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

5.0 from 10 reviews
banana bread oatmeal
 
Prep time
Cook time
Total time
 
Total Cost: $3.57
Cost Per Serving: $0.46
Serves: 8
Ingredients
  • 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
Instructions
  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!

121 Comments

  1. Carly says:

    Made this with my toddlers today, we love it!

  2. 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. :)

  3. 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.

  4. 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. :)

  5. 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…

  6. 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.

  7. 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!

  8. 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!

  9. Ceri says:

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

  10. 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!

  11. 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.

  12. 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.

  13. 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!

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

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