Healthy Baked Oatmeal with Bananas

Easy Gluten Free Baked Oatmeal recipe is not overly sweet, made with wholesome nutritious ingredients and requires minimal prep. This is a great oatmeal for a crowd or to be baked now and enjoyed for the rest of the week or made into baked oatmeal cups.

Evenings are beginning to get cooler and the "school at home" is scheduled to begin in a couple of weeks. So, it is time to move away from Overnight Oats weather to our trusty Oven.

Busy mornings with everyone at home always means a refrigerator with stocked up goodies. Even better if it is made with simple and healthy ingredients like omelette, muffins, smoothies or healthy bars.

This recipe is technically a breakfast bread pudding but much, much healthier. It loaded with wholesome ingredients like rolled oats, milk, almond butter (or use peanut butter), banana and eggs for binding. It will keep you full all morning long and a great healthy breakfast idea for kids before they head out to school.

What is Baked oatmeal?

Baked oatmeal is a warm breakfast casserole that is baked and it has structure! Oatmeal is a more creamy porridge like consistency that is made fresh on the stovetop or microwave enjoyed hot. On the other hand, this is more of a breakfast casserole, that is cut into squares and enjoyed. A totally different way to eat oatmeal for breakfast.

My favorite part? It can be made ahead, refrigerated and reheated for a quick grab-and-go breakfast for the rest of the week.

Baked oatmeal vs Cooked Oatmeal

Regular oatmeal (made in stove top, instant pot, microwave or air fryer, yes you might love this creamy oatmeal made in air fryer) has a creamy porridge like consistency, but baked oatmeal is made much like bread pudding, where bread is replaced by oats and other healthy ingredients to make hearty and soft casserole dish with a texture.

Baked oatmeal vs Overnight oats

Overnight oats is uncooked oats that is soaked overnight in liquid, which results in the oats soaking up all the liquid and is eaten cold straight out of the refrigerator (perfect for summer months). Whereas, easy baked oats recipe is cooked and eaten warm.

VERY HEALTHY BAKED OATMEAL RECIPE

• Easy - just stir, dump and bake
• Made with whole some ingredients
• Mildly sweet
• Great for serving a crowd
• Minimal dishes
• Can be made gluten free
• Can be made vegan / vegetarian
• Use your favorite add-ins
• Great for breakfast or snack anytime
• Meal prep recipe
• Adaptable for allergies

Ingredients:

For this banana baked oatmeal recipe you will need:

Old fashioned Oats - This recipe works with old fashion oats (We used Quaker oats) and not other kinds like steel cut or quick cooking oats. Use gluten free certified oats for a gluten free option.

Ground cinnamon - Ground cinnamon is the only flavoring used here. Vanilla extract / Ground Nutmeg (for some Fall vibes) can be used if desired.

Banana - Select well ripened bananas and mash them well before using, This is one of the main sweetener for the recipe.

Almond or Peanut butter - Creamy almond butter or peanut butter may be used and Sun butter for a nut free option.

Eggs - Eggs are main binding ingredient. Use 2 large eggs and it does not matter if they are at room temperature or cold.

Coconut Oil - Melted (not hot) coconut oil or melted butter may be used (again not hot)

Milk - Whole, reduced fat or fat free are all good options.

Brown sugar - Golden or light brown sugar is recommended.

Sliced Almonds - Sliced almonds or chopped walnuts will be great here. More details on toppings are listed below.

How to make baked oatmeal?

Step-1: Stir oats, ground cinnamon, baking powder and salt together in a bowl.

Step-2: In another larger bowl, whisk mashed bananas, eggs, almond/peanut butter and coconut oil together. Add milk and mix until smooth.

Step-3: Add the dry ingredients and mix until combined.

Step-4: Transfer into a greased 9x9 inch baking pan and sprinkle your favorite toppings. Bake for about 40 minutes or until golden. Cool completely before cutting into squares.

Expert tips

Make ahead instructions: Baked and cooled oatmeal can be refrigerated for up to a week. To reheat - remove one slice from the refrigerator and microwave for about 30 seconds (or longer) to heat up.

9x13 inch pan - The recipe can be doubled to make into a 9x13 inch easy baked oatmeal.

Make it right away - Bake the oatmeal as soon as you make the batter. Do not let it hang out on the counter (or fridge). This will let the oats absorb the liquid.

Don't over-bake to get the best baked oatmeal texture.

Let it cool for cleaner cut portions.

Can I skip baking powder? Baking powder lifts it up and makes it more lighter instead of being dense. However, you can skip it if you wish to.

Can I use steel cut oats?

No. Old fashion oats or rolled oats are the only type of oats that will work in this recipe.

Did it turn out soggy? That could be because the oats was not baked enough or the liquid proportion was off.

Recipe adaptations for food allergies

Dairy free - Use almond milk, oat milk, coconut milk (does add a strong coconut flavor) or other dairy free milk instead of the regular milk.

Gluten Free - Use Gluten free certified oats

Peanut Allergy - Use Almond butter

Nut allergy - Use Sun butter

Egg allergy - Replace eggs with flax eggs or add more banana (use 1 medium mashed banana for 1 egg) or applesauce instead (the slices might not be as neat).

Make it vegan - Using plant based milk and replacing eggs with flax eggs/ mashed banana / applesauce, makes it a vegan baked oatmeal.

Toppings:

Any of these or a combination will make a delicious topping-

• Sliced almonds
• Chopped Walnuts
• Chopped toasted Pecans
• Shredded Coconut
• Semi sweet Chocolate Chips (highly recommended)
• A drizzle of almond or peanut butter after it has cooled
• Sliced Bananas, strawberries, blueberries, chopped apples are all great options

Best banana Baked Oatmeal Add-ins:

You can use any of these ingredients to stir into the batter before baking-

• Chopped nuts (walnuts, pecans, almonds....)
• Raisins
• Dried cranberries
• Shredded coconut
• Semi sweet chocolate chips

Serving suggestions

It is more of a healthy breakfast pudding! Serve it with a drizzle of maple syrup and fresh berries.

Storing instructions

Refrigerate oatmeal in airtight container for 4 to 5 days or freeze for up to 1 month. To freeze - cut oatmeal into squares, wrap each sqaure in plastic wrap and place in a sealed gallon size zip lock bag. This makes it easier for reheating.

Re heating instructions

To reheat from the pan, wrap pan in foil and bake in pre heated 350 degree oven for 15 to 20 minutes or until heated through.  cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. 

To reheat frozen squares, place a square in a microwave safe plate and nuke for about a minute.

Frequently asked questions

More tasty oatmeal recipes:

Carrot Cake Oatmeal

Oatmeal Pancakes no Flour

Instant Pot Oatmeal 

Breakfast oatmeal cookies

Rolled Oats in Air Fryer

Instant Pot Apple Cinnamon Oatmeal with Rolled Oats

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