Banana Baked Oatmeal
Yield: 9 servings
Calories: 213kcal
Banana baked oatmeal is the perfect make-ahead breakfast that keeps me feeling satisfied and energized throughout the morning.
Ingredients
- 1 ¾ cups (420 ml) milk, dairy or plant-based
- 1 cup (450 g) mashed bananas, 2 large
- 2 large eggs
- ¼ cup (60 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 2 ½ cups (248 g) old-fashioned rolled oats
- ½ cup (60 g) chopped walnuts, optional
- 1 teaspoon (3 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon ground nutmeg
Instructions
- Heat the Oven - Heat the oven to 350°F (177ºC). Lightly grease an 8-inch or 9-inch square baking dish with nonstick cooking spray, vegetable oil, or melted butter. Set aside.
- Mix the Wet Ingredients - In a large bowl, whisk together the milk, mashed banana, eggs, maple syrup, and vanilla.
- Mix the Dry Ingredients - To the banana mixture, stir in the oats, walnuts (if using), baking powder, cinnamon, salt, and nutmeg.
- Bake the Oatmeal - Transfer the banana oat mixture to the prepared baking dish. Bake until the edges are golden brown and set, and the center reaches about 160ºF (71ºC), about 30 to 35 minutes. Transfer the dish to a wire rack. Cool for 10 minutes before serving to set the oatmeal.
- To Serve - Slice the warm banana baked oatmeal. Serve as is or with desired toppings.
Notes
- Serving Size: 6 large or 9 small pieces.
- Egg Replacer: Make a flax egg by combining 2 tablespoons ground flaxseed meal with 6 tablespoons water, allowing it to sit for 5 to 10 minutes before mixing with the liquid ingredients.
- Topping and Mix-in Ideas: Sliced bananas, berries, toasted coconut, walnuts, pecans, peanuts, peanut butter, Nutella, or chocolate chips. Add 1/2 to 3/4 cup for mix-ins.
- Storing: Cover and refrigerate for up to 5 days. Individually wrap the slices and freeze for up to 3 months.
- Reheating: Reheat slices in the microwave in 15 to 30-second increments until hot.
Nutrition
Calories: 213kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 158mg | Potassium: 345mg | Fiber: 3g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg
Recipe Link
Recipe Video