Banana Bread Baked Oatmeal

A weekly kitchen chore is making baked oatmeal for Kirk’s breakfasts. I often make the same recipe over and over – because I know it by heart. (Maybe I could branch out and use the book on oats I wrote? Crazy.) I played around with a new recipe for him this week, and loved the results. It isn’t overly sweet and has the warm feelings of Fall in it. It also is a great base recipe for adding dried fruit, fresh fruit, berries, almonds and other goodies to it.

Banana Bread Baked Oatmeal


  • 2 large ripe bananas, mashed
  • 1 cup oat milk*
  • 1 large egg*
  • 1½ cups gluten-free rolled oats
  • ¼ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • Pinch fine sea salt


Preheat oven to 375°, line a 8×8 glass baking dish with parchment paper.

Whisk bananas, milk, egg, brown sugar, cinnamon, and salt together in a large mixing bowl.

Add in the oats and baking powder, stir until combined.

Spread in the pan.

Bake for 30 minutes.

Serve hot, if desired or cool on a rack, then cover and chill. Reheat on a plate for 60 seconds on high.

Serves 4.


Any milk can be used. I am just a big fan of oat milk.

To make plant based/vegan, use flax seed instead of the egg. Mix 1 Tbsp ground flaxseed with 3 Tbsp water, set aside for 10 to 15 minutes, whisk up and add in.