Baked Oatmeal with Banana and Walnuts
Looking for a wholesome dish to kickstart your day? This baked oatmeal with banana and walnuts is perfect for brunch or breakfast. It's warm, comforting, and packed with nutrients to fuel you through the morning. The natural sweetness of ripe bananas and the crunch of toasted walnuts make every bite satisfying. This easy, make-ahead recipe turns simple oats into a delicious, hearty meal that's sure to become a family favorite.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 ripe bananas, mashed
- 2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1/2 cup walnuts, chopped
- 1 teaspoon vanilla extract
- Additional banana slices and walnuts for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish.
- Mix Dry Ingredients: In a large bowl, combine the oats, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix the mashed bananas, milk, maple syrup (or honey), and vanilla extract until well combined.
- Combine Both Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chopped walnuts.
- Bake: Pour the mixture into the prepared baking dish and spread it evenly. Top with additional banana slices and walnuts if desired. Bake for 25-30 minutes, or until the top is golden and the center is set.
- Serve: Let it cool slightly before slicing. Enjoy warm, plain or with a drizzle of maple syrup.
Cook’s tips
- Use very ripe bananas for maximum natural sweetness and moisture.
- Toast the walnuts lightly before folding them in to enhance their nutty flavor.
- Let the baked oatmeal rest for 5-10 minutes after baking to make slicing easier.
- For a crispier top, bake a few minutes longer, but watch to prevent burning.
Substitutions
- Use gluten-free rolled oats if needed.
- Swap maple syrup for honey or agave nectar.
- Replace walnuts with pecans, almonds, or a mix of seeds.
- Use any milk alternative like almond, soy, or oat milk.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven at 350°F (175°C) for 5-10 minutes until warmed through.
Frequently asked questions
Can I make this baked oatmeal ahead of time?
Yes, you can assemble the mixture and refrigerate it overnight before baking, or bake it fully and reheat portions as needed.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Adjust baking time slightly as quick oats may cook faster.
Is this recipe suitable for a vegan diet?
Yes, if you use a non-dairy milk and replace honey with maple syrup or another plant-based sweetener.
How do I know when the baked oatmeal is done?
The top should be golden and the center should be set—no longer jiggly. A toothpick inserted in the center should come out mostly clean.
