Baked Banana Oatmeal

Baked oatmeal is one of those recipes I wish someone had told me about years ago. You make it once on Sunday and have breakfast ready for practically the whole week. Just reheat a scoop with some milk and you are done. For someone who does not wake up as a morning person, this has been genuinely life-changing.

The banana version is my favorite because the bananas get all caramelized and sweet as they bake. No refined sugar needed, just maple syrup and ripe bananas doing all the work. It smells incredible coming out of the oven and my whole family eats it happily, which is basically the highest compliment I know.

Tips for Baked Oatmeal Success

The riper your bananas, the sweeter and more flavorful the oatmeal will be. Those spotty ones on the counter are perfect. Use rolled oats only, quick oats turn mushy and steel-cut stay too chewy. Do not skip the baking powder, it gives the whole thing a slightly lighter texture. You can also mix in a handful of walnuts or chocolate chips before baking if you want to make it feel more like a treat. This is also a great recipe to double and freeze in portions for busy mornings.

Baked Banana Oatmeal

Warm, satisfying baked oatmeal with mashed banana baked right in, perfect for meal prepping a week of cozy breakfasts.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 3 cups rolled oats
• 2 ripe bananas, mashed
• 2 cups milk
• 2 eggs
• 3 tbsp maple syrup
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1.5 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 banana sliced, for topping

Method

 

1. Preheat oven to 375F. Grease an 8×8 or 9×9 baking dish.
2. In a large bowl, whisk together mashed bananas, milk, eggs, maple syrup, melted butter, and vanilla.
3. Stir in oats, baking powder, cinnamon, and salt until combined.
4. Pour into the prepared baking dish. Arrange banana slices on top.
5. Bake 35-40 minutes until the top is golden and the center is set.
6. Let cool 5 minutes before serving. Scoop into bowls and add a drizzle of maple syrup.

Notes

Reheat individual portions in the microwave with a splash of milk. Keeps in the fridge for up to 5 days.

If you are a meal-prep breakfast person, this one is for you. Let me know in the comments if you try it!

So glad you are here. Pam