With simple ingredients, an easy cooking technique (that’s mostly hands off!), and the most delicious flavor, this Banana Bread Oatmeal is one of my very favorite cozy family breakfasts.
There is something almost magical about stirring very ripe mashed banana into oatmeal—it becomes so incredibly sweet and rich with banana flavor that totally reminds me of banana bread. I love making this easy recipe to share with my family, especially since it works for kiddos of any age.
The beauty of this oatmeal recipe is that you can set the timer and walk away from the stove without needing to stir the pot.
And you can add whichever toppings everyone likes to customize each bowl.
This is a nutritious and satisfying easy pregnancy recipe, it’s great if you’re looking for a satisfying breastfeeding snack or high-fiber food, and it’s a delicious recipe to make for the entire family. And it’s a perfect way to use up some ripe bananas.
(You may also like my Oatmeal Banana Bread, Oatmeal Banana Muffins, Banana Waffles, and Oatmeal Muffins.)
Why this Recipe Works
With a hands off method that softens the oats, natural sweetness from ripe banana, and the option to customize servings, you can transform basic ingredients into a yummy and nutritious breakfast in minutes.
Ingredients You Need
To make this easy Banana Bread Oatmeal breakfast recipe, you’ll need to have the following ingredients on hand and ready to go.
- Rolled oats: Rolled oats are sometimes called “old-fashioned oats” and are located in the cereal aisle in the supermarket.
- Cinnamon: This adds nice warm flavor to the oatmeal.
- Pure vanilla extract to add more flavor to the recipe.
- Very ripe banana: Ripe banana will lend the best banana-bread flavor to this recipe.
TIP: You can top this with milk, finely chopped nuts, granola, additional banana, or any other toppings you love on your oatmeal.
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Step-by-Step Instructions
Here’s a look at the process involved in making this Banana Bread Oatmeal recipe. Scroll to the bottom of this post for the full how-tos, including the amounts and timing.
Step 1. Mash the banana until very smooth.
Step 2. Bring the water to a boil and add the oats. Simmer.
Step 3. Stir the banana into the oatmeal.
Step 4. Finish cooking and serve with toppings.
TIP: I like to make a big pot of this oatmeal and serve it as a family breakfast—or store so those of us who want it can simply heat up one bowl at a time.
Frequently Asked Questions
I use old-fashioned rolled oats in this recipe. You can use gluten-free oats if needed.
Simply let it cool and serve with a baby spoon or let baby serve themselves. You can stir in some plain nondairy milk or peanut, almond, or sunflower seed butter to add a little protein if desired.
If it has some brown spots or even if it’s all brown, that is a good indication that it will be very ripe—and very sweet.
Other Banana Oatmeal Recipes to Try
Featured Review ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
So good with some salt and pecans! Thanks for saving the last banana on the counter as breakfast for 3. —Kay
How to Store
Store any leftover Banana Bread Oatmeal in the fridge in storage containers for up to 5 days. Reheat in the microwave in 30-second increments, stirring in between, until warm.
Best Tips for Success
- You can add ½ cup nuts to the pot while cooking to soften them up nicely.
- To serve this to a baby, let it cool and offer it as is. Or stir in a little milk. You can use a baby spoon or let the kids get messy and do it themselves.
- If the kids aren’t superfans of oatmeal, I find that a few sprinkles on top can go a long way!
I’d love to hear your feedback on this recipe, so please rate and comment below!
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Place a medium pot over medium heat. Add the water, cover, and bring to a boil.
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Stir in the oats, cinnamon, and vanilla. Reduce the heat to medium and simmer (uncovered) for 8 minutes.
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Stir in the banana and simmer for 2 additional minutes.
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Turn off the heat, cover, and let sit for 2 minutes.
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Serve with milk, granola (without nuts for kids under age 4), finely chopped walnuts or pecans, sliced bananas, and/or honey.
- Store any leftovers in the fridge for up to 5 days. Reheat in the microwave in 30-second increments, stirring in between, until warm.
- You can add ½ cup nuts to the pot while cooking to soften them up nicely.
- To serve this to a baby, let it cool and offer it as is. Or stir in a little milk. You can use a baby spoon or let the kids get messy and do it themselves.
- If the kids aren’t superfans of oatmeal, I find that a few sprinkles on top can go a long way!
- I haven’t had any issues with this sticking to the pot as it’s cooking, but if that was to happen, either add a little water (or milk) to the pot or turn down the heat.
- Gluten-free: Use certified GF oats.
- Dairy-free: Top with nondairy milk of choice.
Calories: 190kcal, Carbohydrates: 36g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 15mg, Potassium: 283mg, Fiber: 5g, Sugar: 5g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 2mg
This post was first published August 2021.