Morning Comfort with Banana Bread Baked Oatmeal

There’s something about waking up to the scent of warm bananas and cinnamon wafting through the air that instantly calms the morning rush. I remember the first time I made this banana bread baked oatmeal; the oven timer went off just as I was halfway through my email check, and I had to pause to really appreciate the golden crust forming, slightly uneven but perfectly inviting. The texture is somewhere between soft banana bread and creamy oatmeal, with little bits of walnuts adding a satisfying crunch here and there. It’s the kind of breakfast that makes you want to linger over your mug of coffee, even if you’re running late.

Why You’ll Love It:

• This baked oatmeal feels indulgent but is actually packed with wholesome ingredients for a nourishing start.
• The warm spices and banana sweetness create a cozy flavor that’s not too overpowering — just right for any morning mood.
• It’s simple — and that’s kind of the point. No complicated steps, just a comforting dish that comes together easily.
• Leftovers reheat beautifully, making busy weekdays a little easier with minimal effort.

If you’re a bit wary about baked oatmeal, don’t worry. The texture is forgiving, and even if your oven timing is a little off, it still tastes great — I’ve had my share of slightly underbaked or overbaked batches that still hit the spot.

Banana Bread Baked Oatmeal

Print Recipe

A warm and comforting banana bread baked oatmeal that’s perfect for breakfast or brunch. This wholesome dish combines ripe bananas, oats, and warm spices baked to golden perfection.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6

Ingredients

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2 large ripe bananas, mashed
2 cups old-fashioned rolled oats
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk (dairy or plant-based)
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
In a large bowl, combine the mashed bananas, rolled oats, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir until everything is evenly incorporated.
Fold in the chopped walnuts if using.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 5 minutes before serving.

Kitchen Notes: I usually bake this in a standard square dish, and it comes out just right without fancy equipment. For serving, a drizzle of maple syrup or a dollop of yogurt adds a nice touch, but it’s lovely on its own too. Sometimes I toss in a handful of raisins or swap walnuts for pecans, though I haven’t tested all variations thoroughly — sometimes the mix-ins affect the texture a bit. If you want a dairy-free option, plant-based milk works fine, and I swap butter for coconut oil when I’m out.

FAQ:

Can I make this ahead? Absolutely. It keeps well in the fridge for a few days and rewarmed portions taste almost as good as fresh.

Is it gluten-free? Only if you use certified gluten-free oats.

Can I skip the nuts? Yes, just omit them if you prefer or have allergies.

Give this banana bread baked oatmeal a try sometime when you want a breakfast that feels like a warm hug. Once it’s out of the oven, just wait a few minutes before digging in — the wait makes the first bite even better.