Close up of golden brown baked banana oatmeal fresh from oven in white ceramic baking dish, steam rising, showing cake-like texture with visible rolled oats on rustic wooden table

Oatmeal Recipes That Taste Like Dessert (But Are Actually Healthy!)

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Looking for a healthy breakfast that tastes like dessert but fuels your morning? Let me tell you about my favorite oatmeal recipe that’s changed the way I think about breakfast.

I used to think oatmeal was boring – you know, just a bowl of mushy grains. But then I discovered baked oatmeal, and honestly, it was a game-changer. Picture this: warm, cake-like squares that smell like banana bread baking in your oven, ready to grab on busy mornings, and packed with nutrients that actually keep you satisfied until lunch.

This recipe is perfect for meal prep, and it’s become a staple in my Nevada kitchen. I make a batch on Sunday evening, and it lasts me through the week. The best part? You can customize it with whatever you have on hand – berries, nuts, chocolate chips, or keep it simple. If you love easy breakfast solutions, you’ll also want to check out my Banana Trail Mix Breakfast Bars for another grab-and-go option.

Baked Banana Oatmeal

Prep Time
10 mins
Cook Time
35 mins
Additional Time
5 mins
Total Time
50 mins
Servings
6
Top down flat lay of baked banana oatmeal ingredients - rolled oats, ripe bananas, eggs, milk, honey, cinnamon, vanilla, walnuts, and chocolate chips on marble counter
Everything you need for this healthy baked banana oatmeal – simple, wholesome ingredients you probably already have in your kitchen
Ingredients

Original recipe (1X) yields 6 servings

  • 2 cups rolled oats (not instant)
  • 2 ripe bananas, mashed
  • 2 large eggs, lightly beaten
  • 1½ cups milk (dairy or non-dairy)
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ⅓ cup dark chocolate chips (optional)

Instructions

Step 1
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray, or line it with parchment paper for easy removal.
Step 2
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine – they add texture! Add the beaten eggs, milk, honey, vanilla extract, and mix well until everything is combined.
Step 3
In a separate bowl, combine the rolled oats, cinnamon, baking powder, and salt. Stir these dry ingredients together to ensure the baking powder and spices are evenly distributed.
Step 4
Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be quite liquid – that’s exactly what you want! Fold in the chopped nuts and chocolate chips if using.
Step 5
Pour the mixture into your prepared baking dish and spread it evenly. You can add a few extra banana slices on top for a beautiful presentation, along with a sprinkle of additional nuts or chocolate chips.
Step 6
Bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean. The edges will be slightly crispy while the center stays tender.
Step 7
Let the baked oatmeal cool for 5 minutes before slicing into 6 squares. Serve warm with a drizzle of extra honey, fresh berries, or a dollop of Greek yogurt. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual portions for up to 3 months.
From the Editor
This recipe is incredibly versatile! Feel free to swap the bananas for applesauce (use 1 cup), add ½ cup of your favorite berries, or replace the walnuts with almonds or sunflower seeds. For a protein boost, stir in 2 tablespoons of your favorite protein powder. Each serving provides sustained energy without the crash, making it perfect for busy mornings. For more healthy breakfast ideas, explore our Cherry Almond Breakfast Cookies or browse our complete Healthy Meal Prep Guide for weekly planning tips.

Nutrition Facts

(per serving)

245
Calories
8g
Fat
38g
Carbs
8g
Protein
5g
Fiber
12g
Sugar

Frequently Asked Questions

Can I make this recipe gluten-free? +

Absolutely! Just make sure to use certified gluten-free oats. Regular oats are often processed in facilities that also handle wheat, which can lead to cross-contamination. Certified gluten-free oats are processed separately and are safe for those with celiac disease or gluten sensitivity.

How do I reheat baked oatmeal? +

Microwave individual portions for 30-60 seconds, or reheat in a 350°F oven for 10-15 minutes until warmed through. I prefer the oven method because it brings back that slightly crispy top texture. You can also toast slices in a toaster oven for a quick breakfast!

Can I use instant oats instead of rolled oats? +

I don’t recommend it. Instant oats are much finer and will make your baked oatmeal mushy rather than having that perfect cake-like texture we’re going for. Rolled oats (also called old-fashioned oats) are key to getting the right consistency. Steel-cut oats won’t work either – stick with rolled oats for best results.

What can I use instead of bananas? +

Great question! You can replace the bananas with 1 cup of unsweetened applesauce, pumpkin puree, or mashed sweet potato. Each option brings its own flavor profile – applesauce keeps it light and neutral, pumpkin adds a cozy fall vibe, and sweet potato makes it extra hearty and satisfying. Just keep the other ingredients the same.

Is this recipe suitable for meal prep? +

This is actually one of my favorite meal prep recipes! Cut it into squares after baking, let them cool completely, then store in an airtight container in the fridge for up to 5 days. For longer storage, wrap individual portions in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the morning.

Can I reduce the sugar in this recipe? +

Definitely! The ripe bananas already add natural sweetness, so you can easily cut the honey or maple syrup in half or even eliminate it entirely if you prefer a less sweet breakfast. I sometimes use just 2 tablespoons of honey and let the banana flavor shine through. You could also try using mashed dates or a sugar-free sweetener alternative if you’re watching your sugar intake.

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