Banana Bread Oatmeal

$3.67 recipe / $0.46 serving

I’ve had this recipe up my sleeve for about a week and a half now, but just haven’t had time to post it… I’ve been enjoying this breakfast gem in secret all week!

After the half-way success of the gingerbread baked oatmeal, I decided that what makes a truly good baked oatmeal is fruit or vegetable puree (like the pumpkin puree in the baked pumpkin pie oatmeal). It provides thickness, body, and moisture. So, banana bread oatmeal, with mashed up bananas, was a natural next step. I basically just used the pumpkin pie oatmeal recipe and tweaked it to be banana bread flavored. I am happy to report, it was every bit as much of a success as the pumpkin pie oatmeal!

This baked oatmeal is moist, fluffy, thick, hearty and delicious. It tastes just like the best banana bread you’ve ever had and is 10x healthier (very little fat, lower sugar, and tons of fiber). It’s just an all around win!

One more interesting thing about this oatmeal: it’s nice and golden brown when it finishes baking, but as it sits in the fridge during the week it turns a little grey… but that’s just the bananas oxidizing like a peeled banana would if it sat on your countertop. It didn’t affect the flavor at all. So, don’t let that scare you!

Banana Bread Oatmeal

Banana Bread Baked Oatmeal

4.8 from 12 reviews
banana bread oatmeal
Prep time
Cook time
Total time
Total Cost: $3.57
Cost Per Serving: $0.46
Serves: 8
  • 1½ cups (about 3-4 medium) mashed bananas $0.98
  • ⅓ cup brown sugar $0.11
  • 2 large eggs $0.32
  • ½ tsp salt $0.02
  • ½ tsp vanilla extract $0.14
  • ½ tsp baking powder $0.02
  • ½ tsp baking soda $0.02
  • 2 cups milk $0.75
  • 2½ cups old-fashioned oats $0.43
  • ¼ tsp cinnamon $0.02
  • ⅛ tsp nutmeg $0.02
  • ½ cup chopped walnuts $0.84
  1. Begin preheating the oven to 350 degrees. Mash the bananas well with a fork. Measure the bananas to make sure you have about 1.5 cups.
  2. Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt. Next whisk in the milk, then stir in the oats. Roughly chop the walnuts and stir them in as well.
  3. Spray the inside of a glass baking dish (8×8 inch or similar size) with non-stick spray. Pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes or until the center is solid and the edges are slightly golden brown.
  4. Serve warm or refrigerate and enjoy cold!


Baked Pumpkin Pie Oatmeal

Step By Step Photos

mash bananasStart by mashing your bananas. The more ripe the bananas are, the easier they are to mash. Bananas can seem dry and hard to mash at first, but they tend to get more moist and mushy the more you mash.

measure mashed bananasMeasure the bananas. You want about 1.5 cups. This took me about four medium sized bananas. Start with three and then mash more as neeeded

other ingredientsWhisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, nutmeg, and baking soda.

mixedAnd then it will look like this.

add milkNext, whisk in the milk.

add oatsThen stir in the old-fashioned oats.

chop walnutsRoughly chop the walnuts and stir them into the mixture.

pour in baking dishPour it all into a non-stick coated glass baking dish. Cover this with foil and bake for 30 minutes. Remove the foil after 30 minutes and bake for another 15 minutes or until the center is solid and the edges are golden brown.

baked oatmealWhen it comes out, it is golden brown and delicious looking. This picture really does not do it justice. It is AH-MAZ-ING.

golden brownYou can see how it’s kind of golden brown on the edges. Yummmmm.

baked banana bread oatmealIt’s fantastic plain but I like it with a little milk, and maybe some maple syrup, or even some whipped cream. DELISH! …and very hearty. Because the bananas are so sweet, I might even try it with less brown sugar next time!


  1. Amber says:

    My kids and I love your recipes, Beth! We’ve tried all of these baked oatmeals and love them all! However, last night I put this in the crockpot and let it cook during the night. Ready in the morning. It was Awesome! Thank you so much!

  2. Laurie says:

    Made this yesterday and it smelled so great while cooking. Tasted it and was disappointed. THEN realized….I forgot the brown sugar! That will teach me to read!

