Can I add more protein to this baked banana bread oatmeal recipe?

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.

Can you leave baked oatmeal out overnight?

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.

Can I use quick oats instead of rolled/old fashioned oats for this recipe?

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.

The walnuts and chocolate chips sunk to the bottom. How do I prevent that?

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.

Cozy Banana Bread Baked Oatmeal (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

Units Scale

2 cups Greek yogurt
1/2 cup 2% milk
2 ripe bananas, peeled
4 large eggs
2 tablespoons pure maple syrup
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
3/4 teaspoon kosher salt
2 cups gluten free rolled oats
1/2 cup toasted walnuts (see NOTES)
1/3 cup chocolate chips

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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.