Banana Bread Baked Oatmeal

If you need a breakfast you can lean on during busy mornings, this banana bread baked oatmeal is my favorite. It takes under 5 minutes to prepare, bakes quickly, and keeps in the fridge for easy grab-and-go breakfasts all week. It tastes like banana bread, is high in fiber, and you can add protein powder if you want.

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I like to serve a big, balanced breakfast that keeps my family full and gives us energy through the morning. Eggs are a regular part of our routine, but finding easy sides can be a challenge. Before I had kids, I often made things like chia pudding or Greek yogurt bowls. Now, if I don’t have something prepped, even “quick” options like stovetop oatmeal or pancakes still mean cooking, cleanup, and time I don’t always have.

This baked oatmeal fixes that problem. My toddler and I both enjoy it, it’s made with wholesome ingredients, and it has no added sugar. It was a lifesaver postpartum when I needed quick, nourishing breakfasts.

Even better, once you have the basic recipe, you can use it as a template to make other flavors like apple pie or blueberry baked oats.

Why you’ll love this recipe

• Meal-prep friendly
• Easy mornings (reheat and go!)
• Toddler-friendly
• High fiber and filling
• Protein boost option
• Postpartum-friendly
• Flexible base recipe

Don’t forget to pin this recipe!

Ingredients

You’ll need a few simple ingredients:

• Butter
• Ripe bananas
• Rolled oats
• Chia seeds
• Ground flax seeds
• Whole milk Greek yogurt
• Whole milk
• Eggs
• Cinnamon
• Vanilla
• Protein powder (optional)
• Toppings (optional)

Recipe notes and substitutions

• I like to top mine with peanut butter or almond butter, or a drizzle of maple syrup.
• I like to grind flax seeds fresh, but pre-ground flax works just as well.
• You can add protein powder, but I usually avoid it for my toddler. If you do, I’ve used up to 2 servings of whey protein isolate without changing the texture. I like this unflavored grass-fed protein powder from Amazon.
• I typically add mini chocolate chips (I am OK with this small amount of added sugar) and chopped walnuts before baking. Be sure to finely chop any nuts for little ones.

Tools you’ll need

• Large mixing bowl
• Measuring cups or a kitchen scale for less cleanup
• Measuring spoons
• Silicone spatula
• 9×13 baking dish

How to make banana bread baked oatmeal

Preheat oven to 350°F and lightly grease a 9×13 baking dish.

Mash the bananas in a large bowl. Add the oats, chia seeds, flax, Greek yogurt, milk, eggs, cinnamon, and vanilla.

Mix everything together in the same bowl. If you’re adding protein powder, mix it in now.

Pour into the baking dish and spread evenly. Add your toppings.

Cover with foil and bake for 15 minutes. Remove foil and bake for another 15 minutes.

Let cool for 10–15 minutes if eating immediately. Cool completely before storing in the fridge.

How to store and reheat

Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. When you’re ready to eat, reheat individual portions in the microwave for 30 to 60 seconds. You can also eat it cold, which is great for busy mornings.

For longer storage, slice into portions and freeze in a freezer-safe container for up to 3 months.

Variations

You can also use this recipe as a base for other flavors like apple pie or blueberry baked oats. Here are a few variations you can try:

• Apple pie baked oats: swap the mashed banana for 1 cup unsweetened applesauce, add chopped apple, ¼ tsp cloves, and ¼ tsp nutmeg
• Blueberry baked oats: add 1 cup fresh or frozen blueberries
• Pumpkin baked oats: swap banana for 1 cup pumpkin puree and add ½ tsp pumpkin spice
• Chocolate banana baked oats: add 2 tbsp cocoa powder and chocolate chips

Nutrition information (approximate per serving)

This banana bread baked oatmeal is high in fiber and provides a good balance of carbs, protein, and healthy fats to help keep you full and energized. A typical serving has:

• Carbs: 35g
• Protein: 13g
• Fat: 10g
• Fiber: 7g
• Omega 3s: 2g
• Omega 6s: 1g
• Iron: 3mg

Note: Nutrition facts will change based on your portion size, toppings, and if you add protein powder.

I like to eat this banana oatmeal bake with scrambled eggs and top it with almond butter for a balanced meal. You could also serve it with fruit, yogurt, or a glass of milk.

Frequently asked questions

Can I make baked oatmeal ahead of time?

This is a great make-ahead breakfast for busy mornings. I typically make it on a Sunday night and serve it throughout the week. It reheats easily in the microwave.

How long does it last?

This baked oatmeal will last up to 5 days in the fridge.

Can I freeze it?

To freeze, slice into portions and store in a freezer bag or freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating in the microwave. 

Can I make it without eggs?

You can make this without eggs, but you would need to increase the Greek yogurt to 1.5 cups to make up for the moisture loss.

Can I add protein powder?

I’ve used up to 2 servings of whey protein isolate without changing the texture. This increases the protein to 21 grams per serving.

Is it good for toddlers?

This is a naturally sweet, toddler-friendly breakfast — either alongside eggs or on its own. I typically serve this with scrambled eggs and offer my toddler a half serving. Because this is naturally sweetened, it also works well for babies (including baby-led weaning stages) when served soft and cut into small pieces.

I make this recipe often because it’s something both my toddler and I enjoy. It’s made with simple, wholesome ingredients and makes mornings so much easier. If you liked this banana bread baked oats recipe, please give it 5 stars!