Banana Bread Baked Oatmeal boasts the delicious flavor of banana bread, but it’s made with wholesome oats, pecans, and coconut oil for a healthy, filling breakfast!
Scroll down to just below the recipe for a collection of
SEVEN wholesome, delicious baked oatmeal recipes!
Happy New Year, friends! I hope this finds your 2017 off to a fantastic start. My kids don’t head back to school until Wednesday, but I’m already mentally preparing for the early rising and lunchbox packing and homework helping and activity chauffeuring that’s about to hit us full force once again — sigh. But first thing’s first…breakfast!
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Since we usually do a bit more indulging than usual over the holiday break, I always like to get off to a good start in the New Year. And this year, that means I’ll be baking a big pan of Banana Bread Baked Oatmeal to reheat for quick and wholesome breakfasts on hectic mornings in the upcoming week.
My kids are huge fans of baked oatmeal, and I love it as well for a variety of reasons, as evidenced by the ever-growing baked oatmeal recipe variations that I’ve shared over the years. And why do I love baked oatmeal so?, you may be asking yourself. Well, allow me to explain:
1. It’s quick and easy to make;
2. It reheats beautifully, meaning that I can make it ahead of time for several mornings’ worth of breakfasts;
3. My kids really like baked oatmeal, resulting in cheers when I make it…and not having to listen to any whining over what I’m serving for breakfast;
4. It tastes really good; and
5. It’s wholesome, filling, and loaded with healthy ingredients, making it the perfect fuel that lasts until lunchtime!
Given all of those factors — and given my family’s affinity for a nice banana baked good — it’s a wonder that I only concocted this Banana Bread Baked Oatmeal for the first time a few weeks ago. But when I finally did, it was no surprise that my kids raved over it. It tastes pretty much like yummy banana bread, except it’s loaded with chewy oats, studded with toasty nuts, and sweetened with maple syrup. It also includes a couple of eggs to hold everything together and some coconut oil to further boost the moisture and nutrients. Totally tasty despite being hearty and wholesome? Yup…pretty much the perfect breakfast to kick off the New Year!
And if you’re just now becoming acquainted with the wonderful world of baked oatmeal — or if it’s already an old friend but you’d like to explore some new flavor options — then just below the recipe, you’ll see that I’ve put together some links with all of my baked oatmeal recipes in one handy-dandy location. Enjoy!
Hope you enjoy the video, too!
Banana Bread Baked Oatmeal boasts the delicious flavor of banana bread, but it's made with wholesome oats, pecans, and coconut oil for a healthy, filling breakfast!
Ingredients
- ½ cup pecans, chopped (plus additional for garnish)
- 1 cup mashed banana (about 2 large or 3 medium bananas)
- 3/4 cup milk (or almond milk, or another dairy-free milk), at room temperature
- 2 eggs, at room temperature
- 1/4 cup coconut oil, melted and slightly cooled
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 cups rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
- Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
- In a large bowl, mix together mashed banana, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, 1/2 cup toasted pecans, cinnamon, and salt; stir until mixture is well-combined.
- Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk or cream drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.
Notes
You may substitute your favorite nuts for pecans. But whatever you use, I highly recommend toasting extras for garnish...sprinkled on top of the creamy baked oatmeal, they contribute fabulous crunch!
The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to re-solidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.
Reheat oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.
More baked oatmeal deliciousness…
Banana Bread Baked Oatmeal
Piña Colada Baked Oatmeal | Coconut Almond Baked Oatmeal
Strawberry Baked Oatmeal Cups | Pumpkin Baked Oatmeal
Apple Cinnamon Baked Oatmeal | Carrot Cake Baked Oatmeal
* * * * * * * * * *
More banana-loaded breakfast treats…
Banana Bread & Chocolate Muffins
Banana Coffee Cake with Chocolate Pecan Streusel
Quick Peanut Butter Banana Oatmeal
Have never tried baked oatmeal dishes. I may have to try this for a gathering since I live alone and am afraid I’d get tired of eating it all. I REALLY hate wasting (good) food.
My question is, how painful would this recipe be made with steel cut oats?
llb
Hi Lolita! If you wanted less servings of baked oatmeal, you could definitely cut this recipe in half and bake it in a smaller dish. 🙂
And I love steel cut oats, but they cook quite differently than regular rolled oats, so I don’t think they’d work in this recipe as written. I do have a couple of steel cut oat recipes using the slow cooker, though, if you’d be interested in trying those… 🙂
https://www.fivehearthome.com/2015/10/26/overnight-slow-cooker-apple-pie-steel-cut-oatmeal-recipe-no-burnt-edges/
https://www.fivehearthome.com/2016/10/24/overnight-slow-cooker-pumpkin-pie-steel-cut-oatmeal-with-no-burnt-edges/
I didn’t have regular oats, only steel cut, so used those. Had to add a bit to the cooking time (kept checking every few minutes and putting it in until it was more solid) but worked out fine! I liked it for a first try – next time will probably add more banana to have more of that flavor – hopefully won’t be too mushy 🙂
Hi!
