Baked Banana Oatmeal is loaded with plump raisins and crunchy walnuts. This recipe for baked oatmeal can easily be doubled for meal prep for the week!
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I’ve been eating oatmeal for breakfast in one form or another for about 20 years! It fills me up, is good for me and can be transformed into so many things. At the moment my husband and I are a little obsessed over baked oatmeal. I’ve been making different variations and this baked banana oatmeal recipe is definitely one of the favorites!
What is the texture of baked oatmeal?
Baked oatmeal is a different texture than the basic soupy stove top variety. It is firmer than a bowl of oatmeal but still a soft texture. While it is not crunchy it still has a slight chewiness. I love adding crunchy nuts and raisins to add some extra crunch to the banana baked oatmeal recipe.
Which oats are best for baking?
In all of my baked oatmeal recipes I use old fashioned oats. Quick or instant oats would become too soggy during the baking process. Steel cut oats may work but would need extra moisture and a longer cooking time.
INGREDIENTS needed in banana baked oatmeal
- date paste, maple syrup or honey
- coconut oil or avocado oil
- almond milk or low calorie milk
- vanilla extract
- old fashioned oats
- walnuts or pecans
- raisins or dried cherries
I’ve made different versions of this recipe using maple syrup instead of date paste and avocado oil in place of coconut oil and I really couldn’t tell any difference in the flavor. This baked oatmeal recipe easily adjusts for what you have on hand.
Does baked oatmeal need to be refrigerated?
Because of the egg in baked oatmeal I do always refrigerate the leftovers. It keeps well in the refrigerator for 3-4 days. You can easily reheat in the microwave for 30-45 seconds.
If you try this recipe for Baked Banana Oatmeal, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
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Baked Banana Oatmeal
- 8x8 baking dish
- 2 ripe bananas, mashed
- 1 egg
- 1/4 cup date paste or maple syrup
- 1/4 cup coconut oil
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- Preheat oven to 350 degrees. Lightly spray a 8 x 8 baking dish with cooking spray. Set aside.
- In a medium sized bowl mash bananas. Add egg, date paste, coconut oil, almond milk and vanilla extract. Stir well.
- In the same bowl add oats, cinnamon, salt, walnuts, and raisins. Mix everything together and pour into prepared baking dish.
- Bake for 25-30 minutes. Remove from oven and allow to rest for 5 minutes before slicing.
- To serve scoop a section (it will be soft and crumbly) and place in bowl or plate. Top with additional nuts, cinnamon and a drizzle of almond milk.