    So, I just drizzled a bit of honey on top and it was delicious!

  3. Cesar says:

    I can’t give it a five star yet since i haven’t made it but I love the concept and will be making for sunday morning family breakfast. Instead of using the rolled oats i’m going to be using 3 minute steel cut oats, this should provide more texture.

  4. I’ve made this a couple of times now and love it. The slight modifications I’ve made include: 1) Reduce the milk to 1 cup and increase the mashed bananas (very ripe!) to 2 1/2 cups; 2) Eliminated the sugar and instead added 1/2 cup Turkish apricots (the dark brown kind); 3) Added an extra egg. I blend all of the ingredients except the oats in the blender until smooth (this pulverizes the apricots) and then add the oats and bake. I bake a little longer than prescribed – I like the top and edges to have a little crust to them. Next time I’ll try to modify further by using coconut milk instead of regular milk, add some crushed pineapple, and flaked coconut instead of walnuts.

  5. Carly says:

    Made this with my toddlers today, we love it!

  6. Brian says:

    Hi Beth,

    I’m a gym rat, so my diet requires a lot of protein. I was wondering if I could add more eggs to this recipe to get in my protein fix for the day. Many thanks for your help!!

    • I think you could add one more without it affecting the texture too much, but any more than that it will begin to change. Whether or not that’s a good or bad change will probably be up to your tastes. :)

  7. Kayla says:

    Do you store this in the fridge?

    P.S. –> Your website is a God-send for my husband and I as we are on a tight budget. EVERY recipe we have tried from your blog is absolutely AMAZING! We’ve been telling everyone about it :)

    • Yep, you definitely need to store it in the fridge. :) It’s like oatmeal baked into a custard, so it’s too moist to keep at room temperature.

  8. Hi Beth! 2 Questions: 1. Do you use the quick cook oats or not? 2. Can you freeze this? Thanks! I LOVE IT!

    • Hi Lauren, I use “old fashioned rolled oats”. They’re bigger pieces than most “quick oats”, but they still cook in about 1-2 minutes in the microwave. The rolled oats give the final product more texture than regular “quick oats”. Using quick oats will give you a softer, more uniform texture. Some people have used quick oats for this recipe and still liked it, but I guess that’s subjective. :)

  9. Alyssa says:

    I have this in my oven right now! I made it with lactose free milk so my hubby won’t have any issues. Hopefully it will turn out well! We are both usually so rushed in the morning (we work outdoors and therefore are out with the sun) and usually end up just running out the door with cups of coffee.
    I am thinking next time I might add some raisins and splash of rum or bourbon…

  10. Thanks for this! I’ve been known to eat an entire loaf of banana bread by myself, but I always feel a little guilty about how much butter and sugar is in it. This is amazingly delicious.

  11. I’m just passing by to say I love this recipe, it’s really good for breakfeast :) But in your book, you seem to forget when to put the chopped walnuts, hehe!

  12. Lauren H says:

    I made this with coconut milk, as we were out of regular, and it was AMAZING! I think I may even prefer it to the dairy version.

    Also, I want to say congrats on your book, Beth, and thanks for giving my husband and me so many wonderful recipes over the last few years. We’re big fans!

  13. Ceri says:

    It’s my son’s 16th birthday today. This is the ‘special’ breakfast he requested… This is THAT good! :D

  14. Brandon says:

    Pardon me if this is a dumb question, but what is the texture of this and other baked oatmeal recipes? Specifically, if cut into squares, could they hold up and be eaten by hand like a breakfast bar? If not, how easy would it be to alter this recipe to acquire this texture?

    I have early classes this semester and cooking this at the beginning of the week and eating it like a breakfast bar on the way to campus would be amazingly convenient.

    Looks delicious, by the way!

    • They’re kind of like a moist, dense cake. Half way between regular oatmeal and a soft breakfast bar. I don’t think it would be good for hand eating. If you want something to cut into squares, maybe try these Soft Oat & Nut Bars. :)

    • Caryle says:

      Once cooled I eat mine like a bar. First morning hot and delish with syrup and milk then I cut serving sizes and put them in plastic bags for grab and go breakfast. Works for me!

