Description
A comforting and wholesome Banana Bread Baked Oatmeal recipe that combines the natural sweetness of ripe bananas with hearty rolled oats, warm spices, and crunchy walnuts. This baked oatmeal is a perfect nutritious breakfast or snack option that’s easy to prepare and uses pantry staples.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ teaspoon salt
Wet Ingredients
- 2 large ripe bananas, mashed
- 1 cup milk (dairy or plant-based)
- 1 large egg
- â…“ cup brown sugar or maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter or oil
Add-ins
- ¾ cup chopped walnuts (plus extra for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish to prevent sticking and ensure easy removal of the baked oatmeal.
- Mix Dry Ingredients: In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg (if using), and salt to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, mash the ripe bananas until smooth, then add the milk, egg, brown sugar or maple syrup, vanilla extract, and melted butter. Whisk everything together until well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients and stir just until combined. Then gently fold in most of the chopped walnuts, reserving some for topping.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and evenly spread it out. Sprinkle the remaining walnuts over the top to add texture and a nutty crunch.
- Bake: Bake in the preheated oven for 35 to 45 minutes, or until the center is set and the top is golden brown. You can test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the baked oatmeal to cool for about 10 minutes before slicing into squares. Serve warm or at room temperature for a delicious breakfast or snack.
Notes
- You can substitute the walnuts with pecans or leave them out for a nut-free version.
- Use plant-based milk such as almond or oat milk to make this recipe dairy-free.
- Maple syrup can be used as a natural sweetener instead of brown sugar for a refined sugar-free option.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated.
- This baked oatmeal also freezes well; thaw overnight in the refrigerator before reheating.
