Sweet & Crunchy Banana Nut Baked Oatmeal Recipe You’ll Adore

Mornings brighten with this delightful banana nut baked oatmeal that promises comfort and warmth.

Fragrant spices dance through hearty rolled oats, creating a breakfast masterpiece.

Chunks of ripe bananas meld perfectly with crunchy walnuts, delivering natural sweetness in every bite.

Nutritious ingredients blend seamlessly to craft a morning treat that feels indulgent yet wholesome.

Creamy textures and nutty undertones make this dish irresistible for anyone seeking a satisfying start.

Whip up this simple recipe and watch sleepy faces light up with joy.

Fuel your day with a scoop of pure deliciousness that will leave you craving more.

Pairing Ideas for Banana Nut Baked Oatmeal

• Pair this warm, comforting banana nut baked oatmeal with a smooth vanilla bean latte for a dreamy breakfast combination that balances the nutty, sweet flavors.
• Serve alongside a small dollop of Greek yogurt with a drizzle of honey to add creamy tanginess that enhances the oatmeal's natural sweetness and provides a luxurious mouthfeel.
• Add a side of fresh berries like blueberries or strawberries to introduce a bright, fresh contrast that cuts through the richness and adds a pop of color and extra nutrients.
• Enjoy with a cup of cinnamon-spiced chai tea that echoes the warm, comforting spices in the baked oatmeal and creates a soothing, aromatic morning experience.

Banana Nut Baked Oatmeal Variations That Work

• Gluten-Free Version: Replace regular rolled oats with certified gluten-free oats to accommodate those with gluten sensitivities or celiac disease.
• Vegan Alternative: Substitute eggs with mashed ripe banana or flax eggs, and use plant-based milk like almond or oat milk instead of dairy.
• Low-Sugar Option: Reduce maple syrup and use stevia or monk fruit sweetener, and incorporate extra cinnamon and vanilla for natural sweetness.
• Nut-Free Adaptation: Swap nuts with seeds like sunflower or pumpkin seeds for those with nut allergies while maintaining a similar crunchy texture.

Questions About Banana Nut Baked Oatmeal? We’ve Got Answers

• Can I use steel-cut oats instead of rolled oats?

No, steel-cut oats require much longer cooking time and won’t absorb liquid the same way. Stick to rolled oats for the best texture in this baked oatmeal recipe.

• How ripe should my bananas be for this recipe?

Use very ripe bananas with dark brown or black spots. These are sweeter and will provide more natural sweetness and moisture to the baked oatmeal.

• Is it possible to make this recipe dairy-free?

Yes, simply substitute milk with almond milk, oat milk, or coconut milk. Replace butter with coconut oil or a neutral vegetable oil to keep it dairy-free.

• Can I add protein powder to this baked oatmeal?

Absolutely! Add 1-2 scoops of your favorite protein powder when mixing dry ingredients. This will boost the protein content without significantly changing the recipe’s texture.

Why Banana Nut Baked Oatmeal Should Be Your Morning Go-To

• Packed with wholesome ingredients like bananas and nuts, this recipe offers a hearty, energy-packed start to your day that keeps you full and satisfied.
• Adaptable for different dietary needs and preferences, this dish works great for family breakfasts, brunch gatherings, or meal prep for the week ahead.
• Transform traditional oatmeal into a warm, comforting baked dish that feels like a treat while still providing excellent nutritional value.

Ingredients to Make Banana Nut Baked Oatmeal

• Old-Fashioned Oats: Hearty foundation that creates a filling and nutritious breakfast base.
• Baking Powder: Essential leavening agent for light and fluffy texture.

• Honey, Brown Sugar: Natural sweeteners that add depth of flavor and moisture.
• Eggs: Crucial for binding ingredients and providing structure.

• Ripe Bananas: Provides natural sweetness, moisture, and rich banana flavor.

• Walnuts, Pecans: Adds crunch, nutty flavor, and healthy fats.

• Milk: Creates creamy consistency and helps blend ingredients.
• Vanilla Extract: Enhances overall flavor profile.

• Ground Cinnamon: Warm spice that complements banana and nuts.
• Salt: Balances sweetness and intensifies other flavors.

• Maple Syrup: Extra drizzle for additional sweetness and shine.

How to Bake Banana Nut Baked Oatmeal Without Fuss

Step 1: Prepare The Oven

Preheat the oven to 375°F (190°C). Make sure the oven rack is in the middle position for even cooking.

Step 2: Ready The Baking Dish

Grab an 8×8-inch baking dish. Coat the inside with cooking spray or butter. Alternatively, line the dish with parchment paper, allowing a little overhang for easy removal later.

Step 3: Mix Dry Ingredients

• Rolled oats
• Ground cinnamon
• Baking powder
• Salt
• Chopped walnuts or pecans

Stir these ingredients until well combined.

