Easy Baked Banana Oatmeal is a delicious, family-friendly breakfast recipe loaded with rolled oats, bananas, milk, egg whites, and plenty of cinnamon. Naturally sweetened with bananas (and no added sugars), this is a simple and healthy, make-ahead dish that bakes in the oven and is perfect for meal prep!
If you’ve never had Baked Oatmeal, you’re in for a real treat! It’s basically oats baked into a custard-like breakfast casserole. A bit crispy on the outside and on the edges while being soft and moist on the inside, I love to serve this rolled oats-packed breakfast treat with a dollop of Greek yogurt over the top and a drizzle of nut butter.
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This easy-baked banana oatmeal is:
- So delicious: This sweet breakfast casserole bakes up perfectly chewy, soft, rich, and a little custardy with a slightly crisp topping. It can be served warm fresh out of the oven or cold, right from the fridge (by the way, if you like cold oats you may also want to try making overnight oats, so good!).
- Super satisfying: A slice of this banana-baked oatmeal is filling, nutritious, and will keep you fueled for hours. It has a great balance of quality carbohydrates, protein, and fat.
- Quick & easy to make: Simple to prep with less than 10 minutes of hands-on time. Great for meal prep! You can enjoy it for a few days without having to worry about what to make for breakfast.
Baked banana oatmeal is made with good-for-you, nutritious ingredients, and tasty add-ins, like cinnamon and vanilla. They’re a lot like my banana-baked oatmeal muffin cups, but are even easier to make because it all gets poured into one 8×8 baking pan! Here’s all you need:
- Rolled oats: The base of this baked oatmeal uses old-fashioned rolled oats. Use certified gluten-free oats, as needed. However, do NOT use quick oats or steel-cut oats because they will not yield the best texture.
- Baking essentials: Baking powder will help the oats become light and fluffy while the salt adds an extra boost of flavor.
- Cinnamon: For a warm, cozy flavor.
- Bananas: The star ingredient that makes this dish perfectly moist and sweet (no added sugar needed).
- Egg whites: This recipe uses 1/3 cup egg whites (or 5 egg whites) to provide structure and bind all of the ingredients together. I like the whites because they add extra protein but you can sub 2 whole eggs if preferred.
- Milk: Any milk variety will work. For a dairy-free option, use almond milk or cashew milk.
- Vanilla extract: For warmth and flavor.
- Coconut sugar: This is optional, but if you want a bit of sweetness, sprinkle just a touch of coconut sugar over the top before baking. For extra sweetness, you can serve it with a drizzle of maple syrup.
How to make this recipe
As much as I love making banana pancakes with rolled oats, this baked oatmeal recipe requires a lot less hands-on time and is super easy to throw together! It’s really just a matter of stirring the ingredients together, pouring the mixture into a pan, and baking it up!
For full, printable instructions, reference the recipe card at the bottom of the post.
- Prep: Preheat oven to 375ºF and grease an 8×8-inch baking dish or pan with butter, coconut oil or cooking spray.
- Mix the dry ingredients: In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
- Stir wet ingredients: In a medium bowl, mash one banana with the back of your fork until you have a baby food-like consistency. Mix in egg whites, milk, and vanilla; stir to combine.
- Mix dry and wet ingredients: Pour wet ingredients into the dry ingredients and combine well.
- Bake: Line the prepared pan with one sliced banana. Pour and smooth the oat mixture over the bananas and then top with the other sliced banana. Sprinkle sugar over the top (if using) and then pop in the oven for 40-45 minutes or until golden brown and cooked through.
- Serve: Cool and slice into 4-6 pieces and enjoy.
- Use old-fashioned (rolled) oats: Avoid quick oats and steel-cut oats, they won’t work the same and will yield inconsistent results.
- Bake soon after assembly: Don’t make the batter ahead of time and let it sit. The oats will absorb the liquid and bake up dry. As soon as everything is mixed together, pop it in the oven!
- Save (and enjoy) leftovers: This recipe is wonderful the first day it’s made, but leftovers heat up very nicely! Warm individual servings in a bowl in the microwave and add a splash of milk to add creaminess, if desired.
- Use the right-sized pan. This recipe is for an 8×8-inch pan. Very lightly grease with cooking spray or line with parchment paper for easier serving and cleanup.
Frequently asked questions
Baked oatmeal is a warm breakfast casserole made from oats, milk, and other kitchen staples. Whereas stovetop or instant oatmeal has a creamy porridge consistency, baked oatmeal is more cakey, like bread pudding. It’s basically like regular oatmeal with even more texture.
