Take those ripe bananas and turn them into breakfast! This baked oatmeal takes the flavors of banana bread and bakes them into oatmeal goodness.
Soft delicious baked oatmeal is a perfect morning treat. This banana bread inspired recipe is loaded with ripe bananas, cinnamon and a hint of nutmeg for a flavorful and nutritious way to start the day. Make a batch this weekend and reheat a piece each day throughout the week for a quick and easy breakfast option.
Baked oatmeal is such a fabulous breakfast option. It can be made with such a wonderful texture and packed with nutrition.
It comes together really easily and in so many flavor combinations. I found a formula of ingredients that gives a soft and almost lofty finish.
The resulting texture is a cross betweena thick pudding and rich cake, almost like a perfectly soft and delicious bread pudding.
I have a wholed collection of recipes based off of different dessert flavors. This one is more of a direct line to the breakfast table.
This baked oatmeal has the flavors of banana bread. It’s loaded with bananas with a hint of cinnamon and nutmeg just like you would expect.
However instead of a bunch of white flour and sugar, this is loaded with oatmeal and yogurt. It is a fabulous way to start the day!
I originally shared this recipe right around Mother’s Day in 2016. I figured it was time to give it a refresh and reshare it with you.
Original post from 2016:
Good morning, everyone! I made you some oatmeal to start your day off on the right foot.
Today I am writing on the prompt mom’s favorite recipe. I know it seems a bit odd to choose oatmeal for that prompt, but the funny thing is it is my baked oatmeal recipes that MiMi makes most from the blog.
On weekend mornings, my parents and younger brother have a routine. MiMi gets up early and works out.
Then while she is getting ready, my youngest brother comes to their house to work out. They get it done together but separately.
He works out at the gym during the week, so I am not sure how this got started, but it is what it is. Then they all have breakfast together and go about the business of the day.
They are all watching what they eat (most of the time, anyway) so breakfast is usually something relatively healthy. And quite frequently I get a text from MiMi telling me which version of baked oatmeal she is making.
She made baked oatmeal before the blog, but she really enjoys the texture of the baked oatmeal I make. A lot of baked oatmeal is dense, but mine is thicker, softer and healthier than a lot of the other recipes she has tried.
They loved the strawberry cheesecake baked oatmeal when they had that, hot cocoa baked oatmeal is one of my favorites and I can’t wait for fall to come around so we can make more pumpkin pie baked oatmeal. There are so many great options!!
MiMi and I both tend to always have a lot of bananas on hand which means every so often we both end up with overripe bananas. I know she loves my maple banana baked oatmeal, but I thought it would be fun to switch it up a bit so she would have more options.
So, I went to work to make her a new oatmeal recipe to try! The result was delicious. It has the spices I love in my banana bread and the texture I love in my oatmeal.
I was REALLY tempted to stir in some chocolate chips as they are a favorite addition in banana bread, but I chose to leave them out in honor of mom and trying to keep it lighter. You should totally throw some in though, after all a little chocolate is good for you too!
Storing and reheating baked oatmeal
The best part (other than how easy it is to make) is baked oatmeal stores and reheats well. So, you can make a batch on the weekend and eat it throughout the week.
Just cover the dish and refrigerate it. Or go ahead and put individual servings in storage containers and refrigerate or freeze until you need them.
Refrigerated leftovers will be warm and ready to eat in 30 seconds to a minute depending on your microwave. However they are also delicious cold depending on your tolerance for cold leftovers.
A lot of people I know love to warm the oatmeal and then pour milk over it and eat it. It’s a quick way to have a bowlful of yum in the morning.
We tend to eat ours plain or with a little yogurt on top. Maybe a drizzle of maple syrup or honey if we are treating ourselves. Really anything goes!
Are you a big oatmeal fan like us? I’d love to hear about your favorite ways to enjoy oats. Tell me about it in the comments or let me know on social media.
- 3-4 ripe bananas (about 1 1/2 cups, mashed)
- 2 eggs
- 1 cup plain yogurt
- 1 cup milk
- 2 teaspoon cinnamon
- 1.5 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup brown sugar
- 2 1/2 cups rolled oats
- Optional for serving: milk, yogurt, honey, chocolate chips or fresh fruit
- Preheat your oven to 350° F and great a square baking dish (either an 8x8 or 9x9 will work fine).
- Whisk together your mashed bananas and eggs. Stir in yogurt, milk, cinnamon, baking soda, nutmeg, salt and vanilla. Stir until combined.
- Stir in brown sugar and oatmeal and pour into prepared dish.
- Bake for 40-45 minutes or until completely set.
- Can be served hot, at room temperature or even
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Amount Per Serving: Calories: 273Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 407mgCarbohydrates: 48gFiber: 5gSugar: 23gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.