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

Banana Baked Oatmeal

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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 361
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.
    stirring oats with milk and mashed banana in a large white 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).
    oat mixture in baking pan
  • 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.
    banana baked oatmeal topped with chopped walnuts

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.

Nutrition

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