Both oatmeal and bananas contain many nutrients and soluble and insoluble fiber, each of which helps you maintain proper digestive health. Soluble fiber also helps lower your cholesterol level. Enjoying bananas with your oatmeal is definitely a healthy choice – but ultimately, you want to notice how you feel after eating them.
According to Healthline, rolled oats are one of the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. Studies show that they are good for weight loss, lowering blood sugar levels, and reducing the risk of heart disease. Rolled oats are less processed than quick oats, making them a great choice.
We typically enjoy the oatmeal on its own – it’s plenty satisfying. You can certainly eat it cold, straight from the fridge, but we really love it warmed up with an extra splash of milk. It also pairs well with a variety of breakfast sides. Below are some options:
- Hash browns or breakfast potatoes
- Fresh fruit or fruit salad
- Bacon, sausage, or ham
- Storing leftovers: Place any leftover baked oatmeal in an airtight container, in the fridge for up to 4 days.
- Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
Watch the video below as I show you exactly how to make this healthy and delicious banana-baked oatmeal.
Easy Baked Banana Oatmeal (with Rolled Oats!)
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 bananas 1 mashed, 2 sliced into rounds
- 1/3 cup egg whites (or 5 egg whites)
- 1.5 cups 2% milk or whatever type of milk you love
- 1 tsp vanilla extract
- 1 tbsp. coconut sugar optional
- Preheat oven to 375ºF and grease an 8×8-inch baking pan. In a large bowl combine the oats, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl mash one banana with the back of your fork until you have a baby food-like consistency. Mix in egg whites, milk, and vanilla. Combine everything together and then pour wet ingredients into the dry ingredients and combine well.
- Line prepared pan with one sliced banana. Pour and smooth the oat mixture over the bananas and then top with the other sliced banana. Sprinkle sugar over the top and then pop in the oven for 40-45 minutes or until golden brown and cooked through.
- Cool and slice into 4-6 pieces and enjoy.
Looks great! Can this transfer to cooking in a toaster oven?
Amy Esacove says
Yum! Can’t wait to try this one!
🙂 Tried it out & turned out fabulous… Added some dark choc chips also. Thank you dear.. 🙂
I love this recipe just as is but since my husband won’t eat it with the bananas I am about to try it with apples.
So glad I found your site. I have made several of the recipes and have loved them all.
i love baked oats because you can make a batch and eat on it all week – i just pop it in the microwave and add some berries on top. so fast and easy in the mornings. this pumpkin spice baked oatmeal recipe is my favorite: https://www.oxygenmag.com/Nutrition/Articles/Baked-Pumpkin-Spice-Oatmeal.aspx
Delia Wallace says
I decided to triple the ingredients to make a big batch – I added walnuts, cranberries, small pieces of granny apples, and of course extra bananas. Before baking, I sprinkled cinnamon and a bit of sugar. I ate a big piece last night and this morning I had a small piece. Overall, it is a delicious recipe. Thank you Dani for a great recipe!
Thank you for this recipe! Love your website.
Can I use honey to sweeten instead of sugar? How much?
LOVE this recipe! I’ve made it a bunch of times! Last time, I omitted the turbinado sugar (by accident, but we didn’t miss it!) and used a scoop of vanilla protein powder instead of the vanilla extract. It’s AMAZING! Dani, you are the best!
Thank you for this recipe! ♥
I tried this recipe today and it was soo delicous! ♥
But instead of the 2 sliced bananas i took 1 sliced apple.♥
I made this without eggs, I used 1/2 cup almond flour with some chopped dats and extra 1/4 cup milk, it’s really good
Thanks for sharing this… sounds great.
Fabulous recipe! So easy to make and so healthy and delicious. I make it about once a week and divide to portions so I can easily take it with me to work.
Thank you for sharing it with us!
awesome! love that you are enjoying it.
are the Nutritional Analysis for the whole thing or per 100gr ?
thanks, cant wait to try it.
The nutritional info is for 1/4th of the recipe.
weight loss and management goals says
Looks great! thank you DANI
Is it 310 calories for 1 slice or the whole thi g ?
I was on YouTube looking for overnight oatmeal recipes when this came up, I’m so glad it did!! I followed your recipe to a “T” and would not change a thing, it is d e l i c i o u s!! My hubby said I’ll try a small piece, he went back for thirds. Thank you for sharing, I will be making this again and again.
