Banana Bread Baked Oatmeal

Banana bread baked oatmeal (no flour) is our family’s favorite breakfast on the weekend. We have made it with blueberries or cream over the top and any way you tweak it you will want to make it over and over again.

My mom used to make a version of this “back in the day” but it was rather plain. I took those basic instructions and over the years I have tried it with this and that to perfect it to make it as moist as possible, remain a healthy dish, but a bit sweeter and finally am here to share it!!

How to Cook Oatmeal in the Oven

There is a trick to baking Old Fashioned oats in the oven to create more of a casserole with it so it stays firm enough to cut out (but not become dry). The key to this is having enough bananas that are ripe but not too brown and adding the right amount of liquid. Once it is perfect you can bake in a dish and serve it up in slices!

I will show you variations to the basics that we have tried along the way so you can change it up a bit each weekend for your family. You don’t want to change up the base but adding things like blueberries, chocolate chips or heavy cream can transition this dish from good to over the top delicious.

Ingredient Notes

Just like when making Instant Pot oatmeal you are going to want to start with a few cups of Old Fashioned rolled oats, NOT quick oats. For one these take longer to cook (perfect for baking) and are the most nutritious of the two made from whole oat groats.

When it comes to the bananas you are using I have tried them all from yellow all the way to really dark brown skins. I will say that yellow with just the start of brown speckling on the skins become the best mashed bananas. You do want them to still be a bit firm so there are chunks and very little liquid inside (or it will thin out the batter).

As far as the dairy milk added the best is whole or 2%, thicker the better. If you need to use a dairy free alternative that is fine but cashew milk is the thickest. You could use plain or vanilla flavored.

Baking powder is needed to allow it to rise just a bit and keep that bit of stiffened state that we are looking for as far as the texture goes.

And then our family does like it a bit sweet, not a lot but it is a bit bland if you don’t add some maple syrup (we prefer organic) in there. For more flavor a dash of vanilla extract in Cinnamon Oatmeal is great too.

Optional Add-Ins

I would say there are 3 main things that work best with this, if you want something additional. We have added 1/2 cup (or so I throw in a handful) of fresh or frozen blueberries which has been the biggest hit of all. I will say that if frozen they defrost and make the texture a bit wetter (which we actually liked). For canned fruit like our Peach Baked Oatmeal, drain the juice and cut slices into smaller bits.

Mini chocolate chips is a hit with the kids, and my husband likes chopped walnuts on the top. If you chose to add peanut butter that would work too but it will take up more room in the dish so I would use a square pan vs. pie round as the sides are higher so it can rise a bit more.

If you chose to add 1/4 cup chia seeds I would add into the bowl with the wet ingredients and let sit for 15 minutes before incorporating everything else and baking.

Bananas and Cream Oatmeal (Option)

If you wanted a sort of Copycat Quaker packaged texture you could do this by pouring a bit of heavy whipping cream on top of each piece when you serve it. This will make it looser, more moist, and give it a creamy texture. You don’t want to add into the batter as it will not be able to bake properly.

Tips

Everyone seems to prefer a different texture but you can adjust this to fit your desires with the timing and amount of liquid used. If you wanted it stiff like our Cinnamon Roll Breakfast Casserole then increase bake time to 35 minutes. If you find you want it even more firm decrease milk by 1/4 cup next time. I wouldn’t adjust further than that or it will become too firm.

Always wait to add dish until you have a preheated oven so it bakes evenly the whole time. If you wanted to meal prep this ahead of time you could. Just prepare as directed below, cover dish with plastic wrap and keep in the fridge until ready to bake. Remove 1 hour before heating so the dish can come closer to room temperature before placing in a hot oven.

How do you know when baked oatmeal is done?

You do want the top to become lightly golden brown. The outer edges should be firmed and if you want to be able to slice it the center should be too. For a more tender outcome the center should be beginning to solidify but still feel a bit soft to the touch. There should be moist crumbs attached to a toothpick when inserted. You will get the best texture by allowing it to cool in the pan for 15 minutes before scooping or slicing to serve too.