Banana Baked Oatmeal Recipe

This banana baked oatmeal recipe is a wholesome, make-ahead breakfast that combines hearty oats and ripe bananas for natural sweetness. Elevated with warm spices, each bite delivers a cozy and nourishing start to the day.

Banana baked oatmeal in a white baking dish with sliced bananas on top.

Jessica’s Recipe Science

Rolled oats give the best texture for baked oatmeal. The large, flat flakes absorb liquid gradually, softening while holding their shape.
Using very ripe mashed bananas contains a higher amount of converted starches to fructose, naturally sweetening the oatmeal.
Eggs are added to bind the oats and provide a sliceable structure as they coagulate during baking.

Why It Works

When you bake oatmeal, you’re transforming wholesome ingredients into a dish that’s both practical and flavorful. The mashed bananas act as a natural sweetener, while keeping the oatmeal moist and tender. When mixed with warm spices like cinnamon and nutmeg, your home will smell like freshly baked banana bread! As the oats bake, they absorb the milk and gelatinize, creating a sliceable texture that holds together beautifully, perfect for making ahead.

This recipe is ideal for busy mornings when you want a healthy breakfast ready to go for the whole family. It’s a smart way to use up ripe bananas, and the baked format makes it easy to portion and store for the week. Reheat slices as needed, or customize with toppings like chopped nuts, yogurt, fresh fruit, or nut butter for variety.

Ingredients You’ll Need

List of ingredients to make this banana baked oatmeal recipe at home.

Bananas: Use ripe bananas that have some brown spots on the skin. This means that there is more starch converted to sugar, adding a boost of natural sweetness. You’ll need 1 cup of mashed bananas.
Oats: I recommend using old-fashioned rolled oats to give structure to the dish. The thick and chewy texture holds up well during baking, so it remains firm and not overly mushy.
Milk: I prefer almond milk as a dairy-free option, or whole milk for a creamier consistency. The oats need the moisture to absorb, soften, and thicken for a sliceable texture.
Eggs: Eggs help to bind the oats together and add extra protein to the dish.
Leavening Agent: Baking powder adds a gentle lift to the dense baked oats.
Spices and Flavoring: Warm spices like cinnamon and nutmeg enhance the banana’s sweetness, releasing aromatic compounds during baking. Vanilla extract adds sweet baked aromas. Salt enhances the mild and nutty flavor of the oats.
Sweetener: Pure maple syrup is added to boost the sweetness of the banana, but can be omitted.
Nuts: Adding chopped walnuts provides a delightful crunch, along with fiber, protein, and omega-3 fatty acids. Omit if there are allergy concerns.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

The banana baked oatmeal recipe is easy to customize! Try these tasty options:

Oat Swaps: There are different types of oats to choose from, but I recommend quick oats (also known as instant oats) as the only alternative. It will have a mushier texture compared to rolled oats because it’s thinner and steamed before drying. Make sure to select gluten-free oats if you have dietary restrictions.
Milk Options: Use a mixture of cream and milk, or half-and-half for creaminess. Delicious non-dairy milk options include cashew milk, coconut milk, oat milk, or almond milk. Greek yogurt adds richness and a boost of protein.
Egg Replacer: Make a flax egg recipe, combining 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Let it sit for 5 to 10 minutes before mixing. Chia seeds are also a good option for binding and extra fiber.
Sweetener Swaps: Try honey, brown sugar, agave, or coconut sugar.
Mix-ins and Toppings: Try ¼ to ½ cup of peanut butter, almond butter, homemade Nutella, or pumpkin puree. Add ½ to ¾ cups of chopped walnuts, pecans, peanuts, shredded coconut, or fresh fruit like apples, blueberries, strawberries, or raspberries.
Flavoring: Try ground ginger, cardamom, allspice, or pumpkin pie spice. Almond extract, cocoa powder, or coffee adds dimension to the baked oatmeal.

How to Make Banana Baked Oatmeal

Step 1: Heat the Oven

Preheating the oven to 350ºF (177ºC) ensures that the oatmeal bakes evenly. Greasing the dish creates a thin fat barrier that prevents sticking.

Mashed banana, eggs, and milk in a mixing bowl with a whisk.

Step 2: Mix the Wet Ingredients

Whisking the wet ingredients evenly disperses the banana’s natural sugars, egg proteins, and milk fats, creating a stable base for the oatmeal.

Chopped walnuts, spices, and rolled oats in a mixing bowl with a wooden spoon.

Step 3: Mix the Dry Ingredients

Stirring in the dry ingredients evenly coats the oats with baking powder, spices, and seasoning, ensuring consistent flavor and texture throughout the bake. The pockets of walnuts add a nice texture contrast. Transfer the mixture to the greased 8 or 9-inch pan.

Rolled oats and liquid in a white baking dish.

Step 4: Bake the Oatmeal

Baking activates the starches and proteins in the mixture, causing the oats to gelatinize and the egg proteins to coagulate, which transforms the loose oat mixture into a sliceable structure. Allowing the oatmeal to cool briefly allows the internal steam to escape and the starch network to firm up, so each piece holds together while remaining moist and tender.

Tips for Perfect Execution: I bake the oatmeal until the center just sets and reaches approximately 160°F (71°C). This ensures that the egg fully cooks and firms up for a sliceable oatmeal.

Piece of baked oatmeal with slices of banana on top served on a white plate.

Step 5: To Serve

I like to serve warm slices of baked oatmeal with banana slices, chopped walnuts, cinnamon, and a drizzle of maple syrup (it tastes decadent like dessert!). If you enjoy this recipe, you’ll love my baked oatmeal with berry topping!

Frequently Asked Questions

Why add eggs to baked oats?

I add eggs to baked oats because they act as a natural binder, the whites add volume, and the yolks add richness. The proteins in the eggs coagulate as the mixture heats up (between 144 to 158ºF (62.2 to 70°C)), holding the oats together in a sliceable, custard-like structure.

Can I use steel cut oats in baked oatmeal?

No, steel cut oats are the least processed, so they take a lot longer to cook. Since they are cut into small pieces, they will be mushy and harder to cut into individual slices.

How do I make the baked oatmeal vegan?

Replace the eggs with a recipe for two flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water). Use a dairy-free milk to hydrate the oats.

Can I make baked oatmeal ahead of time and reheat it later?

Yes! Cover and store leftovers in the refrigerator for up to 5 days. You can also individually wrap the pieces in plastic wrap once cooled, place them in a freezer bag or foil, and freeze for up to 3 months. Microwave in 15- to 30-second intervals until the piece is hot.