Banana Bread Baked Oats
If you’re as obsessed with banana bread as I am, you’re going to love this banana bread baked oatmeal. Ever since I was a kid, waking up to the smell of freshly baked banana bread was the best way to start the day. This baked oatmeal has all those cozy flavors but in a heartier, more filling form. Plus, it’s so easy to make—just one bowl and a few simple ingredients.
Having breakfast prepped in advance makes mornings so much easier, and this baked oatmeal is perfect for that. Serve it with Greek yogurt for a balanced, satisfying meal.
If you have more rolled oats to use up, try my chocolate chip baked oats, lemon blueberry baked oatmeal, or air fryer baked oats for a fun twist!
There are so many ways to enjoy this banana bread baked oatmeal! Serve it on a plate with sliced fruit and chopped nuts, or top it with Greek yogurt and fresh berries for a super satisfying meal. Need something quick? Grab a square and add a swipe of peanut butter for an easy, protein-packed snack. And if you’re in the mood for something sweeter, try it with a dollop of whipped cream and a drizzle of maple syrup—almost like dessert!
Ingredients
- Ripe bananas – The riper the banana (the spottier), the sweeter the baked oatmeal will be. If you find that your bananas aren’t so ripe, you can soften them in the microwave.
- Ground flax seeds – this replaces the eggs in the recipe. You can also use ground chia seeds (or regular chia seeds).
- Dairy free milk – use whatever dairy free milk you have on hand.
- Maple syrup – I love the flavor maple syrup imparts on the oats, but you could also use honey.
- Rolled oats (sometimes called old fashion oats) – I really think the texture of rolled oats is best but in a pinch you could use quick cooking oats. I do not recommend steel cut oats.
- Cinnamon – cinnamon is crucial to that warm, comforting flavor of banana bread for me.
How to make banana bread baked oats
Preheat the oven to 350F.
In a large bowl, mash the bananas.
Add the ground flax, dairy free milk and maple syrup to the banana mixture and stir well.
Add the rest of the ingredients to the bowl then stir until everything is fully incorporated.
Spray a casserole dish with your favorite non-stick spray (I use avocado oil or olive oil spray). Pour the banana oat mixture into the dish. Put into the 350F oven for 45 minutes.
You can enjoy immediately from the oven or allow to cool completely and slice into squares.
Sam’s Tips
- The sweetness of the banana bread baked oatmeal comes from the bananas. The riper the bananas, the sweeter the baked oats. If you have slight green bananas, you may want to add an additional 1-2 tablespoons of maple syrup.
- The banana oat mixture will look runny before baking them in the oven. The oats will absorb the liquid as they bake.
- If you allow the banana baked oats to cool completely, you can cut it into squares that are perfect for on the go breakfast. If you serve them right out of the oven, the consistency will be more like oatmeal on the stove.
- To make this gluten free, be sure to use certified gluten free oats.
- If you tend to have trouble digesting oats, I recommend trying out sprouted oats, as they can be easier to digest.
- To double the recipe, use a 9X13 casserole dish and increase the cooking time by 5-10 minutes.
Customize your banana baked oatmeal
Make this baked oatmeal your own with fun mix-ins and delicious toppings! Stir in your favorite add-ins before baking, then finish with a tasty topping for the perfect bite.
Mix-ins:
- Chopped nuts: walnuts, pecans, peanuts, sunflower seeds, pumpkin seeds
- Chocolate chips, chocolate chunks or cacao nibs
- Coconut flakes
- Fruit: blueberries, strawberries, raspberries, cherries
- Other spices: Nutmeg, cardamom, pumpkin pie spice
- Dried fruit: Raisins, dried cranberries (craisins), dried cherries, chopped dates
- Ground expresso (1-2 teaspoons)
- Hemp hearts
Toppings:
- Fresh sliced banana
- Nut butter – peanut butter, almond butter, cashew butter, sunbutter, tahini
- Greek yogurt frosting – combine about ¼ cup of Greek yogurt with 1 tablespoon of maple syrup.
- Maple cashew frosting – this will take the banana bread baked oats to the next level!
- Butter or ghee
- Coconut butter
Common questions
What if you don’t have ripe bananas on hand?
If the bananas are hard to mash, a good trick is to warm them up to make them softer. Microwave the bananas for 20-25 seconds or put them in a pot on medium low heat for 4-5 minutes until soft. You may want to mash these bananas with a potato masher or even put them in the blender.
How to Prep and Reheat Baked Oats
Banana bread baked oats are perfect for meal prep! Simply bake as directed, let them cool completely, then store them in the fridge until you’re ready to enjoy. You can eat them cold or warm them up using one of these methods:
Single serving:
- Microwave – microwave on high for about 1-1:30 until warmed through.
- Toaster oven – toast like you would a pastry or waffle.
- Air fryer – put in a 350F air fryer for 3-5 minutes until warmed through.
Full pan:
- Preheat the oven to 350F and put the entire pan in the oven for 15-20 minutes until warmed through
For a quick grab-and-go option, slice the oats into bars and pack them in an airtight container—no reheating required!
How to freeze baked oatmeal
Baked oats freeze well, making them great for prepping ahead. You can freeze individual servings or the entire dish.
- Single servings: Let the baked oats cool completely, then slice and store in a freezer-safe bag or container with parchment between slices to prevent sticking. Thaw in the fridge for a few hours or overnight, then reheat in the microwave, toaster oven, or air fryer.
- Full dish: Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then bake at 350°F for 15-20 minutes (covered) until warmed through.
Banana Bread Baked Oats
Guided Recipe Video
Ingredients
- 2 medium bananas, mashed - about 1 cup
- 3 tbsp ground flax
- 1/4 cup maple syrup
- 2 cups dairy free milk
- 2.75 cups rolled oats
- 1 tbsp cinnamon
- 1 tsp baking powder
Instructions
- Preheat the oven to 350F.
- In a large bowl, mash the bananas.
- Add the ground flax, maple syrup and dairy free milk to the bowl with the bananas and stir well.
- Add the rest of the ingredients to the bowl and mix well.
- Spray a casserole dish (8X8) with nonstick (I like olive oil or avocado oil). Add the oatmeal mixture and spread it out.
- Bake at 350F for 45 minutes. Enjoy immediately for soft oatmeal or allow to cool and slice into squares.
Notes
- If your bananas aren’t ripe, add an additional 1-2 tablespoons maple syrup.
- The banana oat mixture will look runny before baking.
- Once cooled, this can be cut it into squares for on the go breakfast.
- If you serve them right out of the oven, the consistency will be more like oatmeal on the stove.
- To make this gluten free, be sure to use certified gluten free oats.
- To double the recipe, use a 9X13 casserole dish and increase the cooking time by 5-10 minutes.
- Fridge: store in the fridge for up to 5 days in an airtight container.
- Freezer: freeze in a freezer safe bag or container (wrapped in parchment paper) for up to 3 months. Defrost in the fridge then reheat in the microwave, air fryer or toaster oven (see above).
The perfect quick breakfast for my busy mornings. I made these and ended up eating it for breakfast, lunch and dinner!
Jan, I love this. This is exactly how I roll too!