Banana Walnut Baked Oatmeal

This baked oatmeal is a great way to start your day.  The bananas caramelize and add a ton of sweet flavor, they really shine after baking.  Toasted almonds and walnuts add great crunch, protein and omega-3s.  Chewy oats provide fiber, making this a filling and lasting breakfast option.  It’s definitely a nutritious and delicious breakfast.  While this does seem to have a rather lengthy ingredient list, it actually comes together quite quickly.

Banana Walnut Baked OatmealBanana, Walnut Baked Oatmeal (A Seat at the Table)

Serves 12

Adapted from Shutterbean

  • 4 cups old fashioned oats (I used 3 cups rolled, and 1 cup quick cooking)
  • 1 cup sliced almonds, toasted and cooled
  • 2 cups walnuts, toasted, cooled and chopped
  • 6 Tbsp ground flaxseeds
  • 2 tsp baking powder
  • 1 Tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp salt
  • 3 2/3 cup milk
  • 2 tsp white vinegar
  • 1 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 2 large eggs
  • 2 Tbsp vanilla extract
  • 6 ripe bananas, cut into 1/2″ slices

Preheat oven to 375°F.  (While your oven preheats is the perfect time to toast the nuts if you don’t have toasted nuts on hand, just spread them out on a baking sheet and take them out when the oven reaches 350°F)  Grease a 9×13″ pan with cooking spray and line the bottom with banana slices, set aside.

In a large bowl, whisk together oats, almonds, walnuts, flaxseeds, baking powder, cinnamon, ginger, nutmeg and salt.

In a separate bowl, whisk together the milk, vinegar, applesauce, maple syrup, eggs and vanilla.  Mix the wet ingredients into the dry.

Pour mixture over the bananas in the prepared pan.  Bake oatmeal until golden and set in the center, about 40 minutes, cover with foil halfway through if it’s beginning to brown too quickly.  Let cool for at least 5 minutes before serving.  Serve with milk, toasted nuts, banana slices, brown sugar and/or yogurt.

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3 thoughts on “Banana Walnut Baked Oatmeal

  1. Thanks, Lauren! I have some “Old fashioned” oats that I have been struggling to eat for breakfast. I’m glad to see this recipe which will hopefully use up the rest. I like the quick-cook type much better for a quick breakfast. My friend uses steel-cut oatmeal, but it sounds as if that would take forever to cook! Love, grammy

    1. Glad I could help! I love baked oatmeal since it has more of a bread-y consistency rather than stove-top. You can check out my others here:
      Marian just tried the Banana Bread Baked Oatmeal and liked that.

      I’ve tried steel-cut oatmeal in the slow-cooker, but didn’t have much success, and I agree, it takes too long to do it on the stove!

      Happy baking!

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