If you’re a banana bread for breakfast type of person then you’re going to love this cozy Banana Baked Oatmeal. A warm sliced of baked oatmeal always hits the spot for breakfast and this version is filled with old-fashioned oats, ripe bananas, chopped walnuts, and sweet maple syrup for just the right touch of sweetness. The best part? It is incredibly easy to make (even easier than banana bread) and a great option for you to meal prep and enjoy all week!
The Coziest Banana Baked Oatmeal
If you want your house to smell like banana bread, then make this!
Oatmeal in all forms is delicious but there’s something extra special about baked oatmeal, in my personal opinion. It’s the perfect cross between a baked good and a healthy breakfast – truly the best of both worlds.
My blueberry baked oatmeal quickly became a reader favorite recipe when I first posted it so I knew y’all would love a banana bread version. I made this baked oatmeal as cozy as possible with plenty of sweet maple syrup, warm cinnamon, and chopped walnuts for extra texture.
The best part is that this oatmeal is incredibly easy to make and it’s also customizable which I know you’ll appreciate. You can add in your favorite mix-ins and really make this recipe your own.
Also, if you meal prep weekly then you’ll love being able to make this and reheat it during the week for a quick breakfast!
— Ashlea
Key Ingredients
- Wet Ingredients: mashed banana, almond milk (you could also use dairy milk), maple syrup, and a little melted butter (adds the best flavor, and of course plenty of vanilla extract.
- Dry Ingredients: old-fashioned oats, baking powder (for a little lift), and ground cinnamon to give the baked oatmeal that true banana bread flavor.
- Mix-Ins: we’re using chopped walnuts to add some extra texture and make this baked oatmeal taste just like banana bread. If you want you could add extra mix-ins like chocolate chips, extra spices, dried fruit, or fresh berries.
How to Make The Coziest Banana Baked Oatmeal in a Few Easy Steps
Step One: Add all of the wet ingredients to a mixing bowl and whisk together until everything is well combined. I like to bake sure my banana is well mashed so that there are not huge chunks in the oatmeal batter.
Step Two: Next you’ll add all of the dry ingredients (except your walnuts) until everything is combined and you have nice batter. This is also the perfect time to add extra spices!
Step Three: Now it’s time to add your mix-ins! Add the chopped walnuts and whatever other mix-ins you like to the batter.
Step Four: Then bake the oatmeal (I like to use a 9×9 dish for this!) until it’s just set. All of the liquid should be well absorbed and the oatmeal will be slightly puffed. The trick is to make sure that the oatmeal isn’t overly wet but you also don’t want it to be dry.
How to Serve
I love this baked oatmeal served with a few extra slices of banana, chopped walnuts, a dollop of greek yogurt, and a drizzle of maple.
You could also add some fresh berries, nut butter, or even a little dollop of whipped cream if you’re feeling decadent!
My Favorite Meal Prep Tips
- Because the oats will soak up all of the liquid in the batter, I do not recommend prepping the batter in advance and baking the next morning. Instead, I find it more helpful to prep all of the dry ingredients and all of the wet ingredients separately the night before.
- Bake the oatmeal the night before and then reheat in the morning. You can reheat a slice of the oatmeal in the microwave for thirty seconds at a time until hot.
How to Store, Reheat and Freeze Your Leftovers
- Store the baked oatmeal in an air-tight container in the fridge for 4-5 days.
- Reheat the baked oatmeal in the microwave for thirty seconds at a time until warm or in the oven at 350 degrees, wrapped in foil, until warmed through.
- Freeze the oatmeal by first letting it come to a complete cool and then transfer it to a freezer safe storage container. You can reheat the oatmeal in the oven at 350 degrees wrapped in foil until warmed through or in the microwave.
More Recipes You’ll Love:
- Banana Waffles
- Delicious Banana Chocolate Chip Energy Bites
- The Best Healthy Banana Bread
- Banana Cinnamon Rolls with Cream Cheese Frosting
- Coconut Banana Overnight Oats
- Oatmeal Chocolate Chip Breakfast Cookies
I hope you give this cozy Banana Baked Oatmeal a try! The maple and chopped walnuts make this so good and I know you’re going to love it!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings / #allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Cozy Banana Baked Oatmeal with Walnuts and Maple
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
If you’re a banana bread for breakfast type of person then you’re going to love this cozy Banana Baked Oatmeal. A warm sliced of baked oatmeal always hits the spot for breakfast and this version is filled with old-fashioned oats, ripe bananas, chopped walnuts, and sweet maple syrup for just the right touch of sweetness. The best part? It is incredibly easy to make (even easier than banana bread) and a great option for you to meal prep and enjoy all week!
