Breakfast never tasted this good! Banana Nut Baked Oatmeal is the ultimate mashup of classic banana nut bread and hearty oatmeal. It’s easy to make, and both make-ahead and freezer-friendly—perfect for busy mornings.
Baked oatmeal has become a staple in my house. We’re big fans of banana bread and oatmeal, so this recipe was an instant hit! My whole family, including my husband, LOVES baked oatmeal. Whether it’s my Pumpkin Baked Oatmeal or Oatmeal Cups, this cozy dish is always a favorite.
I always have overripe bananas lingering around, waiting to be used. While I often turn them into banana crumb muffins or banana bread, I’ve been reaching for this baked oatmeal more and more. It’s just as easy, naturally sweet, and so satisfying!
I’ve tested this recipe with sugar, maple syrup, and honey—all three work great! If your bananas are extra ripe, you can cut back on the sweetener. If they’re just ripe, the suggested amount of sugar will be perfect.
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How To Make Banana Nut Baked Oatmeal
This baked oatmeal recipe is super easy to put together. You will find the full directions in the recipe card below.
STEP 1
In a medium bowl mix together the flour, sugar, oats, baking powder, salt, cinnamon and walnuts.
STEp 2
In a large bowl mash the bananas. Stir in the eggs, vanilla extract, coconut oil and milk. Stir until fully combined.
STEP 3
Add the dry ingredients to the wet ingredients. Stir to combine. Pour into prepared baking dish.
STEP 4
Bake for 30-35 minutes. Enjoy!
💡Expert Tips
- When incorporating the melted coconut oil (or butter) you can add it to the milk and slightly warm the milk to prevent the coconut oil from solidifying.
- Mix things up by adding pecans, almonds or chocolate chips.
Freezing/Storing
Storing baked oatmeal in the refrigerator. Baked oatmeal can be stored for up to 7 days in the refrigerator. To reheat, cover with a damp towel and heat in 30 second intervals until warm.
Freezing baked oatmeal is one of my favorite ways to store it. I love baking big batches of oatmeal, like this one, cutting it into portions and freezing it for future breakfasts.
To freeze baked oatmeal allow it cool completely before cutting into your desired portion sizes. Place in freezer containers or freezer bags, not touching for up to 3 months.
To reheat allow the baked oatmeal to thaw overnight in the refrigerator before reheating in the microwave. Cover with a damp towel and heat in 30 second intervals until warm.
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📖 Recipe
Banana Nut Baked Oatmeal
Ingredients
- 3 cups old fashioned oats
- 2 large bananas for the best flavor use really ripe bananas
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup sugar
- 1 ¼ cups milk
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ cup coconut oil (melted) or butter
- ½ cup walnuts toasted & chopped
Instructions
- Preheat an oven to 350° F and line a baking sheet with parchment paper. Spread the walnuts out in an even layer on the prepared pan. Place in the oven and bake for 8 minutes. Remove from the oven, cool and give a rough chop.
- Lightly grease and line an 8x8 baking dish with parchment paper.
- In a medium bowl combine the flour, sugar, baking powder, salt and cinnamon. Whisk until combined. Stir in the walnuts and oats. Mix until fully combined.
- In a large bowl mash the bananas. Add the eggs, coconut oil, milk and vanilla extract. Mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour into the prepared baking dish and bake for 35 minutes. The baked oatmeal is ready when the middle is set, and the edges are firm. Cool for 10-15 minutes before serving. Enjoy!
Notes
- When incorporating the melted coconut oil (or butter) you can add it to the milk and slightly warm the milk to prevent the coconut oil from solidifying.
- Some great add-ins are pecans, almonds and chocolate chips.
- If meal prepping, reheat before serving for the best results.
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