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Baked Banana Oatmeal is an easy make-ahead breakfast that tastes like banana bread! All you need is a few simple ingredients to make this filling & healthy breakfast bake.
Why You’ll Love It
It’s a good source of fiber. Rolled oats are a good source of soluble fiber, which may help to promote a healthy gut. Paired with bananas, and the omega-3 fatty acids found in flax seeds, this breakfast should help keep you feeling full for hours.
It tastes like banana bread. Using ripe bananas gives this baked oatmeal recipe a sweet flavor, without too much added sugar required. For a whole food plant based (WFPB) option, feel free to omit the maple syrup in this recipe.
It’s flexible. Baked oatmeal is a very forgiving recipe! You can add in any extra flavorings you like, such as almond or vanilla extract, or any other add-ins you happen to love. You can add shredded coconut, chocolate chips, or chopped nuts, to add more texture into each bite.
It’s vegan. While many baked oatmeal recipes call for eggs, this one uses ground flax seed, instead. (Flax eggs are a common swap in vegan baking!) I love the slightly nutty flavor the flax adds, or you can use ground chia seeds, instead. You can use any milk you prefer in this recipe, but using a non-dairy milk, like almond milk, coconut milk, or oat milk will keep this recipe vegan friendly and dairy-free.
It’s quick to prepare. Just stir a few ingredients together, pour it into a pan, and bake! Let it cool slightly, then it’s ready to slice and serve.
It will last for several days. This is the perfect breakfast to meal prep, since the slices can be stored in the fridge for an easy grab-and-go meal. Try it topped with peanut butter for extra protein and healthy fats.
How To Make Banana Baked Oatmeal
1. Mix.
Preheat the oven to 350ºF and grease an 8-inch square baking dish with cooking spray. Peel 3 ripe bananas and add them to a large bowl.
Mash with a fork, until no large lumps remain.
Add in the remaining wet ingredients to the mashed bananas, including the maple syrup and milk, and whisk well.
Now add in the dry ingredients, starting with the oats, ground flaxseed, cinnamon, baking powder, and salt. Stir well, then fold in some chopped walnuts, if you like.
You can also add in any other extras you might enjoy, like raisins, blueberries, or chocolate chips.
2. Bake.
Pour the mixture into the prepared pan, and top with a few extra walnuts, if you like. Bake until the center rises, and the edges look lightly golden, about 40 minutes.
Let the baked oatmeal cool for at least 10 minutes, so it can set.
3. Enjoy!
Slice the baked oatmeal into 6 large pieces, then serve right away. (You can also stretch this to 9 square slices, if you need to serve a larger group.) Add any extra toppings you love, such as a drizzle of peanut butter, sliced bananas, or fresh berries.
I highly recommend taking a bite with peanut butter and fresh raspberries– it tastes like a peanut butter and jelly variation! Or, add a drizzle of honey or maple syrup, for extra sweetness.
Leftovers can be stored in an airtight container in the fridge for up to a week. You can enjoy this later cold from the fridge, or reheated. (Use a microwave or oven to reheat until the center feels warm again.)
Frequently Asked Questions & Substitutions
Which oats work best for baked oatmeal? Old-fashioned rolled oats work well for baked oatmeal, but you can also use quick oats if you have them on hand. I don’t recommend using steel-cut oats for this recipe, as they may not become tender enough in this amount of cooking time.
How do you know when baked oatmeal is done? The outer edges of the baked oatmeal should look golden, and a knife should come out mostly clean when inserted into the center of the pan. Since this recipe is vegan, with no raw eggs to worry about, you don’t have to worry about the baked oatmeal being “done” as much. If it’s underbaked, it will simply have a gummier texture in the center, similar to oatmeal cooked on the stove.
I also find it’s easier to slice into baked oatmeal when it’s completely cool, so slice only what you need to when the baked oatmeal is fresh from the oven. It will be easier to slice more later!
Is this recipe gluten-free? Oats are naturally gluten-free, but cross-contamination can be an issue during the manufacturing process, so be sure to look for a package that is labeled “certified gluten-free” if you need to be sure you’re using gluten-free oats.
Can I add eggs for more protein? Yes, of course! In that case I would use 2 eggs in this recipe, and use only 1/2 cup of milk. You can also omit the ground flaxseed with that swap.
More Oatmeal Recipes
Looking for more recipe ideas? Be sure to try homemade oat milk, overnight oats (I love the carrot cake flavor!), or pumpkin baked oatmeal for a Fall-inspired flavor.
Ingredients
- 3 very ripe bananas
- 3/4 cup milk of choice
- 2 tablespoons maple syrup
- 2 cups old fashioned rolled oats
- 2 tablespoons ground flaxeed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped walnuts , plus more for topping
Instructions
- Preheat the oven to 350ºF and grease an 8-inch square baking dish. In a large bowl, peel and mash the 3 ripe bananas until they look relatively smooth. Add in the milk and maple syrup, and stir well.
- Add in the oats, flaxeed, cinnamon, baking powder, and salt, and stir again. Fold in the chopped walnuts, then transfer the mixture to the prepared baking dish. Sprinkle a few extra walnuts on top, if you'd like to.
- Bake at 350ºF until the edges are golden and the top looks firm in the center, about 40 minutes. Remove from the oven and let it cool for at least 10 minutes before slicing and serving. The texture will be slightly gummy in the center while this is hot from the oven, but it firms up even more as it cools, so it's perfect for meal prep!
- Serve warm with a drizzle of peanut butter on top, or with fresh berries. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try this baked banana oatmeal recipe, please leave a comment and star rating below letting me know how you like it!
I’d like to try pumpkin instead of bananas – how much pumpkin would that be as an even swap?
Oh, never mind, I see you already have a recipe for that. 👍🏼
Just made this using eggs and followed the suggestion to reduce milk to 1/2 cup. I used almond milk and added a little extra cinnamon. Subbed pecans, because that’s what I had, and added a small amount of shredded coconut. It is delish and will be perfect for mornings this week as it’s easy to cut and carry, too. So fast to make – mine was done in 20 minutes using convection heat. Yum!
I used yoghurt plain white in place of milk.
I absolutely loved this recipe! I used mini chocolate chips which added a little sweetness but I was very pleased with the simplicity of this recipe and that there is no sugar!
Thanks for this recipe! I will be making it again soon!
Is it possible to use applesauce instead of bananas? Thanks!
Sure, I think that will probably work well, too. Let me know if you try it!
Do you think it would come out okay if chia seeds were used instead of the flaxseed?
Delicious! Added raisins and mini chocolate chips.
Easy and delicious! Looking forward to having this for breakfast this week.