Introduction
Banana Nut Baked Oatmeal Recipe is the perfect fusion of wholesome oats, ripe bananas, and crunchy nuts, baked to golden perfection. Imagine waking up to the warm aroma of cinnamon, nutty undertones, and naturally sweet bananas filling your kitchen. This recipe is more than just breakfast—it’s a comforting start to your day that’s both satisfying and healthy. Whether you’re meal-prepping for the week or craving a cozy weekend brunch, this Banana Nut Baked Oatmeal Recipe delivers flavor, nutrition, and convenience in every bite.
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Quick & Easy: Minimal prep with common pantry ingredients.
Wholesome & Healthy: Packed with fiber, potassium, and protein.
Moist & Flavorful: Natural sweetness from ripe bananas keeps it soft.
Customizable: Swap nuts, add dried fruits, or use non-dairy milk.
Meal-Prep Friendly: Can be sliced and stored for 4–5 days.
Budget-Friendly: Uses simple, affordable ingredients.
Kid-Approved: Sweet, nutty, and soft texture that everyone enjoys.
Perfect for Breakfast or Snack: Pairs well with yogurt, honey, or fresh fruit.
Ingredients
Wet Ingredients
2 ripe bananas, mashed (adds natural sweetness and moisture)
1 1/2 cups milk (dairy or non-dairy)
1/4 cup maple syrup or honey (for gentle sweetness)
1 teaspoon vanilla extract
1 egg (optional, for structure)
Dry Ingredients
2 cups old-fashioned rolled oats (foundation for texture and fiber)
1 teaspoon ground cinnamon (aromatic warmth)
1/2 teaspoon baking powder (for gentle rise)
1/4 teaspoon salt (enhances flavors)
Add-ins
1/2 cup chopped walnuts or pecans (for crunch)
1/4 cup raisins or dried cranberries (optional, for bursts of sweetness)
Substitutions & Tips:
Replace walnuts with almonds or hazelnuts for variation.
Use almond milk or oat milk for a dairy-free version.
Swap maple syrup for coconut sugar for lower glycemic sweetness.
Step-by-Step Instructions
Preheat & Prepare Pan
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
Prepare Wet Ingredients
Mash the ripe bananas in a large bowl until smooth. Stir in milk, maple syrup (or honey), vanilla extract, and the egg if using. Mixing these first ensures a creamy base that binds your oats evenly.
Mix Dry Ingredients
In a separate bowl, combine rolled oats, cinnamon, baking powder, and salt. Stir to evenly distribute the leavening and spices.
Combine Wet & Dry Ingredients
Gradually fold the dry ingredients into the wet banana mixture. Mix gently—overmixing can make the texture dense instead of soft and fluffy.
Add Nuts & Dried Fruit
Fold in chopped walnuts or pecans and raisins/cranberries if desired. This adds crunch and bursts of flavor throughout the bake.
Pour & Bake
Transfer the mixture into the prepared dish. Smooth the top with a spatula. Bake for 30–35 minutes until the top turns golden-brown and the center is set. Check doneness with a knife—it should come out clean.
Cool & Serve
Allow the baked oatmeal to cool slightly before slicing. Serve warm, with optional maple syrup drizzle or a dollop of yogurt for creaminess.
Pro Tips
How do I make this Banana Nut Baked Oatmeal Recipe extra moist?
Use very ripe bananas—they provide natural moisture and sweetness. Adding an extra tablespoon of milk can also help maintain softness.
Can I make this recipe ahead of time?
Yes! This bake stores well in the fridge for up to 5 days. Reheat slices in the microwave or oven for a warm, fresh taste.
Are there vegan options?
Absolutely! Replace the egg with a flax egg (1 tbsp flax + 3 tbsp water) and use plant-based milk. Maple syrup ensures vegan-friendly sweetness.
Tips for flavor variation
Add a pinch of nutmeg or ginger for a warm, autumnal twist. Swap raisins for fresh blueberries or chocolate chips for indulgence.
Best Ways to Serve
Serve warm with a dollop of Greek yogurt and a drizzle of honey.
Top with fresh berries and a sprinkle of cinnamon.
Pair with a cup of coffee or herbal tea for a cozy breakfast.
Slice and pack for meal prep; perfect for on-the-go mornings.
Nutrition (Per Serving – 1/6 of Recipe)
Calories: 230 kcal
Protein: 6g
Carbohydrates: 38g
Fiber: 5g
Sugars: 10g
Fat: 8g
Saturated Fat: 1g
Sodium: 120mg
Storage & Leftovers
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices in parchment for up to 3 months.
Reheat: Microwave for 30–45 seconds or bake at 350°F (175°C) for 10 minutes.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide better texture and a chewier bite. Quick oats may result in a denser bake.
How ripe should the bananas be?
The riper, the better. Brown-spotted bananas are sweeter and provide more moisture.
Can I make it nut-free?
Yes. Omit nuts or substitute with seeds like sunflower or pumpkin for crunch.
Is this recipe gluten-free?
Yes, if you use certified gluten-free oats.
How do I prevent the oatmeal from sticking?
Grease the baking dish generously or line with parchment paper.
Variations
Vegan & Dairy-Free: Use almond milk and flax egg.
Flavor Twist: Add cocoa powder for chocolate banana nut oatmeal.
Regional: Incorporate tropical fruits like mango or pineapple.
Mini Muffins: Bake in a muffin tin for individual servings.
Protein Boost: Add 2 scoops of vanilla protein powder.
Conclusion
This Banana Nut Baked Oatmeal Recipe transforms simple pantry ingredients into a warm, wholesome breakfast that everyone will love. Moist, nutty, and naturally sweet, it’s a recipe worth repeating. Share your creation with friends, or tag us on social media to spread the cozy morning vibes! Unlock this recipe’s full flavor and reclaim your breakfast game—every bite is a hug in a dish.