This post may contain affiliate links. Read our disclosure policy.
Everyone always says that breakfast is the most important meal of the day. I’m not sure if that’s totally true, but why not start your day with a protein-packed and nutritious meal?
Baked oatmeal is a great option for feeding a your whole family breakfast. You can easily double this recipe as well.
Recipe Ingredient Notes
There’s a good chance you already have the ingredients for this delicious breakfast recipe! Here’s a list of everything you’ll need.
- 3 cups rolled oats
- ½ Tablespoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- 3 ripe bananas (mashed)
- 2 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ½ cup unsweetened almond milk
How to Make Banana Cinnamon Baked Oatmeal
- Preheat oven to 350 degrees.
- Spray a 9×13 pan with cooking spray and set aside.
- In a large bowl, combine oats, cinnamon, baking soda, salt, and walnuts. Toss until well combined.
- In a separate bowl, mash bananas and stir in eggs, maple syrup, vanilla, and almond milk.
- Pour wet ingredients into the bowl of dry ingredients and stir to combine until all oats are coated.
- Pour oat mixture into 9×13” pan. Top with additional walnuts and sprinkle with cinnamon if desired.
- Bake for 30 minutes and serve warm.
Storage Tips
If your family doesn’t finish this in one sitting, these leftovers can easily be stored in the fridge for up to four days. Just reheat it in the microwave for a quick breakfast!
More Breakfast Recipes
Looking for more breakfast recipes? We’ve got you covered!
- Almond Butter Granola
- Powered Packed Granola
- Honey Granola
- Instant Pot Yogurt
- Peach Smoothie Bowl Recipe
- Berry Oatmeal Bake
Banana Cinnamon Baked Oatmeal Recipe
The comfort food of healthy breakfasts! This baked oatmeal fills your house with most delicious smell, just wait until you taste it!
Serving servings
Ingredients
- 3 cup rolled oats
- ½ Tablespoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- 3 ripe bananas, mashed
- 2 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ½ cup unsweetened almond milk
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 pan with cooking spray and set aside.
- In a large bowl, combine oats, cinnamon, baking soda, salt, and walnuts. Toss until well combined.
- In a separate bowl, mash bananas and stir in eggs, maple syrup, vanilla, and almond milk.
- Pour wet ingredients into the bowl of dry ingredients and stir to combine until all oats are coated.
- Pour oat mixture into 9×13” pan. Top with additional walnuts and sprinkle with cinnamon if desired.
- Bake for 30 minutes and serve warm.
Notes
If your family doesn’t finish this in one sitting, these leftovers can easily be stored in the fridge for up to four days. Just reheat it in the microwave for a quick breakfast!
Nutrition
Calories: 333 kcal · Carbohydrates: 52 g · Protein: 9 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 429 mg · Potassium: 455 mg · Fiber: 7 g · Sugar: 16 g · Vitamin A: 121 IU · Vitamin C: 5 mg · Calcium: 88 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Just made this with 2% milk instead of almond milk and it was delicious. Will definitely make it again.
Any way to not use maple syrup in this recipe? We are on a no added sugar / sweeteners diet.
Can I substitute the eggs for something else…we do not eat eggs!
We have only made this recipe as per directions. Here are some egg substitute ideas. https://www.thespruceeats.com/substitute-for-eggs-in-a-recipe-3378601
We haven’t tried it without the maple syrup. It helps it from being too dry. But I’m sure you could leave it out if trying to cut back on sugar.
Do you think this is okay to make the night before and throw in the oven the next morning?
I’m sure it would work ok. The bananas might darken more from being in the fridge overnight.
After baking, would you recommend storing this in the fridge or on the counter?
We store leftovers in the fridge and reheat leftovers.
Looking for “not mushy” oatmeal ideas. Just wondering what the consistency of this is like. Thank you!