Description

A simple, one-dish baked oatmeal recipe that turns overripe bananas into fluffy, comforting squares. Perfect for busy weeknights, meal prep, or a quick breakfast.

Ingredients

Scale

3 cups old-fashioned rolled oats
3 large ripe bananas (about 350g mashed)
1.5 cups milk (dairy or plant-based)
2 large eggs
1/4 cup maple syrup or honey
3 tablespoons melted butter or coconut oil
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Mash the bananas in a large mixing bowl until mostly smooth.
Whisk in the eggs, melted butter (or coconut oil), maple syrup, milk, and vanilla extract until combined.
Add the rolled oats, baking powder, cinnamon, and salt. Stir until evenly coated.
Let the batter rest for 5 minutes to allow oats to soften.
Fold in the chopped nuts and spread the batter evenly into the prepared baking dish.
Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for at least 15 minutes before slicing into squares.

Notes

Let the batter rest for 5 minutes before baking to ensure the oats soften properly. Do not overmix once oats are added to maintain a fluffy texture. Cool completely before slicing to prevent falling apart. Can be stored in the fridge for 5 days or frozen for 3 months.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 210
Sugar: 12
Sodium: 150
Fat: 8
Saturated Fat: 2
Carbohydrates: 32
Fiber: 4
Protein: 6

Keywords: baked oatmeal, banana oatmeal, healthy breakfast, meal prep, one dish, easy recipe, gluten-free option, dairy-free option