Go Back
–+ servings
moist banana oat casserole

Banana Bread Baked Oatmeal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 8x8 inch baking dish
  • 1 measuring cup set
  • 1 Measuring spoons set

Ingredients
  

  • 2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 3 ripe bananas mashed
  • 2 large eggs
  • 1 3/4 cup milk of choice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoon melted butter or coconut oil cooled
  • 1/4 cup chopped walnuts optional
  • 1/4 cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease the 8x8-inch baking dish.
  • In the mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt, and stir to mix.
  • In a separate area of the same bowl or a second bowl, mash the ripe bananas until mostly smooth.
  • Add the eggs, milk, maple syrup, vanilla extract, and melted butter or coconut oil to the mashed bananas and whisk until well combined.
  • Pour the wet mixture into the dry oat mixture and stir until everything is evenly incorporated.
  • Fold in the chopped walnuts and chocolate chips if using.
  • Pour the batter into the prepared baking dish and spread it into an even layer.
  • Bake for 28–32 minutes, or until the top is golden and the center is set and just firm to the touch.
  • Remove the baked oatmeal from the oven and let it rest in the pan for 10 minutes before slicing.
  • Slice into squares and serve warm, optionally topped with extra banana slices, yogurt, or a drizzle of maple syrup.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and banana flavor, and adjust the maple syrup slightly depending on how ripe they are. If you prefer a softer, more custardy texture, add an extra 1/4 cup milk; for a firmer, bar-like texture, bake on the longer end of the time range. This baked oatmeal keeps well in the fridge for up to 4 days and reheats nicely in the microwave with a splash of milk, making it ideal for meal prep. You can swap walnuts for pecans, omit chocolate chips, or add berries for variation, and if using plant-based milk and coconut oil, the recipe is easily made dairy-free.
Tried this recipe?Let us know how it was!