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baked banana oatmeal

Baked Banana Oatmeal

Maya Chen
A hearty, sweet, oven-baked breakfast that slices into perfect, grab-and-go portions.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast 🍳
Servings 6

Ingredients
  

  • 3 ripe bananas mashed
  • 2 cups rolled oats
  • 1-1/2 cups milk any kind
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Optional:

  • 1/2 cup chopped nuts dried fruit, or chocolate chips

*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.

Instructions
 

  • Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease an 8 times 8-inch (or similar size) baking dish.
  • Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt. Set aside.
  • Mix Wet Ingredients: In a separate medium bowl, mash the bananas well. Add the milk, beaten eggs, sweetener, and vanilla extract. Whisk until fully combined.
  • Combine: Pour the wet ingredients into the dry ingredients and stir gently until everything is just combined. Be careful not to overmix. Fold in any optional mix-ins (like berries or chocolate chips) if desired.
  • Bake: Pour the mixture into the prepared baking dish, ensuring the top is relatively even. Bake for 35 to 40 minutes, or until the top is golden brown and the oatmeal is set in the center.
  • Cool and Serve: Let the oatmeal cool for at least 10 minutes before slicing into six squares and serving. Serve warm with an extra splash of milk or honey.

Notes

Clever Tip

Use very ripe, speckled bananas. They are sweeter, mash easier, and give the baked oatmeal a richer flavor, often reducing the need for extra sweetener.

Meal Prep & Freezing Tips

 
  • Prep Ahead: You can mix the dry and wet ingredients separately and store them overnight in the fridge. Combine them just before baking in the morning.
  • Storage: Slice the cooled oatmeal into squares and store them in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual cooled squares tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Reheat frozen slices in the microwave for 60 to 90 seconds.