Ingredients
- 2 eggs
- 1 3/4 cups almond milk
- 2 ripe bananas, mashed
- 1/2 cup maple syrup
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts, plus more for the top
Instructions
- Preheat oven to 350 degrees.
- To a large mixing bowl, add the eggs, almond milk, mashed banana, maple syrup, melted butter, and vanilla extract. Whisk all of the wet ingredients together until well combined.
- Next, add the oats, baking powder, ground cinnamon, and salt to the mixing bowl and stir until well combined.
- Lastly fold the chopped walnuts into the batter
- Transfer the oatmeal batter to a greased 9×9 baking dish and top with a few more chopped walnuts.
- Bake at 350 degrees for 35-40 minutes until the oatmeal is set.
- Let cool for a few minutes and the slice into 9 squares and serve. Enjoy with your favorite toppings and a drizzle of maple syrup.
Notes
Because the oats will soak up all of the liquid in the batter, I do not recommend prepping the batter in advance and baking the next morning. Instead, I find it more helpful to prep all of the dry ingredients and all of the wet ingredients separately the night before.
Store the baked oatmeal in an air-tight container in the fridge for 4-5 days.
Reheat the baked oatmeal in the microwave for thirty seconds at a time until warm or in the oven at 350 degrees, wrapped in foil, until warmed through.
Freeze the oatmeal by first letting it come to a complete cool and then transfer it to a freezer safe storage container. You can reheat the oatmeal in the oven at 350 degrees wrapped in foil until warmed through or in the microwave.
Photography by: Sasha Hooper
This recipe has become a staple meal-prep breakfast for me. So easy to make a batch (or two!) on the weekend and then I have breakfasts that I can heat up throughout the week. I love that it’s freezer-friendly, so I can make a double batch and then freeze some and share some with family and friends!
My family loves these so much. I make a 4x batch with whatever combo of fruit & nut butter I have on hand and add chia seeds, flax meal and hemp hearts (whatever I have on hand). My kids eat them for breakfast daily and think they are having a treat. I cook in two sheet pans, cut and freeze what they won’t eat the first couple days. Then pull from freezer, microwave for 30 seconds and they have daily warm breakfast.
My new favorite! The banana overnight oats used to be my favorite, but now this! I make them and refrigerate. I eat them all week. I do a quick 10-15 sec warm up in the microwave, and they are awesome!
Love this to make ahead and have all week!
This comes together so quickly and is delicious of course! I had all the ingredients to make this and was able to pull it together as last minute Saturday morning breakfast! Also would be a great desert!
This was so easy to make & is absolutely delicious!!!
So good! Added a zucchini for some veg, grated and squeezed out the water. Added a little more cook time for extra moisture. Served with greek yogurt and maple syrup. Breakfast all week!!
Hello baked oatmeal! Where have you been all my life? First meal of 2022 and it was the perfect way to begin the year. Thanks Ashlea for another outstanding recipe. It is so good!
SO delicious! This is the best baked oatmeal I’ve tried so far. Perfect for ready made, portable breakfast and freezes beautifully. Also a very adaptable recipe-I substituted flax seeds for the chocolate chips to cut out a little sugar 😋
I can’t believe I waited so long to try this. So easy and turned out perfect fist time. I always try to follow a recipe the first time as it is written, but I only had chunky peanut butter. I will definitely get some almond butter and use it next time. The peanut butter was ok, but I just can’t but think the almond butter would be more to my taste. Thanks for a great recipe.
I love all of your breakfast recipes, but this is my favorite one yet! Couldn’t be easier to make and SO delicious! I love the addition of the coconut!
The best breakfast prep, this baked oatmeal has the best texture! Love the little bits of chocolate chip, plus some extra peanut butter spread on top – yum!
I’ve tried a lot of baked oatmeal recipes, but this is my new favorite! It was really easy and made enough for breakfast all week. I also love that I can freeze individual portions for later. Definitely adding into my rotation for breakfast meal prep!
Happy to hear that, Erika! I’m so glad you enjoyed the recipe! Thanks for taking the time to leave a review!
This oatmeal tasted amazing and was so easy to throw together! It makes a lot, so would be good for groups or lots of leftovers. I’ll definitely be making it again!
I’m so glad you enjoyed the recipe, Theresa! Thanks for sharing!