Dessert

Banana Baked Oatmeal Recipe

Byrami Hayes January 7, 2026January 7, 2026

Introduction

This Banana Baked Oatmeal is a warm, comforting breakfast that combines wholesome oats with natural sweetness from ripe bananas and a hint of cinnamon. It’s easy to make ahead and perfect for busy mornings or weekend brunches.

A square piece of oatmeal baked good sits on a white plate with a thin dark rim, placed on a white marbled surface. The oatmeal layer is dense and crumbly with a light brown color. On top, there are two thick banana slices arranged side by side near the center. A caramel-colored sauce is drizzled over the oatmeal and banana slices in uneven stripes, with some sauce dripping down onto the plate. A silver fork rests on the right edge of the plate, pointing toward the food. Part of the rest of the oatmeal dish is visible to the left, still in a white baking dish, showing the same texture and drizzled sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 overripe bananas
1 ½ cups almond milk
¼ cup creamy peanut butter
2 tablespoons maple syrup
1 tablespoon ground flaxseed
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 375° F. In an 8×11 inch baking dish, combine the oats, cinnamon, baking powder, and salt.
Step 2: In a large mixing bowl, mash the bananas, then add the almond milk, peanut butter, maple syrup, flaxseed, and vanilla extract. Let the mixture stand for 5 minutes to allow the flaxseed to thicken.
Step 3: Pour the wet ingredients over the oat mixture and stir gently to combine everything evenly.
Step 4: Bake uncovered in the preheated oven until the top is golden and the mixture is set, about 30-35 minutes. Remove from oven and let it cool for 5 minutes before serving.
Step 5: Serve warm, optionally drizzled with extra peanut butter and topped with banana slices for added flavor and texture.

Tips & Variations

For a nut-free version, substitute peanut butter with sunflower seed butter or omit it entirely.
Add a handful of chopped nuts or chocolate chips before baking for extra texture and flavor.
Use any plant-based milk if almond milk is not available; oat or soy milk work well.
To make it vegan, ensure the peanut butter and maple syrup you use are free from animal products.

Storage

Store leftover banana baked oatmeal covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1-2 minutes or until warmed through. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A baked square oat bar dessert in a white rectangular dish, divided into six equal pieces. The top layer is golden brown with a rough texture from the oats mixed throughout. There is a smooth, light brown sauce drizzled in a zigzag pattern all over the bars, creating a shiny contrast against the matte oat surface. The edges of the dish show a slightly darker baked crust, and the dish sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of overripe ones?

Overripe bananas are best as they provide natural sweetness and moisture. Fresh bananas can be used, but the oatmeal may be less sweet and slightly less moist.

Is this recipe gluten-free?

The recipe can be gluten-free if you use certified gluten-free rolled oats. Regular oats can sometimes be contaminated with gluten, so check the packaging if needed.