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If you don’t want to take the time to cook a bowl of oatmeal in the morning, try this banana baked oatmeal. It’s an easy meal prep idea that tastes like banana bread.
I’ve been experimenting with the ratio of ingredients for the past few weeks and have finally settled on one that packs extra fiber and protein into each serving. It’s more filling than a traditional bowl of oatmeal, and you can still customize it with your favorite toppings.
After cutting it into slices, you can store them in the fridge and reheat them for a quick morning meal.
“Easy and delicious! Looking forward to having this for breakfast this week.”
Table of Contents
Why You’ll Love This Banana Baked Oatmeal
- It’s filling. Rolled oats are a good source of soluble fiber! Paired with bananas and flax seeds, this breakfast should help keep you feeling full for hours.
- It’s flexible. Baked oatmeal is very forgiving. If you have extra bananas to use or need to skip the eggs, it will still turn out delicious. Just follow the tips in the recipe notes.
- It’s quick to prepare. Just stir a few ingredients together, pour them into a pan, and bake! Let it cool slightly, then slice and serve.
- It will last for several days. This is the perfect breakfast to meal prep, since you can store the slices in the fridge for an easy grab-and-go meal. Try it topped with peanut butter for a more filling experience.
Key Ingredients
- Ripe Bananas. I’ve tested this recipe with two and three ripe bananas to see which provides the most flavor. Either option works, but I am surprised to find I actually prefer using two bananas rather than three lately. (See the recipe notes for adjustments you can make when using three bananas.)
- Rolled Oats. Oats are naturally gluten-free, but can be contaminated during processing. Shop for “certified gluten-free” oats if you need this recipe to be gluten-free.
- Ground Flax Seeds. These are added for extra fiber, and they also prevent the baked oatmeal from developing a wet texture in the middle.
- Milk of Choice. I used soy milk when testing this recipe to keep it dairy-free, but you can use any milk you prefer.
- Eggs. I originally tested this recipe without eggs (so it’s an option below if you need it), but I prefer this recipe with them for added structure and protein.
- Maple Syrup. This natural sweetener helps boost the flavor. Adding 2 tablespoons enhances the flavor just slightly, but you can use 1/4 cup for a sweeter flavor.
- Pantry Staples. Ground cinnamon and salt help boost the taste, and baking powder helps the center rise (so you won’t have a mushy middle).
How To Make Banana Baked Oatmeal (Step by Step)
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square baking dish with cooking spray. Press a piece of parchment paper into the bottom of the pan for easier removal later, if you like.
In a large bowl, mash the ripe bananas with a fork until no large lumps remain. Then add the eggs, milk, and maple syrup and stir well.
Step 2:
Next, add the dry ingredients, starting with the rolled oats, ground flax seeds, cinnamon, baking powder, and salt. Stir well, then fold in some chopped walnuts, if you like.
You can also skip the walnuts if you need a nut-free recipe or add in some shredded coconut or chocolate chips. The mix-ins are up to you!
Transfer the baked oatmeal to the prepared pan and spread it out evenly with a spatula. Sprinkle extra walnuts on top, if desired.
Step 3:
Bake at 350ºF for about 35 minutes, or until the center feels firm to the touch and the edges look lightly golden.
Let it cool for at least 15 minutes, allowing it to continue firming up. Then you can slice it into 6 large pieces and serve. If you’re planning to make this as part of a brunch spread, you can also cut it into 9 smaller squares.
Storage Tips
Store leftovers in an airtight container in the fridge for up to a week. You can enjoy this later cold from the fridge, or reheated. (Use a microwave or oven to reheat until the center feels warm again.)
Banana Oatmeal Bake FAQs
Old-fashioned rolled oats work well for baked oatmeal, but you can also use quick oats if you have them on hand. I don’t recommend using steel-cut oats for this recipe, as they may not become tender enough in this amount of cooking time. Check out my overnight steel-cut oats or Instant Pot steel-cut oats if you want to cook with those.
The outer edges of the baked oatmeal should look golden, and the center should feel firm to the touch, without looking mushy or jiggling when you move the pan.
Oats are naturally gluten-free, but cross-contamination can happen during manufacturing, so look for a package labeled “certified gluten-free” if you need to be sure you’re using gluten-free oats.
More Ripe Banana Recipes
If you try this banana baked oatmeal recipe, please leave a comment and ⭐ star rating below to let me know what you think. Thanks for visiting!
Baked Banana Oatmeal
Ingredients
- 2 large bananas (see notes)
- 1 cup soy milk (or milk of choice)
- 2 large eggs
- ¼ cup maple syrup
- 2 cups old-fashioned rolled oats
- 2 tablespoons ground flax seeds (or chia seeds)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup chopped walnuts , plus more for topping
Instructions
- Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom of the pan for easier removal later. In a large bowl, peel and mash the ripe bananas until they look relatively smooth. Add in the milk, eggs, and maple syrup, and stir well.
- Add in the oats, ground flax seeds, cinnamon, baking powder, and salt, and stir again. Fold in the chopped walnuts, then transfer the mixture to the prepared baking dish. Sprinkle a few extra walnuts on top, if desired.
- Bake at 350ºF until the edges are golden and the top looks firm in the center, about 35 minutes. Remove from the oven and let it cool for at least 15 minutes before slicing and serving. The texture will be slightly gummy in the center while it's hot from the oven, but it firms up even more as it cools, making it perfect for meal prep.
- Serve warm with a drizzle of peanut butter on top, or with fresh banana slices or berries. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
More Oatmeal Recipes to Try
If you try this baked banana oatmeal recipe, please leave a comment and star rating below, letting me know how you like it!
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We love making your baked oatmeal recipes. A healthy breakfast cannot get any easier than this recipe.
This was such an easy breakfast to throw together. Great for grab and go for busy mornings. So good and healthy too!
I’d like to try pumpkin instead of bananas – how much pumpkin would that be as an even swap?
Oh, never mind, I see you already have a recipe for that. 👍🏼
Just made this using eggs and followed the suggestion to reduce milk to 1/2 cup. I used almond milk and added a little extra cinnamon. Subbed pecans, because that’s what I had, and added a small amount of shredded coconut. It is delish and will be perfect for mornings this week as it’s easy to cut and carry, too. So fast to make – mine was done in 20 minutes using convection heat. Yum!
I used yoghurt plain white in place of milk.
I absolutely loved this recipe! I used mini chocolate chips which added a little sweetness but I was very pleased with the simplicity of this recipe and that there is no sugar!
Thanks for this recipe! I will be making it again soon!
Is it possible to use applesauce instead of bananas? Thanks!
Sure, I think that will probably work well, too. Let me know if you try it!
Do you think it would come out okay if chia seeds were used instead of the flaxseed?
Delicious! Added raisins and mini chocolate chips.
Easy and delicious! Looking forward to having this for breakfast this week.