Breakfast

Banana Bread Baked Oatmeal

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Banana bread baked oatmeal tastes exactly like it sounds. Like banana bread in oatmeal form. It’s soft, dense, and full of banana flavor. If you’re a banana bread lover, you will LOVE this! Feel free to add fun mix-in’s if that’s your thing or just keep it simple. Baked oatmeal has changed my life since becoming a mom. It sounds dramatic, but I mean it. It’s such an easy breakfast to have on hand and it tastes so good! A great way to fuel up and start my morning. I hope you love this one!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

What you need to make banana bread baked oatmeal + substitutions:

  • Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it almost makes it taste cake-like. You can substitute with rolled oats, but not steel cut.
  • Mashed bananas- This is obviously what gives this one the banana bread flavor. Make sure your bananas are nice and ripe!
  • Cashew milk- You can definitely substitute with almond milk, dairy milk, whatever milk. I just love using my homemade cashew milk!
  • Eggs- The egg helps bind the recipe. You could substitute with a flax or chia egg. 
  • Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
  • Greek yogurt- I prefer using plain greek yogurt, like Fage 5% or 2%, but you can also substitute with dairy-free if needed.
  • Vanilla extract- A key to any baked recipe in my opinion.
  • Cinnamon- Just gives the perfect spice/ sweetness.
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe. You could even sprinkle flakey sea salt on top of the peanut butter cup baked oatmeal if you want!

Tips for making banana bread baked oatmeal:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer.
  • Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
  • For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!

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Banana Bread Baked Oatmeal

Banana bread baked oatmeal tastes exactly like it sounds. Like banana bread in oatmeal form. It's soft, dense, and full of banana flavor. If you're a banana bread lover, you will LOVE this! Feel free to add fun mix-in's if that's your thing or just keep it simple. Baked oatmeal has changed my life since becoming a mom. It sounds dramatic, but I mean it. It's such an easy breakfast to have on hand and it tastes so good! A great way to fuel up and start my morning. I hope you love this one!
Course: Breakfast
Keyword: baked oatmeal, banana bread, banana pancakes, healthy breakfast, kid friendly, meal prep
Servings: 6

Ingredients

  • 2 cups quick oats or rolled oats
  • 2 mashed ripe bananas about 1 cup
  • ¾ cup almond milk
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • ½ cup add-in's: nuts, chocolate chips, whatever you want!

Instructions

  • Preheat your oven to 350 degrees. Grease an 8×8 baking pan.
  • In a large bowl, mash the banana. Then add in the milk, eggs, yogurt, maple syrup, and vanilla extract.
  • Next, add in the oats, pecans (or whatever add-in), cinnamon, baking powder, and sea salt.
  • Bake for 25-30 minutes until golden brown & cooked through in the middle!
  • I love to serve mine with yogurt, more banana or another fruit, nut butter or nuts, and sometimes a drizzle of maple syrup. Enjoy!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap cups in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
 

8 Comments

  1. Will leaving out the maple syrup change the consistency?

     
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  3. Does using a muffin pan change the baking time at all?

     
    • Hi Audrey! Great question. It should be about the same bake time but I would start checking it around 25 mins to make sure it is not over baked.

       
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  5. Sharon Lindsay

    I’ve been making this weekly for my teenage son to get a wholesome breakfast- love it! Double it and freeze extra.

     

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