Wholesome Banana Nut Baked Oatmeal Recipe for Cozy Mornings

Whipping up a delightful banana nut baked oatmeal brings comfort straight to your morning routine.

Warm aromas will drift through your kitchen, promising a satisfying breakfast experience.

Hearty oats combine with ripe bananas and crunchy nuts for a nutritious start.

Packed with natural sweetness and wholesome ingredients, this recipe delivers maximum flavor in every bite.

Families love how simple ingredients create such a memorable meal.

Rich textures and deep nutty undertones make each spoonful feel like a warm hug.

What Makes Banana Nut Oatmeal Special

• Craft a Comfort Breakfast: Dive into a warm, hearty breakfast that wraps you in cozy morning vibes with minimal kitchen effort.
• Nutrition Packed Treat: Packed with wholesome ingredients like bananas, nuts, and oats, this dish delivers a powerful punch of energy and essential nutrients.
• Quick Family Pleaser: Perfect for busy mornings, this recipe brings everyone together with its delightful aroma and simple preparation that suits all ages.
• Versatile Crowd-Charmer: Suitable for casual brunches, weekend gatherings, or a special breakfast treat that impresses without complicated techniques.

What Goes in Banana Nut Baked Oatmeal

• Flour: Provides structure and foundation for the baked oatmeal.
• Baking Powder, Baking Soda: Help the oatmeal rise and create a light texture.
• Cinnamon, Salt: Add warmth and enhance overall flavor profile.

• Butter: Adds richness and moisture to the baked oatmeal.
• Brown Sugar: Brings deep sweetness and caramel-like undertones.
• Eggs: Bind ingredients and contribute to the cake's structure.
• Vanilla Extract: Provides a classic sweet and aromatic flavor.
• Mashed Bananas: Offer natural sweetness and create a moist texture.
• Milk: Helps blend ingredients and keeps the batter smooth.

• Chopped Nuts, Whole Almonds, Whole Walnuts: Add crunch, texture, and nutty flavor.
• Banana Slices: Provide fresh fruit garnish and visual appeal.

• Butter, Brown Sugar: Create the base for a rich caramel sauce.
• Heavy Cream: Adds smoothness and luxurious texture to the glaze.
• Vanilla Extract: Enhances the caramel's depth of flavor.

How to Bake Banana Nut Oatmeal Cups

Step 1: Warm Up the Oven

Turn the oven to 350F (175C). Grab an 8×8-inch baking dish and coat it with cooking spray or butter to prevent sticking.

Step 2: Create the Dry Mix

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt

Whisk these ingredients together until they’re evenly blended.

Step 3: Craft the Wet Ingredients

• Melted butter
• Brown sugar

Whisk until the mixture looks smooth and creamy.

• Eggs
• Vanilla extract
• Mashed ripe bananas
• Milk

Stir everything until well combined.

Step 4: Blend the Batter

Slowly pour the dry ingredients into the wet mixture.

Gently stir until just combined. Sprinkle in chopped nuts and fold them through the batter.

Step 5: Bake to Perfection

Pour the batter into the prepared baking dish. Slide it into the preheated oven and bake for 30-35 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Whip Up the Caramel Glaze

• Butter
• Brown sugar

Stir constantly until the sugar dissolves completely.

• Heavy cream
• Vanilla extract

Whisk until the mixture becomes silky smooth. Let it simmer for 2 minutes, then remove from heat.

Step 7: Finish and Serve

Drizzle the warm caramel glaze over the slightly cooled baked oatmeal. Decorate with fresh banana slices and a sprinkle of whole almonds or walnuts.

Allow to set for a few minutes before cutting into servings.

Tips for Moist and Tasty Baked Oatmeal

• Use overripe bananas with brown spots for deeper, sweeter taste and enhanced natural sweetness.
• Toss chopped nuts in a bit of flour before adding to batter to help them distribute evenly and prevent sinking.
• Replace milk and butter with almond milk and coconut oil for a plant-based version that maintains moisture and richness.
• Simmer caramel sauce carefully to achieve perfect thickness – it should coat the back of a spoon without being too runny or thick.
• Cover and refrigerate leftovers for up to 3 days, gently reheating in the microwave to restore soft, warm texture.

Interesting Styles for Baked Banana Oatmeal Dish

• Tropical Paradise: Replace almonds with toasted coconut flakes and add diced pineapple for a Hawaiian-inspired version.
• Chocolate Lover's Dream: Mix in cocoa powder and dark chocolate chips to create a rich, decadent breakfast treat.
• Berry Bliss: Swap bananas with mixed berries like strawberries, blueberries, and raspberries for a fruity alternative.
• Maple Pecan Fusion: Use maple syrup instead of brown sugar and top with candied pecans for a nutty, sweet profile.

