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!
Ingredients
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.
- Salt.
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.
Make-Ahead Recommendations
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.
Freezing
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
Ingredients
- 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
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, 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.
Video
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!
- 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.
Ashley
I have “quick” oats... Can I use them? On the ingredients listed it says 100% rolled oats.
Samantha at Five Heart Home
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).
Rosanna
I used quick oats with this recipe and it turned out delicious! It was not dry at all. I even added a few walnuts since I didn’t have enough pecans. I will definitely be making this again. Would you mind sharing the nutritional facts of this recipe? Thank you so much for sharing!
Jess
Yum! I was out of maple syrup so I subbed honey instead. Even my husband ate it, and he never eats baked oatmeal!
Lisa
Are you using the large flake oatmeal or quick oats for this recipe?
Chessie
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!
nicole
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
mpotter
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.
Samantha at Five Heart Home
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.
Joy
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!!
Annette lupico
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.
Hanna Lupico
<3
big papa
wow this is yummy
Jody Gerhard
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!!!!
Alfredo T.
This is a great way to use oatmeal. I'll try it. Can I substitute coconut oil with olive oil?
Kioko
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?
Ashley
Hi! Is there something else I could use as a substitute for the coconut oil? I don't keep it on hand. Thanks!
Samantha at Five Heart Home
Hi Ashley! Melted butter will work in place of the coconut oil. 🙂
Kate
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!
Samantha at Five Heart Home
Hi Kate! You can use melted butter in place of the coconut oil. Enjoy! 🙂
Jenny
Hi! Looks great! How should this be stored?
Samantha at Five Heart Home
I store my baked oatmeal in the refrigerator, Jenny, and then reheat it in the microwave with a splash of milk. Hope that helps!
Cyndi
I like to make baked oatmeal in muffin tins for work. Any idea how long to bake?
Samantha at Five Heart Home
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/
cyndi
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!
Jessica
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.
Samantha at Five Heart Home
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! 🙂
Becky
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!
Samantha at Five Heart Home
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. 🙂
Sallyjojo
I use sugar free maple syrup, works great. I know it isn't natural, but for now it works for me.
Lolita
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
Samantha at Five Heart Home
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/
Amanda
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 🙂