Easy Banana Baked Oatmeal Recipe

Banana Baked Oatmeal is a comforting and wholesome Amish breakfast casserole made with bananas, oats, and maple syrup. Make it your own baked oatmeal recipe by adding peanut butter, chocolate chips, fruit, or nuts! 

What is Baked Oatmeal?

Amish-style baked oatmeal is an oven baked oatmeal breakfast casserole with various add-ins, such as fruit, nuts, and cinnamon.

The amish version of baked oatmeal uses a generous amount of butter and brown sugar mixed together with oats, eggs, and milk. It’s poured into a greased dish and baked until set.

Warm baked oatmeal may be cut into squares or scooped into bowls and served with fresh fruit, maple syrup, or dollops of whipped cream.

How to Make Banana Baked Oatmeal

Banana Baked Oatmeal recipe mimics the exact same flavors and taste, but in a lighter version for a healthy breakfast.

The amount of butter is reduced and replaced with ripe, mashed bananas. This keeps the dish moist and flavorful without adding unnecessary calories.

Since the bananas also provide a sweetness, the amount of sugar is reduced as well. For this baked oatmeal recipe, I used pure maple syrup as the sweetner, but brown sugar may be used instead.

1. Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside.
2. In a large mixing bowl mash ripe bananas. Add milk, eggs, melted butter, maple syrup, and vanilla extract. Whisk to combine.
3. Add dry ingredients – oats, baking powder, cinnamon, and salt. Stir until well combined and pour into prepared baking dish.
4. Bake for 35-40 minutes, or until edges are golden brown and center is almost set.

Best Type of Oats to use

Any baked oatmeal recipe may be made with old fashioned rolled oats or quick cooking oats, but there will be a difference in baking time and texture.

Whole rolled oats gives a wholesome, heartier consistency since they become less saturated with the liquid. For soft, scoopable portions bake until oatmeal is almost set.

Quick cooking oats bind together more because they absorb the milk better. The oatmeal will be more sliceable, but also has a tendency to dry out more. Slightly underbake if using quick oats.

ADDING PEANUT BUTTER

Turn this healthy baked oatmeal recipe into a peanut butter banana version! Simply swap out the melted butter or coconut oil with 1/2 cup creamy peanut butter.

Not only does this make a great dairy free version when paired with an alternative milk, but adds 3 grams of protein per serving!

What Else Can Be added?

Make your own version of a banana baked oatmeal recipe by adding in some the mix-ins suggested below.

• Chopped nuts, such as walnuts, pecans, almonds, or macadamia nuts
• Fresh or frozen fruit, such as blueberries, raspberries, blackberries, strawberries, or peeled, chopped apples
• Dried fruits, like dates, cranberries, or raisins
• Coconut, sweetened or unsweetened
• Chocolate chips

How to Serve

Just like traditional oatmeal, the topping options are endless! We often serve ours with additional milk, maple syrup, nuts, and fresh berries or banana slices.

For a more a decadent banana baked oatmeal try chocolate chips, nutella, or whipped cream.

Or make it healthier by adding ground flaxseed, chia seeds, or nut butters.

Is this recipe gluten free?

Yes, all the ingredients in amish baked oatmeal are gluten free.

However, some manufactured oats may be contaminated with gluten during processing and packaging. For gluten free baked oatmeal use oats that are certified gluten free.

This means they were processed in a dedicated facility that doesn’t share equipment with wheat products.

If you love oats as a naturally gluten free breakfast option, check out Easy Applesauce Muffins, Homemade Gluten Free Granola, or Chewy Chocolate Chip Granola Bars recipes as well!

dairy-free Modifications

Yes, easily transform baked banana oatmeal into a dairy free version by choosing one of these adaptations.

• Substitute an equal amount coconut oil for the butter and non-dairy milk for the milk.
• OR replace the butter with 1/2 cup creamy peanut butter and use non-dairy milk. The oatmeal casserole may need a few minutes longer to bake.

Freezing Tips

Yes, Amish oatmeal is freezer friendly and perfect for make ahead, meal prep breakfasts.

First, bake and cool the oatmeal completely. Slice portions and wrap pieces in plastic wrap. Transfer wrapped oatmeal to a freezer safe container or ziplock bag up to 3 months.

When ready to eat, thaw serving portion overnight in the refrigerator or defrost frozen oatmeal in the microwave at 30% power.

Finish heating at full power, top with desired toppings, and enjoy!

Alternatively, refrigerate baked and cooled oatmeal up to a week. Wrap serving-size portions in plastic wrap and refrigerate. Rewarm in the microwave.

Make-ahead instructions

Mixing the wet ingredients with the dry and refrigerating overnight is not recommended. The oats will absorb the milk as it sits and dry out during baking.

For make ahead baked oatmeal, whisk together the wet ingredients and refrigerate separately from the dry. When ready to bake mix the two together.

Alternatively, prepare and bake the oatmeal. All it to cool completely and cover securely. Either refrigerate or freeze until ready to serve.

If freezing, thaw overnight in the refrigerator. When ready to eat, allow the oatmeal to come to room temperature. Cover baking dish with foil and bake at 300ºF for 20-30 minutes, or until warm.

Banana Baked Oatmeal Cups

Instead of an oatmeal casserole, turn this recipe into baked banana oatmeal cups! Or, for a quick single-serving recipe, try this oat flour mug cake.

1. Preheat oven to 350°F and spray 12 muffin tins with cooking spray. Avoid using muffin liners because the oatmeal sticks to them.
2. Prepare batter as directed.
3. Divide oatmeal mixture between the muffin tins, filling to the top.
4. Bake for 25-30 minutes, or until tops appear set.
5. Refrigerate or freeze prepared oatmeal cups just as baked oatmeal casserole.

IMportant tips to remember

• Use 2% or whole milk for best results. Skim milk may be substituted, but the mixture will be thinner and have to bake longer.
• For a crowd, double the recipe and bake in a 9X13 inch pan. Increase baking time by 10 minutes.
• Mix the dry ingredients with the wet right before baking. If the oats sit in the liquid too long before baking, moisture will be absorbed, and dry out.
• Cool the butter before whisking with cold milk or it will resolidify.

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