What Matches Banana Nut Oatmeal Best

• Pair Warm Caramel Banana Oatmeal with Rich Coffee Companions: A smooth, medium-roast Colombian coffee perfectly complements the sweet banana and nutty flavors, cutting through the richness with its robust profile.
• Enhance with Creamy Dairy Delights: A cold glass of whole milk or a dollop of vanilla yogurt provides a refreshing contrast to the warm, spiced oatmeal, balancing its dense texture and sweet caramel notes.
• Elevate with Nutty Beverage Buddies: An almond milk latte or hazelnut-infused tea echoes the nut elements in the recipe, creating a harmonious flavor connection that deepens the overall taste experience.

Best Way to Store Baked Oatmeal Properly

• Store the banana nut baked oatmeal in a sealed container for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other refrigerator odors.
• Slice the oatmeal into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm individual slices for 30-45 seconds on medium power. Add a splash of milk to restore moisture and prevent dryness. Check temperature and heat in short intervals to maintain texture.

FAQs

• Can I use different types of nuts in this recipe?

Yes, you can easily swap almonds or walnuts with pecans, hazelnuts, or a mix of nuts depending on your preference or availability.

• Is this recipe suitable for vegetarians?

Yes, the banana nut baked oatmeal is vegetarian-friendly. Just ensure your ingredients like butter and milk are from vegetarian sources.

• How ripe should the bananas be for this recipe?

Use very ripe, almost overripe bananas with dark brown spots. These bananas are sweeter and provide more moisture to the baked oatmeal.

• Can I make this recipe gluten-free?

Absolutely! Simply substitute the regular flour with a gluten-free flour blend or almond flour to make the recipe gluten-free.

Banana Nut Baked Oatmeal Recipe

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4.7 from 36 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Rich banana nut baked oatmeal brings warmth and comfort to morning breakfast tables with its delightful blend of ripe bananas and crunchy nuts. Hearty ingredients meld together, creating a satisfying dish that nourishes both body and soul.

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Ingredients

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Primary Ingredients:

• 2 ripe bananas, mashed
• 1.5 cups (360 ml) all-purpose flour
• 0.5 cup (120 ml) chopped walnuts or almonds
• 2 large eggs
• 0.5 cup (120 ml) milk (dairy or plant-based)
• 0.75 cup (180 ml) brown sugar
• 0.5 cup (120 ml) unsalted butter, melted

Dry Ingredients:

• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon cinnamon
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract

Caramel Glaze Ingredients:

• 0.5 cup (120 ml) brown sugar
• 3 tablespoons butter
• 2 tablespoons heavy cream or milk
• 0.5 teaspoon vanilla extract

Topping:

• Sliced bananas
• Whole almonds or walnuts

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Instructions

1. Prepare the kitchen workspace by heating the oven to 350F (175C) and coating an 8×8-inch baking vessel with grease and parchment paper.
2. Create a dry mixture by combining flour, baking powder, baking soda, ground cinnamon, and salt in a mixing bowl.
3. Craft a wet mixture in a separate container by whisking melted butter with brown sugar until achieving a smooth consistency.
4. Incorporate eggs, vanilla extract, mashed ripe bananas, and milk into the butter-sugar blend, stirring until thoroughly integrated.
5. Gently fold the dry ingredients into the wet mixture, ensuring minimal overmixing to maintain a tender texture.
6. Delicately introduce chopped nuts into the batter, distributing them evenly throughout.
7. Transfer the prepared mixture into the prepared baking dish, spreading it uniformly.
8. Slide the dish into the preheated oven and bake for 30-35 minutes, monitoring until a testing skewer emerges clean from the center.
9. While the oatmeal bakes, construct the caramel glaze by melting butter and brown sugar in a saucepan over medium heat.
10. Stir the sugar-butter mixture until completely dissolved and smooth.
11. Pour heavy cream and vanilla extract into the saucepan, whisking continuously to create a silky glaze.
12. Allow the caramel to simmer gently for two minutes, then remove from heat.
13. Once the baked oatmeal has cooled slightly, generously drizzle the warm caramel glaze across the surface.
14. Embellish with fresh banana slices and whole nuts for visual appeal and textural contrast.
15. Permit the dessert to rest momentarily, allowing the glaze to set before serving.

Notes

• Customize the batter by swapping nuts for seeds like pumpkin or sunflower for a nut-free version perfect for allergic individuals.
• Reduce sugar content by using ripe bananas which naturally enhance sweetness and allow cutting brown sugar by half without compromising flavor.
• Create a gluten-free alternative by substituting regular flour with almond or oat flour to accommodate dietary restrictions while maintaining a tender texture.
• Enhance nutritional profile by adding chia or ground flaxseeds for extra fiber and omega-3 fatty acids without significantly altering the recipe’s delicious taste.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 282 kcal
• Sugar: 12 g
• Sodium: 135 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 42 mg