Baked Banana Oatmeal & Variations

If I wanted to, I could create ten billion recipes of just baked oatmeal based on bananas. So many possibilities!


I liked that idea at first:  more posts, right? However, I didn’t want to look like a cheater. Is it fair to share a recipe for baked banana oatmeal, and two days later, post a recipe for baked chai-spiced banana oatmeal?? Nope. So to be fair, I’m going to consolidate it all into one fantastic post packed with fun ideas!


Please, please, please post any other variation ideas in the comments section! 🙂

Also, the oatmeal in these pictures looks different because I used steel-cut oats…just in case you were wondering!

Baked Banana Oatmeal & Variations

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1 ripe banana
  • 1/3 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • pinch of salt

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a medium-sized bowl, mash banana (alternatively, you could mash some and slice the rest. I prefer no slices, though). Add milk and vanilla extract, and mix.
  3. Add in oats, baking powder, and salt; mix until combined.
  4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  5. Pour into the prepared ramekin and bake for 18-22 minutes.


Banana & Coconut

Banana & Pumpkin: Stir in pumpkin butter (or pumpkin puree, some sweetener, and pumpkin pie spices).

Banana & Chocolate Chip: Fold in chocolate chips before baking.

Fudgy Chocolate Banana: Stir in a tablespoon of cocoa powder (I use Hershey’s Special Dark cocoa powder) before adding the oats. [Pictured below using a mini muffin tin.]


Strawberry Banana

Banana Bread: Add 1/4 tsp cinnamon and 1/8 tsp Blackstrap molasses. Optional: handful of chopped walnuts.

Spiced Banana: Add a rounded 1/4 tsp of Chai spices, pumpkin pie spices, or whatever spice/blend of spices you prefer!

Banana & Peanut Butter

Banana, PB, & Chocolate Chip: Swirl in peanut butter and fold in chocolate chips before baking.


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

17 Responses to Baked Banana Oatmeal & Variations

  1. Anonymous says:

    the fudgy chocolate banana looks amazing!! i will HAVE to make it soon (:

  2. Anonymous says:

    Decided to stick to the original recipe, but topped the oatmeal with the remaining half of the banana, a dollop of peanut butter and a drizzle of maple syrup. Turned out to be so yummy!

  3. Anonymous says:

    The Fudgy Chocolate Banana did not disappoint… banana slices and maple syrup were a great addition.

  4. Anonymous says:

    The kitchen was lacking chocolate chips, so I took a couple squares of dark chocolate, chopped them into tiny little bits, and then tossed them into the oatmeal mixture. Turned out delicious, especially with sliced banana and leftover chocolate bits on top!

  5. Hi Lauren, I have a confession: I visit your site on average 5 times PER DAY. Someday’s even more. I’m curious about this oatmeal, since Banana Baked Oatmeal is my go-to oatmeal, I make my own recipes based on your recipes (I give you credit on my blog!).

    Is this Steel-Cut Oatmeal in the picture? I’m curious to know whether baked oatmeal will work will steel-cut, and what, if any adjustments had to be made. I know steel cut is more hearty, so less of it will do the same as more rolled oats would (if that makes sense).

    Can I use steel-cut for an overnight recipe? I’ve never made an overnight oatmeal before and I might try it this weekend.

    Looking forward to your response!


    • Lauren Smith says:

      I think I love you! 🙂

      It’s actually “quick cook” steel cut oats. I haven’t really done this since I took these pictures, so I can’t remember what proportions I used, but it was definitely only 1/4 cup of oats (one serving).

      I use steel-cut for overnight oatmeal all the time. It’s super pleasant and creamy, especially if you make it with yogurt (I use nondairy)!

  6. Katie Story says:

    Just made a really quick microwave version (cause I don’t have a stove). ~2 table spoons cocoa mix, 1 mushy frozen banana, ~1 cup oatmeal and a splash of milk in the microwave for 3 minutes. Probably nowhere near as good, but still tasty, fast, and got rid of the scary looking banana.

    (My normal microwave baked oatmeal recipe is ~2 tablespoons brown sugar, 1 cup oats, 1/3 cup milk.)

  7. Vanessa L says:

    HI Lauren!
    I live in SG and I dont think I can find the exact same brand of rolled oats at my side.
    I always use this Quaker Brand (instant/quick cook) oatmeal to replace my rice whenever I cook porridge to increase my fiber intake and for health benefits.
    However, I want to try doing some baked oatmeal for a good breakfast as making savory ones require more times. Furthermore, since I cant get any rolled oats at my side (of the same brand, there might be other brands over here but i didn’t dare to buy it anyway), can I use those instead?
    Thank you so much.

    I love your site and your nice personality that is so generous to share your recipes! 🙂


  8. Kelsey says:

    I tried this today with raisins and some cinnamon added in, kind of like an oatmeal raisin cookie! I even added a bit of vegan butter extract to get that “cookie” taste.

  9. Christine says:

    For the banana & pumpkin variation, how much pumpkin butter would you recommend using? Would 1 or 2 tablespoons suffice?

  10. Christine says:

    Merry Christmas, everyone! I made the most sensational variation of this oatmeal this morning. I used 1/3 cup hot chocolate as my milk of choice, added a tablespoon of cocoa powder, and topped with coarse salt. I love the sweet-salty combination, so this oatmeal tasted perfect! If you’re going to try it, make your hot chocolate with milk (not water) or just use chocolate milk.

Leave a Reply

Your email address will not be published. Required fields are marked *