Banana Baked Oatmeal with Protein Powder
This banana baked oatmeal recipe stays a staple in my meal prep routine! If you know me, you know I love oatmeal. I eat it pretty much every morning, rotating through recipes like my lemon blueberry overnight oats, berry oatmeal bake, and carrot cake overnight oats. However, these banana baked oats are the recipe I come back to most often.
Truly one of the most reliable recipes ever, I always know I can count on these oats to keep me full. And they’re SO easy to grab and go on busy days. They’re quick to heat up in the microwave, but I’m known to just eat them cold like a breakfast bar. Even my husband loves them, packing them to go before heading to work. As a result, I make a batch pretty much every week. They’re a lifesaver in the mornings!
Recipe Highlights
- Quick & Easy: Prep time is just 10 minutes, and the oats are ready to eat in about an hour.
- Foolproof: Really! All you have to do is mix the ingredients in a bowl. The oven does the rest.
- Super Filling: With complex carbs, fiber, protein, and healthy fats, these oats have it all, keeping me full until lunch.
- Flavor: With sweet bananas and crunchy walnuts, this banana baked oatmeal is picky-eater approved. I think it tastes like my homemade banana bread!
Ingredients and Notes
Below are a few of my notes about the key ingredients. Please be sure to scroll down to the recipe card below for the complete details!
- Bananas: I’ve tested this recipe with every variety of bananas and recommend using bananas that are ripe and well-spotted but not yet mushy. I find that this results in a sweet flavor while yielding slices or bars that hold their shape. Overripe bananas create a sweeter flavor, but the bars tend to be softer in texture, and the banana flavor doesn’t shine through as much; you just get sweet.
- Oats: Do not substitute quick oats (instant oats) or steel-cut oats! They don’t absorb moisture or bake the same. If you need to keep your oatmeal bake gluten-free, look for certified gluten-free oats.
- Protein Powder: Any neutral flavor protein powder will work. I use BPN’s peanut butter cookie protein, because it’s what I typically have on hand. However, vanilla protein, unflavored protein, or banana bread protein (if you can find it) taste great. Both vegan and whey powders work well. I personally haven’t had to adjust the amount of liquid when swapping proteins. However, if your oats look dry, feel free to add an extra splash of milk.
- Eggs: These are crucial for helping the oatmeal hold its shape. They also add a little extra protein. I haven’t tested this recipe with egg substitutes like flax eggs or chia eggs, but they should work. Just keep in mind that they’ll make your oatmeal a little more dense.
- Walnuts: I love the extra crunch, but you can omit the walnuts if needed. Or, swap them for chopped pecans, if preferred!
How to Make Banana Baked Oatmeal
I promise this is one of the easiest meal prep recipes you’ll ever make. Here’s an overview of my process:
- Mash the bananas. You want to make sure to mash the bananas as smooth as possible so they distribute evenly throughout the batter. Otherwise, you’ll just get oats with chunks of fruit. Forks work, but I’ve found that the best way to achieve a smooth texture is using a potato masher.
- Combine ingredients. Add the remaining ingredients to the bowl with the bananas. It really doesn’t matter which order. Mix until everything is well combined and the oats are coated.
- Bake. Transfer the oat mixture to a greased baking pan, and bake until the center is set. This takes me 50+ minutes, but I’m baking at altitude. So, start checking for doneness around the 40-minute mark. I use my nose, too. When your house starts smelling like banana bread, your oats should be close to done.
- Serve. Let your baked banana oats cool in the pan. Then, slice them into bars, and enjoy warm or cold!
My Favorite Ways to Serve
These banana baked oats are delicious on their own, but I’m a sucker for a good topping. I typically serve mine warm with Greek yogurt. However, they’re also tasty topped with sliced bananas, fresh berries, extra nuts, or chocolate chips. If I’m extra hungry or cooking for a family brunch, I add a savory option like my asparagus mushroom frittata, too.
How to Store, Freeze, and Reheat
Banana baked oatmeal holds up so well to meal prep! Leftovers keep fresh in an airtight container in the fridge for up to 5 days and freeze well for up to 3 months. For the best results, I recommend wrapping individual servings with plastic wrap before transferring them to an airtight container or sealable bag and freezing.
To serve, thaw frozen portions in the fridge overnight. Then, warm them in 30-second intervals in the microwave. Or, take a page out of my book, and just eat them cold.
Banana Baked Oatmeal Recipe
Equipment
- 1 9×9 Baking Pan really any pan works
- 1 Large Bowl
Ingredients
- 4 large bananas mashed
- 2 cups rolled oats
- 1 scoop protein powder of choice I use BPN peanut butter cookie
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons maple syrup
- ¼ -⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease a 9×9 baking dish with cooking spray, and set it aside.
- In a large bowl, mash the bananas with a fork or potato masher.4 large bananas
- Add the remaining ingredients, and stir to combine.2 cups rolled oats, 1 scoop protein powder of choice, 2 teaspoons ground cinnamon, ½ teaspoon baking soda, 1 teaspoon salt, 1 cup milk, 2 large eggs, 2 teaspoons vanilla extract, 2 Tablespoons maple syrup, ¼ -⅓ cup chopped walnuts
- Transfer the oat mixture to the prepared baking dish, and bake for 40-50 minutes or until the oats are set. A toothpick inserted into the center should come out clean!
- Cool in the pan, slice into bars, and enjoy!
Notes
Nutrition
More Meal Prep Breakfast Recipes
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