Banana Coconut Baked Oatmeal

$4.29 recipe / $0.72 serving
by Beth - Budget Bytes
5 from 19 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.

I really can’t get enough of baked oatmeal. It’s great for meal prepping my breakfast, it’s hearty, delicious, and there are endless flavor possibilities. This time I made use of a couple ingredients that have been lingering in my kitchen: frozen bananas and unsweetened shredded coconut. I tossed the two together with the usual ingredients, subbed rich coconut milk for the dairy milk, and ended up with an ultra rich, lightly sweet Banana Coconut Baked Oatmeal. This one is a winner, friends!

Dairy-Free Banana Coconut Baked Oatmeal

Two bowls of Banana Coconut Baked Oatmeal on a blue striped napkin, title text in the upper corner

What Is Baked Oatmeal?

If you’ve never tried baked oatmeal before, let me explain a little bit what this wonderful breakfast dish is like. This sweet breakfast casserole is not crunchy. It’s basically oats baked in a custard. It is just like bread pudding, except you’re baking oats in the sweet custard mixture instead of chunks of bread. It’s soft, moist, and rich.

Save Those Leftover Bananas!

Banana bread is the most common use for leftover bananas, but they’re also great for making baked oatmeal! Mashed banana keeps the baked oatmeal soft, moist, and sweet. So, anytime you have leftover bananas, go ahead and peel them and then toss the peeled bananas into a freezer bag and save them until you have enough to make a batch of this banana coconut baked oatmeal (or banana bread baked oatmeal).

What Kind of Coconut Milk is Best?

Make sure that you get canned coconut milk for this recipe, not the type of coconut milk that is sold in a carton as an alternative to dairy milk. Canned coconut milk is much thicker and has a much stronger coconut flavor than the boxed dairy milk substitute. I used Goya brand, but Thai Kitchen brand is also a great choice. If the coconut milk you buy has a large chunk of solid coconut cream on top, make sure to whisk that into the liquid part well before trying to stir it into the baked oatmeal mixture.

Banana Coconut Baked Oatmeal in a casserole dish being scooped out with a wooden spoon

Banana Coconut Baked Oatmeal

5 from 19 votes
Rich and slightly sweet, this Banana Coconut Baked Oatmeal tastes indulgent, but is a balanced, fiber filled breakfast that will keep you full all morning!
Servings 6
Prep 10 mins
Cook 45 mins
Total 55 mins

Ingredients

  • 1.5 cups mashed ripe bananas* ($0.68)
  • 1 large egg ($0.27)
  • 1/4 cup brown sugar ($0.08)
  • 1/2 tsp vanilla ($0.14)
  • 1/2 tsp nutmeg ($0.05)
  • 1 tsp baking powder ($0.06)
  • 1/2 tsp salt ($0.03)
  • 1/3 cup unsweetened shredded coconut ($0.31)
  • 1 13.5oz. can coconut milk ($2.17)
  • 3 cups old-fashioned rolled oats ($0.51)

Instructions 

  • Preheat the oven to 375ºF. Coat the inside of a 2-3 quart casserole dish with non-stick spray.
  • In a large bowl, whisk together the mashed bananas, egg, brown sugar, vanilla, nutmeg, baking powder, salt, and shredded coconut until evenly combined. Add the coconut milk and whisk until smooth again. Add the rolled oats and stir with a spoon until combined.
  • Pour the oat mixture into the prepared casserole dish and bake, uncovered, for 45 minutes. Serve warm or refrigerate until ready to eat. Pairs well with cold milk poured over top.

See how we calculate recipe costs here.

Notes

*2-3 large bananas, or 3-4 smaller bananas.

Nutrition

Serving: 1ServingCalories: 320.4kcalCarbohydrates: 53.05gProtein: 7.28gFat: 9.52gSodium: 286.47mgFiber: 6.4g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Scroll down for the step by step photos!

Side view of Banana Coconut Baked Oatmeal in a bowl with a spoon on the side

How to Make Banana Coconut Baked Oatmeal – Step by Step Photos

Frozen Banana pieces in a freezer bag

These are my sad frozen bananas that were getting a bit old. To freeze them I first peel the banana, break it in half (because it fits in the blender easier that way), wrap each half in a fold-top sandwich bag, then store them all in a freezer bag. These were getting quite brown, so I decided to thaw them and use them in this recipe. You need about 1.5 cups mashed bananas, which will be 2-3 larger bananas, or 3-4 smaller bananas. If you have slightly less than 1.5 cups, you can make up the difference with apple sauce or even yogurt.

mashed banana, egg, sugar, coconut, cinnamon, vanilla, baking powder in a glass mixing bowl, whisk on the side

Preheat the oven to 375ºF. Place the mashed bananas in a large bowl along with one large egg, 1/4 cup brown sugar, 1/3 cup unsweetened shredded coconut, 1/2 tsp vanilla extract, 1/2 tsp nutmeg, 1 tsp baking powder, and 1/2 tsp salt. Whisk until the ingredients are evenly combined.

coconut milk being poured into the mixing bowl

Add one 13.5oz. can of coconut milk and whisk again until smooth.