Would you happen to know what a substitute for pure maple syrup would be??
Honey?
I’m just trying to reduce the amount of sugar!
Thank you!
Hi Becky! You could definitely substitute honey for the maple syrup in this recipe, but I don’t think that’s going to reduce the overall amount of sugar. Rather, I would suggest reducing or eliminating the maple syrup altogether, as long as you don’t mind the final baked oatmeal being slightly less sweet. This baked oatmeal recipe is naturally sweeter than other varieties of baked oatmeal anyway because of the bananas, so I think it would still be a yummy with just a tablespoon or two of maple syrup. 🙂
Mine turned out pretty wet, like oatmeal. Your pictures look more like a coffee cake consistency. Does this mean I need to cook it longer? It was set and golden on top, but when I cut it, it didn’t stay together.
Hi Jessica! I’m sorry to hear that your oatmeal didn’t quite turn out as you hoped. It does sound like it may have been slightly undercooked? If I slice mine right after it comes out of the oven, it sometimes crumbles, but it does stay together in neat slices if I allow it to cool just a bit before cutting it. Either way, it shouldn’t be wet if it’s fully cooked. I hope you have better luck if you decide to give this recipe another try! 🙂
I like to make baked oatmeal in muffin tins for work. Any idea how long to bake?
Great question, Cyndi! I make a strawberry variety of baked oatmeal in muffin tins, and I bet the baking directions would work for this banana recipe as well. 🙂 https://www.fivehearthome.com/2016/05/05/strawberry-baked-oatmeal-cups/
Thanks! I make some baked oatmeal with cinnamon and raisins in muffin tins and they turn out great so I guessed it was a possibility. I think mine bake for 20 minutes. Will have to give this a try!
Hi! Looks great! How should this be stored?
I store my baked oatmeal in the refrigerator, Jenny, and then reheat it in the microwave with a splash of milk. Hope that helps!
Hello,
My son and I are both allergic to coconut so I was curious if you knew a good substitute for that? The dish looks amazing and I really think it would be a hit for breakfast. Thanks so much!
Hi Kate! You can use melted butter in place of the coconut oil. Enjoy! 🙂
Hi! Is there something else I could use as a substitute for the coconut oil? I don’t keep it on hand. Thanks!
Hi Ashley! Melted butter will work in place of the coconut oil. 🙂
Hey I just made these and they are AMAZING!! I’ve got my breakfast done for the next week! Although I was wondering do you know about how many calories is in a serving?
Hi Kioko! I don’t have a calorie count for this recipe, but you should be able to get that info by plugging it into a site like MyFitnessPal.com. 🙂
Alrighty thanks!!
This is a great way to use oatmeal. I’ll try it. Can I substitute coconut oil with olive oil?
I made this last night and had for breakfast this morning! It was delicious! Like everyone else I made an adjustment. Lol! I used unsweetened applesauce instead of butter and it was awesome!!!!
wow this is yummy
I love this recipe! So easy to reheat and go. The bananas and maple syrup add just right amount of sweetness. Sometimes I add flax and or chia seeds to bump up nutrition. Thanks for a tasty breakfast recipe. I would serve this for company too.
Absolute love this recipe! Making a double batch for our famiky for a quick breakfast on Sunday morning before church. Everyone loves it sonit has become a “go to recipe”. Thank you!!
I was wondering what you thought about if I assembled it ahead of time & kept it in the fridge, then baked it the next morning… school mornings are early enough; waking up at 5:30 makes this recipe less likely to happen.
I think that should work! I don’t wake up at 5:30 a.m. on school mornings to make this either. 😉 I actually go ahead and bake this recipe the night before, refrigerate it, and then reheat individual portions in the morning with a splash of milk.
If you cut this recipe into the recommended 6 it is roughly 456 calories if you cut it into 8 it is 342 calories per serving or 9 would be around 304 as per a calorie counter
BOOM — winner! I just made this and it’s fantastic, even if it isn’t breakfast time. Can’t wait to enjoy this tomorrow morning. Thanks!
Are you using the large flake oatmeal or quick oats for this recipe?
I have “quick” oats… Can I use them? On the ingredients listed it says 100% rolled oats.
Yes, Ashley, I like using regular rolled oats for added texture, but quick oats should work just fine! You may just need to add an extra splash of milk if the mixture seems too dry before baking (since the quick oats will probably absorb a little more moisture).
Hi, can you use regular milk instead of almond milk?
Yes, any milk will work! I just put almond milk in parentheses as an alternative. 🙂