  15. Carmen says:

    I made this today, and it was so soooo delicious! I did a half-batch because I only had 3/4 cup mashed bananas, so I just baked it in a pie dish. I also used part old fashioned oats and part quick cooking (also because that’s all I had on-hand).

    Even though it was smaller, the baking time was just right, and it was absolutely delicious. We all grabbed seconds. Next time I might add some raisins or small apple chunks.

  16. Brenna says:

    It took about an hour and 25 minutes to firm up in the middle, but once out of the oven, oh yay! And with a cup of coffee, heaven in the mouth!

    BTW, I like David’s idea about a splash of bourbon ~ nice add if you have a nip in the cupboard.

  17. Laura says:

    I am a big fan of this recipe! I make this most Sundays and then eat it for breakfast for the week. I subbed honey for the brown sugar and I freeze all but a few portions to make sure it stays fresh til I’m ready to eat it. Oh, and I usually toss in some chia seeds. Pop it in the microwave in the morning and you’ve got a quick delicious breakfast. Thanks so much for sharing!

  18. This is a great recipe! I made them into muffins and added sunflower seeds and a bit of almond meal. Amazing.

  19. I’m on my third week of baked oatmeal for breakfasts. I made them on my off day, cut them up, put in containers and then just grab from the fridge for my lunch box at work. Currently I’ve been stuck on the banana (minus the nuts because I don’t like them), but I’ve been considering adding raspberries and white chocolate to it for a little bit of indulgence and as a way to try and replicate the flavor of some incredibly bad for me scones I like to buy.

  20. I love that you include step by step photos, just nice to have visuals. Can’t wait to try for the hubby!

  21. I love that you included step by step photos. I love visuals. Cant wait to try for the hubby!

  22. I love that you included step by step photos, I love visuals. Can’t wait ti try for the hubby!

  23. I made this last night and had some this morning, absolutely delicious!

  24. I’d recommend doubling the spices and vanilla extract, and adding a splash of bourbon; and the riper the bananas the better. My favorite part was the crust, so next time I’ll probably bake it in a 9×13 and cut the cooking time a tad.

    Great recipe! I normally can only eat steel cut oats, but this was phenomenal.

  25. Anonymous says:

    Thanks, I will try that!

  26. Hmm, I guess try reducing the liquid by a half cup or so. I’ve never had that problem :P

  27. Anonymous says:

    Hey Beth, I have made a couple of your oatmeal dishes and they all turn out really great tasting but liquidy on the bottom. Would you have any tips on how to fix this?

  28. Mmm!! So tasty! I made it without the brown sugar, instead using a few TB of honey, then putting a bit of honey on it before eating (with yogurt rather than milk). Delicious! Even my husband liked it, and he doesn’t usually go for the healthier stuff. What a great recipe!

  29. This was fantastic as is, then I made one and subbed applesauce in for the mashed bananas and added chopped apple. Yum!! Keep ‘em comin’!

  30. Hayley says:

    I can’t believe it’s taken me so long to comment on this recipe. I have made this every week for the past 4 weeks (not even kidding) to have for breakfast during the week. I typically get about 6 servings out of it, because I like a big breakfast. It is warm, comforting and delicious! I finally got my husband (who is also not into oatmeal, or really breakfast for that matter) to try a bite and caught him dipping his spoon in again for more! A keeper!

  31. Anonymous says:

    I made this yesterday and had a bowl full of it this morning for breakfast! Soooo yummy! I had my husband try it (he’s not a huge oatmeal fan) and he loved it! I will definitely be making this in the future. I put some raisins into the recipe and I am excited to experiment more with it in the future. Thanks Beth for a great breakfast!

  32. goodness – I hate to put a damper on the party but mine just didn’t come out too great. Was not very sweet and overall just bland tasting. I may try a few tweaks and make again as the consistency is nice and worth experimenting with. I’ll be trying many of your other recipes this months – already in the meal plan!

  33. Anon – it most definitely needs to be refrigerated :)

  34. Alicia W says:

    I have this in my oven right now! It smells good and I’m sure my daughters will love it in the morning.

  35. This recipe is incredible! I love oatmeal but I never have time to make it in the morning. I halved the recipe (because 8 servings of baked oatmeal is a lot for one person) and it came out perfect!

