Simple and cozy, this Banana Bread Baked Oatmeal is a delightful way to start the morning. Ready in about 10 minutes of prep, it combines hearty oats, ripe bananas, warm cinnamon, and maple for an easy, family-friendly breakfast everyone will love.
When comforting banana bread flavors meet wholesome oats in a single dish, it’s a win. This baked oatmeal is comforting, simple to make, and reheats beautifully—perfect for busy mornings or relaxed weekend breakfasts.
For quick mornings I like breakfasts that are ready to go. If you enjoy make-ahead options, overnight oats are fantastic. Baking a pan of this banana bread baked oatmeal gives you a warm, ready-to-serve option that lasts several days in the fridge.
Why we love this Banana Bread Baked Oatmeal
- Uses up very ripe bananas
- Stir-and-bake simplicity—minimal hands-on time
- Reheats well and makes weekday breakfasts effortless
Family breakfasts can be hectic, but a recipe that’s quick to prepare helps. The cinnamon aroma while it bakes often slows people down long enough to enjoy a bite or two—small victories!
Ingredient notes
- Rolled oats: Use old-fashioned rolled oats. Gluten-free rolled oats work well if you need a gluten-free option. Quick oats were not tested for this recipe.
- Ripe bananas: Use bananas with brown-speckled skins and a soft texture for the best flavor and sweetness.
- Milk: Any milk will do—dairy, almond, oat, or your preferred non-dairy milk.
- Egg: One egg helps bind the baked oatmeal so it sets nicely.
- Chopped nuts: Optional but nice for texture—sprinkle them on top before baking.
Ways to vary this recipe
- Add extra protein: Stir in a few spoonfuls of Greek yogurt or a scoop of protein powder; if using protein powder, add a bit more milk to keep the texture balanced.
- Chocolate chips: Fold in chocolate chips—white chocolate chips are especially good with banana and cinnamon.
- Switch sweeteners: Use honey instead of maple syrup for a different flavor profile.
- Spice it up: Add nutmeg, ginger, cloves, or allspice along with the cinnamon for richer warmth.
- Fruit and mix-ins: Toss in dried cranberries, raisins, or fresh berries for variation.
Recipe tips
Enjoy it with a spoon: Although you can slice this baked oatmeal, it’s typically eaten with a fork or spoon—top with yogurt, maple syrup, whipped cream, or extra banana slices.
Don’t overbake: Overbaking will dry out the center and create a chewier texture. Remove from the oven when the edges are golden and the top is set with no visible liquid.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in a freezer-safe container for up to 3 months. Thaw and reheat gently.
Other breakfast recipes
- Blueberry Baked French Toast Muffins
- Pumpkin Pie Baked Oatmeal
- Pumpkin Chip Banana Bread
- Strawberry Crumble Muffins
- Carrot Cake Baked Donuts
- Triple Vanilla Donuts with Maple Glaze
- Easy Homemade Pop Tarts
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Banana Bread Baked Oatmeal
Ingredients
- 2 ½ c rolled oats (regular or gluten free)
- 1 ½ cup milk of choice (I use whole)
- 2 very ripe bananas
- ¼ cup maple syrup
- 1–2 Tbsp brown sugar
- 1 large egg
- 2 Tbsp butter, melted
- 2–3 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 ½ tsp vanilla extract
- 1/3 cup chopped pecans, walnuts, or sliced almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, mash the bananas. Add the melted butter and whisk. Add the egg, brown sugar, and vanilla, then whisk again. Stir in the milk and cinnamon until combined.
- In a separate bowl, combine the rolled oats, baking powder, and salt. Pour the dry mixture into the wet ingredients and stir to combine. Fold in the chopped nuts if using.
- Pour the batter into a greased or parchment-lined 9×9-inch baking pan and spread evenly. Bake for about 30–35 minutes, or until the edges turn golden and the top is set.
- Remove from the oven and allow to cool slightly before slicing.
- Serve warm with a drizzle of maple syrup, a dollop of yogurt, or extra banana slices on top.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Carbohydrates: 32g,
Protein: 6g,
Fat: 9g
Nutrition information is an approximation and should be used as a guideline only.
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