Warm, golden, and naturally sweetened, Baked Banana Oatmeal with Pecans is the ultimate comfort breakfast. Made with wholesome oats, ripe bananas, warming cinnamon, and crunchy pecans, this baked oatmeal is hearty enough to fuel your morning and versatile enough to enjoy as a snack or light dessert.
Why You’ll Love This Recipe
This baked oatmeal is easy to prepare, full of nourishing ingredients, and perfect for meal prep. The bananas add natural sweetness and moisture, while the pecans lend a satisfying crunch. It’s a healthy, make-ahead option that can be served warm from the oven or cold from the fridge. Whether you’re feeding a family or preparing single-serve portions for the week, this recipe is both comforting and practical.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ripe bananas, mashed (plus 1 banana sliced for topping)
- 2 cups rolled oats
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 1 large egg
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chopped pecans (plus extra for topping)
- Coconut oil or butter for greasing the pan
directions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish with coconut oil or butter.
- In a large mixing bowl, mash the 2 ripe bananas until smooth.
- Add the egg, almond milk, maple syrup, and vanilla extract. Whisk until fully combined.
- Stir in the rolled oats, cinnamon, baking powder, salt, and chopped pecans. Mix until evenly incorporated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with banana slices and a handful of pecans for added texture and visual appeal.
- Bake for 35–40 minutes, or until the top is golden and the oatmeal is firm in the center.
- Allow to cool slightly before slicing. Serve warm, at room temperature, or chilled.
Servings and timing
This recipe makes 4 to 6 servings.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Variations
- Make It Vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg and maple syrup instead of honey.
- Add Fruits: Fold in blueberries, raspberries, or diced apples before baking.
- Boost Protein: Add a scoop of protein powder or stir in Greek yogurt with the wet ingredients.
- Nut-Free: Omit pecans or substitute with sunflower seeds or pumpkin seeds.
- Spice It Up: Add a pinch of nutmeg, ginger, or cardamom for more warmth.
storage/reheating
Storage:
Store baked oatmeal in an airtight container in the refrigerator for up to 4 days.
Freezing:
Slice into portions and freeze individually wrapped pieces in airtight containers for up to 2 months.
Reheating:
- Microwave: Heat slices on a microwave-safe plate for 30–60 seconds.
- Oven: Warm in a preheated oven at 300°F (150°C) for 10–15 minutes.
Serve with a splash of warm milk or a dollop of yogurt if desired.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture will be softer and slightly less chewy than rolled oats.
Can I make this without eggs?
Yes, substitute the egg with a flax egg or mashed applesauce (about 1/4 cup) for a similar binding effect.
What size baking dish should I use?
An 8×8-inch square or similar-sized baking dish works well for even baking and portioning.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats, this recipe is gluten-free.
Can I prepare it the night before?
Yes, you can prepare the mixture and refrigerate it overnight. Bake it in the morning for a fresh breakfast.
What can I serve with this baked oatmeal?
Top with yogurt, extra banana slices, a drizzle of nut butter, or maple syrup for added richness.
Can I omit the sweetener?
Yes, the bananas provide natural sweetness. If preferred, reduce or omit the maple syrup or honey entirely.
How ripe should the bananas be?
Very ripe bananas with brown spots work best—they’re sweeter and mash more easily.
Can I use steel-cut oats?
Not for this recipe, as steel-cut oats require a longer cooking time and more liquid. Stick with rolled or quick oats.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Add 5–10 extra minutes to the baking time as needed.
Conclusion
Baked Banana Oatmeal with Pecans is a delicious, wholesome way to start your day or enjoy a nutritious snack. With its naturally sweet flavor, warm spices, and soft yet hearty texture, this make-ahead dish is perfect for busy mornings or leisurely brunches. It’s easy to customize and simple to prepare—making it a staple breakfast recipe you’ll return to again and again.
Print
Baked Banana Oatmeal with Pecans
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm, cozy, and naturally sweet, this baked banana oatmeal is made with wholesome oats, ripe bananas, cinnamon, and crunchy pecans. Perfect for a hearty breakfast or healthy snack, this golden baked dish is both comforting and nourishing.
Ingredients
- 2 ripe bananas, mashed (plus 1 banana sliced for topping)
- 2 cups rolled oats
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1 large egg
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chopped pecans (plus extra for topping)
- Coconut oil or butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a large mixing bowl, mash the bananas. Add in the egg, almond milk, maple syrup, and vanilla extract. Whisk until well combined.
- Stir in the oats, cinnamon, baking powder, salt, and chopped pecans. Mix until evenly combined.
- Pour the mixture into the prepared baking dish. Top with banana slices and extra pecans.
- Bake for 35–40 minutes, or until the top is golden and the oatmeal is set.
- Let cool slightly before serving. Enjoy warm or chilled.
Notes
- Use dairy milk if preferred, or make it vegan by replacing the egg with a flax egg.
- Add chocolate chips or raisins for extra sweetness and texture.
- Store leftovers in the fridge for up to 4 days—reheat or enjoy cold.
- This recipe works great as meal prep for busy mornings.
Nutrition
- Serving Size: 1 square (1/4 of dish)
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
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