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Soft and sliceable banana baked oatmeal with oats and cinnamon in a baking dish
Isaac blogger

Easy One-Bowl Banana Baked Oatmeal

A cozy one-bowl banana baked oatmeal made with rolled oats, ripe bananas, and cinnamon. This easy, meal-prep-friendly breakfast bakes up soft, sliceable, and reheats beautifully for busy mornings.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1⅓ cups milk (dairy or non-dairy)
  • 2 large eggs
  • ⅓ cup pure maple syrup
  • ¼ cup melted butter or coconut oil
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Optional: ½ cup chopped nuts or chocolate chips

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 350°F (177°C) and lightly grease a 9×9-inch baking dish.
  4. In a large bowl, whisk milk, eggs, maple syrup, melted butter or oil, mashed banana, and vanilla until combined.
  5. Stir in oats, baking powder, cinnamon, and salt just until mixed. Fold in optional add-ins if using.
  6. Spread the mixture evenly into the prepared baking dish.
  7. Bake until the center is mostly set and the edges are lightly golden, about 30–35 minutes.
  8. Let rest briefly before slicing and serving.

Notes

  • Use very ripe bananas for proper sweetness and moisture.
  • Bake 30–35 minutes until the center is set and no wet batter remains.
  • Allow oatmeal to cool briefly before slicing for clean portions.
  • Refrigerate leftovers within 2 hours in an airtight container up to 4–5 days or freeze up to 3 months.
  • Reheat gently until heated through and do not reheat more than once.
  • Discard if odor, texture, or appearance changes.