One Bowl Banana Baked Oatmeal is a delicious meal prep friendly breakfast that tastes like banana bread in oatmeal form.
Hey, look at me! Two recipes in one week. I can’t remember the last time I got to do that!
The baby and I have been sharing these banana-baked oats all week! Something about the simplicity of these oats just feels so wholesome. I’m always seeing over-the-top oat creations on social media, which I bookmark and never try. I’ve made some pretty cool things out of oats myself (like pizza crust and scones), but, the simplicity of this recipe made time feel a little slower this week. Unfortunately, I couldn’t get the boys to try any, but that’s okay. It was more for us!
Honestly, this was just what I needed after being sick all week, almost getting better, and then sick again (thanks to not getting the right number of prescribed days of antibiotics). I ate mine warm with peanut butter on top. I was able to cut the baby’s pieces into little cubes for her to pick up and eat.
How to Make One Bowl Banana Baked Oatmeal
*Please note this is a visual how-to section. The printable recipe card is below.
I started by mashing my bananas, add all the dry ingredients, followed by the wet ingredients. I mixed it up, poured it into a greased 8 x 8 dish, topped with banana slices, and baked. Really, that’s it; it’s only one bowl for the win!
Swaps and Substitutions
This recipe ended up vegetarian, vegan, and gluten-free. For more swaps and substitution ideas and advice, see below.
- Bananas – do not omit or substitute.
- Oats – do not omit or substitute. You can use rolled oats or quick oats. Quick oats will have a slightly less hearty texture. Steel cut and instant oats won’t work.
- Ground Flaxseed – sub one egg if you don’t have ground flaxseed.
- Cinnamon – you can omit this, and it will still work. It just won’t have that cinnamon taste. I don’t recommend omitting or substituting.
- Nutmeg – optional, gives it a banana bread flavor.
- Baking Powder – can sub 1/3 the amount of baking powder.
- Vanilla Extract – can be omitted, but adds a lot of flavor!
- Salt – can omit or adjust, but adds flavor (salt actually brings out sweet flavors.)
- Almond Milk – can use any dairy, non-dairy milk, or even just use water
- Maple Syrup – can substitute any other liquid sweetener or omit and increase the milk by the same amount.
How to Store and Freeze Banana Baked Oatmeal
Store: Store in the refrigerator for up to a week.
Freeze: Freeze in a freezer-safe container for up to 3 months. I recommend letting it cool completely, cutting it into squares, individually wrapping the squares, and freezing. That way, you can unwrap individual pieces and heat them from frozen for a quick breakfast!
You May Also Like:
- Blueberry Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Pumpkin Baked Oatmeal
- Banana Oatmeal Bread
- Banana Oatmeal Muffins
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Banana Baked Oatmeal
Equipment
- 1 8 x 8 baking dish
Ingredients
- 2-5 medium bananas *see notes
- 2 1/3 cups rolled oats
- 1 tsp baking powder
- 2-3 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp ground flaxseed
- 1/2 tsp sea salt
- 2 cups almond milk
- 1/4 cup maple syrup
Instructions
- Preheat oven to 375F. Grease an 8x8 baking dish. Mash bananas in a large bowl. Add the remaining ingredients (dry first) to the bowl. Mix well to combine. Pour into the prepared baking dish. Bake for 40-45 minutes until set.2-5 medium bananas, 2 1/3 cups rolled oats, 1 tsp baking powder, 2-3 tsp ground cinnamon, 1/4 tsp nutmeg, 2 tbsp ground flaxseed, 1/2 tsp sea salt, 2 cups almond milk, 1/4 cup maple syrup
Video
Notes
Nutrition
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