If you're a fan of banana bread and oats then this healthy baked oatmeal recipe is for you! With simple ingredients like bananas, oats, cinnamon, and vanilla extract, this naturally sweetened Banana Bread Baked Oatmeal is the perfect make ahead breakfast or weekend brunch recipe! It's got all the flavors of your favorite banana bread, but it's packed with fiber so that you feel full and satisfied for hours. This recipe is a MUST try!
Why Baked Oatmeal?
It's no secret that I love oats, but funnily enough I don't enjoy traditional oatmeal. I had oatmeal for breakfast so much during college, I think just got tired of the taste and the texture. BUT - I still love to cook and bake with oats, and this Banana Bread Baked Oatmeal is a favorite of mine!
Baked oatmeal has become really popular over the past couple of years, and I am all about it. It usually consists of oats, a liquid, spices, and mix-ins. For this baked oatmeal recipe, I use bananas, eggs, and maple syrup as the main liquids, a touch of spice from cinnamon, and walnuts and coconut as mix-ins.
Baked oatmeal requires some prep and has a longer cooking time than a bowl of microwave oats, but it has more texture than your typical bowl of oatmeal and it reheats well making it great for meal prep. Whether you love your daily bowl of oats or you're in need of a new breakfast recipe, this Banana Bread Baked Oatmeal is a fun and delicious way to switch up your breakfast routine!
Helpful Tips Before You Start Cooking
This Banana Bread Baked Oatmeal is a pretty simple recipe, but there are a few things you should know before you start cooking.
You need very ripe bananas for this recipe. Ripe bananas are extra sweet and soft and perfect for this recipe! Pretty, yellow bananas won't provide the sweetness you want and need to make this recipe. The spottier the bananas, the better!
You can add more protein to this recipe. This recipe has a decent amount of protein from eggs and walnuts as is, but you can add 1-2 scoops of unflavored collagen powder or your favorite protein powder if you want to increase the protein content.
Don't forget the salt! This recipe is not salty, but a touch of salt really helps to bring out the sweetness.
Balanced Breakfast Serving Suggestions
In my completely biased opinion, this Banana Bread Baked Oatmeal is best served warm topped with a drizzle of creamy peanut butter. Not only does the peanut butter pair really well with the flavors in this baked oatmeal - banana, cinnamon, and chocolate -, but it provides protein and healthy fats to make it a balanced breakfast!
Drizzle this baked oatmeal with your choice of nut/seed butter or pair it with protein rich yogurt, soy or cow's milk, eggs, or sausage for a balanced breakfast that will fill and fuel you.
What’s in This Recipe?
Very ripe bananas – sweeter than less ripe bananas, contains fiber, potassium, and resistant starch
Eggs – contains protein, choline, antioxidants, and fat soluble vitamins
Maple syrup – natural sweetener, rich in manganese
Vanilla extract – adds flavor!
Oats* – contains fiber to promote heart health and digestive health as well as energizing carbohydrates
Baking powder – leavening agent
Seasonings – cinnamon and salt
Walnuts – rich in ALA omega 3 fatty acids; also contains, vitamin E, fiber, and plant-based protein
Unsweetened shredded coconut – contains medium chain triglycerides and dietary fiber
Notes: This recipe is dairy free, vegetarian, and can easily be made gluten free* if you use certified gluten free old fashioned oats. If choose to you make this baked oatmeal ahead of time, microwave individual servings on high for about 1 minute to reheat.
Banana Bread Baked Oatmeal
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4 servings
Ingredients:
2 very ripe bananas
2 large eggs
1/4 cup maple syrup
1 tsp. vanilla extract
2 cups old fashioned oats*
1 tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/4 cup dairy free dark chocolate chips (optional)
Directions:
Preheat the oven to 350oF. Coat an 8x8" casserole dish with nonstick spray.
In a mixing bowl, mash the bananas. Whisk in the eggs, maple syrup, and vanilla extract.
Next add the oats, baking powder, cinnamon, and salt. Mix until combined.
Mix in the coconut and walnuts.
Transfer the oat mixture to the greased casserole dish. Top with dark chocolate chips if desired.
Bake for 40 minutes until the edges are golden brown and the center is firm to the touch.
Serve warm topped with you choice of nut/seed butter if desired.
Store any leftovers in an airtight container in the fridge for up to 5 days. See reheat instructions here.
Follow me on Facebook, Instagram, and Pinterest. When you make this recipe, tag me at @hope.for.balance and use the hashtag #hopeforbalance for a chance to be featured in my Facebook or IG stories. I LOVE seeing your creations!
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