Banana Bread Baked Oatmeal

6 servings
45 min

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This Banana Bread Baked Oatmeal recipe is easy to make. It's healthy and hearty. This is a perfect make-ahead breakfast, simply warm a slice and top it with maple syrup or fresh fruit!

Find this recipe and more on my blog HERE: https://sugarylogic.com/banana-bread-baked-oatmeal/

Baked oatmeal is a lovely alternative to the usual bowl of oatmeal. It is cake-like in texture and absolutely filling. One square of this banana bread baked oatmeal will have you ready to take on the day.


If you love baked oatmeal, then you will love my Apple Baked Oatmeal too!


What is Baked Oatmeal?


Primarily, baked oatmeal is a baked oat custard. What is custard? Custard is sweetened milk thickened with eggs. Baked oatmeal combines a thin custard with oats. It is a versatile breakfast dish that is healthy, hearty, and satisfying.

Ingredients


  • Bananas - Use only ripe bananas.
  • Old Fashioned Rolled Oats - I designed this recipe using old-fashioned oats.
  • Maple Syrup - This recipe calls for maple syrup versus sugar.
  • Pure Vanilla Extract
  • Avocado Oil - I love avocado oil for its neutral flavor and healthfulness. Coconut oil is an effective substitution.
  • Eggs - Two large eggs, at room temperature, are necessary to create this custard-like dish.
  • Oat Milk - I love using oat milk for recipes that revolved around oats. I find it amps up the oat flavor. You can substitute it with almond or whole milk as well.
  • Ground Cinnamon
  • Salt
  • Baking Powder
  • Chopped Pecans - You can substitute with chopped walnuts, or omit the nuts altogether.


*Chocolate chips would be a lovely addition to this baked oatmeal recipe as well.

Instructions


  1. Preheat the oven to 375 degrees F. Grease an 8X8-inch baking dish, set aside.
  2. In a small bowl, toss together the oats, chopped pecans, ground cinnamon, salt, and baking powder.
  3. In a stand mixer with the paddle attachment, mash the bananas at medium speed. Next, add the avocado oil, eggs, milk, vanilla extract, and maple syrup, mixing until well incorporated.
  4. Add the oat/nut blend and mix until everything is combined.
  5. Pour the mixture into the prepared dish and bake for 35-40 minutes, or until set and golden brown. If you like your baked oatmeal a little more on the firm side, like me (and as pictured), bake for a little longer.
  6. Allow the baked oatmeal to cool before slicing into 6 squares.


*Store in an airtight container in the refrigerator for up to 5 days.

How to Serve Baked Oatmeal


In my personal opinion, baked oatmeal is best warm or at room temperature. Warm one serving (square) on a microwave-safe plate for 30-45 seconds. As far as toppings go, here are a few of my favorites.


  • Drizzle with maple syrup
  • Serve with fresh berries or banana slices
  • Top with a dollop of Greek Yogurt
  • Sprinkle with additional chopped pecans
  • Top with a scoop of almond or peanut butter


Frequently Asked Questions


How do you store baked oatmeal? Store slices in an airtight container in the refrigerator.

Can baked oatmeal be frozen? Baked oatmeal can be frozen. Cut into desired portions, this recipe serves 6. Wrap each baked oatmeal square individually or place all of the slices into a freeze-safe, airtight container. Freeze for up to 3 months.

Do you have to use rolled oats? Quick-cooking oats work in this recipe too, however, baking times may vary. In addition, liquid quantities may have to be adjusted. I do not suggest using steel-cut oats; they take too long to cook.

How long does baked oatmeal last? If properly stored, this banana bread baked oatmeal will last for up to 5 days in the refrigerator or up to 3 months in the freezer.

How do you know when baked oatmeal is done? The filling should be set (not jiggly) and the top of the baked oatmeal should be golden brown.

Can baked oatmeal be left out overnight? No, do not leave baked oatmeal out overnight. It should be stored in the refrigerator, or wrapped and frozen.

Other Recipes You'll Love



This banana bread baked oatmeal is a great make-ahead breakfast. It is healthy and hearty. Perfect served warm with toppings like nut butter or maple syrup. For an extra oomph of banana flavor, top with fresh banana slices.


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!


**Recipe Updated 10/11/2021 - Oven temperature increased and avocado oil reduced to 3 tablespoons. 

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients


  • 2 cups old fashioned oats
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup fresh bananas ripe
  • 1 cup oat milk room temperature
  • 2 large eggs room temperature
  • 1/3 cup pure maple syrup
  • 3 tablespoons avocado oil
  • 1 teaspoon pure vanilla extract

Instructions


Preheat the oven to 375° F. Grease an 8X8-inch baking dish, set aside.
In a small bowl, toss together the oats, chopped pecans, ground cinnamon, salt, and baking powder.
In a stand mixer with the paddle attachment, mash the bananas on medium speed. Add the avocado oil, eggs, milk, vanilla extract, and maple syrup. Mix until smooth and well incorporated. Add the oat mixture and mix until everything is combined.
Pour into the prepared dish and bake for 35-40 minutes, or until set and golden brown. If you like your baked oatmeal a little more on the firm side, like me (and as pictured), bake for a little longer.
Allow the baked oatmeal to cool before slicing into 6 squares. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Katelyn | Sugary Logic
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