Start your morning with this delicious Banana Bread Baked Oatmeal. So easy and tastes like a slice of warm banana bread!
I’ve been hoarding this recipe all summer, and it feels sooooo good to finally get it out! I started making these super easy baked oatmeals earlier this year and pretty much became obsessed with them. First of all, oatmeal is just plain yummy. It’s warm and comforting and full of hearty goodness. It’s like waking up to a big hug in a bowl. And this baked oatmeal reheat beautifully, so if you make a pan of it over the weekend, you can have a good, healthy breakfast all week long. Total no-brainer, right?
The best thing about oatmeal is that it’s the perfect blank canvas to add all kinds of awesome flavors. Earlier this year, I shared a classic Apple Cinnamon Oatmeal, then a citrusy Blueberry Lemon Oatmeal, followed by a decadent Cinnamon Roll Oatmeal that is to. die. for. I also had this banana bread oatmeal recipe up my sleeve, but figured I’d save it for back-to-school time when all you mommas out there need an easy breakfast idea that will fuel the kiddos while they sit in class for seven hours straight.
I wanted this oatmeal to taste like biting into a warm slice of banana bread, so I added a full cup of mashed bananas, plenty of cinnamon and nutmeg, and toasted chopped walnuts sprinkled on top. Mmm mmm… this stuff is good! This recipe feeds about six hungry mouths, but if you don’t eat it all at once, just pop it in the fridge and then microwave the next day. You can pour some milk in the oatmeal if it seems a little dry when reheating. Hope you enjoy as much as we do!
- 2 cups old-fashioned oats
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups milk
- 1 cup banana, mashed
- 1 large egg
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter, melted
- ½ cup walnuts, chopped
- Preheat oven to 350ºF and spray an 8" square baking dish or pie plate with nonstick cooking spray.
- Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
- Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving.
More breakfast recipes you’ll love:
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So I’m addicted to all things banana and this is making my mouth water right now. Ugh, it’s one of those I just have to go make it now or I’ll die sort of things. I would love for you to share at tonight’s Throwback Thursday’s link party!
Liz! WOAH. This looks amazing. We have family coming to town and staying over the weekend. What a perfect breakfast I can make for them. “Oh you know, just something I whipped up”. You don’t mind if I take full credit, do you? 😉
Not at all! 😉 That’s my favorite part of writing this blog… helping others make their life more delicious, beautiful, and awesome! Hope you enjoy, Chrissa!
I cannot wait to make this! Now that we’re back to school, I need healthy breakfasts that are quick and easy to serve on busy mornings. Any idea if this would freeze well?
Hey Alyssa! I’ve never tried freezing it, but I would imagine it would work okay. Just let the oatmeal cool completely and cut it into sections. Wrap them well, freeze, and reheat when needed! You’ll have to let me know how it turns out!
First comment from my Mom: Oh, my this is amazing.
Thank you, Liz, yesterday I baked it and my whole family were extremely impressed.
Do I need to use fresh bananas or do you think frozen bananas would work as well?
Hey Camilla! You’ll need the bananas to be mashed, so you can use frozen, but you’ll want to thaw them first so they are mashable. 🙂
Anyone figured out the calories yet??? Baking right now and my whole house smells amazing!!!
Could I use quick oats for this? I bought an extra container!
The texture may be a little different, but I think it would still work!
This looks delicious! I have family coming into town and it sounds like a perfect breakfast for a holiday morning. Can I use almond milk?
Absolutely! Use whatever milk you prefer. 🙂
Just tried them out tonight and they taste absolutely delicious! Just wish they had a little more crunch though!
This looks great but I have a question……when I made it it didnt look at all like yours….it was very soft and not much of a square…more runny…..any idea why? I used the large flakes. Help please!
Hello! The recipe is still supposed to be a little soft, just like a bowl of oatmeal would be. When I photographed this recipe, mine had a chance to cool for quite awhile before I cut into it, so it held together better than one that just came out of the oven. I hope this helps!
Just finished my (first) helping. Wonderful! Really perfectly balanced sweetness and spice levels and a breeze to whip up. Changed it up just a bit based on what I had in the house: used pulp from half of real vanilla bean instead of extract, used 1 tsp cinnamon plus 1 tsp pumpkin pie spice, used white sugar with 1 tbls molasses instead of brown sugar, topped with sliced almonds during last 10 mins of cooking rather than doing the toasted walnuts. Creamy and delightful with a nice crunch from the nuts. Other comment about it not being a solid little square is correct when the dish is still warm (the creaminess middle is the best tasting part), but I suspect that it will be perfect little squares once chilled. Thank you for sharing the recipe!
I was worried about the soft middele so I put it back in the oven for another 10 minutes. Had it this morning warmed up for 20 seconds in the microwave and it was incredible!!! I used chopped peacans and put them on right before the extra 10 minutes.
This is a keeper recipe! So yummy. I used almond milk, and all the flavors rocked. I drizzled mapel syrup on top. Can’t wait to try it reheated tomorrow.
I cant wait to try this recipe but I dont have that size pan. Do you think I can make this in a muffin tin?
Hey Laura! You can use just about any small baking dish or even a round pie dish. A muffin tin would work too, I bet!
I didn’t have much luck with the recipe. Followed directions but after 25 minutes of baking I had to add 12 minutes more due to the bottom still not baked. Fell apart after letting them cool. Will try again but cut back on the milk to make them more dense.
Hey Neal! I’m so sorry to hear that. When I snapped photos of this recipe, the oatmeal had cooled and was easy to cut into nice pieces, but when it comes out of the oven, it is supposed to have the consistency of normal oatmeal, not bars. I apologize if the photos are misleading!
Oh my GOSH, this was absolutely heavenly. When it first came out I was a bit nervous because it still seemed extremely moist, unlike the pictures on here, but I realized that if it were to be cooled off it would begin to solidify a bit, just like a regular bowl of oatmeal would. This is hands down my new favourite thing to eat, and I am SO excited to wow guests that stay overnight with this crazy-simple yet super impressive breakfast!! 🙂
Made this tonight and it was so good! Replaced butter with 1/2 cup of applesauce and only put in 1 cup of milk. Also skipped the nuts because my daughter is allergic. Still was amazing.
Made this today with my 2 year old. Didn’t have any nuts so we added chocolate chips and baked it an extra 10 minutes. We are all huge fans of it!
I made it this morning and we are eating it right now!
I am sure it is perfect as written, but do due my husbands low salt diet, I left the salt out, used half the baking powder and used cream instead of milk Still perfect!. I put pecans on top the last ten minutes and they toasted just fine. Ate with Strawberries on top!
Made this over the weekend, and it is delicious – I also decided to sub a half cup of applesauce for the butter.
Any ideas on the nutrition of 1 serving (1/9) of this?