Description

This Banana Nut Baked Oatmeal is a wholesome and delicious breakfast dish that combines ripe bananas, rolled oats, and crunchy nuts baked to golden perfection. Sweetened naturally with maple syrup or honey, and optionally enriched with an egg for structure, this baked oatmeal offers a comforting, nutrient-rich start to your day. It’s easy to prepare and perfect for feeding a crowd or meal prepping for busy mornings.

Ingredients

Scale

Wet Ingredients

2 ripe bananas, mashed
1 1/2 cups milk (dairy or non-dairy)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 egg (optional, for added structure)

Dry Ingredients

2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt

Add-ins

1/2 cup chopped walnuts or pecans (or your choice of nuts)
1/4 cup raisins or dried cranberries (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish with parchment paper to prevent sticking and allow easy removal of the baked oatmeal.
Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth to help naturally sweeten and bind the oatmeal.
Combine Wet Ingredients: Add the milk, maple syrup or honey, vanilla extract, and egg (if using) to the mashed bananas. Stir everything well to create a uniform wet mixture.
Mix the Dry Ingredients: In a separate bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. Mixing these separately ensures even distribution of dry leavening agents and spices.
Combine Wet and Dry Ingredients: Gradually stir the dry mixture into the wet ingredients, mixing thoroughly until all ingredients are well incorporated into a thick batter.
Add Nuts and Dried Fruit: Fold in the chopped nuts and raisins or dried cranberries if using, distributing them evenly throughout the batter for texture and flavor.
Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly to ensure uniform baking.
Bake the Oatmeal: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the oatmeal is fully set. Test by inserting a knife into the center; it should come out clean.
Cool and Serve: Allow the baked oatmeal to cool for a few minutes to set further before slicing. Serve warm, optionally topped with extra maple syrup or a dollop of yogurt for added creaminess.

Notes

You can substitute walnuts with pecans or any of your favorite nuts.
The egg is optional but helps provide better structure and binding.
For a vegan version, omit the egg and use a plant-based milk and maple syrup instead of honey.
Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
Adding a pinch of nutmeg or a splash of orange zest can enhance the flavor.