I have to admit, I am not always the best at eating breakfast. Sometimes it just feels like such a hassle during the week. Maybe this is a little bit my own fault, as I could wake up a little earlier. But what can I say, I like to hit the snooze most days and then I find myself deciding between taking time to put makeup on and feel put together or taking time to make breakfast. That’s one thing I love about this overnight baked banana bread oatmeal: You make it the night before then just pop it in the oven in the morning as you go about your morning routine, and before you know it, a warm delicious breakfast is ready.
What else do I love about this overnight baked banana bread oatmeal? Three things really:
-super easy to throw together
-simple, (mostly) wholesome ingredients
-it tastes like BANANA BREAD
Yes, that last one had to be in caps. It’s exciting! I LOVE banana bread but I also love that this is a little bit lighter and packed with a bit more (plant-based) protein, as well as fiber.
I like to make this in a standard pie pan, but you could also divide this among individual (oven safe) glass containers and bake individually as you needed throughout the week. But I don’t mind baking once and just warming this up as needed. Options!
My favorite part is the bottom layer of banana slices, as they get gooey and delicious as you cook them, making this baked oatmeal so, so good!
This will easily serve four but also if you serve something alongside it, like scrambled eggs or bacon, then it could serve more. But I’m going to put four on the recipe card below. And if bananas just aren’t your thing, might I recommend this overnight baked apple oatmeal I posted a while back that is very, very similar. Enjoy! xo. Emma
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Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
Overnight Baked Banana Bread Oatmeal
- 1 3/4
old fashioned oats
- 1 1/2
In a large bowl, stir together the oats, sugar, nuts, baking powder, salt, cinnamon, and nutmeg. Set aside. In a smaller bowl, stir together the milk, egg, vanilla extract, and melted butter (cooled so it’s not piping hot). Then stir the liquid ingredients into the dry ingredients and stir until combined.
- Slice one of the bananas into small rounds and cover the bottom of a pie pan (see photo from post). Take the other banana and cut in half lengthwise. Mash one half and add it to the batter. Take the other half and cut it in half, lengthwise, again and use this to decorate the top.
Pour the batter over the sliced round pieces, then add the top banana pieces. Cover and refrigerate overnight.
- Bake at 350°F for 28-30 minutes, until the edges begin to brown. Serve warm with a drizzle of maple syrup, cream, or nothing at all.