As soon as I started making Cottage Cheese Baked Oats, I knew I was going to make a version with bananas and Banana Bread Baked Oatmeal quickly became a favorite!
Made with rolled oats, bananas, Greek yogurt, warm spices, and optional walnuts or chocolate chips, this gluten free breakfast casserole works perfectly for meal prep or weekend brunch.
Quick Look: Banana Bread Baked Oatmeal
⏲️Ready In: 70 Minutes
🍽Servings: 6
🥗Nutrition: 326 Calories / 19g Protein
🥘Main Ingredients: Gluten free rolled oats, Greek yogurt, Milk, Bananas, Baking soda, Cinnamon, Walnuts, Chocolate chips
📋Dietary Notes: Gluten Free, Nut Free option
⭐Why You'll Love It: If you love banana bread, you'll fall head over heels for this healthy Banana Bread Baked Oatmeal! It's boosted with a little protein thanks to Greek yogurt!
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Breakfast might be my favorite meal of the day! Whether I'm starting my day with healthier fare like Homemade Italian Turkey Sausage and High Protein Overnight Oatmeal or indulgent brunches with Gluten Free Lemon Poppy Seed Waffles or Salmon Cake Eggs Benedict, a new gluten free breakfast recipe is always welcome!
Made with similar ingredients to Cottage Cheese Baked Oats, but with more warm spices, ripe bananas, and Greek yogurt, this Banana Bread Baked Oatmeal can be a delightful meal prep option or comforting brunch for guests!
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Key Ingredients
Rolled Oats: Use old fashioned, rolled oats, not quick oats for this recipe. The bake time will be much too long for quick oats!
Bananas: A couple ripe bananas provide plenty of banana flavor for this souffle-like breakfast. This is the perfect use for spotted bananas! Have more than a couple? Make Gluten Free Banana Waffles next!
Greek Yogurt: Using Greek yogurt in this baked oatmeal boosts the protein here and keeps the end result creamy. The higher the fat content, the creamier it'll be. I've used both full-fat Greek yogurt and 0% with good results. Or, use cottage cheese like I do for Cottage Cheese Baked Oats!
Eggs: You'll need eggs to help the mixture set into a souffle-like breakfast casserole. Unfortunately I don't have a good substitute for this, so if you can't have eggs this isn't the recipe for you!
Spices: Cinnamon and vanilla extract provide most of the warmth here.
Mix-ins: If you can't imagine banana bread without chocolate chips or walnuts, you can use either or both in this recipe as well! I do find that since the uncooked oat mixture is fairly liquidy, it's best to add any mix-ins midway through baking.
See the recipe card for full information on ingredients and quantities.
How to Make Banana Bread Baked Oatmeal
Step 1: Add the bananas, Greek yogurt, eggs, maple syrup, baking soda, vanilla, cinnamon, and salt to a blender and blend until smooth.
Step 2: Pour the banana mixture into a large mixing bowl with the oats and and stir until no dry oats remain.
Step 3: Transfer to a greased 8x8 baking dish and cover with tinfoil.
Step 4: Bake at 350 degrees F for 60 minutes. 30-40 minutes into baking, remove the tinfoil and sprinkle chopped walnuts and chocolate chips overtop. Return to the oven for 20 more minutes. Let cool for 10-20 minutes before serving.
Top Tips from Chelsea
Add any mix-ins towards the end of baking. Since the unbaked oat mixture is fairly liquidy, the walnuts and chocolate chips will sink to the bottom if you add them right away. Instead, sprinkle overtop halfway through baking when you remove the tinfoil.
Topping ideas for serving. Once the oatmeal is done, you can serve as-is or serve with toppings! Greek yogurt, maple syrup, additional nuts, and sliced banana all make great toppings. Tjay and I especially like Greek yogurt with a drizzle of maple syrup, as shown in the pictures accompanying this recipe.
Use the pan you have. You can bake this baked oatmeal recipe in an 8x8 baking pan, a large cast iron skillet, or a 2.5 liter (11 cup) baking dish. However, note that the size of the pan and the material will affect how quickly the oats cook so you may have to start checking for doneness earlier.
Banana Bread Baked Oatmeal FAQs
Yes! I actually first tested this recipe with protein powder and it works great. Add up to 3 scoops of protein powder - my favorite is Equip Prime Protein, banana flavor if it's in stock! - for an additional protein boost.
Since this recipe uses milk, Greek yogurt, and fresh bananas, I would not recommend leaving it out overnight. Cover and refrigerate leftovers. You can reheat portions in the microwave or in the oven.
I would not recommend it. Quick oats will cook too quickly and end up extremely mushy; this baked oatmeal recipe already has a more souffle-like texture thanks to the bananas.
Since the uncooked baked oatmeal is very liquidy thanks to the bananas, heavy chocolate chips and walnuts will sink. I've found that uncovering the oatmeal halway through baking and then adding the chocolate chips and walnuts prevents them from going straight to the bottom.
More Banana Breakfast recipes
Did you try this Banana Bread Baked Oatmeal recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Banana Bread Baked Oatmeal
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Made with rolled oats, bananas, Greek yogurt, warm spices, and optional walnuts or chocolate chips, Banana Bread Baked Oatmeal works perfectly for meal prep or weekend brunch. Serve with extra Greek yogurt, maple syrup, sliced bananas, and/or extra nuts for topping!
Ingredients
- 2 cups Greek yogurt
- ½ cup 2% milk
- 2 ripe bananas, peeled
- 4 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon baking soda
- 1 ½ teaspoons vanilla extract
- 2 teaspoons cinnamon
- ¾ teaspoon kosher salt
- 2 cups gluten free rolled oats
- ½ cup toasted walnuts (see NOTES)
- ⅓ cup chocolate chips
Instructions
- Prepare oven and equipment. Preheat the oven to 350 degrees. Grease an 8x8 baking dish and set aside.
- Blend wet ingredients. Add the Greek yogurt, milk, bananas, eggs, maple syrup, baking soda, vanilla, cinnamon, and salt to a blender and blend on high for about 1 minute, until smooth.
- Stir in oats. Pour the cottage cheese mixture into a large mixing bowl with the oats and stir until no dry oats remain. Transfer to the prepared baking dish.
- Cover and bake. Cover with aluminum foil and bake for 40 minutes. Uncover and scatter walnuts and chocolate chips on top. Bake an additional 20-30 minutes, until the center no longer jiggles when nudged. Let cool for at least 10 minutes before cutting into even squares. Serve warm, topped with sliced bananas, toasted nuts, maple syrup, honey, or Greek yogurt if desired.
Notes
- To toast the walnuts, scatter over a parchment paper-lined baking sheet. Pop into a 350 degree oven and bake for 8-10 minutes, shaking the baking sheet halfway through, until they're fragrant and slightly darker in color.
- Add the mix-ins partway through baking. It's tempting to just fold the chocolate chips and walnuts in before pouring into your pan, but they'll just sink to the bottom! I've found best results with removing the tinfoil 30-40 minutes into baking and scattering the chocolate chips and walnuts overtop then.
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