Banana Baked Oatmeal: The Perfect Nutritional Start To Your Day

If you’re new to baked oatmeal or on the hunt for a new breakfast recipe, this banana baked oatmeal is a perfect place to start! It’s packed with nutrition and flavor, and it’s easy to make ahead of time so you can enjoy a hot and healthy breakfast all week long.

Oats are a whole grain food that contain important vitamins and minerals, including zinc, iron, and magnesium. They’re also a good source of fiber, which can help keep you feeling full and satisfied after eating (5).

Bananas are a great source of potassium, a mineral that’s essential for proper muscle function. They’re also a good source of vitamin C, which is important for immunity and skin health, as well as vitamin B6 and magnesium (2).

This banana baked oatmeal combines the nutritional benefits of both oats and bananas into one delicious and healthy breakfast. It’s perfect for those mornings when you need an extra boost of energy to start your day.

Baked Banana Oatmeal Recipe (1)

This recipe uses healthy pantry staples to make a delicious, nutrient-rich breakfast.

Ingredients:

• 2 cups rolled oats
• ½ cup pecan pieces (optional)
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon allspice
• ½ teaspoon kosher salt
• ¾ cup mashed banana or 2 very ripe bananas
• 1 ¾ cups milk of choice (dairy, almond or oat)
• ¼ cup pure maple syrup
• 1 tablespoon pure vanilla extract

For Serving:

• Banana slices,
• Almond butter or peanut butter

Instructions:

1. Preheat the oven to 375 degrees F. Grease a 2-quart baking dish with butter or cooking spray.
2. In a medium bowl, combine the oats, pecans (if using), baking powder, cinnamon, allspice and salt. Stir to combine.
3. In a separate bowl, mash the bananas until they’re mostly smooth. Stir in the milk, maple syrup and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until everything is evenly combined.
5. Pour the oatmeal mixture into the prepared baking dish and bake for 45 minutes, or until the top is golden brown and the oatmeal is cooked through. Remove from the oven and let cool for 5 minutes before serving.
6. Serve with banana slices, almond butter or peanut butter. Enjoy!

Read More: Tackle Your Autumn Days With Delicious Pumpkin Baked Oatmeal Recipes And More

Chunky Monkey Baked Banana Bread Oatmeal (3)

If you’ve been struggling to get your kids to eat oatmeal, this recipe is for you! It’s full of flavor and texture, and it’s sure to please even the pickiest eaters.

Ingredients:

For the wet ingredients:

• 3 ripe bananas, mashed (about 1 ⅓ cups mashed ripe banana)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can light coconut milk (about 1 ⅔ cup coconut milk)
• 2 tablespoons pure maple syrup

For the dry ingredients:

• 2 ¼ cups gluten free rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Mix-ins:

• ½ cup unsweetened shredded coconut, plus 2 extra tablespoons for topping
• ½ cup chopped walnuts
• 1/3 cup chocolate chips (feel free to use your favorite!), plus 2 tablespoons for sprinkling on top

Instructions:

1. Preheat the oven to 375 degrees F and grease a 9×9-inch baking dish with butter or cooking spray.
2. In a large bowl, combine all of the wet ingredients and stir until everything is evenly combined.
3. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and stir until everything is evenly combined.
4. Stir in the shredded coconut, walnuts and chocolate chips.
5. Pour the batter into the prepared baking dish and sprinkle with extra chocolate chips and shredded coconut.
6. Bake for 45 minutes, or until the top is golden brown and the oatmeal is cooked through. Remove from the oven and let cool for 5 minutes before serving.
7. Serve with your favorite toppings and enjoy.
8. To store, cool the oatmeal completely and then transfer to an airtight container. It will stay fresh in the fridge for up to 3-4 days.
9. To freeze, cut the oatmeal into individual servings and then place in a freezer-safe container. It will stay fresh in the freezer for up to 3 months.

Baked Banana Peanut Butter Oatmeal (5)

Peanut butter adds a delicious richness to this baked oatmeal recipe. It is also full of protein and healthy fats to help power your morning.

Ingredients:

• 2 cups old-fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 over ripe bananas
• 1 ½ cups almond milk
• ¼ cup creamy peanut butter
• 2 tablespoons maple syrup
• 1 tablespoon ground flaxseed
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F and spray a baking dish with cooking spray.
2. In a large mixing bowl, combine oats, cinnamon, baking powder and salt.
3. In a separate bowl, use a fork to mash the bananas until they’re mostly smooth. Stir in almond milk, peanut butter, maple syrup, flaxseed and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until everything is evenly combined.
5. Pour oatmeal mixture into the prepared baking dish and bake for 45 minutes, or until the top is golden brown and the oatmeal is cooked through. Remove from the oven and let cool for 5 minutes before serving.
6. Serve with banana slices and peanut butter. Enjoy!

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Which Are The Best Oats For Baked Oatmeal?

For this recipe, we recommend using rolled oats. They’re also sometimes called old-fashioned oats or whole oats. These types of oats have been rolled and flattened, which makes them cook up slightly quicker than other types of oats. We don’t recommend using steel-cut oats for this recipe, as they’ll take much longer to cook and won’t result in the same texture.

Should You Put An Egg In Baked Oatmeal?

We’ve found that egg isn’t necessary in this recipe, as the banana helps to bind everything together. It also adds a lot of moisture, so there’s no need to worry about the oatmeal being dry.

However, if you’re looking for a little extra protein in your breakfast, you could add one egg to the wet ingredients. Just be sure to whisk it in well before adding it to the dry ingredients. 

Which Milk Should You Use In Baked Oatmeal?

We’ve had great results using any type of milk in this recipe, including dairy milk, almond milk and oat milk. Whatever you have on hand will work just fine.

Just be sure to use the same amount called for in the recipe. You may want to avoid coconut milk, as it has a strong flavor that will likely take over the baked oatmeal.

Can You Make Baked Oatmeal Ahead Of Time?

This recipe is perfect for meal prep! Simply make the oatmeal as directed and let it cool completely. Once it’s cooled, cover the dish with foil or plastic wrap and store it in the fridge for up to 4 days. 

We don’t recommend storing the mixed oatmeal mixture in the fridge without baking (in similar fashion to overnight oat recipes), as the bananas will brown and the texture of the oats will change. 

If you must, mix the wet and dry ingredients separately and store them in the fridge for up to 2 days. When you’re ready to bake, mix everything together and bake as directed.

Read More: Workout Before Or After Breakfast: The Effect Of Trading Your Morning Oatmeal For A Sweaty Session And Vice Versa

How To Store Baked Oatmeal

This baked oatmeal can be stored in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave for about 1 minute, or until heated through. You can also freeze this baked oatmeal for up to 3 months. Thaw overnight in the fridge and reheat as desired.

The Bottom Line

When you’re looking for a nutritious and delicious breakfast, look no further than this banana baked oatmeal. It’s easy to make ahead of time, so you can enjoy a hot and healthy breakfast all week long!