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!
optional mix ins:1½ cups fresh or frozen berries, ½ cup chopped nuts, ½ cup coconut, ½ dried fruit, 1 cup chocolate chips
FOR SERVING: additional milk, maple syrup, peanut butter, yogurt, nuts, or fruit.
Preheat oven to 350°F. Grease a 9X9 or 11X7 baking dish and set aside.
In a large mixing bowl mash bananas. Add milk, eggs, melted and cooled butter, maple syrup, and vanilla extract. Whisk to combine.
Add oats, baking powder, cinnamon, and salt. Stir until well combined and pour into prepared baking dish.
Bake for 35-40 minutes, or until edges are set and center is almost set. (It might look slightly wet in the middle.) Cool for 5-10 minutes before slicing or spooning for serving.
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Peanut Butter Baked Oatmeal
Swap out the melted butter or coconut oil with 1/2 cup creamy peanut butter. The oatmeal may have to bake 5 minutes longer because of the added moisture.
Dairy Free Baked Oatmeal
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.
Storing Baked Oatmeal
Freezing Instructions: 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.Refrigerating: Refrigerate baked and cooled oatmeal up to a week. Wrap serving-size portions in plastic wrap and refrigerate. Rewarm in the microwave.
Banana Baked Oatmeal Cups
Instead of an oatmeal casserole, turn this recipe into baked banana oatmeal cups!
Preheat oven to 350°F and spray 12 muffin tins with cooking spray. Avoid using muffin liners because the oatmeal sticks to them.
Prepare batter as directed.
Divide oatmeal mixture between the muffin tins, filling to the top.
Bake for 25-30 minutes, or until tops appear set.
Refrigerate or freeze prepared oatmeal cups just as baked oatmeal casserole.