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Home » Recipes » Breakfast » Oatmeal » Easy Baked Banana Oatmeal (with Video)

Dec 5, 2012(updated January 22, 2023)

Easy Baked Banana Oatmeal (with Video)

4.77 from 68 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

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! Store it in the fridge or the freezer to enjoy all week long.

Serving of baked banana oatmeal on a plate.

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.

It’s so delicious, you may think you’re eating dessert for breakfast. Readers also love these rolled oats-packed banana oatmeal chocolate chip cookies for breakfast, too! A healthy cookie for breakfast? Yes, please!

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.
Oatmeal bar topped with sliced banana.

Ingredients needed:

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.
Rolled oats, bananas and other ingredients portioned into small bowls.

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.
Stirring rolled oats with salt and cinnamon.
Combine the dry ingredients
Mashing banana with a fork.
Mash one ripe banana + add wet ingredients
Stirring together oats with milk in large bowl.
combine the wet and dry ingredients
  • 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.
Oatmeal batter topped with sliced banana in pan.
Line the bottom of the pan with sliced bananas, pour in the oat mixture and then add sliced bananas to the top
Baked oatmeal in a pan.
Bake, cool, slice and enjoy

Expert tips:

  • 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

What is baked oatmeal?

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.

Is banana in oatmeal healthy?

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.

What are the benefits of rolled oats?

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.

Serving suggestions

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
  • Yogurt
  • Bacon, sausage, or ham
  • Eggs

Storage recommendations

  • 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.
Banana baked oatmeal served on a white plate.

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Serving of baked banana oatmeal on a plate.
Print Recipe
4.77 from 68 votes

Easy Baked Banana Oatmeal (with video!)

Layered with rolled oats, bananas, egg whites, milk, and plenty of cinnamon, Baked Banana Oatmeal is the perfect make-ahead breakfast. Serve with a dollop of Greek yogurt or a drizzle of peanut butter for an extra boost of protein and flavor.
Course: BREAKFAST
Cuisine: American
Diet: Gluten Free, Vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 servings
Calories: 206kcal

Ingredients

  • 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
US Customary – Metric

Instructions

  • 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.
    Stirring together oats with milk in large bowl.
  • 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.
    Oatmeal batter topped with sliced banana in pan.
  • Cool and slice into 4-6 pieces and enjoy.
    Baked oatmeal in a pan cut into servings.

Notes

This recipe is naturally sweetened with bananas and uses no additional sweeteners (aside from the optional sprinkle of coconut sugar over the top).  If you like your oats sweeter, drizzle with maple syrup when serving.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 5mg | Sodium: 133mg | Potassium: 502mg | Fiber: 5g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 1mg

Gluten Free, Oatmeal, Recipes, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. MP says

    December 6, 2012 at 7:04 am

    5 stars
    Looks great! Can this transfer to cooking in a toaster oven?

    Reply
  2. Amy Esacove says

    December 6, 2012 at 8:32 am

    5 stars
    Yum! Can’t wait to try this one!

    Reply
  3. Sherry says

    December 7, 2012 at 7:48 am

    5 stars
    🙂 Tried it out & turned out fabulous… Added some dark choc chips also. Thank you dear.. 🙂

    Reply
  4. Lisa says

    December 30, 2012 at 1:51 pm

    5 stars
    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.

    Reply
  5. katy says

    January 2, 2013 at 9:59 am

    5 stars
    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

    Reply
  6. Delia Wallace says

    April 20, 2013 at 10:18 am

    5 stars
    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!

    Reply
  7. Chrisje says

    June 9, 2013 at 7:01 am

    5 stars
    Thank you for this recipe! Love your website.

    Reply
  8. Jenny says

    June 17, 2013 at 8:34 am

    5 stars
    Can I use honey to sweeten instead of sugar? How much?

    Reply
  9. Catherine says

    September 17, 2013 at 10:30 am

    5 stars
    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!

    Reply
  10. shelly says

    November 28, 2013 at 3:29 am

    5 stars
    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.♥

    Reply
  11. Raksha says

    January 10, 2014 at 1:42 pm

    5 stars
    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

    Reply
    • Dani says

      January 10, 2014 at 1:55 pm

      5 stars
      Thanks for sharing this… sounds great.

      Reply
  12. Michal says

    January 13, 2014 at 10:00 am

    5 stars
    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!

    Reply
    • Dani says

      January 13, 2014 at 12:02 pm

      5 stars
      awesome! love that you are enjoying it.

      Reply
  13. neli says

    February 1, 2014 at 9:44 am

    5 stars
    Hi,
    are the Nutritional Analysis for the whole thing or per 100gr ?
    thanks, cant wait to try it.

    Reply
    • Dani says

      February 2, 2014 at 7:29 am

      5 stars
      The nutritional info is for 1/4th of the recipe.

