Easy Banana Bread Baked Oatmeal
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This Banana Bread Baked Oatmeal recipe packs all the flavor of banana bread into healthy baked oatmeal. Each 178-calorie serving packs 8 grams of protein and 4 grams of fiber. This easy banana bread oatmeal is made with Greek yogurt, milk, eggs and egg whites, and a handful of nuts. Perfect for meal prep!
Looking for a delicious baked oatmeal recipe to add to your breakfast meal prep rotation? This banana baked oatmeal tastes just like warm, cozy banana bread, yet is firm enough to slice into individual servings and reheat in the microwave. To get that protein boost, I used Greek yogurt, ultra-filtered milk, a combo of eggs and egg whites, and a handful of nuts. It has a great, hearty yet moist texture from the blend of whole oats, yogurt, and bananas. It’s easy to adapt for gluten-free; just be sure to use certified gluten-free oats.
If you haven’t tried the pumpkin pie baked oatmeal and blueberry baked oatmeal on the blog, definitely give those a go, too! These cake-like blended apple pie baked oats and peach protein baked oats are also a must-try!
Why we love it
- Perfect for meal prep. Baked oatmeal is easy to portion into individual servings.
- Great snack to grab on the go, with a protein boost from whole-food ingredients like Greek yogurt, milk, eggs, and nuts, rather than relying on protein powder.
- It’s a quick, easy, kid-friendly recipe with added protein and fiber.
Ingredients and Equipment needed
- Old Fashioned Oats – (also called rolled oats) are soft, flaky, and perfect for baking. For gluten-free purposes, be sure to use certified gluten-free oats.
- Baking Powder – adds volume to the baked oatmeal mixture and helps it rise a bit.
- Salt – enhances the sweet and spiced flavors.
- Cinnamon – a classic banana bread spice.
- Vanilla – adds pleasant, sweet, and caramelized flavor.
- Low-fat Ultra-Filtered Milk – adds moisture to soften the rolled oats. I use ultra-filtered low-fat milk (like Fairlife) for an added protein boost.
- Mashed Banana – adds moisture. Be sure to use VERY RIPE bananas for added sweetness and mash them very well until no clumps remain.
- Egg & Egg White – helps bind the oats together.
- Vanilla Greek yogurt – I used Oikos Triple Zero vanilla Greek yogurt. Plain works here, too.
- Brown Sugar or Maple Syrup – for added sweetness. They both work great here. Maple syrup does add a nice caramel-like flavor and a bit more moisture.
- Chopped Walnuts or Pecans – adds a nutty crunch to each bite.
- 9 x 13″ Baking Dish– you’ll also need non-stick cooking spray (I use an olive oil spray) to lightly grease the pan.
How to make banana baked oatmeal
To make this healthy banana bread oatmeal, follow these easy instructions:
Step 1: Prep. Preheat oven to 350°F. Spray a 9 x 13″ baking dish with cooking spray. Mash the banana until no clumps remain. Optional: Lightly toast the nuts in a dry skillet over medium heat until fragrant. Set aside in a bowl to cool.
Step 2: Mix dry ingredients. In a large mixing bowl, add oats, baking powder, cinnamon, and salt. Whisk well to combine.
Step 3: Mix wet ingredients. In a separate mixing bowl, add Greek yogurt, milk, mashed banana, eggs, egg white, brown sugar or maple syrup, and vanilla. Whisk well to combine.
Step 4: Mix batter. Add the wet ingredients to the bowl with the dry ingredients. Mix well to combine. Gently fold in the nuts.
Step 5: Bake. Pour the mixture into the prepared baking dish and bake for 30 minutes in a preheated oven. Let cool.
Step 6: Slice and serve. Let the baked oatmeal cool for 10 to 15 minutes before slicing into 12 squares. Sprinkle with extra nuts and a dollop of whipped cream before serving, or add a pat of butter, drizzle with maple syrup, a few slices of banana, and dust with cinnamon for the perfect finishing touch.
Recipe tips
- Make sure that your bananas are VERY ripe; if they’re not covered in brown spots, they’re not ready yet. The riper, the better; it reduces the amount of added sweetener needed.
- To make ahead, you can mix the baked oatmeal batter and pour it into the baking dish the night before. Simply cover and refrigerate overnight, and bake it in the morning.
- For sweeter baked oatmeal, use 1/3 cup of brown sugar or maple syrup.
