This delicious, easy to whip up baked oats recipe tastes exactly like banana bread! And just like banana bread, it’s a great way to use up very ripe bananas. What makes this recipe better than banana bread: It contains zero flour and it’s only sweetened with the ripe bananas and a very small amount of maple syrup!
What are baked oats?
Baked oatmeal is a breakfast casserole made from oats and milk and other add-ins like fruits and nuts. Unlike oatmeal you make stovetop, baked oatmeal uses eggs to bind everything together and baking powder to give it a lift. Baked oatmeal is cake-like and can be cut into squares. I love coming up with new variations of baked oatmeal. I recently published a recipe for Blueberry, Lemon and Almond Baked Oats which tastes just like a blueberry muffin!
Here’s what you need:
Equipment:
How to make Banana Bread Baked Oats:
Start by mashing the ripe bananas with a fork, then whisk in the eggs, vanilla, maple syrup and milk.
In a separate bowl, combine the oats, pecans, salt, cinnamon and baking powder.
Stir the wet ingredients into the dry ingredients. Pour the batter into a 9 x 9 inch baking pan that has been sprayed with cooking spray.
Bake the oats for 45 minutes at 375 degrees. Enjoy this delicious baked oatmeal hot out of the oven or keep refrigerated for up to 5 days.
If you plan on keeping it to enjoy for a few days, I recommend cutting it into squares and wrapping the squares individually in plastic. Stack them up in your refrigerator to save space, then warm the baked oat squares in the microwave for a quick breakfast!
More recipes to try:
- Pecan Praline French Toast
- Blueberry, Lemon and Almond Baked Oats
- Crunchy Apple Pie Granola
- Sweet Potato and Date Bran Muffins
- Coconut and Walnut Oatmeal Cookies
Banana Bread Baked Oats
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 cup raw pecans rough chopped
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 ripe bananas
- 2 eggs
- 1 tbsp vanilla
- 1/4 cup maple syrup
- 1 1/2 cups milk any kind
Instructions
- Mix the oats, pecans, cinnamon, salt and baking powder in a large bowl. In a separate bowl, mash the bananas well then whisk in the eggs, vanilla, maple and milk. Add the wet mixture to the bowl with the dry ingredients Pour the batter into a 9 x 9 inch pan that has been sprayed with cooking spray.Bake at 375 degrees for 45 minutes.
I love the name if your web site!
Looking forward to trying some of these recipes.
Dana
Thank you Dana!
I’m making this right now and the house smells wonderful. Any nutritional info to share such as calories?
Guess not. 🤦🏻♀️🤷🏻♀️
Hi Kim! I saw the comment asking for nutritional info for the blueberry baked oats a few days ago but I didn’t see that you had requested the info for this one as well! But luckily I already have that one calculated because others have asked for it as well! So if you are making this with almond milk and cut the entire dish into 4 pieces it comes out to:
cal 536kcal
fat26g
carbs 66g
sugar 21g
protein 13
sodium 379mg
fiber 9g
Let me know if you need anymore info!
Do you have the nutritional info for the banana bread baked oats?
Hi Kelli! Here is the nutritional info for the baked oats if made with unsweetened almond milk and cut into 4 squares.
calories: 536kcal
fat: 26g
carbs:66g
sugar:21g
protein: 14g
sodium:379mg
fiber:9g
saturated fat: 3g
monounsaturated fat:13g
Polyunsaturated fat: 7.5g
cholesterol: 93mg
calcium:350mg
magnesium: 132 mg
Is that nutritional info for the whole pan or for 1/4?
That is the nutrition for each 1/4 piece. They are quite large.