      Reply
  14. weight loss and management goals says

    June 13, 2014 at 2:09 am

    5 stars
    Looks great! thank you DANI

    Reply
  15. Danielle says

    July 26, 2014 at 5:48 pm

    5 stars
    Is it 310 calories for 1 slice or the whole thi g ?

    Reply
  16. Devina says

    September 27, 2014 at 3:55 pm

    5 stars
    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.

    Reply
    • Dani says

      September 29, 2014 at 2:47 pm

      5 stars
      So glad to hear it! And welcome:)

      Reply
  17. Mari says

    April 1, 2015 at 6:14 pm

    5 stars
    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!!!!

    Reply
    • Dani says

      April 2, 2015 at 6:59 am

      5 stars
      YUM!

      Reply
  18. alex says

    November 17, 2015 at 5:19 pm

    5 stars
    Can I omit the egg white due to allergy? Would it need replacing? 

    Reply
    • Dani says

      November 19, 2015 at 1:00 pm

      5 stars
      You can omit it but I would think you would need to sub something else in… hmmm, have you ever tried egg substitute before?

      Reply
    • Lorie says

      March 10, 2018 at 4:08 am

      5 stars
      *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.

      Reply
  19. Ravinder says

    January 7, 2016 at 9:14 am

    5 stars
    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!! 

    Reply
    • Dani says

      January 12, 2016 at 9:33 am

      5 stars
      Yum! That sounds great. Thanks for sharing:)

      Reply
  20. Emilia says

    March 14, 2016 at 2:00 pm

    5 stars
    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!!!  🙂

    Reply
    • Dani says

      March 15, 2016 at 9:36 am

      5 stars
      Lol sure I don’t see why not 🙂

      Reply
  21. sarah says

    May 10, 2016 at 7:07 am

    5 stars
    Hi, great recipe by the way but how many calories does it contain per square?

    Reply
    • Dani says

      May 10, 2016 at 10:32 am

      5 stars
      The nutritional info is at the bottom of the post 😉

      Reply
  22. Steve says

    December 7, 2016 at 10:39 am

    5 stars
    Does it matter if it’s plain rolled oats or quick rolled oats. Thank you

    Reply
    • Dani says

      December 10, 2016 at 12:09 am

      5 stars
      The regular rolled oats work better than the quick 😉

      Reply
  23. Bridget says

    April 11, 2017 at 9:46 am

    5 stars
    Hi,
    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!

    Reply
  24. Teresa says

    April 24, 2017 at 12:44 am

    5 stars
    Can’t wait to try this… has anyone replaced the milk with almond milk or coconut milk?

    Reply
  25. pastries online kanpur says

    August 7, 2017 at 3:42 am

    5 stars
    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.

    Reply
    • Dani says

      August 10, 2017 at 7:53 am

      5 stars
      That sounds delicious! So glad you enjoyed it.

      Reply
  26. Louisa says

    December 5, 2017 at 2:30 am

    5 stars
    Thanks for sharing your recipe I tried it, it was wonderful

    Reply
    • Dani says

      December 7, 2017 at 3:53 pm

      5 stars
      Excellent! So glad you enjoyed it.

      Reply
  27. Maite says

    March 21, 2018 at 10:21 am

    5 stars
    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!

    Reply
  28. Vana says

    May 20, 2018 at 7:32 pm

    5 stars
    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

    Reply
    • Dani says

      May 22, 2018 at 9:40 am

      5 stars
      Yes! You can definitely make that swap:)

      Reply
  29. mark says

    April 5, 2020 at 6:09 pm

    5 stars
    Can’t believe this is actually healthy! So tasty!

    Reply
    • Dani says

      April 6, 2020 at 12:47 pm

      So glad you enjoyed it Mark. Thanks for taking time to review.

      Reply
  30. Marina John says

    April 18, 2020 at 1:12 pm

    5 stars
    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?

    Reply
    • Dani says

      April 21, 2020 at 12:47 pm

      Definitely store it in the fridge! Should last a few days that way.

      Reply
  31. Amy says

    September 4, 2020 at 10:45 am

    5 stars
    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?

    Reply
    • Dani says

      September 4, 2020 at 10:50 am

      So glad you are enjoying this Amy! And yes!! I plan to share pumpkin soon!!

      Reply
  32. Marilynn Gabaldon says

    June 7, 2021 at 10:24 am

    5 stars
    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!

    Reply
  33. Nabila says

    August 11, 2022 at 12:05 am

    Can i use one egg white?

    Reply
    • Dani Spies says

      January 22, 2023 at 2:42 pm

      That won’t be enough!

      Reply
  34. Brigid Brickland says

    January 22, 2023 at 11:36 am

    5 stars
    Today I made banana muffins absolutely delicious. Had them with fruit n yogurt

    Reply
    • Dani Spies says

      January 22, 2023 at 2:34 pm

      I’m so glad you enjoyed them, Brigid!

      Reply

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