Banana Bread Oatmeal
Rise and shine for the most irresistibly delicious Banana Bread Oatmeal you’ve ever tasted! It’s such an easy recipe and tastes just like a slice of warm banana bread! Options to add caramelized banana slices, and chocolate chips for an extra treat! The perfect healthy breakfast that’s gluten free, vegan and naturally sweetened with banana.
When it’s chilly outside, this cozy Banana Bread Oatmeal is our favorite breakfast. First of all, oatmeal is just plain delicious. It’s warm, comforting and full of hearty goodness. It’s like waking up to a big hug in a bowl. Second, when I start my day with a bowl full of oats, I always stay satisfied right up until lunchtime. And I love that it’s like a blank canvas to add all kinds of awesome flavors. Over the years, I’ve shared recipes for Almond Joy Baked Oatmeal, Apple Cinnamon Baked Oatmeal, Banana Baked Oatmeal and the list goes on.
Why you’ll love this recipe
- Filling. A meal like this one will keep you full for hours and give you that energy boost to jumpstart your morning the right way.
- Tasty and easy to make. Creamy goodness with each bite, this healthy breakfast recipe is so easy to make and ready in under 15 minutes.
- Healthy and good for you. This bowl of deliciousness is under 300 calories and is filled with nutrients. It also has a pretty decent amount of protein!
- Wonderful banana bread flavor. This tastes just like biting into a warm slice of banana bread – no baking required! To get that classic flavor, we have mashed bananas, cinnamon, vanilla and butter extract (my secret ingredient). Chopped pecans or walnuts sprinkled over the top would also be a great choice. Mmm mmm… this stuff is SO good!
Long time lurking and first time commenting. I’ve been making your banana oatmeal pancakes for ages and they’re my absolute favourite. But today I decided to try something different and gave the oatmeal a go. Holy moly! Best oatmeal I’ve ever had! Followed the recipe to a T and then topped with a tsp honey. Perfect for this cold winter morning!— Danielle
There’s nothing difficult or time-consuming about this banana bread oatmeal recipe. It will only take you about 15 minutes from start to finish, with only about 5 minutes hands-on time. You also only need a few ingredients and most are pantry staples. Here’s the lineup:
- Rolled oats. For stovetop oatmeal, rolled old-fashioned oats make for the fluffiest, creamiest texture. We don’t recommend steel cut oats or quick oats for this recipe.
- Water and milk. For the liquid, we typically use half water and half almond milk. The added milk is great for extra creaminess, but you can just use water if you’re out of milk. Any combination of the two works. You can also use any other milk in place of almond milk.
- Extra ripe banana. A ripe, spotty banana is perfect to add all the natural sweetness you’ll need.
- Chia seeds or ground flax. You can use either 1 tbsp of chia seeds or ground flax to help thicken the oats and add some extra nutrition. This is optional, but we love the volume it adds.
- Vanilla, butter extract, sea salt and cinnamon. These ingredients are what will enhance the flavor of the banana and give you that classic banana bread taste.
How to make this recipe
Like most stovetop oatmeal recipes, this one is super easy to make! Here’s the simple process:
See the recipe card below for printable instructions.
- Prep. Add all of the ingredients except vanilla and butter extract to a small to medium-sized pot or sauce pan on the stovetop.
- Cook. Heat pot over medium heat for 8-10 minutes, stirring and mashing the banana with a wooden spoon as it cooks. Continue cooking until the mixture is thick and creamy.
- Let sit. It’s an optional step, but I like to remove the pot from the heat after 8-10 minutes and let sit for a few more minutes to thicken a bit more.
- Finish. Stir in vanilla and butter extract to oat mixture, if using. If you want it a little creamier, stir in a small amount of additional almond milk to reach desired consistency.
- Serve. Pour into a bowl and add any desired toppings and enjoy.
Caramelize bananas. If you’d like to add a topping of caramelized bananas, like seen in the pictures, while the oats are cooking, heat a skillet over medium heat and add coconut oil spay. Add remaining banana slices to the skillet. Cook banana slices 2 minutes on each side or until they start to get a golden crust.
