Banana Baked Oatmeal is the ultimate comfort breakfast—soft, flavorful, and lightly sweetened without refined sugar. It’s filling, easy to make, and made with simple pantry ingredients. You’ll love how versatile it is—delicious on its own or served with milk, yogurt, or nut butter. Plus, it reheats beautifully, making it perfect for meal prep or feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Ripe bananas, mashed
Eggs
Milk (dairy or non-dairy)
Honey or maple syrup
Baking powder
Cinnamon
Salt
Vanilla extract
Optional toppings: chopped nuts, chocolate chips, or sliced bananas
Directions
Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
In a large mixing bowl, mash the ripe bananas until smooth.
Add eggs, milk, honey or maple syrup, and vanilla extract. Whisk until well combined.
Stir in the oats, baking powder, cinnamon, and salt. Mix until evenly combined.
Pour the mixture into the prepared baking dish and smooth the top.
Sprinkle with optional toppings such as nuts or chocolate chips if desired.
Bake for 30–35 minutes, or until the top is golden and the center is set.
Allow it to cool for a few minutes before slicing and serving. Serve warm or at room temperature.
Servings and timing
Serves: 6–8 people Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Peanut Butter Banana Baked Oatmeal: Add 2 tablespoons of peanut butter to the wet ingredients for extra richness.
Blueberry Banana Baked Oatmeal: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
Chocolate Banana Baked Oatmeal: Mix in cocoa powder and chocolate chips for a dessert-like breakfast.
Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based milk.
Nutty Banana Oatmeal: Top with chopped pecans or walnuts for added crunch.
Storage/Reheating
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual portions in the microwave for 30–45 seconds or in the oven at 350°F (175°C) for about 10 minutes. For longer storage, freeze slices individually for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy than with rolled oats.
Can I make this baked oatmeal ahead of time?
Absolutely! Prepare and bake it the night before, then reheat portions throughout the week.
Do I need to use ripe bananas?
Yes—ripe, spotty bananas are best because they add natural sweetness and moisture.
Can I make this recipe sugar-free?
Yes, omit the honey or maple syrup and rely on the bananas for natural sweetness.
How do I know when it’s done baking?
The oatmeal should be golden on top and set in the center—it shouldn’t jiggle when you shake the pan lightly.
Can I make it into muffins?
Yes, divide the batter into a greased muffin tin and bake for 20–25 minutes.
What kind of milk works best?
Any milk—dairy, almond, oat, or coconut milk—will work perfectly.
Can I add protein powder?
Yes, add a scoop of your favorite protein powder and slightly increase the liquid if needed.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I serve it cold?
Definitely! It tastes great straight from the fridge, especially on warm mornings.
Conclusion
Banana Baked Oatmeal is a cozy, nourishing dish that brings the comforting flavors of banana bread into a simple, wholesome breakfast. It’s easy to prepare, customizable, and perfect for meal prep. Whether enjoyed warm with a drizzle of milk or packed for a quick snack, it’s a delicious way to start your day feeling full and energized
A warm, wholesome breakfast made with oats, ripe bananas, and a touch of cinnamon. This Banana Baked Oatmeal is naturally sweetened, hearty, and perfect for meal prep or cozy mornings.
Ingredients
2 cups old-fashioned rolled oats
2 ripe bananas, mashed
2 large eggs
1 ½ cups milk (dairy or non-dairy)
¼ cup honey or maple syrup
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
Optional toppings: ¼ cup chopped nuts, ¼ cup chocolate chips, or sliced bananas
Instructions
Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
In a large bowl, mash the ripe bananas until smooth.
Add eggs, milk, honey or maple syrup, and vanilla extract. Whisk until well combined.
Stir in oats, baking powder, cinnamon, and salt. Mix until evenly incorporated.
Pour the mixture into the prepared baking dish and smooth the top.
Sprinkle with optional toppings such as nuts or chocolate chips if desired.
Bake for 30–35 minutes, or until golden on top and set in the center.
Cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
Use very ripe bananas for the best natural sweetness.Make it vegan by using flax eggs and plant-based milk.Add peanut butter, blueberries, or cocoa for fun variations.Store leftovers in the refrigerator for up to 5 days or freeze individual portions for 3 months.Reheat in the microwave or oven before serving for a warm breakfast.
