Banana Baked Oatmeal with Greek Yogurt (Printable Version)
Comforting breakfast bake with ripe bananas, hearty oats, and creamy Greek yogurt topping
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 ½ cups milk (dairy or unsweetened plant-based)
04 - ⅓ cup pure maple syrup or honey
05 - 1 teaspoon pure vanilla extract
06 - ¼ cup melted unsalted butter or coconut oil
→ Dry Ingredients
07 - 2 ½ cups old-fashioned rolled oats
08 - 1 teaspoon baking powder
09 - 1 teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon salt
→ Toppings
12 - 1 cup Greek yogurt (plain or vanilla)
13 - 1 banana, sliced
14 - ¼ cup chopped walnuts or pecans (optional)
15 - 2 tablespoons maple syrup or honey, for drizzling
# Step-by-Step:
01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish with butter or cooking spray.
02 - In a large bowl, whisk together the mashed bananas, eggs, milk, maple syrup, vanilla extract, and melted butter until well combined and smooth.
03 - In a separate medium bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
05 - Pour the batter into the prepared baking dish and spread evenly with a spatula.
06 - Bake for 30–35 minutes, or until the oatmeal is set and golden brown at the edges.
07 - Allow to cool for 5–10 minutes before slicing. Top each serving with Greek yogurt, banana slices, nuts (if using), and a drizzle of maple syrup or honey.
# Expert Advice:
01 -
- It tastes like banana bread but feels lighter and more nourishing somehow
- You can make it ahead and eat warm breakfast all week without any morning effort
02 -
- Letting it cool completely before storing prevents condensation from making the leftovers soggy
- The texture actually improves on day two as the flavors meld together
03 -
- Use certified gluten-free oats if you need this to be gluten-free, as regular oats are often processed in facilities with wheat
- Mashing the bananas with a fork instead of a mixer leaves tiny bits of fruit throughout which I actually prefer for texture