Banana 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!
Baked oatmeal is one of my family's favorite healthy breakfasts. And the delicious variation of Banana Baked Oatmeal is always at the top of the list! Totally tasty despite being hearty and wholesome? Yup…this banana oat bake is pretty much the perfect breakfast!
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 flavors 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...
Reasons to Love Baked Oatmeal
- It's quick and easy to make, stirring up with a wooden spoon in just one bowl. No fancy equipment required.
- It reheats beautifully, meaning that I can make it ahead of time for several mornings' worth of breakfasts.
- It tastes great. 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. 😉
- This Banana Baked Oatmeal variation is a great way to use up those overripe bananas pining away on the counter. And...
- 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 -- this banana oat bake is a staple recipe at our house!
Banana Baked Oatmeal tastes pretty much like yummy banana bread in wholesome oatmeal form. So what do you need to make it?
- Nuts. I typically use pecans, but walnuts or slivered/sliced almonds would also be great. I highly recommend toasting your nuts to boost their flavor and crunch, but you can skip that step if you're short on time.
- Mashed bananas. The riper, the better. You'll need two or three bananas to equal 1 cup mashed, depending on size.
- Milk. Any type of milk will work in baked oatmeal, so use your favorite: whole, reduced-fat, or skim milk, almond milk, coconut milk, oat milk, etc. Just keep in mind that if you use a sweetened or flavored milk, you'll likely want to reduce the amount of maple syrup accordingly.
- Eggs. Help hold everything together while adding protein.
- Coconut oil. Melted and slightly cooled to boost the moisture of your baked oatmeal as well as the nutrients. You may substitute melted butter or another neutral-flavored oil if you like.
- Maple syrup. I prefer the flavor of maple syrup in this recipe, although you could substitute honey.
- Pure vanilla extract. Don't leave it out!
- Rolled oats. "Old-fashioned oats" will work, too. Both of these options are preferred as they will lend your banana oat bake its pleasant texture. Quick oats could be substituted in a pinch, but since they're cut finer, they will absorb more liquid and may result in a slightly drier baked oatmeal. I do not recommend attempting this recipe with steel cut oats as both the oats-to-liquid ratio and the baking time would need to be altered. Finally, this recipe is naturally gluten-free as long as you use GF oats.
- Cinnamon. Nicely complements the banana for another undertone of flavor.
How to Make It
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
- Preheat the oven and spread chopped nuts on a rimmed sheet pan. Bake for about five minutes until fragrant and just toasted. Watch carefully as they can burn quickly!
- While the nuts are toasting, combine the mashed banana, milk, eggs, coconut oil, maple syrup, and vanilla in a large bowl. Stir until smooth.
- Blend in the oats, the toasted nuts, the cinnamon, and the salt. Stir until well-combined.
- Spread the mixture into a greased baking dish.
- Bake for 20 to 25 minutes or until your Banana Baked Oatmeal is set and light golden brown on top. Cool in the baking dish for five minutes before slicing.
- Serve warm with optional garnishes: warm milk or cream drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.
If you would like to make this Banana Baked Oatmeal recipe ahead of time, I recommend baking, cooling, refrigerating...and then reheating.
I typically reheat individual servings in the microwave topped with a splash of milk. A few minutes in a toaster oven would also work.
Alternatively, if you'd like to reheat the whole dish, cover with foil and bake in a preheated 350°F oven for 10 to 15 minutes or until just hot.
I do not recommend mixing up the ingredients ahead of time, spreading in a dish, and then popping in the fridge overnight to bake off in the morning. If you do this, the oats will absorb much of the liquid as they sit overnight and your banana oat bake will likely turn out drier than normal.
This recipe also freezes nicely.
- Slice baked oatmeal into individual portions.
- Wrap each piece in plastic wrap.
- Stack in a freezer container or a freezer-thickness plastic baggie.
- Label and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating as desired.
Or, for individual portions from the get-go, you can also bake this recipe in muffin pans. Simply divide the mixture between about a dozen well-greased muffin cups and bake at 350°F for 15 to 20 minutes or until set and light golden brown on top.
Doubling the Recipe
This Banana Baked Oatmeal recipe may be doubled and baked in a 9-by-13-inch dish for 30 to 40 minutes or until set and light golden brown.
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 under the next heading, you'll find some additional baked oatmeal flavor options. Enjoy!
More Baked Oatmeal Recipes
- Apple Cinnamon Baked Oatmeal
- Coconut Almond Baked Oatmeal
- Peach Baked Oatmeal
- ...and even more flavors!
More Banana Breakfast Treats
- Chocolate Banana Smoothie
- Banana Pancakes
- Quick Peanut Butter Banana Oatmeal
- Banana Breakfast Cookies
Banana Baked Oatmeal
- ½ cup pecans, chopped (plus additional for garnish)
- 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
- ¾ cup milk, at room temperature
- 2 eggs, at room temperature
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 2 cups rolled oats
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 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, ½ 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.
- 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!
- You may use any milk you like...whole milk, reduced-fat or skim milk, almond milk, oat milk, coconut milk, etc. If the milk you use is sweetened, however, you may want to slightly reduce the maple syrup.
- You may substitute melted butter or another neutral-flavored oil for the coconut oil.
- Rolled oats or old fashioned oats are highly recommended for moisture and texture in this recipe. Using quick oats may result in a drier baked oatmeal and using steel cut oats would require an adjustment to the ratio of liquid and baking time.
- 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.
Post originally shared on January 2, 2017, and updated on March 20, 2021, and January 18, 2023.