With bananas, oatmeal, spices and walnuts, this banana baked oatmeal is a great make-ahead breakfast that will please a crowd.
So why am I making this banana bread baked oatmeal today? Well my mother-in-law loves baked oatmeal! While I enjoy it, it’s something I don’t ever think about making, but when browsing some recipes on Pinterest I came across a baked oatmeal recipe that piqued my interest.
Being a huge banana bread fan myself, I thought this was the perfect recipe to get me to love baked oatmeal as much as my mother-in-law and this one didn’t disappoint.
The great thing about a recipe like this baked oatmeal is you make it ahead of time and just cut up and freeze until ready. But if you want even more than the recipe below makes, just double the recipe. Trust me, you’ll go through it quickly.
Being the middle of summer, people are super busy which makes this the perfect make-ahead breakfast. But it’s also great if you aren’t busy and just want a breakfast that will lasts a few days. So give this a try and enjoy!
And if you are a banana lover, consider other banana breakfast recipes like whole wheat banana bread, vegan banana chocolate chip muffins, banana oat pancakes and banana nutella crepes.
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Recipe Ingredients
- Old-fashioned oats – don’t use quick oats as texture won’t be the same.
- Light brown sugar – adds sweetness.
- Baking powder – prevents the baked oatmeal from becoming too dense and heavy.
- Cinnamon, nutmeg, allspice, salt – enhances the flavor.
- Bananas – the riper the better.
- Milk – the oats soak it up.
- Egg – helps bind everything together.
- Vanilla extract – adds flavor.
- Unsalted butter – adds some fat.
- Walnuts – adds crunch.
Step-by-Step Instructions
- In medium bowl, mix together oats, light brown sugar, baking powder and spices.
- In large bowl, mash bananas.
- Add milk, 1 egg, vanilla extract and unsalted butter to mashed bananas and mix.
- Stir in oat mixture and 1/2 cup walnuts into liquid mixture.
- Transfer to a square 8″ baking pan.
- Bake at 350°F for 30-35 minutes or until center is set. Top with remaining toasted walnuts.
Can I Use Another Type of Milk?
Yes. I’ve made with almond milk as well and it tastes just as good. Use whatever type of milk you desire. The flavors will be slightly different with each but the texture will be the same.
Can You Bake with Quick Oats?
Old-fashioned oats are very similar to quick oats, but quick oats have been cut smaller. As a result, quick-cooking oats cook faster, and they offer a more delicate texture in baked oatmeal. So use old-fashioned oats if you want a heartier texture.
How Long Will Leftovers Last?
You can keep the baked oatmeal in the fridge for 4 days and then reheat in the microwave. Or just keep in an airtight container or freezer bag in the freezer for 3 months.
Pro Tips/Recipe Notes
- Use old-fashioned oats so you get a heartier baked oatmeal.
- Mix together the dry ingredients in a separate bowl before adding to the wet mixture so everything gets evenly distributed.
- The riper the banana the sweeter it is which makes for great vegan banana muffins. You want a banana that has black/brown spots on the peel.
- Don’t skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
- Add 1/4 cup chocolate chips to the banana baked oatmeal if you want additional flavor.
Other Breakfast Recipes
- Blackberry French Toast Casserole
- Banana Oat Pancakes
- Pumpkin Oat Muffins
- Lemon Ricotta Waffles
- Apple Ricotta Pancakes
If you’ve tried this banana baked oatmeal or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Banana Baked Oatmeal
Ingredients
- 2 cups old-fashioned oats
- 1/3 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 3 medium bananas, mashed
- 1 1/2 cups milk
- 1 large egg, beaten
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted
- 3/4 cup chopped walnuts, toasted
Instructions
- Preheat oven to 350°F. Spray 8″ square baking dish with nonstick cooking spray.
- In large bowl, add oats, brown sugar, baking powder, cinnamon, nutmeg, ground allspice and salt and stir to combine. In another large bowl add mashed bananas, milk, beaten egg, vanilla extract, and melted butter and stir to combine.
- Add the oat mixture and 1/2 cup walnuts to the wet ingredients and stir to combine. Transfer to the greased baking pan and spread out evenly. Bake for 30-35 minutes or until the center is set. Remove from oven when ready and sprinkle with remaining toasted walnuts.
Notes
- Use old-fashioned oats so you get a heartier baked oatmeal.
- Mix together the dry ingredients in a separate bowl before adding to the wet mixture so everything gets evenly distributed.
- The riper the banana the sweeter it is which makes for great vegan banana muffins. You want a banana that has black/brown spots on the peel.
- Don’t skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
- Add 1/4 cup chocolate chips to the banana baked oatmeal if you want additional flavor.
Oatmeal is my go-to breakfast option. Your recipe sounds exotic as I’ve never heard about it. Gonna try it this weekend for sure. 🙂
Sounds delicious!!
Just tried this! Super tasty!
How does this do without eggs?
Hey Nicole,
I haven’t made this without eggs so I can’t speak to it, but a lot of my recipes I replace with chia seed eggs if you are trying to be vegan and those always work great. Check out how to make those here – https://minimalistbaker.com/make-chia-egg/.