Banana Bread Baked Oatmeal – Yummy Toddler Food

This Banana Bread Baked Oatmeal is a delicious and hearty breakfast to share with the kids. It has the flavors of banana bread, the nutrition of oatmeal, and works chilled, at room temperature, or warmed up.

I often find myself with a bunch of overripe bananas on my counter and while I love to make lower sugar Banana Bread, Healthy Banana Cookies, and Chocolate Banana Muffins, I really love having a tray of baked oatmeal ready and waiting for breakfast.

This recipe is easy to stir together, contains ample fiber, B vitamins from whole grains, protein, and a naturally sweet flavor. Plus, it’s an easy way for toddlers to eat oatmeal without as huge of a mess.

You can make this recipe ahead of time and serve it cold, at room temperature, or warmed either in on a plate with a fork or as a handheld meal. It’s so yummy!

(You may also like my Apple Baked Oatmeal, my Blueberry Banana Baked Oatmeal, and my Banana Baked Oatmeal with Zucchini.)

Ingredients You Need

Here’s a look at the ingredients you need to make this Banana Bread Baked Oatmeal recipe so you know what to have on hand and ready to go.

• Rolled oats: The base of this recipe is rolled oats, which is often called “old fashioned oatmeal.” You will find it in the cereal aisle of your supermarket.
• Cinnamon: I like to add ground cinnamon to this oatmeal recipe to enhance the banana bread flavor.
• Baking powder: Adding fresh, active baking powder helps the baked oatmeal bake through and bake properly.
• Mashed banana: Since banana is the primary flavor and sweetener, be sure yours is ripe with a lot of brown spots.
• Large eggs: I use large eggs in my baking, so use that size here if you can to ensure the ratio of wet ingredients to dry ingredients is correct. (See the Notes at the end of the recipe for the egg-free variation.)
• Milk: I cook and bake with whole milk, so that’s what I use in this recipe. But you can use any milk you prefer, including nondairy milk.
• Maple syrup: A little maple syrup improves the overall flavor of the baked oatmeal. You can also use honey for kids over age 1 or omit it and add an extra splash of milk.
• Vanilla: Use pure or artificial vanilla extract in this recipe according to your preference.
• Unsalted butter: Adding a little melted butter enhances the flavor of the baked oatmeal and ensures that it is not too dry after baking.
• Chopped walnuts, shredded coconut, or chocolate chips: Optional to top the oatmeal.

Step-by-Step Instructions

Below is an overview of the Banana Bread Baked Oatmeal recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the timing and amounts.

Step 1. Optionally grind the oats slightly.

Step 2. Mash the bananas with a fork to make a smooth mixture.

Step 3. Add to a bowl with the rest of the ingredients.

Step 4. Add mixture to a baking pan coated with nonstick spray. Top with chocolate chips if desired. Bake until the center is set and the edges are golden brown.

TIP: Optionally, you can pulse the oats in a blender or food processor before starting the recipe to make them a slightly finer texture. This results in a baked oatmeal with oats that are less visible and slices that hold together a little more easily.

How to Store

Store the Banana Bread Baked Oatmeal in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. Serve it at room temperature, chilled, or warmed up in the microwave as you like.

Best Tips for Success

• Egg-free: Omit the eggs and increase the milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
• Gluten-free: Use certified gluten-free oats.
• Dairy-free: Use coconut oil instead of butter and nondairy milk.
• Add chopped walnuts, raisins, or shredded unsweetened coconut as you like. Or top with Cream Cheese Frosting to make this taste even more like Banana Bread.
• Top with sliced bananas, maple syrup, nut or seed butter such as peanut butter or almond butter, plain yogurt, or whipped cream.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

Get Recipe Ingredients

• Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan.

• Optionally, you can briefly pulse the oats in a blender or food processor before starting the recipe to make them a slightly finer texture. This results in a baked oatmeal with oats that are less visible and slices that hold together a little more easily.

• Stir all ingredients together in a bowl.

• Pour into the prepared baking pan and smooth the top with a spatula.

• Bake for 28-30 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.

• Place pan onto a wire rack and let cool completely before cutting.

• Store in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. Serve it at room temperature, chilled, or warmed up as you like.
• Egg-free: Omit the eggs and increase the milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
• Gluten-free: Use certified gluten-free oats.
• Dairy-free: Use coconut oil instead of butter and nondairy milk.

Serving: 1 slice, Calories: 242kcal, Carbohydrates: 36g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 52mg, Sodium: 155mg, Potassium: 258mg, Fiber: 5g, Sugar: 7g, Vitamin A: 207IU, Vitamin C: 2mg, Calcium: 70mg, Iron: 2mg