Banana Bread Baked Oatmeal
Start your morning right with this delicious and comforting Banana Bread Baked Oatmeal. It’s an easy breakfast recipe that will fill you up in the most satisfying way!
Banana Bread Baked Oatmeal
Yields: 6 servings
Prep: 5 minutes| Cook Time: 35 minutes | Total Time: 40 minutes
Ingredients:
2 cups old-fashioned oats (gluten-free if necessary)
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
1 large egg, room temperature
2 cups milk of your choice
1 cup banana, mashed
1/3 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
½ cup walnuts (or pecans), chopped
Directions:
Preheat oven to 350 degrees and lightly spray an 8” square dish with nonstick cooking spray
In a large bowl, add oats, cinnamon, baking powder, salt and nutmeg and stir.
In a medium bowl, add the egg, milk, banana, maple syrup, vanilla extract and melted butter. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir well to incorporate.
Bake for 30-35 minutes.
Add chopped walnuts to a baking sheet and place in the oven for 5 minutes.
Sprinkle chopped walnuts on top of the baked oatmeal, slice and serve warm.
Banana Bread Baked Oatmeal
Ingredients
- 2 cups old-fashioned oats, gluten-free if necessary
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg, room temperature
- 2 cups milk of your choice
- 1 cup banana, mashed
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- ½ cup walnuts, or pecans, chopped
Instructions
- Preheat oven to 350 degrees and lightly spray an 8” square dish with nonstick cooking spray
- In a large bowl, add oats, cinnamon, baking powder, salt and nutmeg and stir.
- In a medium bowl, add the egg, milk, banana, maple syrup, vanilla extract and melted butter. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir well to incorporate.
- Bake for 30-35 minutes.
- Add chopped walnuts to a baking sheet and place in the oven for 5 minutes.
- Sprinkle chopped walnuts on top of the baked oatmeal, slice and serve warm.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
This was so good and really easy to make! I pair it with a banana and Siggi vanilla yogurt.
Next week, I’m going to try a variation with peanut butter and dark chocolate chips 🙂
Good recipe to use up the bananas that are getting a bit ripe.
This recipe sounds delicious. I like to try different breakfast recipe ideas for breakfast and this one sounds like it would be a family favorite.
Can this be made ahead to freeze for later?
Yes! Allow it to cool and then either cut into individual portions and wrap separately or place whole into a freezer bag. Let it thaw out in the refrigerator overnight then reheat.
This was very good and easy. I simplified it by mixing the nuts with the other ingredients. I also chunked in a handful of butterscotch chips and omitted the syrup.
I just made these in muffin tins with different mix-ins: cocoa powder/PB2/instant espresso powder; frozen raspberries & craisins and pecans. Can’t wait to rotate flavors throughout the week. Will pair with yogurt and additional toppings. Thanks for sharing this recipe.
Great idea!
Have you mixed this the night before and then baked in the morning?
Yes, you can prepare ahead of time. Just cover and refrigerate. In the morning you will want to remove the oatmeal from the refrigerator while the oven preheats. Give it a good stir. You may need to cook it slightly longer.
Mine turned out very eggs. Kind of like a mix of bread pudding and a custard. Followed the recipe, it still tastes good and I didn’t mind this texture. My hubby may not like it. I’ll try again.
Can u make this a 13×9 what would I have to do
Yes, but you would need to double the recipe.
Very good. I substituted a flax egg for the egg and added the walnuts to the batter. I freeze the leftovers to have later.
Can you use quick oats?
Yes, but it may change the texture slightly.
What can the syrup be substituted with? I am sugar free and I don’t like SF syrup as a sweetener.
I would use your favourite granulated sweetener and add about a quarter cup of milk. I haven’t tried this, so I would add the milk a little at a time to the right consistency.