Banana Baked Oatmeal
This Banana Baked Oatmeal is nothing but a bowl of oatmeal made portable, that tastes just like banana bread. Perfect breakfast on the go or healthy snack!
Last week I was telling you about how I’d found a brand new love in my life: a new love called oatmeal!
Oh, not that I’d never had oatmeal before, you know. Just like any other guy, or gal rather, I practically grew up on the stuff. Always was a big fan of it, too, but for some reason, I’ve been absolutely, totally, completely infatuated with it for the past few months: I’ve been enjoying some, in one form or another, practically every single day.
How come I haven’t, in all that time, shared a single oatmeal recipe with you is beyond me. I think it’s about time I remedied that!
What do you say we start with one of my ultimate faves: Banana Baked Oatmeal. Basically, this is just like a bowl of tasty oatmeal, except it’s in an entirely portable form and tastes exactly like a slice of banana bread. This makes it ideal for a quick breakfast on-the-go or a delicious yet healthy snack!
The best part is it’s super easy to make, even more so than regular oatmeal because it doesn’t need you to attend to it at all, and it’s really crazy good, too. In fact, between my beloved muffins and this new guy, it really is a toss… I can’t decide which one I like best.
And now I’m wanting to experiment with all kinds of different flavors, starting with Carrot Cake with Cream Cheese Frosting and Cinnamon Apple Crumble. All made healthy, of course!
Before I do that, though, I think I’m gonna have to make the banana version a few more times, still.
Cuz yeah, it’s just too good!
As the name implies, this oatmeal is cooked in the oven, so the first thing you’ll want to do is preheat your oven to 350°F and grease a 9″ square baking dish with a little bit of ghee or butter.
Then, in a large mixing bowl, combine the two bananas (the riper the better), eggs and date paste.
Mash and mix all these ingredients with a whisk until smooth and well combined and then pour in the buttermilk, milk and vanilla extract; whisk until fully incorporated.
In a separate bowl, combine the rolled oats, walnuts, baking powder, cinnamon, salt and nutmeg. Mix until very well combined and pour this all in one go into the wet ingredients.
Stir until well combined…
…and transfer the mixture to the prepared baking dish.
Not too complicated so far, is it? The rest is even easier…
Bake your oatmeal for 25 minutes, then remove the pan from the oven, sprinkle the top with a handful of chopped walnuts and return to the oven for 8 to 10 more minutes, or until the edges are nicely browned and the center appears completely set.
Let the baked oatmeal cool in the pan slightly (or completely, if you prefer) before cutting it into squares; serve warm or cold, garnished with slices of bananas, if desired.
I like to wrap the leftovers individually and keep them in the refrigerator, so I can easily grab one and shove it in my purse if I’m gonna leave home for an extended period of time and know I’ll be feeling a bit peckish at some point.
They will keep for about a week, but I honestly doubt that they’ll make it that long. My guess is, you’ll be making a fresh batch way before the week is over!
And if you prefer, you can grab one and warm it up real quick before you leave for work in the morning. Topped with a little dollop of plain Greek yogurt, it’ll make for an amazing start to your day.
See? A good breakfast doesn’t have to take hours to prepare…
Banana Baked Oatmeal
- 2 large over-ripe bananas
- 2 large eggs
- 1/4 cup date paste
- 1 cup buttermilk
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 2-1/4 cups rolled oats
- 1/2 cup chopped walnuts, (plus more to garnish)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt, I use Himalayan salt
- 1/4 tsp ground nutmeg
- Chopped walnuts
- Banana slices
- Preheat your oven to 350°F and grease a 9" square baking dish with a little bit of ghee or butter. Set aside.
- In a large mixing bowl, combine the bananas, eggs and date paste. Mash and mix with a whisk until smooth and well combined.
- Add the buttermilk, milk and vanilla extract and whisk until fully incorporated.
- In a separate bowl, combine the rolled oats, walnuts, baking powder, cinnamon, salt and nutmeg. Mix until very well combined and pour into the wet ingredients.
- Stir well and transfer to the prepared baking dish. Bake for 25 minutes, then remove from the oven, sprinkle with a handful of chopped walnut and return to the oven for 8-10 minutes or until the edges are nicely browned and the center appears completely set.
- Let cool in the pan slightly before cutting into squares; serve warm or cold, garnished with slices of bananas, if desired.
- Store leftovers in the refrigerator in an airtight container for up to a week.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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16 Comments on “Banana Baked Oatmeal”
Yummy!! This is a quick easy breakfast/snack.
I got my flour ground, had thawed my sweet pots., and took eggs out of the fridge yesterday to make your sweet pot. muffins. Pulled up your recipe and… noticed the avocado. I didn’t have any. Bummer!! I had my husband pick me up a couple but they are not ripe enough. Hope I can get them made Monday.
Hahaha! OH NO! Didn’t they have over-ripe avocados at the grocery store? That’s usually how it goes: they have the rock hard ones that’ll take forever to ripen and the super ripe ones that you better eat on your way home lest it’ll go bad on you before you even have a chance to make it there… Over ripe avocados are perfect for these kinds of projects.
Oh well… I guess in the meantime, you can console yourself by whipping up a batch of the baked oatmeal! I’m sure you have a couple of ripe bananas on hand, don’t you?
Have you tried the recipe with lower fat milk?
Where did you find the date paste in the grocery store?
I haven’t tried the lower fat milk but I’ve no doubt that it would work. As for the date paste, I never actually looked for it at the grocery store, I always make my own. You should do the same, really: it’s super easy you’ll see!
There is nothing better than a nice hearty slice of baked oatmeal for breakfast! Love this oatmeal banana bread hybrid! I would add a dollop of AB on top!
I’m allergic to egg. What would be a good replacement???
I finally got this made this morning. I haven’t eaten any except for a crumb. I don’t care for the cooked banana taste. I am not even crazy about banana bread any more. I guess I though the oatmeal and spices would over ride some of it. Not sweet enough for me either. I will see how the others like it though.
Thanks for all your hard work getting all these recipes together.
Yikes, well, it does taste of bananas very much… so if you don’t like the taste of cooked bananas, then for sure this will not be up your alley.
As for the level of sweetness, I’m thinking that a little bit of honey could be added to the batter to help make it sweeter. Hopefully, the others will like it!
I don’t have any date paste. Suggestions for a sub?
You can easily make some, Debra… it only takes a few minutes!
This was delicious! When I pulled out my vanilla extract it was completely empty, but I had coconut instead!! So I made this tropical!! I added coconut milk instead of whole milk!! Thanks for the recipe!!
What a lovely, brilliant flavor combination! Now I have to try it for myself!!! Thanks for sharing, and for the awesome feedback. You totally rock!! 🙂
Amazing! I replaced buttermilk with more milk ‘cos buttermilk is impossible to find here in Italy, maybe the batter was a lil too runny this way but the result was equally incredible! I’m totally doing it again.
Awesome!! Real happy to hear, Gen! Maybe try adding a little bit less milk next time? Or, make your own buttermilk by adding 1 tbsp of lemon juice or vinegar to the cup of milk and let that sit for 10-15 minutes for milk to curdle and thicken. That should totally do the trick!