Baked Banana Oatmeal

If you like oatmeal, but don't want to spend time in the morning making it, then this baked banana oatmeal is for you. You can make it ahead and then just reheat a square for a quick breakfast or grab-and-go snack.

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Looking down on baked banana oatmeal squares with one on a plate with maple syrup and berries.

Simple Baked Oatmeal

Oatmeal is a staple in many households, including mine, for a good reason – it’s quick, filling, and easy to customize. Baked oatmeal takes this classic breakfast dish to the next level by transforming it into a warm and comforting casserole-style dish. Baked banana oatmeal is especially delicious and a perfect option for a make-ahead breakfast.

Ingredients on a table - a bowl with mashed bananas, eggs, flour, milk, chia seeds.

Quick Make Ahead Breakfast

Baked oatmeal is an excellent option for a quick and easy breakfast that you can prepare ahead of time. Of course you can eat it right away, straight out of the oven, but you can also bake it and store it in the refrigerator, and then just reheat a square when it’s time for breakfast. It’s a healthy way to save valuable time and allows you to enjoy a hot and satisfying breakfast without the hassle of cooking in the morning rush.

Pouring an oatmeal mixture from a bowl into a red baking pan.

Ingredient Variations

This baked oatmeal includes banana which is not only a great flavor addition, but also helps to keep the oatmeal moist. One of the great things about baked oatmeal, however, is that it is very versatile. You can switch up the ingredients to suit your taste buds or what you have on hand. For example, you can add the walnuts or change to a different nut, or leave the nuts out altogether. Try adding some dried fruit, or blueberries, raspberries, apple, or even chocolate chips to the mixture. You can also switch up the type of milk you use. I love oatmilk, but you can use regular cow’s milk or try almond milk or coconut milk for a dairy-free option.

Baked Banana Oatmeal in a red baking pan on a cooling rack with a wooden spoon.

Oatmeal for a Crowd

Baked oatmeal is also a great option for feeding a crowd too, since this recipe makes 12 portions. That makes it a great option for breakfast gatherings or brunch events. Easy to make ahead of time AND feeds a crowd? – it’s getting better and better….

Baked banana oatmeal cut into squares on a cutting board.

How to Store

Once you’ve made the oatmeal, let it cool to room temperature. Then, cut it into squares. If you’re storing the oatmeal, you can wrap individual squares for an easy grab-and-go in the mornings, or put all the squares into an airtight container. They will last in the refrigerator for a week or in your freezer (wrapped well) for 3 months.

Syrup being poured on a baked banana oatmeal square with berries and a coffee nearby.

How to Serve Baked Oatmeal

I like to serve this baked banana oatmeal warm. You can warm it up in a 350˚F oven for 5 to 10 minutes, in your air fryer for 5 minutes or in the microwave for a minute or two.  Then, a few berries, a little maple syrup and maybe a dollop of yogurt and your breakfast is ready to go! 

Baked Banana Oatmeal with Walnuts

  • Prep Time: 10 m
  • Cook Time: 30 m
  • Total Time: 40 m
  • Servings:


  • cups rolled oats
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoon chia seeds
  • 2 ripe bananas smashed
  • 2 eggs
  • ½ cup brown sugar
  • 4 tablespoons unsaled butter melted
  • cups oat or almond milk or milk of choice
  • ½ cup chopped walnuts


  1. Pre-heat the oven to 350°F. Grease a 9-inch by 13-inch baking pan with butter.
  2. Combine the rolled oats, flour, baking powder, salt, and cinnamon in a bowl.
  3. Smash the bananas with a fork in a separate bowl. Add the eggs and brown sugar and stir until smooth. Pour in the melted butter and milk and stir until combined. Then add the dry ingredients to the wet ingredients and fold in the walnuts. Pour the mixture into the prepared baking dish.
  4. Bake at 350°F for 30 to 35 minutes.

  5. Let cool for 20 minutes and then cut into 12 servings. Serve warm or at room temperature.
  6. Store in an airtight container in the refrigerator for up to one week, or freeze individual servings for up to three months. Allow the oatmeal squares to thaw at room temperature or transfer to the fridge the night before.
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Comments (8)Post a Reply

  1. 5 stars
    It is a snow day in New England so I thought this would be a nice little breakfast. I did not have chia seeds so I left that out BUT I did have a new can of Canadian Maple syrup. they were yummy.

  2. 4 stars
    Just made these – Love the taste! Just wondering what to expect for texture: soft cake like or hard like a granola bar.

    1. They are soft like cake or a cookie bar. They are not hard and crunchy like granola bars.

  3. Can you make it without the walnuts? I am allergic so I was wondering if you would recommend something to substitute or if I could just omit them.

    1. You can certainly leave the walnuts out. You don’t need to substitute them with anything, but you could use berries, raisins or any other dried fruit.

  4. These sound delicious. Am going to try a batch. Going to freeze dry a few and see how that works out for longer storage than freezer. I bet they will be delicious

  5. 5 stars
    I cooked this in a mini muffin pan. 24 mini muffins and 6 cupcakes. A great snack for the kids. 16 months and 32 months.
    Next time I’ll double the cinnamon and add a cup of raisins. as

  6. 5 stars
    I made these last time you posted this recipe. I am not fond of eating oatmeal for breakfast, so these were a perfect way for me to eat my oats! Thank you.

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