For a breakfast that's easy, quick, and protein packed, give this healthy Banana Bread Baked Oatmeal a try! Made with rolled oats, ripe bananas, and a little maple syrup for a natural sweetener.

A Quick Look

Recipe Name: Banana Bread Baked Oatmeal
Ready In: 50 minutes
Serves: 8 servings
Main Ingredients: ¼ cup rolled oats, baking powder, cinnamon, nutmeg, salt, mashed banana, eggs, ½ cup unsweetened almond milk
Why You'll Love It: Give this healthy banana bread baked oatmeal recipe a try for breakfast when you're looking for something easy, quick, and protein packed! Made with rolled oats, ripe bananas, and a little maple syrup for natural sugar.

The banana bread of your dreams

Baked oatmeal, you have my heart... and my mom's! We literally go nuts over the it in this house.

Maybe it's the fact that you can prep it ahead of time and have a delicious, nutritious breakfast ready to go in the morning, but something about it just makes it my favorite.

This particular version takes traditional banana bread and turns it into something that's nutritious, delicious, and perfect for breakfast. It's filled with sweet cinnamon and has all of the flavors of regular banana bread, but is just better.

Thanks to the combination of the bananas and almond milk, this recipe stays moist and fluffy - just as it should! Plus, it's packed with good-for-you ingredients like whole grain rolled oats, bananas, eggs, almond milk, a little maple syrup, and some yummy walnuts for crunch.

When you can find a breakfast that not only tastes like banana bread but is also made with wholesome, healthy ingredients and keeps you satisfied between meals, you know it's a winner.

Ingredients in banana bread baked oatmeal

We're sticking to the classics for this recipe (banana, eggs, vanilla, cinnamon), but giving it a twist with items like rolled oats and maple syrup. Together, the flavors are simply to die for!

Rolled oats: Rolled oats will form the base of our recipe in the amount of 2 ¼ cups.
Baking powder: Next, we'll use 1 teaspoon of baking powder to help the bread cook properly.
Spices: For flavor, we're using 2 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of salt.
Bananas: As for the bananas, you'll need about 1 cup mashed, which you can achieve with 3 medium or 2 large bananas.
Eggs: Eggs contribute to both the flavor and the texture of the bread. You'll need 2.
Almond milk: Next, 1 ½ cups almond milk will be used to help thicken up and flavor the bread.
Maple syrup: We'll sweeten things naturally with ¼ cups of maple syrup.
Vanilla: Lastly, throw in 1 teaspoon of vanilla to get that classic baked treat taste.
Optional: If you choose, you can add to your recipe by including ½ cup of chopped walnuts, chocolate chips, and banana coins.

In order to make this gluten free, ensure that you are using certified gluten free oats! And if you want to make it vegan, you can most likely do so by using chia or flax eggs instead of regular.

banana bread baked oatmeal with peanut butter

What you'll need to bake this dish

Only 6 different baking tools are needed to create oatmeal banana bread, along with various measuring cups. Here's everything you'll need, listed in the order that you'll need it:

8x8 baking dish
Nonstick spray
Small mixing bowl
Stirring utensil
Large mixing bowl
Whisk

For measuring, you will need the following sizes: ¼ tsp, ½ tsp, 1 tsp, ¼ cup, ½ cup, and 1 cup.

Photo of ingredients for Banana Bread Baked Oatmeal with labels.

How do you make banana bread baked oatmeal?

This is the best banana bread baked oatmeal because it's easy-peasy to make! Just like any of my other recipes, mix the dry and wet ingredients together in separate bowls, and then slowly add the dry into the wet. You can then add any sort of mix-ins that you'd like!

To begin, preheat the oven to 375F and grease an 8x8 dish with nonstick spray. I like to cut a piece of parchment paper to put on the bottom of the dish as a liner.

In a small bowl, combine the oats, baking powder, cinnamon, nutmeg, and salt, and stir everything together.

Then, in a large bowl, mash the bananas until completely soft.

Whisk in the eggs, and then stir in the almond milk, maple syrup, and vanilla.

Add the oat mixture to the wet ingredients and stir to combine everything.

If you want to add in walnuts, chocolate, and/or banana coins, you can do so now.

Once mixed, pour the batter into the greased dish and bake for 40-45 minutes, or until golden brown.

Let cool before cutting.

Substitution Tip

Missing an item? Here are some simple swaps that you can try if need be!

Rolled oats: If you're out of rolled oats, try using instant oats! The texture may wind up slightly different, but they should still bake into the recipe properly.
Eggs: If you're out of eggs, you can sub ¼ cup of applesauce per egg, or make chia seed "eggs" by mixing 1 tablespoon seeds with 3 tablespoon of water (per egg). Let it sit for about 10 minutes until it forms a gel-type consistency, and then add to your recipe where it calls for eggs.
Almond milk: You can use any type of nut or dairy milk in place of almond milk.
Maple syrup: If you don't want to use maple syrup, some other all-natural options include honey and molasses.

A healthier banana bread option

This banana oatmeal bread is a healthier option to standard banana bread thanks to a number of simple ingredient swaps! Here's everything that was used to make this bread a more nutrient-rich option.

Rolled oats: Rolled oats pack this banana bread with protein, fiber, antioxidants, and loads of vitamins. They make a great substitute for flour!
Almond milk: I like to use almond milk in my baking for an extra kick in nutrients - not to mention the flavor is great!
Maple syrup: Finally, I used maple syrup as the sweetener of choice for an all-natural option that's low glycemic and tastes delicious.

Can you freeze banana bread oatmeal?

Storing baked oatmeal is a breeze, especially because you can freeze it! Gone are the days of half of the loaf going bad before you can eat it - just stick it in the freezer and enjoy it later! It will stay good in the freezer for up to 6 months.

Wrap the bread in aluminum foil and stick it in a Tupperware container or Ziplock bag (anything airtight will work!). When you're ready to eat it again, simply defrost it in the fridge or on the counter, then microwave it for a few seconds to warm it up.

On the other hand, you can keep your bread stored in the fridge for up to one week!

If you liked this recipe, you'll want to try these!

I don't know about you, but for me oatmeal is always a good idea. Here are some more of my favorite oatmeal recipes, perfect for breakfast, snacking, or a cozy dessert!

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

Recipe by Erin Morrissey and Photos by The Mindful Hapa

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

Erin Antoniak