So glad to hear it! And welcome:)
I just made these but baked them in a muffin pan (6-jumbo) so I could easily grab one in the morning on the way to the gym. YUM!!!!
Can I omit the egg white due to allergy? Would it need replacing?
You can omit it but I would think you would need to sub something else in… hmmm, have you ever tried egg substitute before?
*Egg substitute: 1 tablespoon ground flax seeds PLUS 2 -3 tablespoons of very hot water stirred until thickened replaces one egg. **For a larger batch that will keep in the fridge for 2 weeks in a sealed container: 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth). Simmer flax seeds and water in a saucepan for about 5 minutes or until a thick, egg-like consistency has been reached. Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.
It works very well for baking, or binding meat loafs, baking quick breads, pancakes, waffles, yeast breads, muffins, chocolate cakes, cornbread, spice cakes, gingersnaps, chocolate chip cookies, soft molasses cookies, oatmeal cookies, and the list goes on.
I love your videos, tried this one with a twist. I used 3 mini apples and 1 tbs almond butter for bananas and silvered almonds for top bananas.. It tasted really good book didn’t come as a piece.. Thanks!!
Yum! That sounds great. Thanks for sharing:)
This looks fantastic! I wonder if it can be frozen. My husband doesn’t eat breakfast and I thought I’d just keep it all to myself!!! 🙂
Lol sure I don’t see why not 🙂
Hi, great recipe by the way but how many calories does it contain per square?
The nutritional info is at the bottom of the post 😉
Does it matter if it’s plain rolled oats or quick rolled oats. Thank you
The regular rolled oats work better than the quick 😉
I was very excited to find this recipe, was in the middle of doing computer work but had to stop everything to make this so I could try it right away!
I’m always looking for shortcuts and ways to simplify things, plus am not a fan of washing up, so instead of using two bowls I just used the one, mashed the bananas first with the egg, then added everything else in on top and just mixed.
It’s in the oven right now so I’ll see how it goes, but I figured if everything is going to end up all together anyway why not start out this way from the start? I also just used two very ripe bananas that needed to be used up anyway and then added about a cup or so of grated carrot that I had to use as well, swapped out 1/4 of the oats for muesli for some additional texture and flavour and threw it all in together.
Love baking with oats instead of flour which is something I’ve only started doing recently, so am very grateful for finding this recipe so thankyou! I love recipes like this that are healthy enough that you can have it for a quick go to breakfast in the morning or a healthy snack at night and no guilt is added in! 🙂
Thanks so much!
Can’t wait to try this… has anyone replaced the milk with almond milk or coconut milk?
pastries online kanpur says
Thank you for this recipe!
I tried this recipe today and it was soo delicous!
But instead of the 2 sliced bananas i took 1 sliced apple.
That sounds delicious! So glad you enjoyed it.
Thanks for sharing your recipe I tried it, it was wonderful
Excellent! So glad you enjoyed it.
Hi! I found your website just days ago and did this recipe. For me it was a delicious one!!
I live in Cuba and sometimes it’s hard to find the ingredients but this one was perfect. Thanks!
I made your protein pancakes with 2 large eggs instead of the 4 egg whites & myself and my 8-year-old son loved them! I wonder can I use 1 whole egg instead of the 2 egg whites in this recipe too? (I would rather not waste the egg yolks…& it is not that easy to buy cartons of egg whites where I live.) Thank you Dani for delicious recipes x
Yes! You can definitely make that swap:)
Can’t believe this is actually healthy! So tasty!
So glad you enjoyed it Mark. Thanks for taking time to review.
Marina John says
Hey Dani! I just made these, they were delicious! I have some extras, do you have any advice on storing it? Will it go bad fast? Do I refrigerate it or just store it in a container on my counter?
Definitely store it in the fridge! Should last a few days that way.
I make this every week! I absolutely love it! I stored by wrapping individual pieces in plastic wrap. So easy every morning to warm up! We’re getting into fall now and I was wondering about using pumpkin. Have you tried pumpkin? If so, how would I do this?
So glad you are enjoying this Amy! And yes!! I plan to share pumpkin soon!!
Marilynn Gabaldon says
This is been my go-to recipe for baked oatmeal for years! Is very easy and delicious. Sometimes I like to add toasted pecans or chocolate chips. It’s always a winner here in my house! Thank you Danni!
Can i use one egg white?
Dani Spies says
That won’t be enough!
Brigid Brickland says
Today I made banana muffins absolutely delicious. Had them with fruit n yogurt
Dani Spies says
I’m so glad you enjoyed them, Brigid!