Baked Oatmeal Recipe • Kath Eats

This easy baked oatmeal recipe is a KERF classic! It’s great to make on prep day and reheat throughout the week. This version baked in a cake pan includes an optional peanut buttercream frosting!

Baked oatmeal recipe

This baked oatmeal recipe is one of the best ways to enjoy oatmeal! And it’s one of my favorite breakfast recipes for a busy week of meal prep.

Simple to make, you can have it ready for a healthy breakfast in less than 30 minutes.

Mix the ingredients, put them in the oven, take a shower during the day and breakfast will be hot and ready for you.

My love for baked oatmeal dates back to 2008 and I’ve been making different variations for years. (See them linked at the end of this post).

Since oatmeal baked in a bowl is difficult for young children to eat, this is one of the best ways for little ones to enjoy oatmeal. It is a fabulous toddler snack cut into small pieces. The texture of baked oatmeal is similar to bread pudding: firm enough to eat with a fork or lift, but not as solid as cake.

What type of oats should I use?

I recommend rolled oats for this recipe, but you can use quick oats in a pinch. The texture will be a little less rich and you can reduce the cooking time a little to increase the surface area and the rapid absorption that quick oats have.

Baked Oatmeal Nutrition

When cut into six servings, each serving of the base recipe has approximately 225 calories, 10 grams of protein, 5 grams of fiber, 5 grams of sugar, and 5 grams of fat.

The 5 grams of sugar come from natural sweeteners (banana and milk) rather than added sugar.

You also get 56% of your daily calcium and 12% of your daily iron.

You can also make it gluten-free using certified gluten-free oats. Add chia seeds, nuts of your choice, or other fruits for added nutrition.

Keep in mind that this is with cow’s milk, so the almond milk will reduce the protein a bit. Substituting them for flax eggs will also change the nutrition a bit.

Get the sweetness of bananas

Be sure to use very ripe bananas that have some brown spots, like those on their way to banana bread status, for plenty of natural sweetness.

You can add a few tablespoons of brown sugar or pure maple syrup to the dry ingredients if you prefer a sweeter flavor.

Baked Oatmeal Dressing Ideas

I like to add a little brown sugar or roasted maple syrup on top at the end to make it nice and bubbly with a caramelized crust!

You can also mix in chopped nuts (or sprinkle them on top), fresh, frozen or dried fruits, chocolate chips, pumpkin and more!

Or add this Peanut Butter Cream Frosting made with yogurt, PB2, and milk for a nice extra layer of flavor!

baked banana oatmeal so far

How to make this baked oatmeal recipe

Prepare wet and dry ingredients.

Mash the ripe banana until it is nice and smooth. Beat your egg. Add milk and vanilla extract. You can use cow’s milk or almond milk.

Mix dry ingredients in a large bowl (rolled oats, baking powder, cinnamon, salt).

Pour the wet ingredients over the dry.

Mix well!

Pour into a greased cake pan.

You can grease the cake pan with melted butter, coconut oil, or cooking spray. Top with more banana slices


Put it in the oven at 375 degrees for about 26 minutes, until the edges are golden brown.

Optional: roasted with brown sugar

After 26 minutes, increase heat to broil, sprinkle oats with 1 heaped tablespoon brown sugar and broil for 3-4 minutes.

Serve hot or store in the refrigerator and reheat.

Different ways to adapt the recipe:

  • Bake in an 8″ square baking pan lined with parchment paper for easy lifting for thinner slices.
  • Use a smaller baking dish for more “loaf” sized slices (see pumpkin recipe below)
  • Make in muffin pan for easy cups (great for freezing!)
  • Double the recipe and use a larger pan to feed a crowd!

How to serve baked oatmeal

Serve immediately hot from the oven! You can cut it into cake slices (which seems fancier to me) or squares (which might be easier to remove perfectly from the pan, especially if you use a square baking dish).

To store, simply let it cook and place it in glass food storage containers in the refrigerator. Reheat in the microwave for 30 to 60 seconds, until completely warm.

You can also turn baked oats into oatmeal in a bowl by adding a little milk before reheating, then stirring until the creamed milk creates a more porridge-like texture. Add mixins and toppings as you would with oatmeal made in the microwave or on the stove.

Topping Idea: Peanut Butter Frosting

This “frosting” is my new jam. It’s a mixture of plain Greek yogurt, PB2 powdered peanut butter, and milk that I blended until thick and then poured over the cake.

The coverage is not sweet So add a little sugar if you want more dessert frosting! I would eat it with a spoon too.

dream baked banana oatmeal


Baked Oatmeal Recipe with Peanut Butter “Frosting”

This classic recipe for baked oatmeal with bananas has been a favorite in our house for years. It’s very easy to mix them up and put them in the oven while you prepare. An optional roast with brown sugar adds a little caramelization and a peanut butter cream “frosting” is sugar-free.

Preparation time 5 minutes
Time to cook 26 minutes
Total Time 31 minutes


  • 2 cups oatmeal
  • 2 ripe bananas 1 crushed and 1 sliced
  • 1.5 cups milk of your choice
  • 1 egg defeat
  • 1 teaspoonful baking powder
  • 1/2 teaspoonful kosher salt
  • 1 teaspoonful vanilla
  • 1/4 teaspoonful cinnamon
  • 1 tablespoon brown sugar (optional)

For the peanut butter glaze

  • 1/4 cup plain greek yogurt
  • 2 tablespoon powdered peanut butter
  • 2 tablespoon milk


  • Preheat oven to 375 degrees.

  • Combine dry ingredients in a large bowl (oats, salt, cinnamon, baking powder).

  • Combine wet ingredients (egg, 1 mashed banana, milk, vanilla).

  • Pour the wet over the dry and mix well.

  • Spray a cake pan with cooking spray or grease with butter. Pour in oat mixture.

  • Top with sliced ​​bananas.

  • Bake for about 26 minutes.

  • After 26 minutes, increase heat to broil, sprinkle oats with 1 heaped tablespoon brown sugar and broil for 3-4 minutes.

For the peanut butter glaze

  • Blend yogurt, powdered peanut butter, and milk until desired consistency. You may need to add a little more or less than the recipe calls for; Keep going until you have something you can channel. You can also add a little cane sugar if you like!

  • Once the consistency of the frosting is to your liking, place it in a piping bag or ziplock and squeeze it over the oatmeal cake.

Baked Banana Oatmeal with Peanut Butter Glaze

More baked oatmeal variations!


baked oatmeal with eggnog


Baked oatmeal with pumpkin

apple nut

baked oatmeal with apple and walnuts

Almond Coffee

baked oatmeal with almonds and coffee

Strawberry Basil Breakfast Cake

baked oatmeal with strawberry and basil

Baked Oatmeal Muffins with Cinnamon and Raisins

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