Banana Baked Oatmeal

Banana Baked Oatmeal is a healthy breakfast with cinnamon and honey that’s ready for the oven in less than 10 minutes and easy to make ahead and freeze.

This Banana Oatmeal is the perfect way to use up any overly ripe bananas, instead of making another batch of banana bread. If you loved our recipe for 3 Ingredient Oatmeal Banana Cookies, then this is a Breakfast Recipe you’ll love.

Slice of banana baked oatmeal on small wooden plate with maple syrup


This healthy recipe is sure to become your new go-to oatmeal. It is the perfect make-ahead breakfast. You’ll love how quickly the simple ingredients come together. Then you can just pop it in the oven, and you’ll have a nutritious, family-friendly recipe ready in 35 minutes.

Flavors of bananas and cinnamon steal the show in this oatmeal. Both you and your kids will be wanting seconds. And it’s so healthy you won’t even have to stop yourself. 

The honey and bananas add plenty of sweetness to this Banana Oatmeal recipe, but if you or your kids want a little more you can always top it with a little bit of sugar-free maple syrup, or sprinkle a small amount of brown sugar over it. 

Banana Oatmeal is truly the perfect way to start your day and get moving. Once it’s baked and had some time to cool, you can cut the Banana Oatmeal into squares for an on-the-go breakfast. It’s also a great recipe to reheat on crazy mornings, and as your pre-workout meal. 


There’s no need to cry over some overripe bananas. You can always make them into something delicious, and it doesn’t have to be banana bread. This easy recipe turns them into the perfect oatmeal. Your ripe banana will soon be your favorite breakfast. Bananas are an excellent fruit to start your day off with.

The potassium in bananas helps keep your heart healthy. They are also fat-free and low in sodium. They also aid digestion, and their natural sugars give you energy for the day. 


Oatmeal is often listed as a great healthy breakfast option. This is because oats are one of the healthiest grains. Most of us know, oatmeal is an excellent source of fiber. Apart from that, oatmeal contains protein, antioxidants, and important vitamins. 

Oatmeal is also very filling and will keep you satisfied longer than a lot of other breakfasts. Oats are a nutritious option to add to your breakfast rotation. And if you already do eat oatmeal frequently, this baked oatmeal recipe is an excellent way to change up your typical bowl of oatmeal. 

While this Banana Oatmeal recipe calls for rolled oats, you can use steel cut oats instead. Steel cut oats have slightly fewer calories than rolled oats, and are a little higher in fiber. 

However, steel cut oats, are not as quick-cooking as rolled oats. They take longer to absorb liquid than rolled oats, or quick oats, so you’ll have to take that into account when you’re making your banana oatmeal. 


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Banana Baked Oatmeal in pie plate before baking


  • Peanut Butter Banana Oatmeal: To add more protein to your oatmeal recipe you can add in some peanut butter. Melt ¼ cup of your favorite peanut butter and drizzle over the top of your oats once they’re baked. Bananas and peanut butter are a classic flavor combination, and it will make a filling breakfast your whole family will enjoy. You could also use almond butter, or another nut butter, instead of peanut butter. 
  • Gluten-free: This recipe is essentially already gluten-free. The trouble is with the oats. Pure oats are gluten free, but oats are often cross contaminated with grains that contain gluten. To be sure your recipe is 100% gluten-free, buy a container that is labeled as such. 
  • Dairy free: To make a non-dairy oatmeal, substitute the 1 cup milk for one cup of oat milk. You could also try coconut milk, unsweetened almond milk, and other plant-based milk alternatives. 
  • Toppings: There are plenty of wonderful toppings you can add the next time you make this oatmeal for some extra flavor and dimension. Some easy ones to try are sugar-free maple syrup, chocolate chips, brown sugar, chia seeds and pecans. Maple syrup, chocolate chips, or brown sugar will make a sweeter breakfast recipe. While, chia seeds and pecans will add a nice crunch. 


  • Serve: Your oatmeal should stay good at room temperature for a day or two. Just make sure to cover it in tin foil or plastic wrap. 
  • Store: Banana Oatmeal will be good in the fridge for 2-3 days. Be sure the oats are cooled to room temperature before sealing them.
  • Freeze: To freeze it for later, cut your oatmeal into serving size squares, and freeze them in a ziplock bag separated with parchment paper. They’ll last for up to 4 months. To eat them, let them defrost in the refrigerator overnight. You can reheat them in the morning for an easy, portable breakfast recipe. 

Baked Banana Oatmeal in pie plate

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Banana Baked Oatmeal

Banana Baked Oatmeal is a healthy breakfast with cinnamon and honey that's ready for the oven in less than 10 minutes and easy to make ahead and freeze.
Yield 9 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American


  • 1 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 cup 1% milk , or oat milk
  • 1 large egg
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 medium bananas , (very ripe) chopped


  • Preheat oven to 375 degrees and lightly spray a 9" pie pan with  non-stick baking spray.
  • In a large bowl mix together the rolled oats, baking powder, cinnamon, salt, milk, egg, honey and vanilla extract until well combined.
  • Gently fold in bananas then pour into pie pan.
  • Bake for 35-40 minutes until golden brown.
  • Optional: Add additional sliced banana on top if desired (but if you do still use the two chopped bananas).


Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 201mg | Fiber: 2g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 0.6mg
Keyword: Banana Baked Oatmeal

Banana Baked Oatmeal before and after it's baked.

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.


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  1. This sounds delicious, however, there’s no temperature listed. What temperature should I set my oven to for baking this dish?

  2. This recipe does not state what temperature to bake it at and expects one to either just know, or guess as to what temperature. Please correct this.

  3. 5 stars
    This came out wonderful! I used fat free milk and replaced the egg with aquafaba to further reduce fat, cholesterol, and calories. I will definitely make this again.