  36. Anonymous says:

    Can this sit out overnight (having been baked) so that it’s room temp or must it be refrigerated?

  37. Anonymous says:

    Wondering if anyone has tried this with SOYmilk? I made it the first time with regular whole milk and it was delish… but I’m low on milk and wondering if soymilk would change the recipe?

  38. This is my Favorite baked oatmeal recipe!! Thank you!!

  39. You are truly amazing with the yummy recipes. I recently found your website and have shared the goodness with my friends. We each made one of your backed oatmeal recipes in muffins tins so we could all share and try them all. Now I make my favorite (this one) in muffin tins once a week and have easy mobile breakfasts every day of the week.

  40. Yum! Thank you so much for this recipe! It turned out great. Today I’m making the pumpkin pie oatmeal. Mmmm!

  41. Michelle – I’ve been wanting to make the autumn fruit and nut into a baked version as well. I think that if you replace the mashed banana with apple sauce it might work! And then I’d add some chopped apples, cranberries, nuts, and bake as usual :)

  42. Michelle says:

    I absolutely love this recipe. I’m lactose intolerant, so I used Vanilla Almond milk which was entirely too sweet when I made it the first time, but when I made it the second time, I cut out the vanilla flavoring and brown sugar and it was delicious. I used vanilla almond milk when reheating so taking some of the sugar out of the dish really helped! I love the Autumn Fruit and Nut Oatmeal. Do you have a recipe for it in baked form? Can I just substitute apple for banana in this recipe and add the cranberries?

  43. I halved this recipe and ate the dish in two sittings.. Out of this world Beth! You are onto something good with this baked oatmeal idea. Keep throwing out the variations.

  44. Anonymous says:

    Awesome, just made it and it was amazing! Will be making again more often.

  45. Thanks for this great recipe! I made it this morning for me and my picky boys, and it was loved by all! I used a tad less brown sugar, and the sweetness of the banana was just perfect. I had run out of nuts, so while the oatmeal was baking, I left my husband to babysit the oven and ran to the store to get pecans. I toasted them on the stovetop, chopped them up and sprinkled over the finished oatmeal. The texture contrast with the oatmeal and crunchy nuts was amazing.

  46. So good and much better than any other baked oatmeal I tried in the past. I followed the recipe exactly – thanks!

  47. I have made this so many times. This most recent time I subbed vanilla soymilk for the milk and 1 3.9oz cup of unsweetened applesauce for the eggs. Still tastes amazing, the applesauce doesn’t change the flavor much (if at all). I usually portion out the squares and freeze them until needed; defrosting in the fridge the night before works great.

  48. I made the chocolate banana oatmeal and also this one. Both were yummy! I divided it into two baking pans that are similar in size to 8 inch pie plates and baked it uncovered for 30 minutes. Works well for me! My boyfriend is a drone in the mornings, so he loves how he can just scoop some into a bowl and nuke it for 40 seconds and have breakfast.

  49. Anonymous says:

    Has anyone made this with vanilla almond milk? I’m wondering if you have to adjust the amount of vanilla in the recipe.

  50. Anonymous says:

    Sounds yummy….in the oven now…..can’t wait!! Thanks!

  51. just tried the recipe and no offense but it was not very good. maybe i missed something, but i wouldn’t make it again.

  52. Beth, I usually have trouble cooking in bulk and making a plan to eat on it for the next week because I get tired of the dish! I end up throwing it in the freezer and coming back to it. Not with this oatmeal! I’m actually just sad that I won’t get to eat it again tomorrow, ha ha! Great recipe. Thanks for sharing!

  53. Laura says:

    Have you ever tried putting this together the night before and baking it in the morning? I am wondering if the oats would soak up all the liquid. This looks delicious and I might try mixing everything except the oats the night before, then stirring in the oats and popping it in the oven before I get the kids out of bed. Wish me luck!

  54. i love your site! thanks for the delicious meals :)

  55. YUM. I made this this morning! After reading the comments, I used a 13×9, took the foil off after 20 minutes and baked for another 20 and it was perfect. I reduced the sugar to 1/4 c. and it is still very sweet! I didn’t have any walnuts on hand, but I did add craisins and it is delicious! Typing this as I eat it!!!

