Description

A fluffy, moist, and healthy breakfast dish that tastes like banana bread. This easy baked oatmeal is perfect for meal prep and can be customized with various mix-ins.

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish with cooking spray or butter, and optionally line with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, milk, melted butter (or coconut oil), honey, and vanilla extract to the mashed bananas. Whisk until well combined.
Add the oats, baking powder, cinnamon, and salt to the wet mixture. Stir gently until the oats are coated and no dry patches remain.
Fold in the chocolate chips and nuts (if using) using a spatula.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the oatmeal cool in the pan for at least 10 minutes to set before slicing into squares.

Notes

Use ripe bananas with brown speckles for maximum sweetness and moisture. Do not use instant or steel-cut oats. Let the oatmeal cool completely before slicing to ensure it sets properly. For reheating, add a splash of milk or water to prevent drying out.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 18
Sodium: 150
Fat: 10
Saturated Fat: 5
Carbohydrates: 42
Fiber: 4
Protein: 8

Keywords: baked oatmeal, banana bread, healthy breakfast, meal prep, gluten-free option, chocolate chip, easy breakfast