthline, oats are one of the healthiest grains. They’re a naturally gluten-free whole grain and a wonderful source of vitamins, minerals, fiber, and antioxidants. Research shows that oats and oatmeal may have many health benefits. Read more nutrition information at healthline.com.

Why are my baked oats soggy?

Overly moist or soggy baked oats can happen for a couple of reasons. It may be that the oats sat too long in milk before baking, or you didn’t bake the dish long enough. Also, we recommend avoiding quick cooking oats, which can result in a soggy, mushy texture.

Serving suggestions

I typically just eat this baked oatmeal on its own – it’s plenty satisfying. I love it warm with an extra splash of milk. So good! But it does pair well with a variety of breakfast sides. Below are some tasty options:

  • Hash browns or breakfast potatoes
  • Fresh fruit or fruit salad
  • Yogurt
  • Bacon, sausage, or ham
  • Eggs

Baked oatmeal toppings

Baked oatmeal is pretty amazing served with just a splash of milk or a drizzle of maple syrup, but here are some other fun topping ideas:

  • chopped pecans or walnuts
  • fruit – blueberries, banana slices or raspberries
  • yogurt or whipped cream
  • vanilla ice cream
  • nut butter – almond butter, peanut butter or Nutella
  • shredded coconut
banana baked oatmeal topped with chopped walnuts

Storage recommendations

Banana baked oatmeal reheats beautifully, so if you make a pan of it over the weekend, you can have a good, healthy breakfast all week long. Total no-brainer, right?!

  • Storing in the refrigerator: Allow the oatmeal to cool completely, and then cover the pan with aluminum foil or plastic wrap. Or for a make ahead breakfast that’s ready-to-go, store individual slices in separate glass meal prep containers. It will keep fresh in the refrigerator for up to about 7 days. Reheat individual slices in the microwave for 30-60 seconds.
  • Freezing: Once completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap, then tinfoil and place in freezer bags. When you’re ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
servings of banana baked oatmeal topped with almond butter on small white plates

I hope you guys love this recipe as much as my family does! It’s simple, hearty, wholesome, perfectly sweet, healthy and delish! Awesome for busy mornings!

More banana breakfast recipes

Looking for more delicious breakfast recipes made with banana? You’ll love these favorites!

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Serving of banana baked oatmeal drizzled with peanut butter on a white plate.
Print Recipe Pin Recipe
5 from 4 votes
Leave a Review »

Banana Baked Oatmeal

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Start your morning with this delicious Banana Baked Oatmeal. So easy and tastes like a slice of warm banana bread! This healthy baked oatmeal recipe is naturally sweetened with bananas and pure maple syrup and is packed with wholesome ingredients for a satisfying breakfast you'll want to enjoy on repeat.
Author: Kim

Ingredients

  • 3 large (300g or 1 cup) ripe bananas, mashed
  • 2 large eggs
  • 1 3/4 cup unsweetened vanilla almond or cashew milk, (any milk product can be used)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats, (gluten-free as needed)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans, toasted (optional)

Instructions 

  • Preheat the oven to 350°F. Spray a 9×9-inch or 11×7-inch (or other similar size) baking pan with nonstick spray.
  • Stir the liquid ingredients (mashed banana, eggs, milk, maple syrup and vanilla) together in one large bowl.
  • Add the dry ingredients (oats, baking powder, spices and salt) to the bowl with the wet ingredients and mix until fully combined.
  • Pour the mixture into prepared baking pan. If desired, top with chopped nuts (or stir nuts into the oatmeal, if using).
  • Bake oatmeal for 35 minutes or until the center appears *almost* set, which will give you a soft oatmeal. For drier and more solid baked oatmeal, bake until center has set. Cool for at least 5 minutes before serving. Spoon or slice and serve with yogurt, milk, almond butter or maple syrup, if desired.

Notes

Toasting nuts:
I like to toast my nuts before adding them to the oatmeal. It’s an optional step, but it really brings out the nutty flavor! Place the nuts in a dry skillet over medium heat. Stir occasionally and cook for about 4 to 5 minutes, until fragrant and golden (or one shade darker). Remove the nuts to a plate to stop the cooking. Watch nuts closely as they can burn quickly.
Storing leftovers:
Before storing, allow baked oatmeal to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 7 days, and you can reheat individual slices in the microwave for 30-60 seconds.
Freezing baked oatmeal:
Once the baked oatmeal has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil. When you’re ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
photos by sasha at eat love eats
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1serving, Calories: 361kcal, Carbohydrates: 57g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 173mg, Potassium: 566mg, Fiber: 7g, Sugar: 20g, Vitamin A: 137IU, Vitamin C: 6mg, Calcium: 95mg, Iron: 3mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!