If you don’t want to take the time to cook a bowl of oatmeal in the morning, try this banana baked oatmeal. It’s an easy meal prep idea that tastes like banana bread.
I’ve been experimenting with the ratio of ingredients for the past few weeks and have finally settled on one that packs extra fiber and protein into each serving. It’s more filling than a traditional bowl of oatmeal, and you can still customize it with your favorite toppings.
After cutting it into slices, you can store them in the fridge and reheat them for a quick morning meal.
⭐⭐⭐⭐⭐ Featured Review
“Easy and delicious! Looking forward to having this for breakfast this week.” -Mary Lynn
Why You’ll Love Banana Baked Oatmeal
It’s a good source of fiber. Rolled oats are a good source of soluble fiber, which may help to promote a healthy gut. Paired with bananas and flax seeds, this breakfast should help keep you feeling full for hours.
It’s easy to customize. Baked oatmeal is very forgiving! If you only have more bananas to use or you need to skip the eggs, it will still turn out delicious. Just follow the tips in the recipe notes.
It’s quick to prepare. Just stir a few ingredients together, pour them into a pan, and bake! Let it cool slightly, then it’s ready to slice and serve.
It will last for several days. This is the perfect breakfast to meal prep, since the slices can be stored in the fridge for an easy grab-and-go meal. Try it topped with peanut butter for a more filling experience.
Banana Baked Oatmeal Ingredients
Here’s what you’ll need:
- Ripe Bananas. I’ve tested this recipe with two and three ripe bananas to see which provides the most flavor. Either option works, but I am surprised to find I actually prefer using two bananas rather than three lately. (See the recipe notes for adjustments you can make when using three bananas.)
- Rolled Oats. Oats are naturally gluten-free, but can be contaminated during processing. Shop for “certified gluten-free” oats if you need this recipe to be gluten-free.
- Ground Flax Seeds. These are added for extra fiber, and they also prevent the baked oatmeal from developing a wet texture in the middle.
- Milk of Choice. I used soy milk when testing this recipe to keep it dairy-free, but you can use any milk you prefer.
- Eggs. I originally tested this recipe without eggs (so it’s an option below if you need it), but I prefer this recipe with them for added structure and protein.
- Maple Syrup. This natural sweetener helps boost the flavor. Adding 2 tablespoons enhances the flavor just slightly, but you can use 1/4 cup for a sweeter flavor.
- Pantry Staples. Ground cinnamon and salt help boost the taste, and baking powder helps the center rise (so you won’t have a mushy middle).
How To Make Banana Baked Oatmeal
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square baking dish with cooking spray. Press a piece of parchment paper into the bottom of the pan for easier removal later, if you like.
In a large bowl, add the ripe bananas and mash them with a fork until no large lumps remain. Then add the eggs, milk, and maple syrup and stir well.
Step 2:
Next, add the dry ingredients, starting with the rolled oats, ground flax seeds, cinnamon, baking powder, and salt. Stir well, then fold in some chopped walnuts, if you like.
You can also skip the walnuts if you need a nut-free recipe or add in some shredded coconut or chocolate chips. The mix-ins are up to you!
Transfer the baked oatmeal to the prepared pan and spread it out evenly with a spatula. Sprinkle extra walnuts on top, if desired.
Step 3:
Bake at 350ºF for about 35 minutes, or until the center feels firm to the touch and the edges look lightly golden.
Let it cool for at least 15 minutes, allowing it to continue firming up. Then you can slice it into 6 large pieces and serve. If you’re planning to make this as part of a brunch spread, you can also cut it into 9 smaller squares.
How to Serve Banana Baked Oatmeal
Just like a bowl of oatmeal, you can add any extra toppings you love. My favorite is adding a drizzle of natural peanut butter, along with sliced bananas or fresh berries.
For a sweeter flavor, try adding a drizzle of maple syrup or honey on top.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to a week. You can enjoy this later cold from the fridge, or reheated. (Use a microwave or oven to reheat until the center feels warm again.)
- 2 large bananas (see notes)
- 1 cup soy milk (or milk of choice)
- 2 large eggs
- ¼ cup maple syrup
- 2 cups old-fashioned rolled oats
- 2 tablespoons ground flax seeds (or chia seeds)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup chopped walnuts , plus more for topping
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Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom of the pan for easier removal later. In a large bowl, peel and mash the ripe bananas until they look relatively smooth. Add in the milk, eggs, and maple syrup, and stir well.
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Add in the oats, ground flax seeds, cinnamon, baking powder, and salt, and stir again. Fold in the chopped walnuts, then transfer the mixture to the prepared baking dish. Sprinkle a few extra walnuts on top, if desired.
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Bake at 350ºF until the edges are golden and the top looks firm in the center, about 35 minutes. Remove from the oven and let it cool for at least 15 minutes before slicing and serving. The texture will be slightly gummy in the center while it’s hot from the oven, but it firms up even more as it cools, making it perfect for meal prep.
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Serve warm with a drizzle of peanut butter on top, or with fresh banana slices or berries. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Update Note: This recipe was updated in August 2025 to add eggs for more protein and structure. If you prefer the original recipe, omit the eggs and use only 3/4 cup milk.
Use More Bananas: I tested this recipe with 3 bananas and found that you need less milk and maple syrup in that case. To use 3 bananas, add only 3/4 cup milk and 2 tablespoons of maple syrup. Then mix and bake as directed.
Gluten-Free Note: Oats are naturally gluten-free, but can be contaminated during the manufacturing process. Shop for a package that is labeled “certified gluten-free” if you need a gluten-free recipe.
Vegan Option: Omit the eggs and reduce the soy milk to only 3/4 cup.
Calories: 301kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 142mg | Potassium: 499mg | Fiber: 6g | Sugar: 15g | Vitamin A: 274IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 2mg
More Oatmeal Recipes to Try
If you try this baked banana oatmeal recipe, please leave a comment and star rating below, letting me know how you like it!
