How to make banana baked oats?

To make banana baked oats mash overripe bananas and mix them with rolled oats, milk egg (or flax egg) baking powder and a touch of cinnamon and vanilla. Pour into a greased baking dish and bake at 350°F (175°C) for 35–40 minutes until golden on top and set in the middle. For extra flavor and texture, consider adding chocolate chips, chopped nuts or dried fruit. This simple method transforms pantry staples into a warm, nourishing breakfast you’ll actually look forward to.

What is the number one mistake made when making banana bread?

The biggest mistake is using under-ripe bananas . Without soft, sweet, overripe bananas your banana bread or banana baked oatmeal will turn out bland, dense, or dry. Bananas should be heavily speckled or mostly brown for best flavor and moisture. Other common errors include overmixing (which makes the texture gummy) and not measuring banana amounts properly leading to imbalance in the batter.

Can you make banana bread with oats?

Absolutely In fact Banana Bread Baked Oatmeal is a perfect hybrid of both. Oats act as the flour substitute, giving you a heartier more nutritious version of banana bread that’s gluten-free if you use certified oats. You can also blend oats into a flour-like texture and use that in classic banana bread recipes. Or keep them whole as in baked oatmeal for a chewy satisfying bite.

How do you make baked oats?

Baked oats are made by mixing rolled oats with wet ingredients like milk, egg, mashed banana and flavorings. Unlike stovetop oatmeal, this version is baked in the oven for a cake-like consistency. Here’s a basic formula: 2 cups oats 1 ½ cups milk 1 mashed banana 1 egg 1 tsp baking powder Flavor with cinnamon, vanilla and a natural sweetener Pour it into a dish and bake at 350°F (175°C) for 35–40 minutes. That’s it!

Banana Bread Baked Oatmeal – Best Healthy Bake in 2025

Ingredients

Scale

2 overripe bananas, mashed
2 cups old-fashioned rolled oats
1 ½ cups milk (dairy or plant-based)
1 large egg (or flax egg for vegan option)
¼ cup maple syrup (or honey)
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp salt

(Optional) ½ cup chopped walnuts, chocolate chips, or dried fruit

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Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large bowl, mash bananas until smooth.
Whisk in egg, milk, maple syrup, and vanilla.
Add oats, baking powder, cinnamon, and salt. Stir until combined.
Fold in any optional add-ins (nuts, chips, fruit).
Pour the mixture into the prepared dish and spread evenly.
Bake for 35–40 minutes or until the top is golden brown and the center is set.
Let cool for 10 minutes before slicing. Serve warm or cold.

Notes

Use certified gluten-free oats if avoiding gluten.

For vegan: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water).

Freeze individual slices for up to 3 months. Reheat as needed.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6)
Calories: ~220 kcal (per serving, approx.)
Sugar: ~9g
Sodium: ~150mg
Fat: ~6g (with nuts/chips)
Saturated Fat: ~1g
Unsaturated Fat: ~5g
Trans Fat: 0g
Carbohydrates: ~32g
Fiber: ~4g
Protein: ~6g
Cholesterol: ~30mg