You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!
The other day I was looking at recipes online (a hobby of mine), and discovered this one for Banana Bread Baked Oatmeal. I love banana bread and I love oatmeal, so I had a hunch I would enjoy this breakfast treat.
I was right… this is a delicious, filling, flavor-filled breakfast!
The recipe calls for all the goodies found in a good loaf of banana nut bread. This includes bananas, pecans, cinnamon and nutmeg, etc.. This difference is this recipe uses old-fashioned rolled oats, and is baked in a casserole dish!
The baked oatmeal is really delicious, and reminds me of Mom’s Banana Nut Bread.
Here’s How Easy It Is To Make Banana Bread Baked Oatmeal
Combine the dry ingredients in a large bowl (oats, brown sugar, baking powder, cinnamon, nutmeg and salt).
Melt the butter and add it to the dry ingredients. Stir the ingredients together, to combine.
In a separate bowl, mix together milk, mashed banana, egg, and vanilla extract. Pour this mixture into the flour mixture, and stir. Add the chopped pecans and mix well.
Spray an 8″ square baking dish with non-stick spray (or grease with butter). Pour the baked oatmeal batter into the prepared dish.
Bake the oatmeal in a preheated 350 degree oven for 25-30 minutes. Mine took 30 minutes to completely firm up in the middle.
During the last 5 minutes of baking time, I placed a cookie sheet with extra chopped pecans in the oven to lightly toast (to be used as garnish later… optional).
When the dish is finished baking, remove the pan of banana bread baked oatmeal and sheet of toasted pecans to a wire rack. Sprinkle the top of the oatmeal with toasted chopped pecans.
The next thing you do is to let the hot baked oatmeal cool down to room temperature.
You can eat the banana bread baked oatmeal warm, but I truly think it tastes best when eaten at room temperature. Once totally cooled, it was easier to cut into pieces, but ultimately… just serve it however you prefer.
Once the oatmeal has cooled, cut it into slices, and serve. You could bake this the night before you want to serve it, so it’s ready to go in the morning.
Yum… this baked oatmeal tastes like banana bread, but it’s packed with oats! The old fashioned oats make it an even more filling and nutritious breakfast treat!
I’m glad I tried this recipe for banana bread baked oatmeal. I hope you will consider making it, as well.
The leftovers the next day were wonderful! This baked oatmeal is really delicious…and is a great way to get kids (and grown-ups – *cough, cough*) to “eat their oatmeal”!
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Recipe Source: http://lovegrowswild.com/2015/08/banana-bread-baked-oatmeal/
- 2 cups old fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 Tablespoons butter , melted
- 2 cups milk
- 1 cup mashed banana (this was about 2 medium bananas, mashed)
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup pecans (or walnuts), chopped
- 3 Tablespoons chopped pecans , toasted (for garnish-optional)
- Preheat your oven to 350 degrees. Spray or butter an 8" square baking dish. Set aside.
- In large bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix well.
- Melt butter in microwave safe dish. Add to oat mixture; stir to combine.
- In a separate bowl, mix together the milk, mashed banana, egg, and vanilla extract. Add to the flour mixture, and stir well, to fully mix ingredients. Stir in 1/2 cup chopped pecans.
- Pour batter into prepared baking dish. Bake at 350 degrees for 25-30 minutes. Test it to make sure it is done in the center. When baked oatmeal is done, remove pan to a wire rack, and let cool. Sprinkle toasted pecans on top, if desired. Serve warm, or let cool completely to room temperature before serving.
Here’s one more to pin on your Pinterest boards!