Step 4: Blend Wet Ingredients

• Mashed ripe bananas
• Milk
• Eggs
• Maple syrup or honey
• Vanilla extract
• Melted butter

Whisk until the mixture is smooth and fully incorporated.

Step 5: Combine Wet And Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold everything together until just mixed. Avoid overmixing to keep the texture light and fluffy.

Step 6: Transfer To Baking Dish

Spread the oatmeal mixture evenly into the prepared baking dish. Use a spatula to create a smooth top.

Step 7: Bake To Perfection

Place the dish in the preheated oven. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8: Cool And Serve

Remove from the oven and let it cool for 10 minutes. This helps the oatmeal set and makes it easier to slice. Serve warm, topped with extra banana slices or a drizzle of maple syrup if desired.

Baked Oatmeal Tips for Flavor and Texture

• Prevent Sticking Smartly: Use either cooking spray or parchment paper to ensure your baked oatmeal slides out effortlessly without leaving residue behind.
• Customize Banana Ripeness: Select overripe bananas for maximum natural sweetness and deeper flavor in your oatmeal, which helps reduce added sugar.
• Boost Nutrition Creatively: Experiment with different nuts like almonds, pecans, or walnuts to add varied textures and nutritional profiles to your breakfast dish.
• Make Ahead Efficiently: Prepare this baked oatmeal the night before and refrigerate, then quickly reheat in the morning for a convenient, stress-free breakfast option.
• Modify for Dietary Needs: Swap regular milk with almond, oat, or coconut milk to create a dairy-free version that's equally delicious and accommodating for different dietary preferences.

Best Ways to Store and Reheat Banana Nut Oatmeal

• Store leftovers in an airtight container for up to 4 days in the refrigerator. Cover with plastic wrap or lid to prevent drying out.
• Warm slices at 350F for 10-15 minutes until heated through. Covering with foil prevents excessive browning.
• Heat individual portions for 30-45 seconds on medium power. Add a splash of milk to restore moisture and prevent toughness.
• Wrap individual portions tightly in plastic wrap, then place in freezer bag. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.

Banana Nut Baked Oatmeal Recipe

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4.6 from 22 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Warm banana nut baked oatmeal brings comfort straight from your kitchen, blending ripe bananas, crunchy nuts, and hearty oats. Wholesome ingredients meld together, creating a delightful breakfast that nourishes both body and soul.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 ripe bananas, mashed
• 2 cups (480 milliliters) rolled oats
• 1 egg (or flax egg for vegan)
• 1 ¼ cups (300 milliliters) milk (dairy or plant-based)

Nuts and Optional Add-ins:

• ½ cup (60 grams) chopped walnuts or pecans
• ¼ cup (40 grams) chocolate chips (optional, for extra sweetness)

Seasoning and Binding Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup (80 milliliters) maple syrup or honey
• 1 teaspoon vanilla extract

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Instructions

1. Warm the oven to a toasty 375°F (190°C), preparing a cozy baking environment for your oatmeal creation.
2. Protect your baking vessel by generously coating an 8×8-inch dish with cooking spray or creating a parchment paper liner for effortless removal.
3. In a spacious mixing bowl, thoroughly combine rolled oats, ground cinnamon, baking powder, and a pinch of salt, ensuring even distribution of dry ingredients.
4. Whisk together mashed ripe bananas, eggs, milk, maple syrup, and vanilla extract in a separate container, blending until the mixture transforms into a smooth, fragrant liquid.
5. Pour the wet ingredients into the dry ingredient mixture, stirring gently until a uniform batter emerges, being careful not to overmix.
6. Fold chopped walnuts into the batter, reserving some for a decorative topping that will add delightful crunch and nutty flavor.
7. Transfer the oatmeal mixture into the prepared baking dish, spreading it evenly and sprinkling the remaining nuts across the surface.
8. Slide the dish into the preheated oven and bake for 35-40 minutes, watching for a golden-brown top and firm center that signals perfect doneness.
9. Remove from the oven and allow the baked oatmeal to cool for 10 minutes, letting the flavors meld and the texture set before serving.
10. Slice into squares and enjoy warm, optionally drizzling with additional maple syrup or adding a dollop of yogurt for extra indulgence.

Notes

• Swap ripe bananas for different flavor profiles like mashed pumpkin or applesauce to create seasonal variations.
• Add extra protein by mixing in Greek yogurt or protein powder directly into the oatmeal base for a more nutritious breakfast.
• For gluten-free options, use certified gluten-free rolled oats and almond flour instead of traditional ingredients.
• Toast nuts before adding to enhance their nutty flavor and create a deeper, more complex taste in the final dish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 230
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 20 mg