Banana-Bread Baked Oats

Banana-Bread Baked Oats are a cozy and nourishing breakfast that combines the nostalgic flavor of banana bread with the wholesomeness of baked oatmeal. Filled with mashed ripe bananas, crunchy walnuts, warm spices, and old-fashioned oats, this fiber-rich dish is satisfying, naturally sweetened, and makes your kitchen smell incredible. It’s perfect for slow mornings, meal prep, or a nutritious family breakfast.

Why You’ll Love This Recipe

• Banana bread flavor: Enjoy all the comfort of banana bread in a hearty, spoonable form.

• Naturally sweet: Mashed bananas and a touch of brown sugar provide just the right amount of sweetness.

• Perfect for meal prep: Bake once and enjoy all week long.

• High in fiber: Oats and bananas help support digestion and keep you full.

• Heart-healthy fats: Walnuts provide omega-3s and plant-based protein.

• Easy to make: Just mix, pour, bake, and enjoy.

• Customizable: Swap in different nuts, fruits, or dairy alternatives.

• Great hot or cold: Enjoy warm from the oven or chilled from the fridge.

• Kid-friendly: Naturally sweet and soft-textured—ideal for little eaters.

• Gluten-free: Just be sure to use certified gluten-free oats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large eggs
3½ tablespoons light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup mashed ripe bananas (about 3 large bananas)
2 cups reduced-fat milk
2½ cups old-fashioned rolled oats
⅓ cup coarsely chopped walnuts, plus ½ cup for topping

Directions

1. Preheat the oven:
   Set oven to 375°F. Lightly coat a 9-inch square baking dish with cooking spray.

2. Mix wet ingredients:
   In a large bowl, whisk together the eggs, brown sugar, vanilla, baking powder, cinnamon, salt, and mashed bananas until smooth. Add the milk and whisk again until fully combined.

3. Add oats and walnuts:
   Stir in the rolled oats and ⅓ cup of the chopped walnuts until everything is evenly distributed.

4. Transfer and top:
   Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup walnuts evenly on top.

5. Bake:
   Bake for 45 to 50 minutes, or until the center is set and the top is golden brown. Let cool on a wire rack for 10 minutes before serving.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 50 minutes
Cooling time: 10 minutes
Total time: 1 hour 5 minutes

Variations

• Add fruit: Fold in diced apples, blueberries, or raisins for more natural sweetness.

• Use different nuts: Swap walnuts with pecans, almonds, or pumpkin seeds.

• Dairy-free option: Use almond, oat, or soy milk instead of cow’s milk.

• Make it vegan: Use plant-based milk and replace eggs with flax eggs (1 tablespoon flaxseed + 2.5 tablespoons water per egg).

• Spice it up: Add nutmeg, cardamom, or allspice for a deeper flavor profile.

• Top with extras: Serve with a drizzle of almond butter, maple syrup, or a spoonful of yogurt.

• Add chocolate: Mix in a handful of dark chocolate chips for a treat.

• Boost protein: Stir in a scoop of protein powder or use high-protein milk.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze individual slices for up to 3 months. Wrap tightly and store in a freezer-safe container.

• Reheating: Reheat in the microwave for 30–60 seconds or in the oven at 350°F for 10–15 minutes. Add a splash of milk if needed to refresh the texture.

• Serve cold: Enjoy leftovers straight from the fridge for a grab-and-go breakfast.

FAQs

What is baked oatmeal?

Baked oatmeal is a casserole-style dish made by combining oats with eggs, milk, and flavorings, then baking until set. It’s sliceable, warm, and hearty—perfect for breakfast meal prep.

Can I substitute the walnuts for another topping?

Yes. Pecans, sliced almonds, pumpkin seeds, or even a nut-free granola topping work great.

Can I swap the old-fashioned oats with steel-cut?

Not directly. Steel-cut oats require more liquid and longer cooking time. For best results, stick with old-fashioned rolled oats.

What should I serve with banana bread baked oatmeal?

Try it with Greek yogurt, fresh berries, or a drizzle of nut butter for a balanced meal.

Can I make this recipe ahead of time?

Absolutely. Prepare and bake ahead, then store and reheat throughout the week.

How ripe should the bananas be?

Use very ripe bananas—dark yellow with brown spots. They’re sweeter and mash more easily.

Can I reduce the sugar?

Yes. The recipe is already lightly sweetened, but you can reduce the brown sugar or omit it entirely for a more subtly sweet version.

Can I make this nut-free?

Yes. Simply leave out the walnuts or replace them with seeds like sunflower or pumpkin seeds.

Is this freezer-friendly?

Yes. Cool completely, then freeze in individual portions for a quick and easy breakfast.

Can I make this in muffin tins?

Definitely. Divide the mixture into greased muffin tins and bake at 375°F for about 25–30 minutes.

Conclusion

Banana-Bread Baked Oats are the ultimate breakfast upgrade—warm, comforting, and packed with fiber, protein, and heart-healthy fats. Whether you’re meal prepping for the week or serving a cozy weekend brunch, this recipe delivers all the flavor of banana bread in a nourishing, easy-to-make format. Bake once, enjoy all week, and start your mornings right.

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