- I used Oikos Triple Zero Vanilla Greek yogurt, but plain Greek yogurt works here too; just adjust the sweetness as needed. Other brands of vanilla Greek yogurt work well here; just keep in mind that nutrition can vary slightly by brand.
Variations and swaps
- To boost the fiber content, add 1 to 2 tablespoons of flaxseed or chia seed to the oatmeal mixture before baking. I would suggest adding another 1/4 cup of milk since they tend to soak up moisture.
- Add chocolate chips! I don’t add them to mine, but banana and chocolate are a classic combo. Stir in about ⅓ cup of chocolate chips for the whole pan, and save a tablespoon or two to sprinkle on top for a pretty presentation. Gently fold them into the batter right before baking, so they don’t sink. Keep in mind the nutrition info in the recipe card doesn’t include chocolate chips. ⅓ cup of regular semi-sweet chips adds roughly 250 calories to the whole pan, so divide that by your number of servings and adjust if you’re tracking. Brands like Lily’s use stevia, which helps keep sugar levels down. You can also sprinkle a few on top before serving.
FAQ
Let it cool completely, then cover the pan tightly or move the squares to an airtight container. It keeps in the fridge for about 4 to 5 days, which makes it great for meal prep.
Yes! Cut it into 12 squares, let them cool, and wrap each one individually or layer them in a freezer bag with parchment between them. They’ll keep for about 2 to 3 months. Thaw overnight in the fridge, or reheat straight from frozen.
Microwave a square for 30 to 60 seconds, or until warm. If it’s frozen, go for about 1 to 1½ minutes, flipping halfway. You can also reheat slices in the oven at 350 degrees for about 10 minutes, until heated through.
Yes. You can bake it the day before and reheat it in the oven at 325°F, covered with foil, until warm.
More healthy breakfast recipes made with oats
- Oatmeal Pumpkin Pancakes
- Blender Oatmeal Cottage Cheese Pancakes
- Maple Pecan Instant Pot Steel-Cut Oatmeal
- Reese’s PB Overnight Oats
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Banana Bread Baked Oatmeal
Equipment
- 9×13 baking dish
- Mixing bowls
Ingredients
- 3 cups old-fashioned rolled oats *use certified GF oats for gluten-free
- 2½ tsp baking powder
- 2 tsp cinnamon
- ½ tsp salt
- ¾ cup vanilla Greek yogurt *I used Oikos Triple Zero
- 1½ cups Fairlife 2% milk
- 1 cup mashed ripe banana *about 2 large bananas for 1 cup- make sure they are VERY ripe
- 2 large eggs
- 1 large egg white
- ¼ cup brown sugar or real maple syrup- both work great here *see notes
- 2 tsp vanilla extract
- ½ cup walnuts or pecans, chopped
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Mash the banana until no clumps remain. Optional: Lightly toast the nuts in a dry skillet over medium heat until fragrant, then set aside in a bowl to cool.
- In a large mixing bowl, add the oats, baking powder, cinnamon, and salt. Whisk well to combine.
- In a separate mixing bowl, add the Greek yogurt, milk, mashed banana, eggs, egg white, brown sugar or maple syrup, and vanilla. Whisk well to combine.
- Add the wet ingredients to the bowl with the dry ingredients and mix well. Gently fold in the chopped nuts.
- Pour the mixture into the prepared baking dish and let the batter rest for 5 minutes to allow the oats to soak in some of the moisture. Bake in the preheated oven for 30 minutes.
- Let the baked oatmeal cool for 10 to 15 minutes before slicing into 12 squares. Sprinkle with extra nuts and a dollop of whipped cream before serving, or add a pat of butter, drizzle with maple syrup, top with a few slices of banana, and dust with cinnamon for the perfect finishing touch.
Notes
- Make sure that the bananas are VERY ripe. If they’re not covered in brown spots, they’re not ready! The riper the banana, the less sugar you need to add.
- I’ve made this with both brown sugar and maple syrup, and they both work great. I love the caramel-like flavor the maple syrup adds, and it does add a bit more sweetness than brown sugar. If you like sweeter baked oats, you can use up to 1/3 cup. I find that 1/4 cup is perfect, since I usually drizzle a little maple syrup on top.
- Toasting the nuts is optional, but I love how it brings out their flavor. Walnuts and pecans are great in this recipe.
Nutrition
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