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If you love banana bread, you’re going to be obsessed with this Banana Bread Baked Oatmeal! It’s cozy, naturally sweet, and tastes just like a warm slice of banana bread—only it’s made with wholesome oats and baked into the perfect breakfast. Plus, it’s easy to make and meal-prep friendly.
Baked oatmeal can be made in tons of different flavours from Carrot Cake Baked Oatmeal to Pecan Pie Baked Oatmeal or even Chocolate Baked Oats. The possibilities are really endless when it comes to baking oatmeal But today we’re doing a classic flavour: Banana Bread Baked Oatmeal.
Table of Contents
This recipe is perfect for busy mornings or when you want a comforting breakfast without the fuss. You can eat it warm, straight from the oven, or store it in the fridge and reheat slices as needed. If you prefer to have a more refreshing oatmeal breakfast make sure to try these Banana Overnight Oats.
Why You’ll Love This Recipe
- Tastes like dessert, fuels like breakfast – It’s warm, comforting, and banana bread–level delicious, but made with wholesome ingredients that are perfect for starting your day.
- Naturally nutritious – Each serving is packed with 7g of fiber and 8g of protein to keep you full, focused, and energized all morning long. For another banana-themed high protein breakfast try this Breakfast Banana Split.
- Super easy to make – Just mash, mix, pour, and bake. No fancy equipment or steps—this is truly a foolproof recipe.
- Meal prep friendly – Make a batch at the beginning of the week and enjoy quick, satisfying breakfasts you can reheat in seconds.
Key Ingredients
- Bananas: I recommend using overripe bananas. These will give the baked oatmeal a sweet taste and make them taste just like banana bread. If you have extra bananas use them to whip up a batch of Banana Almond Flour Muffins.
- Rolled oats: When it comes to baked oatmeal, you can use rolled oats or quick oats. You can even blend the ingredients to make blended baked oatmeal if you prefer a cake-like texutre. It all depends on your preference. If you want a chewier texture, go for rolled oats. If you like a softer texture, go for quick oats. (If you’re blending the oats, you can use either.)
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
Substitutions
- Bananas: while this is a banana bread flavoured oatmeal, if you really don’t like bananas you can substitute with 1 cup of applesauce, or you can try one of my other flavoured baked oatmeals like this Blueberry Baked Oatmeal.
- Egg: no eggs or want to make this recipe vegan-friendly? Replace the egg with combining 1 tablespoon of ground flax seed mixed with 3 tablespoons of water.
- Butter: make this baked oatmeal dairy-free by replacing the butter with coconut oil, avocado oil or your favourite nut butter.
- Coconut sugar: use any type of sweetener you love like brown sugar, maple syrup or honey.
How To Make Banana Bread Baked Oatmeal
Step 1: Peel the bananas and add them to a bowl.
Step 2: Mash the bananas with a fork.
Step 3: Add the almond milk, egg, butter and vanilla extract to the bananas and mix to combine.
Step 4: In a separate bowl mix the oats, coconut sugar, cinnamon, nutmeg, baking powder and salt together.
Step 5: Pour the wet ingredients into the dry ingredients and mix together until combined.
Step 6: Add any mix-ins you love like chocolate chips.
Step 7: Transfer to a baking dish.
Step 8: Bake for 35-45 minutes at 350 degrees F or until golden brown on top. Let cool slightly before serving.
How to store and reheat leftovers
Store any leftover baked oatmeal in an airtight container in the fridge for up to 4 days. To reheat, simply warm a slice in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Tips for making this recipe perfectly
- Use rolled or quick oats based on texture preference – Rolled oats give a heartier, chewier bite, while quick oats create a softer, more uniform texture. Both work—just choose what you love! Both these oats are also delicious in these make-ahead Carrot Cake Overnight Oats.
- Go for overripe bananas – Your bananas should be brown and spotty for the best flavour. The riper they are, the sweeter and more banana-y your oatmeal will taste. Overripe bananas also work great to make these Peanut Butter Banana Oatmeal Bars.
- Check for doneness with a toothpick – Stick a toothpick in the center of the oatmeal. If it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
- Add mix-ins you love – Try chopped walnuts, chocolate chips, or a swirl of peanut butter to make this baked oatmeal even more delicious and satisfying
- Let it cool before slicing – Give the baked oatmeal 5–10 minutes to cool before slicing. This helps it set and hold its shape better when serving.
Frequently Asked Questions
Yes! Let the baked oatmeal cool completely, then slice it into portions. Wrap each piece tightly in plastic wrap or store in an airtight container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or oven.
Steel-cut oats won’t work well in this recipe without modifications—they require more liquid and a longer cooking time. For best results, stick with rolled oats or quick oats. Steel-cut oats can however be used to make these Steel-Cut Overnight Oats.
Definitely! You can mix all the ingredients and pour them into your baking dish, then cover and refrigerate overnight. In the morning, bake as directed. This is a great time-saving option for busy mornings. You can also fully bake them the night before and reheat in the microwave in the morning.
Try These Oatmeal Recipes Next!
If you tried this Banana Bread Baked Oatmeal or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Banana Bread Baked Oatmeal
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Banana Bread Baked Oatmeal is a delicious twist on oatmeal and tastes just like banana bread!
Ingredients
- 2 large overripe bananas (approx: 1 cup, mashed)
- 1 eggs
- 1 1/2 cups almond milk
- 2 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats
- 3 tbsp coconut sugar (can sub brown sugar)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Peel the bananas and place them in a bowl and mash.
- Whisk the eggs in a mixing bowl, then add the almond milk, mashed bananas, butter and vanilla extract and mix together.
- In a separate bowl, mix the oats, coconut sugar, baking powder, salt, cinnamon and nutmeg together.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Stir in the chocolate chips.
- Transfer to a baking dish (9-inch round or 8×8 inch work well) and bake for 35-45 minutes until golden brown on top.
- Let cool on the countertop for 5 minutes before serving.
Notes
- Use rolled oats for a chewy texture or quick oats for a softer texture.
- Use overripe, spotty bananas for the best banana bread flavor.
- Check doneness with a toothpick—it should come out clean.
- Add your favorite mix-ins like nuts, chocolate chips, or peanut butter.
- Let baked oatmeal cool for 5–10 minutes before slicing.
- Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 330
- Sugar: 22g
- Sodium: 250mg
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8.2g
Made this for the first time last week and it’s absolutely amazing!
I ate it with a scoop of high protein vanilla yogurt, and a little honey on top.
100% recommend.
So happy to hear you enjoyed it 🙂
Just got mine out of the oven. First bite blew me away! I was not expecting the flavor! I highly recommend!
So happy you loved it Darla! 🙂
A family favourite that’s easy to make and great to meal prep!
This baked oatmeal was like having dessert for breakfast, in the best way. Warm, hearty, and kept me full all morning. I can’t wait to make this again.
Could you make it the night before and bake in the morning? Looks delish!
Hi Kate, absolutely! You’ll just want to heat it back up in the oven in the morning. It’s definitely much better warm than cold 🙂