Banana Bread Baked Oatmeal

$3.24 recipe / $0.54 serving
by Beth - Budget Bytes
4.96 from 66 votes
Jump to RecipeStep by StepPrint Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead breakfast meal prep for the week. BONUS: it’s freezer-friendly!

Originally posted 12-30-2011, updated 7-16-2020.

Overhead view of a casserole dish of banana bread baked oatmeal, surrounded by ingredients

What is Baked Oatmeal?

If you’re new to the world of baked oatmeal, it’s a wonderfully rich and moist breakfast treat. It’s basically oats baked into a custard. Kind of like bread pudding, but with oats instead of bread. If you think you don’t like oats because they tend to be gooey when boiled with water, try baked oatmeal. It’s soft, moist, and rich, but not at all gooey. Some people also mistakenly think baked oats are crunchy, but they’re not. 

Try these other baked oatmeal flavors: Pumpkin Pie Baked Oatmeal, Oatmeal Cookie Baked Oatmeal, or Blueberry Banana Baked Oatmeal.

How to Store the Leftovers

This recipe makes a pretty big batch, so you’ll want to save the leftovers to eat throughout the week. Make sure to refrigerate your baked oatmeal soon after cooking. I like to divide my baked oatmeal into single servings right after baking, then refrigerate them in individual containers. Once chilled, you can keep the baked oatmeal in the refrigerator for about 5 days, or freeze for about 3 months. 

How to Serve Banana Bread Baked Oatmeal

Baked oatmeal can be eaten hot OR cold. You can eat it as-is, or pour cold milk over top. And, if you like things a little sweeter, you can drizzle a little maple syrup over top.

Can I Use Steel Cut Oats?

You can not substitute steel cut oats in this recipe without making other changes because steel cut oats require a lot more moisture and a longer cooking time than rolled oats. While it may be possible to tweak it to make it work, I have not tested this method so I can not offer suggestions for that particular substitution.

Overhead view of a bowl of banana bread baked oatmeal surrounded by ingredients

Share this recipe

Banana Bread Baked Oatmeal

4.96 from 66 votes
The rich and sweet flavor of banana bread infused into a healthy baked oatmeal. This Banana Bread Baked Oatmeal is perfect for breakfast meal prep!
Author: Beth - Budget Bytes
Overhead view of a casserole dish full of banana bread baked oatmeal, surrounded by ingredients
Servings 6
Prep 10 mins
Cook 45 mins
Total 55 mins


  • 1 1/2 cups mashed banana (about 3 bananas) ($0.63)
  • 1/3 cup brown sugar ($0.12)
  • 2 large eggs ($0.46)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp vanilla extract ($0.15)
  • 1 tsp baking powder ($0.02)
  • 1/4 tsp cinnamon ($0.02)
  • 1/8 tsp nutmeg ($0.02)
  • 2 cups milk ($0.75)
  • 2 1/2 cups old-fashioned rolled oats ($0.45)
  • 1/2 cup chopped walnuts ($0.60)


  • Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups).
  • Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, and nutmeg. Whisk until the ingredients are combined.
  • Add the milk and whisk until combined again.
  • Finally, stir in the rolled oats and chopped walnuts.
  • Pour the oat mixture into a 9x9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  • Serve warm or refrigerate and enjoy cold!

See how we calculate recipe costs here.



Serving: 1servingCalories: 367.87kcalCarbohydrates: 54.22gProtein: 11.4gFat: 13.28gSodium: 324.97mgFiber: 5.7g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

You might also like my Yogurt Banana Bread recipe!

How to Make Banana Bread Baked Oatmeal – Step By Step Photos

Mashed bananas in a measuring cup next to whole bananas

Preheat the oven to 375ºF. You’ll need 1.5 cups mashed bananas, which is about three bananas. I like to mash my bananas right in a liquid measuring cup so I can see the volume on the side.

Mashed bananas in a bowl with other liquid ingredients

Add the mashed bananas to a large bowl along with ⅓ cup brown sugar, 2 large eggs, ½ tsp salt, ½ tsp vanilla extract, 1 tsp baking powder, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Whisk the ingredients together until they’re evenly combined.

Milk being poured into the mixing bowl

Add 2 cups milk and whisk to combine again. It’s easier to whisk in the milk after the other ingredients have been combined because it causes less splashing.

Rolled oats and chopped walnuts added to liquid ingredients

Finally, stir in 2.5 cups rolled oats and ½ cup chopped walnuts.

unbaked oats in casserole dish

Pour the oat mixture into a 9×9-inch casserole dish.

baked banana bread oatmeal in the casserole dish

Bake the oatmeal in the preheated 375ºF for 45 minutes, or until it’s golden brown on top and around the edges.

A wooden spoon scooping baked oatmeal out of the side of the casserole dish

Serve the banana bread baked oatmeal immediately, or divide into six portions and refrigerate for later!

Side view of a bowl of banana bread baked oatmeal with a spoon lifting a bite

Serve hot or cold, alone or topped with milk.

Try These Other Sweet Breakfast Ideas

Share this recipe

Posted in: , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. This is one of my go to recipes.  If we have fruit that needs to be used it gets added- blueberries, raspberries, strawberries, chopped apple. I make the recipe with flax “eggs” (1 flax egg = 1 TBSP ground flax & 2.5 TBSP water, let it sit for a few minutes) and almond or oat milk. Keeps well, easy to modify and is seriously good! 

  2. Since reading this recipe a month ago, I have made a new batch each week with slight differences. Pumpkin seeds, walnut and sultanas are my additions with a little extra nutmeg. This saves me so much stress in the morning as I can eat it as I make lunches for my kids.

    1. Unfortunately, I’d need to test it first before offering a suggested adjustment.

  3. I made this tonight and it turned out amazing. I didn’t add any sugar, and I added some dark chocolate chips. Didn’t have walnuts so I added pecans. Delicious! Will definitely make again!

    1. I haven’t tried that, so I’m not sure how it would turn out. :)

  4. This turned out amazing! I’m not someone who’s big on oatmeal so I was skeptical but this is definitely my new favorite way to have it. Only change I made was adding chocolate chips, omitting the sugar (I’m trying to have less added sugars), and omitting the nutmeg as a personal preference. This was so good, so easy. Will definitely be making again. Another 5 star budgetbytes recipe!!

  5. Can I mix it, recruits it over night and bake it in the morning? Or do you think the oats would suck up all the moisture and mess with the texture?

    1. I haven’t done it, but I think you could. The oats soak up the moisture as it bakes anyway, so I don’t think it will affect the texture too much. The only issue you may have is that if the whole thing is chilled when it goes into the oven, you may need to bake slightly longer.