Dessert

Banana Bread Baked Oatmeal Recipe

BySophie Carsel December 27, 2025December 27, 2025

Introduction

This Banana Bread Baked Oatmeal is a wholesome, comforting breakfast that blends the flavors of banana bread with hearty oats. It’s easy to prepare and perfect for a cozy morning or meal prep.

A close-up of a baked oat dish in a clear glass rectangular dish, showing one thick layer with a coarse, textured light brown oat base mixed with chopped pecans scattered throughout. On top, there are several light yellow banana slices spread unevenly across the surface, along with a drizzle of shiny amber syrup creating glossy spots. The dish is placed on a soft gray cloth, and next to it is a white carton of Eggland's Best 100% Egg Whites with blue and red text. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Old Fashioned Rolled Oats
1 tablespoon Chia Seeds
2 tablespoons Ground Flaxseed
1 teaspoon Ground Cinnamon
1/2 cup Pasteurized Egg White
1 teaspoon Vanilla Extract
1 1/4 cups Soy Milk
2 tablespoons Brown Sugar
3/4 cup Banana, mashed
1/3 cup Chopped Pecans
1 Banana, sliced (optional, for topping)
Non-Stick Baking Spray, as needed

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly spray a medium baking dish with non-stick baking spray.
Step 2: In a large bowl, combine the rolled oats, chia seeds, ground flaxseed, and ground cinnamon. Add the pasteurized egg white, vanilla extract, soy milk, brown sugar, and mashed banana. Mix everything thoroughly until well combined.
Step 3: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 15 minutes in the preheated oven.
Step 4: Remove the baking dish from the oven and sprinkle the chopped pecans evenly over the top. Return to the oven and bake for an additional 5 to 10 minutes, or until the baked oatmeal is fully cooked and set.
Step 5: If desired, top with freshly sliced banana before serving for extra flavor and presentation.

Tips & Variations

For a sweeter touch, add a drizzle of honey or maple syrup before serving.
Replace pecans with walnuts or almonds for a different nutty flavor.
Use almond or oat milk instead of soy milk to vary the taste.
To make it vegan, substitute the egg whites with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30-60 seconds or until heated through for a quick and satisfying breakfast.

How to Serve

The image shows a square baked oatmeal dish in a clear glass baking dish. The oatmeal base is light brown and textured with visible oats and chopped pecans evenly spread on top. There are thin, round slices of banana placed in clusters over the oatmeal. A drizzle of golden maple syrup adds a glossy shine, pooling slightly among the oats and nuts. The dish is set on a white marbled surface with a folded gray and blue cloth beside it, and next to the dish is a carton of 100% egg whites with blue and red labeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe bananas instead of mashed banana?

Yes, ripe bananas provide natural sweetness and moisture. Just mash them well before adding to the mixture for evenly distributed flavor.

Is it possible to make this recipe gluten-free?

Absolutely. Use certified gluten-free oats to ensure this baked oatmeal is safe for those with gluten sensitivities or celiac disease.

Sophie Carsel