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Home By Meal Breakfast

Banana Bread Baked Oatmeal

★★★★★ 65 Reviews Recipe Print
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By: Erin1/26/21

This post may contain affiliate links. Please read my disclosure policy.

healthy banana bread baked oatmeal
healthy banana bread baked oatmeal

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.

cutting banana bread baked oatmeal

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.

banana bread baked oatmeal on plates

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 1/4 cups.
  • Baking powder: Next, we’ll use 1 tsp of baking powder to help the bread cook properly.
  • Spices: For flavor, we’re using 2 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/4 tsp 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 1/2 cups almond milk will be used to help thicken up and flavor the bread.
  • Maple syrup: We’ll sweeten things naturally with 1/4 cups of maple syrup.
  • Vanilla: Lastly, throw in 1 tsp of vanilla to get that classic baked treat taste.
  • Optional: If you choose, you can add to your recipe by including 1/2 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:

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

For measuring, you will need the following sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/2 cup, and 1 cup.

makings of banana bread baked oatmeal
makings of banana bread baked oatmeal

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 8×8 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 1/4 cup of applesauce per egg, or make chia seed “eggs” by mixing 1 tbsp seeds with 3 tbsp 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.
cutting banana bread baked oatmeal

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!

  • Carrot Cake Baked Oatmeal
  • Creamy Stove-top Oatmeal
  • Healthy Berry Baked Oatmeal
  • Baked Blueberry Oatmeal Cups

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

banana bread baked oatmeal with peanut butter
★★★★★ 4.9 from 65 reviews

Banana Bread Baked Oatmeal

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. 

Prep: 10Cook: 40Total: 50 minutes
Print Pin it Rate

Ingredients

  • 2 1/4 cup rolled oats
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • ~1 cup mashed banana (about 2 large or 3 medium)
  • 2 eggs
  • 1 1/2 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup chopped walnuts, chocolate chips, banana coins (optional)

Instructions

  1. Preheat oven to 375F and grease an 8×8 pan with nonstick spray. I also like to cut a piece of parchment to put on the bottom as a liner.
  2. In a small bowl, combine oats, baking powder, cinnamon, nutmeg, and salt. Stir.
  3. In a large bowl, mash bananas until completely soft.
  4. Whisk in eggs, then stir in almond milk, maple syrup and vanilla.
  5. Add oat mixture to wet ingredients and stir to combine.
  6. If you want to add in walnuts, chocolate, banana coins, you can add them now.
  7. Pour into greased dish and bake for 40-45 minutes or until golden brown.
  8. Let cool before cutting.
  9. Enjoy!

*See notes in recipe for storing.

Author: Erin MorrisseyCategory: breakfast, gluten free
banana bread baked oatmeal with peanut butter

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. barb says

    Posted on 5/16 at 4:50 pm

    This bread turned out amazing. I ground the oats in FP, but otherwise didn’t change anything and it was really good. I’ve already been asked for the recipe. I will be making this my go to banana bread! Thanks for sharing.

    ★★★★★

    Reply
    • Erin says

      Posted on 5/19 at 4:16 pm

      Hi Barb, so happy you loved it so much!! 🙂

      Reply
  2. Fernanda says

    Posted on 4/12 at 1:30 pm

    So delicious! I would maybe have kept it in the oven another 2-5 minutes, because mine turned out a little dense in the inside, but still very good! (I did use instant oats and honey, so that could have also been a factor)

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 6:19 pm

      Hi Fernanda, so glad you loved it and made it your own!

      Reply
  3. Amanda says

    Posted on 3/31 at 4:14 pm

    Just made these yesterday and my husband LOVED them. They feel perfect for breakfast because they aren’t too sweet and have wholesome ingredients. Will definitely make again!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/31 at 5:02 pm

      Hi Amanda, so happy you both loved them!!

      Reply
  4. Lovey says

    Posted on 2/24 at 4:59 pm

    Megan Moon shared UR recipe on her YouTube Channel – I am going 2 try this it looks yummy as well as “healthy” – TY

    Reply
    • Erin says

      Posted on 2/25 at 8:05 pm

      Hi, thanks so much for letting me know and so nice of Megan. Let me know how you like it!

      Reply
  5. Paula says

    Posted on 1/29 at 12:57 pm

    I replaced the syrup for honey and it seems it would need more of a sugarish touch.
    The consistency in general is very moisty – I was not expecting it!

    ★★

    Reply
    • Erin says

      Posted on 2/2 at 8:22 pm

      Hi Paula, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you! See if you can try it as is with honey and it comes out better for you.

