Name: Banana Bread Baked Oatmeal
Prep time: 10 min
Cook time: PT-487362H51M51S
Total time: 50 min
Cuisine: American
Ingredients: Old-fashioned rolled oats; Mashed ripe bananas; Baking powder; Ground cinnamon; Nutmeg (optional); Salt; Milk (dairy or plant-based); Egg(s); Brown sugar or maple syrup; Vanilla extract; Melted butter or oil; Chopped walnuts (plus extra for topping)

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Short description

I’m bringing all the cozy flavors of banana bread into a warm, satisfying bowl of baked oatmeal—just like a slice of my favorite breakfast treat, but easier to prep and better for busy mornings.

Banana Bread Baked Oatmeal

Why You’ll Love This Recipe

I love that this dish tastes like banana bread yet feels wholesome and good for my routine. It’s all made in one bowl, perfect for minimal clean‑up. Plus, it’s great for meal prep—bake once, enjoy breakfast throughout the week. The texture is tender but firm, thanks to the oats and bananas working their magic—just like banana bread in oatmeal form.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

old‑fashioned rolled oats
mashed ripe bananas
baking powder
ground cinnamon
nutmeg (optional)
salt
milk (dairy or plant‑based)
egg(s)
brown sugar or maple syrup
vanilla extract
melted butter or oil
chopped walnuts (plus extra for topping)

directions

Preheat oven to 350 °F (175 °C). Grease an 8×8 or 9×9‑inch baking dish.
In a large bowl, whisk oats, baking powder, cinnamon, nutmeg (if using) and salt.
In another bowl, mash the bananas. Add milk, egg(s), sugar or syrup, vanilla and melted butter.
Stir wet ingredients into dry until combined, then fold in most of the walnuts.
Pour batter into the pan and sprinkle remaining walnuts on top.
Bake 35–45 minutes until set in the center and golden on top.
Let cool 10 minutes before slicing and serving.

Servings and timing

This recipe yields about 6 generous servings.
Prep time: ~10 minutes
Bake time: 35–45 minutes
Total time: ~50 minutes

Variations

Vegan twist: Replace the egg with a flax or chia “egg” (1 Tbsp ground + 3 Tbsp water). Use non‑dairy milk and oil instead of butter.
Chunky monkey: Fold in shredded coconut, extra walnuts and chocolate chips for a tropical‑nutty boost.
Berry blend: Stir in fresh blueberries for a fruity spin, or use chocolate chips if skipping nuts.
Spiced boost: Add a pinch of ground nutmeg or cloves for deeper flavor; swap walnuts for pecans or pumpkin seeds.

storage/reheating

Once cooled, I cover and refrigerate slices in an airtight container—they stay fresh for 4–5 days. For longer storage, I freeze individual pieces wrapped in foil and reheat in the microwave for 1–2 minutes straight from the freezer. To revitalize texture, a quick 10‑minute reheat in a 350 °F oven works wonders.

FAQs

How can I make this vegan?

I swap the egg with a flax egg and use plant‑based milk and oil instead of butter. It bakes up just as moist and cake‑like.

Can I use quick oats or steel‑cut oats?

Stick to old‑fashioned rolled oats—quick oats get too mushy and steel‑cut stay undercooked and chewy.

How do I sweeten it without refined sugar?

Rely on ripe bananas plus a little maple syrup or honey. They naturally sweeten the bake—brown sugar is optional.

Can I prep this ahead for meal planning?

Definitely! It’s great for meal prep. Bake once, then grab slices throughout the week or freeze for later.

What are good toppings or add‑ins?

I love adding walnuts, coconut, chocolate chips or fresh fruit. You can swap in pecans, pumpkin seeds, or berries—all delicious options.

Conclusion

I hope this banana bread baked oatmeal becomes a staple in my routine—it’s comforting, versatile, and easy to love. I’m enjoying it warm in the morning, topping it how I want, and knowing I’ve got delicious breakfasts ready all week is a real treat.