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
- 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.
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:
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.
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.
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.
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
- 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)
- 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.
- In a small bowl, combine oats, baking powder, cinnamon, nutmeg, and salt. Stir.
- In a large bowl, mash bananas until completely soft.
- Whisk in eggs, then stir in almond milk, maple syrup and vanilla.
- Add oat mixture to wet ingredients and stir to combine.
- If you want to add in walnuts, chocolate, banana coins, you can add them now.
- Pour into greased dish and bake for 40-45 minutes or until golden brown.
- Let cool before cutting.
*See notes in recipe for storing.
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