      Reply
  6. Agnes says

    Posted on 1/25 at 8:57 am

    I make this every week for breakfast for the week, it’s sooo good! Used flax eggs.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/25 at 12:46 pm

      Hi Agnes, so glad you love it and make it your own!!

      Reply
  7. Jerica says

    Posted on 1/9 at 11:18 pm

    This was absolutely delicious! Too easy for meal prep. Will be on rotation. Thank you Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/12 at 10:47 pm

      Hi Jerica, so happy you liked it!!

      Reply
  8. Victoria says

    Posted on 1/1 at 10:37 pm

    I’ve made this recipe a couple of times and I keep coming back because it’s so simple and DELICIOUS!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/3 at 4:17 pm

      Hi Victoria, so happy you loved it!!

      Reply
  9. Ruth says

    Posted on 12/25 at 7:54 am

    I love this recipe! I added blueberries to it. I make it every week that way I have a healthy breakfast for work. It’s also delicious with vanilla ice cream! 😋

    ★★★★★

    Reply
    • Erin says

      Posted on 12/26 at 12:28 pm

      Hi Ruth, so happy you loved it and great addition!!

      Reply
  10. Kaitlin says

    Posted on 9/21 at 3:54 pm

    This was absolutely delicious and so easy to make! I put in chocolate chips and chopped walnuts. Will definitely be making this again soon!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/22 at 12:22 pm

      Hi Kaitlin, so happy you loved them and made them your own!

      Reply
  11. morgan says

    Posted on 9/19 at 9:36 pm

    super fluffy and so much flavor!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/20 at 3:25 pm

      Hi Morgan, so glad you enjoyed it!!

      Reply
  12. grace says

    Posted on 9/5 at 9:23 am

    I’m planning on hawing chocolate chips, do I add 1/2 cup?

    ★★★★

    Reply
    • grace says

      Posted on 9/5 at 9:30 am

      sorry! i didn’t meant to write this twice!

      Reply
      • Erin says

        Posted on 9/6 at 11:02 am

        Hi Grace, no worries! How did it come out?

  13. Grace says

    Posted on 9/4 at 10:49 pm

    I’m planning on adding chocolate chips to mine. Do I add 1/2 a cup?

    Reply
    • Erin says

      Posted on 9/6 at 11:01 am

      Hi Grace, yes that works! It depends how much chocolate you like. You can do more of less depending on your preference.

      Reply
  14. Hannah Jones says

    Posted on 8/25 at 11:53 am

    Made this last night with 3 very ripe bananas! Delicious and easy meal prep for the week! Thank you Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/25 at 4:26 pm

      Hi Hannah, so glad you loved it! Thanks for sharing!!

      Reply
  15. Sydney says

    Posted on 8/17 at 8:30 pm

    Super easy to make and very yummy!!

    Reply
    • Erin says

      Posted on 8/18 at 12:29 pm

      Hi Sydney, so happy you loved it!!

      Reply
  16. Emma says

    Posted on 7/20 at 10:56 am

    I’ve been in a massive breakfast rut lately so I decided to give these a try and I’m so glad I did! They are filling and tasty – and the perfect balance of having a hint of sweetness without feeling like a breakfast dessert. I ate 2 squares for breakfast with a green smoothie and I was perfectly full until lunch.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:43 pm

      Hi Emma, so happy you enjoyed it!!

      Reply
  17. Inez R says

    Posted on 7/11 at 12:05 pm

    I’ve made many different recipes and flavors for baked oatmeal. My husband just declared this dish the BEST he’s ever tasted! I used 3 ripe bananas, toasted pecans, and topped the oatmeal with Greek yogurt. YUM!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/11 at 3:32 pm

      Hi Inez, so happy you both loved it so much and great ideas!! 🙂

      Reply
  18. Kate says

    Posted on 7/6 at 1:29 pm

    Tastes just like banana bread!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/6 at 4:44 pm

      Hi Kate, so glad you enjoyed it!

      Reply
  19. Frances says

    Posted on 6/16 at 6:57 pm

    This is so delicious! I’ve made it several times now and makes for an easy breakfast during the week! Thanks for the great recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/16 at 8:01 pm

      Hi Frances, so glad you loved it!

      Reply
  20. Rach says

    Posted on 6/11 at 1:56 pm

    Should I use ripen banana for this recipe?

    Reply
    • Erin says

      Posted on 6/13 at 1:33 pm

      Hi Rach, yes they’re always the best because they’re sweeter but any banana will still work!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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