Mail on list please
Hi Kim
I made the banana bread baked oats. Love the taste however the top bottom and edges were brown and crispy but the middle was mushy I sliced it long way and broiled it was better. How do I avoid mushy center
Thank you
Hi Diane! I’m so sorry you had an issue with the bake. There are a few things that I can think of that could possibly be the culprit. The first thing that comes to mind is the size of the pan. Make sure you are using a 9 by 9 inch pan. Even a one inch difference can totally change the consistency in the middle because the oats would be much taller than they should be. The other thing I considered is double checking your oats and making sure they are old fashioned or rolled oats and not quick oats. The last thing I can think of at the moment is just simply that not all ovens cook the same. I’ve baked recipes that I’ve done loads of times at home in a new oven and the dish didn’t turn out like it normally does. It’s possible your oven runs slightly hotter than mine, which would explain the edges becoming very browned before the center is set. What I do in these situations is bake at 325 instead of 350 but for longer, like maybe an hour instead of the 45 minutes. You could also cook it at 350 but lay a sheet of foil over the dish at about 30 minutes and give the dish a longer time to set in the center.
Let me know if these any of these work and I am here if you have more questions!
I’m gonna try this with vegan egg substitute. There are a few options. Any recommendations as to which may work best?
Hi Brenda! I’ve actually never baked with a vegan egg myself so I’m not really familiar with store bought brands. I have heard of using chia seeds or flax seeds that have been steeped in water, sort of like making chia pudding. The bananas will play a good part in binding the dish on their own, so if it were me, I would probably go with chia, just because I am actually familiar with that process.
Now, if you do go the store bought route, I would love to hear your thoughts and which one you used and whether you would recommend it!
Thanks so much! Hope to hear from you!
Good sub for my normal bowl of oats. I used walnuts instead of pecans and 1/2 c low fat skyr thinned with 1c water for the milk. It was great, not too sweet. I like the eggs in it for the additional protein. I cut it into 9 pieces instead of 4 and ate two immediately.😊 I’ll save the rest in fridge and freezer to see how that works. Thanks for recipe!
You’re welcome! Thanks for letting me know. I totally agree with you about the sweetness. I’m glad you enjoyed it!
This was THE BEST baked oatmeal I’ve ever made and I’ve made quite a few. I think the bananas, in particular, help to keep this dish very moist. I was sure I had pecans but had to sub for walnuts — but it was still fantastic. I have a convection bake oven and I like to use glass pans so I reduced the temp to 350 degrees and it was not soupy in the middle after 35-37 minutes. It was so heavenly when warm and moist just out of the oven. Can’t wait to try your other variations.
Cathy, thank you so much for letting me know! I am so glad you loved it! I need to try it out with the walnuts because that sounds delicious!
I made these, and actually found that they were fairly bland, (I also used walnuts because I didn’t have pecans.) I suspect maybe my bananas were too small? Reheated and slathered with butter they’re ok. I’ll give it another try with more banana!
Barbara, I’m sorry it didn’t turn out quite like you had hoped. It could possibly have been the banana. I use medium to large sized bananas and wait for them to get really ripe so they are extra sweet! If you are wanting a more robust flavor, I would recommend increasing the cinnamon a little or even a pinch more of salt goes a long way to bringing out all of the flavors of the dish. Hope that helps and I hope it turns out more flavorful next time!
I made this yesterday and was very pleased with the results! It does taste like banana bread and I enjoyed every bite! It’s a great way to use up ripe bananas!
Thank you Georgia! I’m so glad you liked it!
Can you put this together the night before?
Hi Sharon! That is a good question and I’m honestly not exactly sure. I need to test that theory because it would definitely help with time management in the morning when every second counts! If I were to guess, I would imagine that it would turn out just fine. I’m sure the oats will expand overnight as they absorb the liquids, which may result in a shorter cook time, but I don’t believe that would harm the dish in any way. When I try this method out, I will update my post and I plan on testing it out soon!
I really enjoyed these! Not very sweet which according to the ingredient list I wasn’t surprised and that’s why I wanted to try this as I wanted something only lightly sweet as too much sugar in my diet always causes inflammation for me. I loved the flavor and the mouth feel. Was pleased and I used pecans as I went to store to purchase everything before hand. Thanks!