A healthy breakfast never tasted this good! Banana Nut Baked Oatmeal is the healthy version of the classic favorite Banana Nut Bread. You’ll love how easy this baked oatmeal is to put together. It is make-ahead and freezer friendly.
Baked oatmeal has become a staple in my house. We are all really big fans of banana bread and oatmeal, so this baked oatmeal was instantly a winner! Everyone, including my husband LOVES baked oatmeal, from this Pumpkin baked oatmeal recipe to the Oatmeal Cups, baked oatmeal is a family favorite.
I always have overripe bananas lingering around, waiting to be used. I typically use my overripe bananas to make baked goods like banana crumb muffins or banana bread. But since I discovered baked oatmeal, I have found myself using those overripe bananas to make this delicious breakfast.
I have made this recipe with sugar, maple syrup and honey. All three work really well and can be adjusted to your taste. If using really, really ripe bananas I would recommend cutting back on the sugar. If you are using bananas that are not overripe the amount of sugar in this recipe 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.
Dry Ingredients
In a medium bowl mix together the flour, sugar, oats, baking powder, salt, cinnamon and walnuts.
Wet Ingredients
In a large bowl mash the bananas. Stir in the eggs, vanilla extract, coconut oil and milk. Stir until fully combined.
Combine Dry and Wet Ingredeints
Add the dry ingredients to the wet ingredients. Stir to combine. Pour into prepared pan.
Bake
Bake for 50-60 minutes. Enjoy!
Variations
- Use different milks.
- Replace the sugar with honey or maple syrup.
- Use pecans or almonds instead of the walnuts.
- Mix in nut butters like peanut butter or almond butter.
- Add chocolate chips!
Take the stress out of your busy mornings with these 5 Easy Breakfast Freezer Meals. Mornings tend to be the busiest, and sometimes the most stressful time of the day. These tried-and-true recipes are always great to keep stocked in the freezer.
Freezing/Storing Banana Nut Baked Oatmeal
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.
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.
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Banana Nut Baked Oatmeal
A healthy breakfast never tasted this good! Banana Nut Baked Oatmeal is the healthy version of the classic favorite Banana Nut Bread. You'll love how easy this baked oatmeal is to put together. It is make-ahead and freezer friendly.
Ingredients
Instructions
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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.
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Lightly grease and line a 9x13 pan with parchment paper.
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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.
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In a large bowl mash the bananas. Add the eggs, coconut oil, milk and vanilla extract. Mix until fully combined.
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Add the dry ingredients to the wet ingredients and mix well.
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Pour into the prepared pan and bake for 50 minutes. The baked oatmeal is ready when the middle is set, and the edges are firm. Cool for 10-15 minutes before serving. Enjoy!
Note
This baked oatmeal recipe makes a thick portion of oatmeal. The serving sizes depend on how big you cut the portions. You can get 12 (adult sized) portions or 15 smaller portions.
You can certainly cut the recipe in half and bake it in an 8x8 pan.