Whisked Baked Oatmeal Batter without oats

At that point it will look a little something like this. The color will depend on how dark your bananas were (mine were quite dark).

rolled oats stirred into batter in the mixing bowl, with a wooden spoon

Add three cups of old-fashioned rolled oats and stir with a spoon until everything is evenly combined. Old-fashioned, or “thick” rolled oats, give the best texture. Quick oats will work, but the overall texture of the final product will be uniform and probably quite a bit more mushy. Steel cut oats won’t work with this recipe because they take longer to cook and require more moisture.

Oatmeal mixture in the casserole dish ready to bake

Pour the batter into a 2-3 quart casserole dish (coat with non-stick spray for easy cleanup).

Close up side view of baked oatmeal in the casserole dish

Bake the oatmeal in the fully preheated oven, uncovered, for 45 minutes. After 45 minutes it should be lightly browned on top and slightly spongy in texture.

Banana Coconut Baked Oatmeal served into two bowls, casserole dish with a wooden spoon on the side

Spoon the warm Banana Coconut Baked Oatmeal into bowls and serve immediately, or refrigerate until ready to eat. I like to pour cold milk over mine. :)

Overhead view of a bowl of banana coconut baked oatmeal on a blue striped napkin

The shredded coconut gives the oatmeal such a great texture!

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.

Comments

Leave a Comment
  1. This turned out delicious! I was a little skeptical after trying it right out of the oven because the texture was different than expected, but the next morning it had cooled and was TO DIE FOR! It has become not only a tasty breakfast I paired with fruit and Greek yogurt, but also a healthy dessert when I want something lighter and slightly sweet.

  2. Can you substitute regular dairy milk for the coconut milk? Just a matter of availability. 

    1. Yes. :) The oatmeal will have less coconut flavor, but it will work.

  3. Seriously so delicious!!! I added dark chocolate and pecans I had on hand because why not and it turned out wonderful!!!

  4. I was skeptical, but I see why this has a perfect 5 star score. It is FREAKING DELICIOUS. I used sweetened coconut because that’s all I had, and baked for an extra 5 min since my dish was kind of deep. Served warm with almond milk– so. good.

  5. My kitchen smells like an island vacation!  Delicious.  Although I usually follow recipes exactly as written, this website has gotten me more comfortable in using ingredients I already have in the pantry and fridge.  I wanted to use my staples and also make the recipe lighter.  I had great results using almond/coconut milk in the carton, and sweetened coconut.  I used the exact quantites of my substitutions.  If you follow WW, one serving is about 7 points.

  6. Holy mother of oatmeal batman! This baked oatmeal is fantastic. I made a few changes to the recipe you might want to consider:
    -replaced 2 TBSP of brown sugar with an extra 1/2 cup of mashed banana (same sweetness, more fiber)
    -swapped 1/4 tsp of nutmeg for 1/4 tsp of cinnamon (I love cinnamon in baked goods)
    -reduced shredded coconut to 1/4 cup (I love the added punch of coconut flavor, but I’m not as keen on the texture)
    -used quick oats in place of rolled oats (I prefer a smoother texture)
    -reduced amount of oats to 2 cups (quick oats tend to absorb liquid more quickly)
    -baked in an 8×8 baking pan in an oven set to 375 for 35 minutes (compared to my previous attempt at 45 minutes, reducing the baking time locked-in more moisture)
    The final product is luscious, creamy baked oatmeal—like banana bread that keeps you full past breakfast and holds up to a spoon. I served it with a few blueberries spattered over the top and a drizzle of cream. Insanely delicious.
    Whether you make your own changes/additions or not, give this recipe a go! I promise you, you won’t regret it.

  7. hi, your recipes are a lifesaver, thank you! I would love you even more if you were a little more environmentally conscious and invest once in reusable zip lock baggies rather than the disposabe ones. It would save you $ in the long run.

  8. My whole family loved this! I used 1/4 cup pure maple syrup instead of brown sugar because that is what I had available. Will definitely make again.

  9. This was my first foray into baked oatmeal, and it was so good! Just the right amount of sweetness, and a great texture. I now look forward to breakfast!