This baked banana oatmeal is filling and easy to make. It makes enough to eat throughout the whole week, and tastes great warm or straight from the fridge!
If you are looking for an easy breakfast recipe that you can prepare on a Sunday and have throughout the week, then this is it! This is a larger batch of baked oatmeal that can be eaten warm or straight from the fridge, making it a perfect breakfast for busy mornings!
This recipe is also filling, as it contains old-fashioned oats, almond butter, and eggs. It is sweetened with a small amount of maple syrup, however, you can adjust this amount based on your own preferences. I hope you enjoy the recipe!
Baked Banana Oatmeal
Enjoy this filling, easy recipe throughout the week!
- 2 cups almond milk
- 1/4 cup almond butter
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 2 cups old-fashioned oats
- 2 bananas, thinly sliced
Preheat oven to 350 degrees F. Spray a 9×13″ baking dish with nonstick spray and set aside.
In a large bowl, combine the almond milk, almond butter, maple syrup, and vanilla extract. Whisk well until almond butter is dispersed evenly throughout the mixture. Add eggs and whisk to combine. Add the cinnamon, salt, old-fashioned oats, and half of the bananas and stir to combine.
Pour the mixture into the prepared 9×13″ baking dish and arrange the remaining banana slices evenly over the top of the oat mixture. Cover the baking dish with foil and bake for 25-30 minutes, or until the oats are fully cooked and the almond milk is absorbed.