Banana Baked Oatmeal (Wholesome + Make-Ahead!)

Banana Baked Oatmeal in dish with garnish of sliced bananas and cinnamon.

Banana Baked Oatmeal (Wholesome + Make-Ahead!)

Banana Baked Oatmeal boasts the delicious flavor of banana bread, but it's easy to make with wholesome ingredients for a healthy, filling, make-ahead breakfast!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 342kcal

Author Samantha Skaggs

Equipment

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 a neutral-flavored oil (such as avocado oil) or melted butter for the coconut oil.
The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil (or melted butter) 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. (If you are using another type of oil, ensuring room temperature ingredients doesn't really matter.)
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.
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.

Nutrition