Best Ever Banana Bread Baked Oatmeal

This banana bread baked oatmeal is a cozy, make-ahead breakfast that’s wholesome, easy, and full of warm banana bread flavor. Perfect for meal prep and busy mornings!

Classic banana bread and baked oatmeal combine to create one of the BEST breakfasts out there. Seriously, this stuff is so good, I’m already dreaming about other variations (apple cinnamon baked oatmeal anyone?).

I have eaten this baked oatmeal everyday for breakfast since I made it. It has even replaced my daily strawberry banana smoothie (gasp!)

This banana bread baked oatmeal is warm, hearty, and full of sweet banana flavor — a spin on my favorite sourdough discard banana bread, but in a wholesome, make-ahead form that’s perfect for busy mornings. It’s easy to throw together in one bowl, customizable with your favorite mix-ins, and makes the whole kitchen smell like comfort. Whether you enjoy it fresh out of the oven or reheat it during the week, this recipe is sure to become a go-to in your breakfast rotation.

Let’s make it!

Step by Step Instructions

1. Preheat oven to 350 degrees. Prepare a 9 x 13 inch baking dish by spraying with non-stick spray (I use avocado oil) and set aside.
2. Add all of the ingredients into a large mixing bowl (no need to mash the bananas beforehand, they will mix easily into the batter). Whisk all of the ingredients together until combined, and then pour into the prepared baking dish.
3. Bake for 35 minutes or until the center appears *almost* set, which will yield a soft oatmeal.
4. Cool for 5 minutes before serving. Slice and serve with a drizzle of natural peanut butter and/or maple syrup. A dollop of yogurt is also delicious!
5. Cover leftovers tightly and refrigerate for up to 1 week.

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Banana Bread Baked Oatmeal

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5 from 4 reviews

• Total Time: 45 minutes

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Description

This banana bread baked oatmeal is a cozy, make-ahead breakfast that’s wholesome, easy, and full of warm banana bread flavor. Perfect for meal prep and busy mornings!

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Ingredients

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• 3 over ripe bananas ((about 1 1/2 cups))
• 4 tbsp melted butter
• 2 eggs
• 1 1/3 cup milk
• 1 tsp pure vanilla extract
• 1/2 cup brown sugar
• 3 cups rolled oats
• 1 tsp baking powder
• 1/2 cup chopped pecans

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Instructions

1. Preheat oven to 350 degrees. Prepare a 9 x 13 inch baking dish by spraying with non-stick spray (I use avocado oil) and set aside.
2. Add all of the ingredients into a large mixing bowl (no need to mash the bananas beforehand, they will mix easily into the batter). Whisk all of the ingredients together until combined, and then pour into the prepared baking dish.
3. Bake for 35 minutes or until the center appears *almost* set, which will yield a soft oatmeal.
4. Cool for 5 minutes before serving. Slice and serve with a drizzle of natural peanut butter and/or maple syrup. A dollop of yogurt is also delicious!
5. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

• • Bake Immediately: Make sure to mix this oatmeal and then bake right away. If it sits too long, the oats will begin to soak up all of the liquid, which will result in a less than ideal bake. See make ahead and freezing instructions below!

• • Variations: This recipe is incredibly customizable. Swap the chopped pecans for walnuts, add in a cup of chocolate chip or dried fruit, whatever you like!
  • Make Ahead Instructions: Bake the oatmeal, cool completely, and store in the refrigerator for up to 1 week for an easy breakfast! Reheat in the microwave or cover and bake in a 350°F oven until warmed through.
  • Freezing Instructions: Bake and cool the oatmeal completely and then slice into squares. Wrap each square tightly in plastic wrap and then store in a freezer safe, zip top plastic bag to freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.
    

 

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast Recipes
• Cuisine: American

If you loved this recipe for banana bread baked oatmeal, be sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.

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rachael