Banana Bread Baked Oatmeal (11g Protein)

This Banana Bread Baked Oatmeal is a super-simple, high-protein breakfast prepared in 10 minutes for a nutritious 11g of protein and 6g of fiber that tastes like banana bread.

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I love baked oatmeal recipes like my classic Baked Oatmeal, my Strawberry Baked Oatmeal, or my Peach Baked Oatmeal but my kids love banana bread, so I decided to mix the two and bring banana bread flavors to the trusted baked oatmeal for a delicious breakfast.

The whole recipe is just below, but don’t miss my ingredient selection tips, step-by-step pictures, and baking tips further down!

Banana Bread Baked Oatmeal

This Banana Bread Baked Oatmeal is a super-simple, high-protein breakfast prepared in 10 minutes for a nutritious 11g of protein and 6g of fiber that tastes like banana bread.

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 servings

Calories: 409.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 4 ripe Bananas - divided, equivalent 1 cup mashed banana from 2 bananas + 2 bananas, sliced (note 1)
• ▢ ½ cup Peanut Butter - (note 2)
• ▢ 3 tablespoons Chia Seeds - (note 3)
• ▢ 2 cups Old-Fashioned Rolled Oats - (note 4)
• ▢ 1 ½ cups Unsweetened Almond Milk - (note 5)
• ▢ 1 ¼ teaspoon Cinnamon
• ▢ ½ cup Chopped Walnuts - (note 6)
• ▢ ½ cup Chocolate Chips - (note 7)

Instructions

• Preheat the oven to 350 °F (180 °C). Slightly oil a 9-inch x 9-inch baking pan. Set aside.
• Peel two bananas, place them in the mixing bowl. Use a fork to mash, until a smooth puree form.
• Peel the other two bananas, and use a sharp knife to slice crosswise, to form round pieces of bananas. Set aside for later.
• Add peanut butter, chia seeds, cinnamon vanilla extract, rolled oats, almond milk, chopped walnuts, and chocolate chips.
• Stir with a wooden spatula until evenly combined.
• Pour half the batter in the prepared pan, then add a single layer of banana slices, add remaining batter and finish with banana slices
• Bake the oatmeal for 20-30 minutes at 350 °F (180 °C) until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you.
• Let it cool down in the pan for 20 minutes then serve lukewarm with a drizzle of maple syrup, peanut butter, and a dust of cinnamon.

Notes

Note 1: The recipe uses 2 mashed bananas for the batter this is equivalent to 1 cup mashed banana and 2 other bananas sliced to add in the center and on top of the baked oatmeal

Note 2: You can swap the peanut butter for almond butter, cashew butter, plain yogurt, or sunflower seed butter if you have nut allergies.

Note 3: If you don’t like chia seeds, use 3 tablespoons of ground flaxmeal. The goal of this ingredient is to firm up the baked oatmeal and add fiber and healthy fats.

Note 4: Rolled or quick oats work. Quick oats absorb more liquid, bake faster, and make the baked oatmeal less moist.

Note 5: You can use your favorite plant-based milk, like oat milk, cashew milk, or soy milk to boost proteins. 

Note 6: You can use chopped almonds, cashews, or peanuts. If you have a nut allergy, use pumpkin seeds, sunflower seeds, or unsweetened shredded coconut.

Note 7: Other tasty options to swap chocolate chips are dried raisins, finely chopped pitted dates, and dried cranberries.

Storage: Store the remaining baked oats in the fridge for up to 3-4 days in its baking pan, wrapped with plastic wrap to prevent the oatmeal from drying. You can also freeze this banana blueberry baked oatmeal in an airtight container and thaw it in the fridge the day before. Rewarm one serving in the microwave, in a microwave-safe breakfast bowl, until lukewarm.

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Nutrition

Serving: 1serving (snickers version) | Calories: 409.1kcal | Carbohydrates: 37.3g | Protein: 11.2g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 9.7g | Monounsaturated Fat: 7.4g | Trans Fat: 0.01g | Sodium: 176.3mg | Potassium: 333.6mg | Fiber: 6.9g | Sugar: 11.5g | Vitamin A: 6.8IU | Vitamin C: 0.3mg | Calcium: 161.9mg | Iron: 2.3mg | Magnesium: 109.6mg | Phosphorus: 269.4mg | Zinc: 2.1mg

Ingredients and Substitutions

You only need a handful of wholesome ingredients for this recipe. Here’s how to pick them.

• Ripe Bananas – They provide sweetness, moisture, and structure. You can’t really replace bananas in this recipe without drastically changing the flavor, but you could add applesauce for extra moisture alongside the bananas.
• Peanut Butter – This adds richness, protein, and fat. Almond butter, cashew butter, plain vegan yogurt, or sunflower seed butter are great substitutes.
• Chia Seeds – These thicken the oatmeal and add fiber and healthy fats. Ground flaxseed is a good alternative.
• Old-Fashioned Rolled Oats – They form the base of the oatmeal. Quick oats also work, but they absorb more liquid and cook faster.
• Unsweetened Almond Milk – This adds moisture. Other plant-based milks like oat, cashew, or soy milk work well, and soy milk will boost the protein content.
• Cinnamon – This adds warm, classic banana bread flavor.
• Chopped Walnuts – These add texture and nutty flavor. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, or shredded coconut are all suitable alternatives.
• Chocolate Chips – These add sweetness and richness. Dried raisins, chopped dates, or dried cranberries can be used for a different flavor.

How to Make Banana Bread Baked Oatmeal

This recipe is really easy to whip up. Here’s how in pictures.

Mash the bananas in a mixing bowl and measure the amount needed.

Add the peanut butter and almond milk and combine the batter.

Pour the rolled oats, cinnamon, chocolate chips, and walnuts into the bowl.

Stir until the batter is well mixed.

Pour half of the batter in the baking pan and line banana slices on the top.

Pour the rest of the batter and add another layer of sliced bananas on the top.

Carine’s Baking Tips

Let me share a few more tips for a perfect banana oatmeal.

• Protein Boost – Add soy milk, plant-based protein powder, or hemp seeds for extra protein.
• Topping Variety – Use toppings like nut butter, yogurt, or shredded coconut to enhance the flavor.
• Pan Preparation – Lightly oil the baking pan to prevent sticking.
• Moisture Check – Check the oatmeal’s center after 20 minutes of baking. It should be set but still slightly moist.
• Texture Control – Bake longer for a drier, firmer texture if preferred.
• Storage Technique – Store in the baking pan, covered, to maintain moisture.
• Rewarming Tip – Rewarm individual servings with a splash of almond milk in the microwave.
• Even Slicing – Allow the oatmeal to cool slightly before slicing for cleaner cuts.
• Spice Variation – Add a pinch of nutmeg or cardamom to the batter for extra flavor.

More Oatmeal Recipes

Baked Banana Blueberry Oatmeal

Lemon Blueberry Baked Oatmeal

Strawberry Baked Oatmeal

Cinnamon Roll Baked Oatmeal