  56. Yum yum yum! This is seriously good eats. I made it yesterday night and give it a go with a splash of cold milk and it was delicious. I can’t believe either how full I feel even after 2h30. Next time I will add more spices (I’m a freak for nutmeg!), but the sugar content was perfect for me! For me too, I had to wait another 15 min (making it a full hour of baking) to have a firm middle (that makes me giggle!).

  57. Wow this is so good! We made you pumpkin pie oatmeal before, with great success, but I like this even better!
    I made mine with sucanat (which works great as brown sugar) and added a little more spices than called for, and it turned out SO perfect!

  58. I’m really not sure what that might be… perhaps the stringy things that are on bananas sometimes? I didn’t have anything pink or stringy in mine.

  59. Anonymous says:

    is it normal for little pink strands to be in the finished product?

  60. I divided my pan of oatmeal into eight portions but didn’t measure the volume of each. So, a serving is on eighth of the entire recipe.

  61. Anonymous says:

    What is a serving?

  62. Sooo yummy! I added chocolate chips… It’s hard to believe how good it is.

  63. Anonymous says:

    I LOVE this recipe, and your blog. Thank you! I added fresh strawberries to my batch this morning (combining this recipe with your original baked oatmeal) and it is so good. It will be hard to resist the temptation to eat the whole batch right now!

  64. Anonymous says:

    I also forgot to mention that I used the convection setting on my oven

  65. Anonymous says:

    I’ve made this so many times since the post I’ve lost count, perfect for 5am mornings, thank you!
    I’ve made all the healthy changes I think are possible.
    -FF milk
    -2.5 C quick cook steel cuts oats with 2.5 C multigrain oats
    -Left out all the sugar and added 1 scoop of vanilla protein powder
    - Subbed flax seed meal for the eggs
    -Added raisins, extra vanilla and extra cinnamon

    Baking time will vary as I learned the hard way. Apparently the protein powder will start to burn at high temps so I lowered the temp to 370 and baked for 50 min covered and 10-20 uncovered

  66. Anonymous says:

    Thank you for the recipe!

    I cut the recipe in half and used a little bit less brown sugar, more vanilla extract and cimmamon (as I had no nutmeg) and it was still great. Still made it in a 8×8 pan. Smelled fantastic when it came out of the oven.

  67. Just wanted to thank you for this recipe. We’re Peace Corps Volunteers serving in Romania and it’s crazy cold. This recipe warms us up and has easy to find/basic ingredients (for which I’m super grateful)! I also love that it’s pretty easy to half the recipe without needing half and egg or some such nonsense. We’ve got our first adapted version of your recipe in the oven right now (with apples & raisins)!
    For those curious about calories… We use loseit ( and I entered the recipe and the whole recipe (8 servings) has 1694 calories (WITHOUT nuts!). That makes it about 212 calories per serving. I’m happy to share the recipe on that platform if others use loseit.

  68. I just finished this dish for Sunday breakfast and it is delicious! I didn’t have 4 ripe bananas so it didn’t turn out as sweet as I would like it but it is wonderful and filling! Thanks for the awesome recipe!!!

  69. Yep, the texture of baked oatmeal (at least the way I make it) is kinda spongy and mushy. It’s like oatmeal but a little more firm. It’s okay if the center is still a little soft and mushy. I’m sure the texture isn’t everyone’s cup of tea, though :)

  70. I’ve made this twice now, but both times I think I’ve ruined the batch. The first time I used an 8×8 pan but it was too thick all around so it never cooked thoroughly. The second batch I used a larger pan (9×12) which seemed to work out a lot better. I’m not sure if its me or something I did wrong, but the texture of it just doesn’t taste quite right. Is it supposed to be spongy and almost mushy? Also, I LOVE your website =]

  71. Sarah says:

    I’ve made this 3 times in the last 6 days!! I cut the whole recipe in half, added ground flax and frozen raspberries – it’s delicious and it’s all I want to eat all day long!! I’m so glad to find your website!

  72. Jacqueline says:

    Can’t wait to try this recipe! Anyone ever tell you that you look like Toni Collette?

