Banana Bread Baked Oatmeal for Slow Weekend Mornings

There’s something about waking up on a slow weekend morning that calls for a breakfast both comforting and filling. This banana bread baked oatmeal hits that exact note — warm, cozy, and just sweet enough to feel like a treat without the sugar crash. I first made it when I had a few overripe bananas sitting on the counter, and honestly, I wasn’t sure what to expect. But as it baked, the kitchen filled with this gentle cinnamon and banana aroma that made me pause what I was doing and just breathe it in.

I remember sitting at the table, a little distracted by a buzzing phone, but the moment I took that first bite? The texture was perfect — soft yet substantial, with little pockets of walnut crunch that made me smile. I wasn’t in a rush, so I let each bite linger, pairing it with a simple cup of coffee. The oatmeal was warm enough to feel like a hug and hearty enough to keep me full well into the afternoon. It wasn’t flawless—my first batch was a bit more golden on one side, probably because I didn’t spread it evenly—but that just meant I got to taste test a little more of the crispy edges.

It’s easy to overlook oatmeal in favor of flashier breakfasts, but this recipe makes it feel special. Plus, it’s the kind of thing you can prep ahead and reheat, which is a win when mornings get busy. I haven’t tested all the variations, but tossing in some dark chocolate chips or swapping walnuts for pecans crossed my mind. You might find your own favorite twist along the way.

• A comforting blend of banana bread flavors and hearty oats that fill you up without weighing you down.
• Simple, with no complicated steps—it’s straightforward, and that’s kind of the point.
• Perfect for batch cooking; it keeps well in the fridge and freezes nicely for busy mornings.
• Offers a subtle crunch from walnuts, though you can skip or swap them if you prefer.

If you’re hesitant about trying baked oatmeal, don’t worry—it’s forgiving and doesn’t demand perfect technique. A basic baking dish and an oven will do the trick, and you’ll be rewarded with a dish that feels both homey and a little indulgent. Serve it with fresh fruit or a drizzle of yogurt for a breakfast that feels thoughtfully put together without much fuss.

Banana Bread Baked Oatmeal

Print Recipe

A warm and comforting banana bread baked oatmeal that combines the flavors of ripe bananas and classic banana bread in a hearty, wholesome breakfast dish. Perfect for meal prep or a cozy morning treat.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6

Ingredients

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2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large ripe bananas, mashed
2 large eggs
1/4 cup pure maple syrup
1/4 cup unsweetened almond milk
2 teaspoons vanilla extract
2 tablespoons melted unsalted butter
1/4 cup chopped walnuts

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir to mix evenly.
In a separate bowl, whisk together the mashed bananas, eggs, maple syrup, almond milk, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Fold in the chopped walnuts.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes before serving.

Nothing fancy needed here—just a baking dish and an oven that you probably already have. When it comes to serving, I like to add a spoonful of plain yogurt or a splash of almond milk on top for extra creaminess. If you’re feeling adventurous, a handful of fresh berries or a drizzle of honey complements the banana and cinnamon warmth nicely. For variations, I sometimes throw in a handful of chocolate chips, or swap the walnuts for pecans to change up the texture. You could even add a touch of nutmeg or ginger, though I haven’t tried that yet and can’t promise it’ll be a hit.

FAQ

Can I make this gluten-free? Yes, just use certified gluten-free oats. The texture might be a touch different but still delicious.

How long does it keep? It stays fresh in the fridge for about four days and freezes well for up to two months.

Can I use regular milk instead of almond milk? Absolutely. Any milk of your choice works fine here.

Is it sweet enough without extra sugar? The bananas and maple syrup give it gentle sweetness, but you can always add a drizzle of honey or maple syrup when serving if you like.

Give this banana bread baked oatmeal a try when you want something cozy without the fuss. It’s the kind of breakfast that feels like a little celebration for your morning, even if it’s just a quiet one.