Start the day right with this delicious Baked Banana Oatmeal. It is a great way to enjoy the cinnamon-spiced flavour of banana bread but in a healthy breakfast. The Baked Oatmeal is nutrient-dense, with fragrant, ripe bananas, chia seeds and milk added to the rolled oats. They are all mixed together in one bowl, and gently sweetened with maple syrup. It is so easy to make that it’s suitable for busy weekdays.
You will love this Baked Banana Oatmeal because:
- You just need a few simple ingredients, all of which are readily available.
- It is an easily made, healthy breakfast that is egg-free, refined sugar-free and vegan. Use certified gluten-free oats if required.
- This is a great recipe for meal prep. For busy weekday mornings, it is a great advantage to have breakfast ready to go.
- The Baked Oatmeal is almost cake-like but with texture from the rolled oats, the tropical flavour of ripe bananas and the warm aroma of cinnamon but in a healthy breakfast form.
- No culinary skill is required – you just combine all the ingredients in one bowl, add to an ovenproof dish and bake.
- This is a perfect dish for a brunch party. Just make it ahead of time and reheat to serve.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Bananas – for the best flavour, use very ripe bananas, they add natural sweetness so you do not need much additional sweetness.
Milk – use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you don’t need the oats to be vegan.
Maple Syrup – we use a small amount to sweeten the Baked Oats. If you prefer more sweetness, you could add extra maple syrup when serving.
Vanilla – use vanilla that is naturally extracted, in preference to one which is artificially flavoured.
Oats – use old-fashioned Rolled Oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre.
Chia seeds – use black or white. These little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre.
Baking powder – is a raising agent which helps lift and lighten the Baked Banana Oatmeal.
Cinnamon – a warm, fragrant spice, which beautifully complements the bananas.
Slivered almonds – sprinkle these on the top of the oats for added texture. You can omit if you would prefer a nut-free version.
Coconut oil – to lightly grease the baking dish.
How to Make Baked Banana Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Mash the banana:
In a large bowl, mash the bananas.
2 – Combine with the wet ingredients:
To the bananas, add the milk, maple syrup and vanilla and mix well.
3 – Add the dry ingredients:
To the banana mix, add the oats, chia, baking powder and ground cinnamon.
4 – Mix well:
Mix until everything is well combined.
5 – Add to your baking dish:
Add the mixture to your greased baking dish.
6 – Sprinkle over almonds:
Top the mixture with the slivered almonds.
Bake for 35 minutes until lightly golden and set.
Remove from the oven, and rest for 10 minutes before serving.
Tips for success and FAQs:
This healthy, delicious Baked Banana Oatmeal is a great way to start the day and it will leave you satisfied until lunchtime.
It has a moist, slightly chewy texture; it’s almost like eating cake for breakfast – but healthy!
It is important to not overcook the oats, or they will become dry. Bake until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Banana Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
Yes, when cool, cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the Baked Oatmeal breakfast bars on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
Enjoy the Baked Banana Oatmeal as it is, or add toppings to suit your taste.
For this recipe, I like to use a topping of plain yoghurt and a sprinkle of ground cinnamon. Use coconut yoghurt to keep the oats vegan.
You could also try:
- Toasted shredded coconut.
- Fresh berries or other fruit of your choice
- Chopped walnuts or pecans – the nuts add great texture.
- For nut-free, omit the slivered almonds. If you wish, you could top it with pumpkin seeds or extra banana slices.
This Baked Banana Oatmeal is both nourishing and easy to make, ideal for meal prep. Keep some in the fridge or store some in the freezer. These healthy oatmeal bars are certain to become a family favourite. They are versatile; eat them warm or cold, with or without toppings.
I hope that you will enjoy this easily made Baked Banana Oatmeal.
Alex xx
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Baked Banana Oatmeal
Ingredients
- 3 large bananas – very ripe, mashed See Note 1
- 2 cups (500 ml) oat milk – dairy, soy or nut milk can be used. See Note 2
- ¼ cup (60 ml) maple syrup
- 1 ½ teaspoon vanilla
- 2 cups (160 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 3
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon See Note 4
- ¼ cup slivered almonds – for topping See Note 4
- coconut oil – for greasing the baking dish.
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a large bowl, mash the bananas.
- To the bananas, add the milk, maple syrup and vanilla and mix well to combine.
- Add the oats, chia seeds, baking powder and ground cinnamon and mix again until everything is well combined.
- Pour the mixture into your baking dish. Top with the slivered almonds.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Banana: for the best flavour and sweetness, make sure your banana is ripe.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Almonds: you could also use roughly chopped whole almonds, or omit them for a nut-free version.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Jen
This is really an amazing day starter!! My kids really loved it!
Alexandra
Hi Jen, I am so pleased that your family enjoys the Baked Banana Oatmeal. Thank you for taking the time to let me know. 🙂
Sarah R.
I am a huge fan of banana bread and got excited when I saw this recipe! I am so glad I tried it- definitely a new favorite. I used almond milk to make it and it worked out great. Will make again soon!
Alexandra
Hi Sarah, thank you for your comments on the Baked Banana Oatmeal. I am so pleased that you enjoyed it. 🙂
Maria
I wanted to find another use for ripe bananas and found your recipe for baked banana oatmeal! This was my first time trying this and it won’t be my last! My kids love this for breakfast before class and enjoy how it tastes just like banana bread. I added a pinch of clove and nutmeg and it tastes amazing!
Alexandra
Hi Maria, thank you for the fantastic feedback on the Baked Banana Oatmeal. I am so pleased that your children enjoyed it. 🙂
Cassie
We loved this one! I was so happy it was egg free as I find baked oatmeal with egg in it far too eggy, plus my son who has allergies could enjoy it too. We loved it cold as well as hot.
Alexandra
Hi Cassie, thank you for your feedback on the Baked Banana Oatmeal. I’m so pleased that your son was able to enjoy it too. 🙂