Ingredients
Scale
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional)
- 1½ cups mashed ripe bananas (about 3 large very ripe bananas)
- 1¾ cups milk (dairy or non-dairy)
- 2 large eggs
- ¼ cup pure maple syrup or honey
- 3 tablespoons melted coconut oil or butter
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup chocolate chips (optional)
- 1 banana, sliced for topping (optional)
- Extra cinnamon for sprinkling on top
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch or 9×9-inch baking dish with butter, coconut oil, or cooking spray. Set aside.
- Mash the bananas. In a medium bowl, mash your very ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine and actually add nice texture. Set aside.
- Mix dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, salt, and nutmeg (if using). Stir well to ensure the baking powder and spices are evenly distributed throughout the oats.
- Combine wet ingredients. In the bowl with the mashed bananas, add the milk, eggs, maple syrup, melted coconut oil or butter, and vanilla extract. Whisk everything together until well combined and relatively smooth.
- Combine wet and dry. Pour the wet banana mixture over the dry oat mixture. Stir gently with a spatula until everything is well incorporated. The mixture will be quite liquid and pourable—this is exactly right!
- Add mix-ins. If using walnuts, pecans, or chocolate chips, fold them into the batter now, reserving a small handful for topping if desired.
- Pour into baking dish. Transfer the entire mixture to your prepared baking dish and spread it out evenly with your spatula. If desired, arrange banana slices decoratively on top and sprinkle with reserved nuts or chocolate chips and an extra pinch of cinnamon.
- Bake. Place in the preheated oven and bake for 35-40 minutes, until the top is golden brown and the center is set. To test for doneness, insert a toothpick in the center—it should come out mostly clean with just a few moist crumbs.
- Cool slightly. Remove from the oven and let cool for at least 10 minutes before slicing. The baked oatmeal will continue to firm up as it cools, so don’t worry if it seems slightly soft when you first take it out.
- Serve and enjoy! Cut into squares and serve warm with your favorite toppings like a drizzle of maple syrup, a dollop of Greek yogurt, extra banana slices, a sprinkle of nuts, or a splash of milk.
Notes
- Banana ripeness is crucial – Use very ripe bananas with brown spots or fully brown skins for maximum sweetness and that authentic banana bread flavor.
- Don’t skip the resting time – Letting the baked oatmeal cool for 10 minutes allows it to set properly. If you cut into it too soon, it will seem undercooked even when it’s perfectly done.
- Customize the sweetness – If your bananas are extremely ripe, you can reduce the maple syrup to 2-3 tablespoons. Taste your mashed banana mixture—if it’s already very sweet, cut back on added sweetener.
- Test for doneness – The center should be set and not jiggly when gently shaken. The edges may pull away slightly from the pan sides. Better to slightly underbake than overbake.
- Make it dairy-free – Use your favorite non-dairy milk and coconut oil instead of butter.
- Prep Time: 10
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (based on 8 servings)
- Calories: 235
- Sugar: 14g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g