Banana Baked Oatmeal

Ingredients

• 420 ml (1¾ cups)milk, dairy or plant-based
• 225 g (1 cup), about 2 large bananasmashed banana
• 2 largeeggs
• 60 ml (¼ cup)maple syrup
• 5 ml (1 teaspoon)vanilla extract
• 225 g (2½ cups)old-fashioned rolled oats
• 60 g (½ cup), optionalchopped walnuts
• 4 g (1 teaspoon)baking powder
• 2.5 g (1 teaspoon)ground cinnamon
• 2.5 g (½ teaspoon)kosher salt
• 0.5 g (¼ teaspoon)ground nutmeg

Instructions

1. 1

   Heat the oven

   Heat the oven to 177°C (350°F). Lightly grease an 20 cm or 23 cm (8-inch or 9-inch) square baking dish with non-stick cooking spray, vegetable oil or melted butter, then set it aside.

2. 2

   Mix wet ingredients

   In a large bowl, whisk together the milk, mashed banana, eggs, maple syrup and vanilla.

3. 3

   Add dry ingredients

   Stir the oats, walnuts if using, baking powder, cinnamon, salt and nutmeg into the banana mixture.

4. 4

   Bake the oatmeal

   Transfer the mixture to the prepared dish. Bake for about 30–35 minutes, until the edges are golden and set and the centre reaches about 71°C (160°F). Place the dish on a wire rack and leave it to cool for 10 minutes so the oatmeal can set.

5. 5

   Slice and serve

   Slice the oatmeal while warm and serve as it is or with your preferred toppings.

What is banana baked oatmeal?

Baked oatmeal is a familiar American-style breakfast that combines oats and a milk-based mixture in a baking dish, then cooks until firm enough to slice. This version uses mashed banana for sweetness and moisture, with cinnamon and nutmeg for warmth.

Rolled oats give it a hearty, tender texture, while eggs help the mixture set. The result is easy to portion and make ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 7g protein, 31g carbs, 8g fat.

The oats and banana provide most of the carbohydrates, while the eggs, milk and walnuts contribute protein. Fat comes mainly from the eggs and walnuts, with the amount depending partly on the milk used. Pair a slice with fruit or yoghurt to round out the plate.

Choosing the ingredients

Ripe bananas: Use bananas that mash easily and have plenty of brown speckles. They blend more smoothly into the wet ingredients and bring natural sweetness.

Rolled oats: Old-fashioned rolled oats are specified here; they hold their shape as they bake. Quick oats can make the result softer, while steel-cut oats need a different method and cooking time.

Milk and walnuts: Dairy or plant-based milk both work. Walnuts are optional, adding crunch and a nutty flavour if included.

Mixing the batter

Wet mixture: Whisk the milk, banana, eggs, maple syrup and vanilla until combined before adding the oats. This spreads the banana through the mixture and helps avoid pockets of unmixed egg.

Dry additions: Stir the oats and seasonings in just until everything is evenly combined. Scrape the bottom and sides of the bowl so the baking powder and spices are distributed.

Checking when it is ready

Edges: Look for golden edges that appear set rather than wet. The centre should be cooked through and reach about 71°C (160°F).

Resting: Leave the dish on a wire rack for 10 minutes after baking. This pause lets the oatmeal firm up, making cleaner slices.

Timing and make-ahead planning

Bake: Allow about 30–35 minutes in the oven, checking towards the end of that range for the golden edges and set centre. The stated total time is 50 minutes, including preparation and resting.

Prepare ahead: Bake the dish in advance and portion it once cooled. Warm a serving when ready to eat, or enjoy it at room temperature.

Serving ideas

Toppings: Serve a slice plain or add a little yoghurt, fruit or extra chopped walnuts. Keep toppings separate if you are storing portions for later.

On the plate: Pair a slice with fresh fruit or yoghurt for a simple breakfast. The oatmeal is already sweetened with banana and maple syrup, so taste before adding more.

Recipe notes & tips

• Mash the bananas thoroughly so they mix evenly into the milk and eggs.
• Grease the baking dish lightly to help the slices lift out cleanly.
• Measure the baking dish before filling it so you use an 20 cm or 23 cm square dish.
• Check the centre near the end of baking, as oven performance can vary.
• Let the oatmeal rest for the full 10 minutes before slicing.

Variations

• Add berries: Fold a handful of fresh or frozen berries into the oat mixture before baking.
• Change the nuts: Replace the walnuts with an equal amount of chopped pecans.
• Use extra spice: Add a little more cinnamon for a stronger warming flavour.
• Make it dairy-free: Choose a plant-based milk.
• Add chocolate: Stir chocolate chips through the mixture before transferring it to the dish.

Common mistakes to avoid

• Using under-ripe bananas: They are harder to mash and less sweet; choose ripe, speckled fruit.
• Skipping the dish preparation: The oatmeal may stick; lightly grease the baking dish first.
• Leaving dry pockets: Unevenly mixed oats or spices can affect each slice; stir thoroughly and scrape the bowl.
• Baking by time alone: The centre may need more or less time; check for set edges and a centre temperature of about 71°C (160°F).
• Cutting too soon: The oatmeal may crumble while hot; let it rest for 10 minutes before slicing.

How to store

Once cooled, cover the dish or store portions in an airtight container in the fridge for up to 4 days. Reheat a portion until warm in the microwave or oven.

Frequently asked questions