  73. I love this so much and make it so often I bought one of those Pyrex dishes with a cover specifically for this recipe. Om nom nom. It’s in the oven right now.

  74. This is delicious. Made this a couple mornings ago and my husband and toddler ate it right up. I did sub the whole cane sugar sucanat for the brown sugar and I didn’t miss any sweetness at all. I even pulled out the maple syrup to put on top, but none of us used it because it was perfect as is. I’m gonna have to try the gingerbread one next!

  75. Anonymous says:

    I wonder if I dont use the egg…if it would work? Or maybe put in a tsp of cornstarch ? I dont knoow

    anon go on a calorie site and just add up all the ingredient amounts like this one

  76. Anonymous says:

    Do you have the calorie count per serving?

  77. Erika – I’ve made quite a few baked oatmeals now and I find that the recipes with some sort of fruit or vegetable puree work best. So, I wouldn’t skip it here. I’ve also made some with yogurt, and those turn out pretty good.

  78. I LOVE baked oatmeal! Can you make it without the banana? (do you need a substitute for texture or will it be fine without the banana? Can’t do fruit right now …)

  79. Anonymous says:

    I prepped it on Sunday evening and popped it in the oven Monday morning. It was so yummy! My husband and son loved it as well. It is very filling and it kept me full all morning. Awesome! I got the request to try it with apple butter and chopped apples. I will keep all of the other measurements the same, just increase cinnamon to 1 – 1 1/2 tsp. and leave out the bananas obviously!

  80. Anonymous says:

    Made this oatmeal this weekend and it is SOOOOO good! I was really surprised because I only eat one type of oatmeal. (Pre-packaged apple-cinnamon oats w/ a very minimal amount of water added so that they’ve sticky and the oats do NOT poof up at all.) But I really enjoyed this. It was sticky enough that the texture doesn’t bother me the way most oatmeal versions do. I wonder if the recipe can be adapted to make an apple cinnamon version…because that would be about right next to heaven as far as I’m concerned.

  81. I baked this in (well sprayed) muffin tins instead of a single glass baking dish, and ended up with baked oatmeal muffins! They are so tasty, and this way, I can just grab one or two in the morning. I baked them for 20 minutes while covered with foil, and another 20 minutes uncovered. They could have gone a little longer, but I like them a bit softer! Thanks for the recipe!

  82. Oh! I also made a spiced apple version that turned out amazing as well, with caramel drizzled over the top. Just peeled and cooked the apples first and put them in instead of the bananas. Added extra cinnamon, a little ginger and cloves.

  83. I made my version of this again today (very similar) but I added 1/4 cup of cocoa powder. Because now and then chocolate and bananas is so good! It turned out beauuuutiful!

  84. Anonymous says:

    I accidentally bought steel-cut oats for this, so I soaked them in water for 8 hours (i.e. overnight or while you’re at work) before following the recipe. Came out fine!

  85. Yes, it baked for about double the prescibed time before it got firm. So had the pumpkin puree one, but not the gingerbread.

    Do you think we’d be able to make up a carrot one? I don’t know how I’d got about that one…

    Thanks for all your excellent recipes. The oatmeal ones are my favorte since they’re great to bring to work as breakfast.

  86. it is in the oven right now and smells lovely. Love your blog, I am following for a while and cooked several of your recipes so far. All were a huge hit! So I have confidence, this one will be just as satisfying to my crew! Thanks for working so hard for all of us

  87. I eat my oatmeal for about 5-6 days before I call it quits :) I’ve never had any left to freeze, but other people have mentioned that they do so and it works well!

  88. Anonymous says:

    My favorite in the series of “baked oatmeals”! AMAZING!

  89. Anonymous says:

    In the oven now. So excited. How long should it stay good for? Leftovers can be frozen, right?

  90. Anonymous says:

    Turned out great! Thanks!

  91. Anonymous says:
  92. Beth–I saw this on Pinterest!!! You’re so legit now, I can’t believe how far you’ve come! :) Can’t wait to make this!