Customize this recipe
Banana bread oatmeal is a super versatile breakfast! Feel free to swap some of the ingredients listed with your favorites. Here’s some ideas:
- Sweetener. If you need to make your bowl of oats a bit sweeter, feel free to add maple syrup, honey, stevia, 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 oatmeal! You could also top this bowl with chopped strawberries, raspberries or another favorite fruit.
- Spices. Feel free to sub the cinnamon with a dash of nutmeg, allspice, cloves and/or pumpkin pie spice.
- Fun mix-ins. Any of these extras would be super tasty sprinkled in – peanut butter chips, shredded coconut, walnuts, pecans, or raisins.
- Protein. Make this make this higher in protein by adding in a little Greek yogurt, cottage cheese or protein powder.
- Baked oatmeal. Try making my banana bread baked oatmeal if it’s more your style!
Frequently asked questions
We loving adding banana into oatmeal for a touch of natural sweetness and delicious flavor. Adding a banana to your oatmeal also adds vitamins, minerals and an extra boost of fiber to your breakfast.
According to Healthline, rolled oats are one of the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. Studies show that they are good for weight loss, lowering blood sugar levels, and reducing the risk of heart disease. Rolled oats are less processed than quick oats, making them a great choice.
This banana bread oatmeal is very healthy and satisfying! One large bowl contains 280 calories, 55 grams of carbs, 7 grams of protein, 5 grams of fat, and 8 grams of fiber.
For busier mornings you can prep this meal the night before. Cook as directed, then store in an airtight container in the refrigerator. Reheat either on the stovetop or in the microwave with a splash of almond milk or water. It will keep in the refrigerator for up to about 3 days.
More healthy breakfast recipes
If you try this, let me know! Leave a comment and if your family loves this recipe 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.
Banana Bread Oatmeal
- ½ cup old fashioned rolled oats, gluten-free, as needed
- 1/2 cup water
- 1/2 cup unsweetened vanilla almond milk*
- 1 large banana, 1/2 mashed + 1/2 sliced for topping**
- 1/4 teaspoon ground cinnamon
- 1 tablespoon chia seeds or ground flaxseed (optional)
- 1 packet stevia or another preferred sweetener, as needed
- pinch of sea salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon imitation butter extract , (optional, but recommended for banana bread flavor)
- optional toppings: peanut butter or almond butter, berries, chopped nuts, chocolate chips
- Add all of the ingredients except vanilla and butter extract to a small pot on the stovetop.
- Cook over medium heat, stirring and mashing the banana with a wooden spoon as it cooks.
- Cook for 8-10 minutes until thick and creamy, stirring frequently, so it doesn’t burn. I like to remove the pot from the heat after 8-10 minutes and let sit for a few more minutes to thicken a little more.
- Stir in vanilla and butter extract, if using. If you want it a little creamier, stir in a little additional almond milk to reach desired consistency.
- Transfer to a bowl and add any desired toppings and enjoy.
Did you make this recipe?
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I make refrig oats this way as a huge batch, add more blueberries,portion out into mason jars, microwave a minute or less. Great for take to work for lunch also if your late;)
This has been our favorite oatmeal recipe ever since you first posted it!! I love the updated photos that show how gorgeous and delicious this recipe is!
Long time lurking and first time commenting. I’ve been making your banana oatmeal pancakes for ages and they’re my absolute favourite. But today I decided to try something different and gave the oatmeal a go. Holy moly! Best oatmeal I’ve ever had! Followed the recipe to a T and then topped with a tsp honey. Perfect for this cold winter morning!
I am loving this Banana Bread Oatmeal, I have made it the last few days and think I may be addicted to this for breakfast. My husband is laughing at me saying that but I am serious!!!!
Completely delicious, thank you so much for this healthy recipe!
This turned out very yummy! Will definitely make again!
Love this recipe and very filling.
So glad you enjoyed!
I just made this and it was delicious. Thank you for the recipe.
Yummy! I doubled the recipe and it turned out great! I topped it with walnuts and shredded coconut. It was so creamy and didn’t need any sweetener. Thanks, Kim! I love your recipes!
Just made this for breakfast. It was delicious! Didn’t need sweetener. The banana made it sweet enough for me.
This was one of the best bowls of oatmeal I ever had. It was so creamy! I topped the oatmeal with walnuts and shredded coconut, which was delicious, but I also want to experiment with other toppings. Thanks for the great recipe!