  93. dina – I’ve heard of people doing steel cut oats in the slow cooker… I bet you could mix this up with steel cut and then just pop it in the slow cooker!

    anon – You can use frozen bananas. Just make sure they’re well thawed before you mash ‘em :)

  94. Anonymous says:

    Can you use frozen bananas?

  95. steel cut oats would probably take forever to bake, if regular oats are taking an hour.
    this still sounds really tasty, though.

  96. I haven’t actually sat down to eat this yet, but the ‘taste testing’ has deemed it a success! I was out of walnuts, so I added craisins for an extra punch of flavor. YUM!

  97. I must have this for breakfast ASAP! I’ll substitute raisins and maybe dried cranberries for the walnuts (kiddo has a nut allergy) and I think it will be fantastic!

  98. Melissa – I think that sounds like a natural win!

  99. I love the baked pumpkin oatmeal as does my youngest. My oldest doesn’t care for oatmeal but loves banana bread so I had her make this version. It is in the oven as I speak.

    The trend I see with these two makes me think that an applesauce version should be quite similar – maybe slightly less milk and adjust the spices (or use the apple pie spice I got free from Penzey’s) – what do you think?

  100. Melanie says:

    I’m buying bananas just so they’ll go brown and I can do this next weekend. For some reason, when I yelled down the hall to my husband that I had a new baked oatmeal recipe to try out… he didn’t get as I excited as I did. Maybe it’s because he knows there’s a pumpkin baked oatmeal in the freezer?

  101. Anonymous says:

    I made this friday – and it is amazing! Thank you again for posting!

  102. I’m with Megan, it’s yummy, but it baked for about 1 hour and 15 minutes before it got firm.

  103. Megan says:

    I made and enjoyed the banana oatmeal this morning. It took over an hour for the middle to firm up enough, but turned out great. We topped it with homemade vanilla yogurt, delicious! My picky eater even asked for seconds! Thanks for a great recipe!

  104. I added mini chocolate chips and dried cranberries because I like my banana bread to be full of stuff. This recipe is amazing, I just had it for breakfast and it was so filling and delicious. I’m going to start making your oatmeals more often, this winter is going to be a string of great mornings.

  105. Thanks for pointing that out! It’s fixed now :)

  106. Anonymous says:

    you forgot to put when to put the cinn and nutmeg in ;-) but I figured it really didn’t matter so I added it after the salt.. it’s in the oven now…smells sooo good!

  107. This sounds great! I hate the texture of prepared oatmeal and I tried making baked oats twice, the first time came out perfect (with applesauce) , the second time was not so great (I think I tried to substitute water). I’m going to try this recipe as soon as the bananas in the fruit bowl get nice and speckled.

  108. :) Thank you!

  109. I can’t think of a comparable substitute for the eggs… I started a batch once only to discover that I was out of eggs so I tried ground flax seed (it has directions for using as an egg sub) but it turned out terrible :P You can try making it without the egg and it will probably just be less solid.

  110. Mmm! What do you recommend to replace the eggs with if I were to omit them?

    • Maria says:

      To watch cholesterol, I subbed one egg for 1 Tbsp. chia seeds soaked in 3 Tbsp. water.

      If you want to replace both eggs do 2 Tbsp. chia seeds soaked in 6 Tbsp. water! :)

  111. You know, I haven’t done much cooking with quinoa so I’m really not sure. If you try it, let me know how it works out!

  112. Do you suppose this would work with quinoa? I have an oat intolerance and I certainly miss my hot breakfast cereals :(

    PS – recently started following – you’re a gal after my own heart!

  113. Yummy! If there’s anything we always have it’s extra bananas at the end of the week that just get thrown in the freezer. Can’t wait to try this out – I know my kids will love it :D

  114. Anonymous says:


  115. I am SO glad I woke up to see this recipe this morning! I made it, but ended up using an 8×11 baking dish, because once I mixed everything up an 8×8 dish seemed too small. (The baking time was the same.) About to dig in, and my mouth is watering. Smells amazing!

  116. Anonymous says:

    That looks delish! I have been obsessed with the pumpkin pie oatmeal and can’t wait to try this one!!

  117. yum! now I know what I’m doing with that bunch of bananas on my counter!

  118. yum! This sounds wonderful

Speak Your Mind


Rate this recipe: