Budget Bytes

30 December 2011

banana bread oatmeal

$3.67 recipe / $0.46 serving
I've had this recipe up my sleeve for about a week and a half now, but just haven't had time to post it... I've been enjoying this breakfast gem in secret all week!

After the half-way success of the gingerbread baked oatmeal, I decided that what makes a truly good baked oatmeal is fruit or vegetable puree (like the pumpkin puree in the baked pumpkin pie oatmeal). It provides thickness, body, and moisture. So, banana bread oatmeal, with mashed up bananas, was a natural next step. I basically just used the pumpkin pie oatmeal recipe and tweaked it to be banana bread flavored. I am happy to report, it was every bit as much of a success as the pumpkin pie oatmeal!

This baked oatmeal is moist, fluffy, thick, hearty and delicious. It tastes just like the best banana bread you've ever had and is 10x healthier (very little fat, lower sugar, and tons of fiber). It's just an all around win!

One more interesting thing about this oatmeal: it's nice and golden brown when it finishes baking, but as it sits in the fridge during the week it turns a little grey... but that's just the bananas oxidizing like a peeled banana would if it sat on your countertop. It didn't affect the flavor at all. So, don't let that scare you!

Banana Bread Baked Oatmeal

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Total Recipe cost: $3.67
Servings Per Recipe: 8
Cost per serving: $0.46
Prep time: 10 min. Cook time: 45 min. Total: 55 min.

INGREDIENTS COST
1.5 cups
(about 4 medium)
mashed bananas $0.98
1/3 cup brown sugar $0.11
2 large eggs $0.32
1/2 tsp salt $0.02
1/2 tsp vanilla extract $0.14
1/2 tsp baking powder $0.02
1/2 tsp baking soda $0.02
2 cups milk $0.75
2.5 cups old-fashioned oats $0.43
1/4 tsp cinnamon $0.02
1/8 tsp nutmeg $0.02
1/2 cup chopped walnuts $0.84
TOTAL $3.67

STEP 1: Begin preheating the oven to 350 degrees. Mash the bananas well with a fork. Measure the bananas to make sure you have about 1.5 cups.

STEP 2: Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt. Next whisk in the milk, then stir in the oats. Roughly chop the walnuts and stir them in as well.

STEP 3: Spray the inside of a glass baking dish (8x8 inch or similar size) with non-stick spray. Pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes or until the center is solid and the edges are slightly golden brown.

STEP 4: Serve warm or refrigerate and enjoy cold!

Baked Pumpkin Pie Oatmeal


Step By Step Photos


mash bananas
Start by mashing your bananas. The more ripe the bananas are, the easier they are to mash. Bananas can seem dry and hard to mash at first, but they tend to get more moist and mushy the more you mash.

measure mashed bananas
Measure the bananas. You want about 1.5 cups. This took me about four medium sized bananas. Start with three and then mash more as neeeded

other ingredients
Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, nutmeg, and baking soda.

mixed
And then it will look like this.

add milk
Next, whisk in the milk.

add oats
Then stir in the old-fashioned oats.

chop walnuts
Roughly chop the walnuts and stir them into the mixture.

pour in baking dish
Pour it all into a non-stick coated glass baking dish. Cover this with foil and bake for 30 minutes. Remove the foil after 30 minutes and bake for another 15 minutes or until the center is solid and the edges are golden brown.

baked oatmeal
When it comes out, it is golden brown and delicious looking. This picture really does not do it justice. It is AH-MAZ-ING.

golden brown
You can see how it's kind of golden brown on the edges. Yummmmm.

baked banana bread oatmeal
It's fantastic plain but I like it with a little milk, and maybe some maple syrup, or even some whipped cream. DELISH! ...and very hearty. Because the bananas are so sweet, I might even try it with less brown sugar next time!

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105 Comments:

  • At December 30, 2011 at 9:17 AM , Blogger Mal said...

    yum! This sounds wonderful

    http://chicgeekery.blogspot.com/

     
  • At December 30, 2011 at 9:32 AM , Blogger Rachel said...

    yum! now I know what I'm doing with that bunch of bananas on my counter!

     
  • At December 30, 2011 at 10:18 AM , Anonymous Anonymous said...

    That looks delish! I have been obsessed with the pumpkin pie oatmeal and can't wait to try this one!!

     
  • At December 30, 2011 at 11:02 AM , Blogger Stephanie said...

    I am SO glad I woke up to see this recipe this morning! I made it, but ended up using an 8x11 baking dish, because once I mixed everything up an 8x8 dish seemed too small. (The baking time was the same.) About to dig in, and my mouth is watering. Smells amazing!

     
  • At December 30, 2011 at 11:33 AM , Anonymous Anonymous said...

    mmmm!!!

     
  • At December 30, 2011 at 12:42 PM , Anonymous Heidi @ Food Doodles said...

    Yummy! If there's anything we always have it's extra bananas at the end of the week that just get thrown in the freezer. Can't wait to try this out - I know my kids will love it :D

     
  • At December 30, 2011 at 1:33 PM , Blogger Jennie and Mike said...

    Do you suppose this would work with quinoa? I have an oat intolerance and I certainly miss my hot breakfast cereals :(

    PS - recently started following - you're a gal after my own heart!

     
  • At December 30, 2011 at 1:38 PM , Blogger Beth M said...

    You know, I haven't done much cooking with quinoa so I'm really not sure. If you try it, let me know how it works out!

     
  • At December 30, 2011 at 4:48 PM , Anonymous Aubrey said...

    Mmm! What do you recommend to replace the eggs with if I were to omit them?

     
  • At December 30, 2011 at 4:50 PM , Blogger Beth M said...

    I can't think of a comparable substitute for the eggs... I started a batch once only to discover that I was out of eggs so I tried ground flax seed (it has directions for using as an egg sub) but it turned out terrible :P You can try making it without the egg and it will probably just be less solid.

     
  • At December 30, 2011 at 4:55 PM , Anonymous Aubrey said...

    :) Thank you!

     
  • At December 30, 2011 at 5:37 PM , Blogger Kemi said...

    This sounds great! I hate the texture of prepared oatmeal and I tried making baked oats twice, the first time came out perfect (with applesauce) , the second time was not so great (I think I tried to substitute water). I'm going to try this recipe as soon as the bananas in the fruit bowl get nice and speckled.

     
  • At December 30, 2011 at 7:05 PM , Anonymous Anonymous said...

    you forgot to put when to put the cinn and nutmeg in ;-) but I figured it really didn't matter so I added it after the salt.. it's in the oven now...smells sooo good!

     
  • At December 30, 2011 at 11:11 PM , Blogger Beth M said...

    Thanks for pointing that out! It's fixed now :)

     
  • At December 31, 2011 at 9:22 AM , Blogger Snowbunny said...

    I added mini chocolate chips and dried cranberries because I like my banana bread to be full of stuff. This recipe is amazing, I just had it for breakfast and it was so filling and delicious. I'm going to start making your oatmeals more often, this winter is going to be a string of great mornings.

     
  • At December 31, 2011 at 4:15 PM , Anonymous Megan said...

    I made and enjoyed the banana oatmeal this morning. It took over an hour for the middle to firm up enough, but turned out great. We topped it with homemade vanilla yogurt, delicious! My picky eater even asked for seconds! Thanks for a great recipe!

     
  • At January 1, 2012 at 7:59 PM , Blogger Lauren {Adventures in Flip Flops} said...

    I'm with Megan, it's yummy, but it baked for about 1 hour and 15 minutes before it got firm.

     
  • At January 2, 2012 at 6:13 AM , Anonymous Anonymous said...

    I made this friday - and it is amazing! Thank you again for posting!

     
  • At January 2, 2012 at 12:32 PM , Anonymous Melanie said...

    I'm buying bananas just so they'll go brown and I can do this next weekend. For some reason, when I yelled down the hall to my husband that I had a new baked oatmeal recipe to try out... he didn't get as I excited as I did. Maybe it's because he knows there's a pumpkin baked oatmeal in the freezer?

     
  • At January 2, 2012 at 5:38 PM , Blogger Melissa said...

    I love the baked pumpkin oatmeal as does my youngest. My oldest doesn't care for oatmeal but loves banana bread so I had her make this version. It is in the oven as I speak.

    The trend I see with these two makes me think that an applesauce version should be quite similar - maybe slightly less milk and adjust the spices (or use the apple pie spice I got free from Penzey's) - what do you think?

     
  • At January 2, 2012 at 5:47 PM , Blogger Beth M said...

    Melissa - I think that sounds like a natural win!

     
  • At January 2, 2012 at 7:18 PM , Blogger Jennifer said...

    I must have this for breakfast ASAP! I'll substitute raisins and maybe dried cranberries for the walnuts (kiddo has a nut allergy) and I think it will be fantastic!

     
  • At January 2, 2012 at 9:48 PM , Blogger MarcieF said...

    I haven't actually sat down to eat this yet, but the 'taste testing' has deemed it a success! I was out of walnuts, so I added craisins for an extra punch of flavor. YUM!

     
  • At January 3, 2012 at 12:02 AM , Blogger dina said...

    steel cut oats would probably take forever to bake, if regular oats are taking an hour.
    this still sounds really tasty, though.

     
  • At January 3, 2012 at 12:35 AM , Anonymous Anonymous said...

    Can you use frozen bananas?

     
  • At January 3, 2012 at 5:28 AM , Blogger Beth M said...

    dina - I've heard of people doing steel cut oats in the slow cooker... I bet you could mix this up with steel cut and then just pop it in the slow cooker!

    anon - You can use frozen bananas. Just make sure they're well thawed before you mash 'em :)

     
  • At January 4, 2012 at 1:27 PM , Blogger Megan said...

    Beth--I saw this on Pinterest!!! You're so legit now, I can't believe how far you've come! :) Can't wait to make this!

     
  • At January 4, 2012 at 5:41 PM , Anonymous Anonymous said...

    How long would you store this in the Fridge before you have to throw it out? Thanks, Katie my email is katiejudd@comcast.net I'm not sure if I will see your answer.

     
  • At January 4, 2012 at 9:03 PM , Anonymous Anonymous said...

    Turned out great! Thanks!

     
  • At January 5, 2012 at 12:13 AM , Anonymous Anonymous said...

    In the oven now. So excited. How long should it stay good for? Leftovers can be frozen, right?

     
  • At January 5, 2012 at 2:32 AM , Anonymous Anonymous said...

    My favorite in the series of "baked oatmeals"! AMAZING!

     
  • At January 5, 2012 at 5:38 AM , Blogger Beth M said...

    I eat my oatmeal for about 5-6 days before I call it quits :) I've never had any left to freeze, but other people have mentioned that they do so and it works well!

     
  • At January 8, 2012 at 8:40 AM , Blogger Verena&Rick said...

    it is in the oven right now and smells lovely. Love your blog, I am following for a while and cooked several of your recipes so far. All were a huge hit! So I have confidence, this one will be just as satisfying to my crew! Thanks for working so hard for all of us

     
  • At January 8, 2012 at 7:18 PM , Blogger Aldebrana said...

    Yes, it baked for about double the prescibed time before it got firm. So had the pumpkin puree one, but not the gingerbread.

    Do you think we'd be able to make up a carrot one? I don't know how I'd got about that one...

    Thanks for all your excellent recipes. The oatmeal ones are my favorte since they're great to bring to work as breakfast.

     
  • At January 11, 2012 at 12:43 PM , Anonymous Anonymous said...

    I accidentally bought steel-cut oats for this, so I soaked them in water for 8 hours (i.e. overnight or while you're at work) before following the recipe. Came out fine!

     
  • At January 13, 2012 at 5:22 AM , Blogger Telitha Aann said...

    I made my version of this again today (very similar) but I added 1/4 cup of cocoa powder. Because now and then chocolate and bananas is so good! It turned out beauuuutiful!

     
  • At January 13, 2012 at 5:23 AM , Blogger Telitha Aann said...

    Oh! I also made a spiced apple version that turned out amazing as well, with caramel drizzled over the top. Just peeled and cooked the apples first and put them in instead of the bananas. Added extra cinnamon, a little ginger and cloves.

     
  • At January 14, 2012 at 10:46 PM , Blogger R. said...

    I baked this in (well sprayed) muffin tins instead of a single glass baking dish, and ended up with baked oatmeal muffins! They are so tasty, and this way, I can just grab one or two in the morning. I baked them for 20 minutes while covered with foil, and another 20 minutes uncovered. They could have gone a little longer, but I like them a bit softer! Thanks for the recipe!

     
  • At January 16, 2012 at 10:30 AM , Anonymous Anonymous said...

    Made this oatmeal this weekend and it is SOOOOO good! I was really surprised because I only eat one type of oatmeal. (Pre-packaged apple-cinnamon oats w/ a very minimal amount of water added so that they've sticky and the oats do NOT poof up at all.) But I really enjoyed this. It was sticky enough that the texture doesn't bother me the way most oatmeal versions do. I wonder if the recipe can be adapted to make an apple cinnamon version...because that would be about right next to heaven as far as I'm concerned.

     
  • At January 17, 2012 at 7:34 AM , Anonymous Anonymous said...

    I prepped it on Sunday evening and popped it in the oven Monday morning. It was so yummy! My husband and son loved it as well. It is very filling and it kept me full all morning. Awesome! I got the request to try it with apple butter and chopped apples. I will keep all of the other measurements the same, just increase cinnamon to 1 - 1 1/2 tsp. and leave out the bananas obviously!

     
  • At January 17, 2012 at 4:44 PM , Anonymous Erika said...

    I LOVE baked oatmeal! Can you make it without the banana? (do you need a substitute for texture or will it be fine without the banana? Can't do fruit right now ...)

     
  • At January 17, 2012 at 4:47 PM , Blogger Beth M said...

    Erika - I've made quite a few baked oatmeals now and I find that the recipes with some sort of fruit or vegetable puree work best. So, I wouldn't skip it here. I've also made some with yogurt, and those turn out pretty good.

     
  • At January 17, 2012 at 7:55 PM , Anonymous Anonymous said...

    Do you have the calorie count per serving?

     
  • At January 18, 2012 at 2:14 PM , Anonymous Anonymous said...

    I wonder if I dont use the egg...if it would work? Or maybe put in a tsp of cornstarch ? I dont knoow

    anon go on a calorie site and just add up all the ingredient amounts like this one
    http://caloriecount.about.com/

     
  • At January 19, 2012 at 8:55 AM , Blogger Nicole said...

    This is delicious. Made this a couple mornings ago and my husband and toddler ate it right up. I did sub the whole cane sugar sucanat for the brown sugar and I didn't miss any sweetness at all. I even pulled out the maple syrup to put on top, but none of us used it because it was perfect as is. I'm gonna have to try the gingerbread one next!

     
  • At January 19, 2012 at 12:48 PM , Blogger fragmentaerie said...

    I love this so much and make it so often I bought one of those Pyrex dishes with a cover specifically for this recipe. Om nom nom. It's in the oven right now.

     
  • At January 23, 2012 at 7:39 PM , Anonymous Jacqueline said...

    Can't wait to try this recipe! Anyone ever tell you that you look like Toni Collette?

     
  • At January 23, 2012 at 11:28 PM , Anonymous Sarah said...

    I've made this 3 times in the last 6 days!! I cut the whole recipe in half, added ground flax and frozen raspberries - it's delicious and it's all I want to eat all day long!! I'm so glad to find your website!

     
  • At January 26, 2012 at 2:15 PM , Blogger Trisha said...

    I've made this twice now, but both times I think I've ruined the batch. The first time I used an 8x8 pan but it was too thick all around so it never cooked thoroughly. The second batch I used a larger pan (9x12) which seemed to work out a lot better. I'm not sure if its me or something I did wrong, but the texture of it just doesn't taste quite right. Is it supposed to be spongy and almost mushy? Also, I LOVE your website =]

     
  • At January 26, 2012 at 3:40 PM , Blogger Beth M said...

    Yep, the texture of baked oatmeal (at least the way I make it) is kinda spongy and mushy. It's like oatmeal but a little more firm. It's okay if the center is still a little soft and mushy. I'm sure the texture isn't everyone's cup of tea, though :)

     
  • At January 28, 2012 at 7:06 PM , Blogger Kira said...

    I just finished this dish for Sunday breakfast and it is delicious! I didn't have 4 ripe bananas so it didn't turn out as sweet as I would like it but it is wonderful and filling! Thanks for the awesome recipe!!!

     
  • At January 29, 2012 at 3:48 AM , Anonymous Veronica said...

    Just wanted to thank you for this recipe. We're Peace Corps Volunteers serving in Romania and it's crazy cold. This recipe warms us up and has easy to find/basic ingredients (for which I'm super grateful)! I also love that it's pretty easy to half the recipe without needing half and egg or some such nonsense. We've got our first adapted version of your recipe in the oven right now (with apples & raisins)!
    For those curious about calories... We use loseit (http://www.loseit.com) and I entered the recipe and the whole recipe (8 servings) has 1694 calories (WITHOUT nuts!). That makes it about 212 calories per serving. I'm happy to share the recipe on that platform if others use loseit.

     
  • At January 29, 2012 at 4:02 PM , Anonymous Anonymous said...

    Thank you for the recipe!

    I cut the recipe in half and used a little bit less brown sugar, more vanilla extract and cimmamon (as I had no nutmeg) and it was still great. Still made it in a 8x8 pan. Smelled fantastic when it came out of the oven.

     
  • At February 2, 2012 at 1:45 PM , Anonymous Anonymous said...

    I've made this so many times since the post I've lost count, perfect for 5am mornings, thank you!
    I've made all the healthy changes I think are possible.
    -FF milk
    -2.5 C quick cook steel cuts oats with 2.5 C multigrain oats
    -Left out all the sugar and added 1 scoop of vanilla protein powder
    - Subbed flax seed meal for the eggs
    -Added raisins, extra vanilla and extra cinnamon

    Baking time will vary as I learned the hard way. Apparently the protein powder will start to burn at high temps so I lowered the temp to 370 and baked for 50 min covered and 10-20 uncovered

     
  • At February 2, 2012 at 1:57 PM , Anonymous Anonymous said...

    I also forgot to mention that I used the convection setting on my oven

     
  • At February 5, 2012 at 9:39 AM , Anonymous Anonymous said...

    I LOVE this recipe, and your blog. Thank you! I added fresh strawberries to my batch this morning (combining this recipe with your original baked oatmeal) and it is so good. It will be hard to resist the temptation to eat the whole batch right now!

     
  • At February 6, 2012 at 1:02 PM , Anonymous Joy said...

    Sooo yummy! I added chocolate chips... It's hard to believe how good it is.

     
  • At February 12, 2012 at 3:53 PM , Anonymous Anonymous said...

    What is a serving?

     
  • At February 12, 2012 at 4:00 PM , Blogger Beth M said...

    I divided my pan of oatmeal into eight portions but didn't measure the volume of each. So, a serving is on eighth of the entire recipe.

     
  • At February 12, 2012 at 4:53 PM , Anonymous Anonymous said...

    is it normal for little pink strands to be in the finished product?

     
  • At February 12, 2012 at 4:58 PM , Blogger Beth M said...

    I'm really not sure what that might be... perhaps the stringy things that are on bananas sometimes? I didn't have anything pink or stringy in mine.

     
  • At February 20, 2012 at 3:30 PM , OpenID brassbird said...

    Wow this is so good! We made you pumpkin pie oatmeal before, with great success, but I like this even better!
    I made mine with sucanat (which works great as brown sugar) and added a little more spices than called for, and it turned out SO perfect!
    :)

     
  • At February 24, 2012 at 7:53 AM , Blogger Madame_izab0u said...

    Yum yum yum! This is seriously good eats. I made it yesterday night and give it a go with a splash of cold milk and it was delicious. I can't believe either how full I feel even after 2h30. Next time I will add more spices (I'm a freak for nutmeg!), but the sugar content was perfect for me! For me too, I had to wait another 15 min (making it a full hour of baking) to have a firm middle (that makes me giggle!).

     
  • At February 25, 2012 at 10:40 AM , Blogger Caitlin said...

    YUM. I made this this morning! After reading the comments, I used a 13x9, took the foil off after 20 minutes and baked for another 20 and it was perfect. I reduced the sugar to 1/4 c. and it is still very sweet! I didn't have any walnuts on hand, but I did add craisins and it is delicious! Typing this as I eat it!!!

     
  • At February 27, 2012 at 9:47 AM , Blogger hellosunshine said...

    i love your site! thanks for the delicious meals :)

     
  • At February 28, 2012 at 3:40 PM , Anonymous Laura said...

    Have you ever tried putting this together the night before and baking it in the morning? I am wondering if the oats would soak up all the liquid. This looks delicious and I might try mixing everything except the oats the night before, then stirring in the oats and popping it in the oven before I get the kids out of bed. Wish me luck!

     
  • At March 2, 2012 at 8:37 AM , Blogger Caitlin said...

    Beth, I usually have trouble cooking in bulk and making a plan to eat on it for the next week because I get tired of the dish! I end up throwing it in the freezer and coming back to it. Not with this oatmeal! I'm actually just sad that I won't get to eat it again tomorrow, ha ha! Great recipe. Thanks for sharing!

     
  • At March 8, 2012 at 4:00 PM , Blogger Pearls and Polka Dots said...

    just tried the recipe and no offense but it was not very good. maybe i missed something, but i wouldn't make it again.

     
  • At March 10, 2012 at 10:04 AM , Anonymous Anonymous said...

    Sounds yummy....in the oven now.....can't wait!! Thanks!

     
  • At April 8, 2012 at 7:57 PM , Anonymous Anonymous said...

    Has anyone made this with vanilla almond milk? I'm wondering if you have to adjust the amount of vanilla in the recipe.

     
  • At May 5, 2012 at 1:42 PM , Anonymous Crystal said...

    I made the chocolate banana oatmeal and also this one. Both were yummy! I divided it into two baking pans that are similar in size to 8 inch pie plates and baked it uncovered for 30 minutes. Works well for me! My boyfriend is a drone in the mornings, so he loves how he can just scoop some into a bowl and nuke it for 40 seconds and have breakfast.

     
  • At May 15, 2012 at 3:40 PM , Blogger Unknown said...

    I have made this so many times. This most recent time I subbed vanilla soymilk for the milk and 1 3.9oz cup of unsweetened applesauce for the eggs. Still tastes amazing, the applesauce doesn't change the flavor much (if at all). I usually portion out the squares and freeze them until needed; defrosting in the fridge the night before works great.

     
  • At May 28, 2012 at 10:08 AM , Anonymous Joan said...

    So good and much better than any other baked oatmeal I tried in the past. I followed the recipe exactly - thanks!

     
  • At May 28, 2012 at 10:11 AM , Blogger Jillian Camwell said...

    Thanks for this great recipe! I made it this morning for me and my picky boys, and it was loved by all! I used a tad less brown sugar, and the sweetness of the banana was just perfect. I had run out of nuts, so while the oatmeal was baking, I left my husband to babysit the oven and ran to the store to get pecans. I toasted them on the stovetop, chopped them up and sprinkled over the finished oatmeal. The texture contrast with the oatmeal and crunchy nuts was amazing.

     
  • At June 3, 2012 at 12:28 PM , Anonymous Anonymous said...

    Awesome, just made it and it was amazing! Will be making again more often.

     
  • At June 4, 2012 at 9:54 PM , Anonymous Christina said...

    I halved this recipe and ate the dish in two sittings.. Out of this world Beth! You are onto something good with this baked oatmeal idea. Keep throwing out the variations.

     
  • At June 5, 2012 at 11:21 AM , Anonymous Michelle said...

    I absolutely love this recipe. I'm lactose intolerant, so I used Vanilla Almond milk which was entirely too sweet when I made it the first time, but when I made it the second time, I cut out the vanilla flavoring and brown sugar and it was delicious. I used vanilla almond milk when reheating so taking some of the sugar out of the dish really helped! I love the Autumn Fruit and Nut Oatmeal. Do you have a recipe for it in baked form? Can I just substitute apple for banana in this recipe and add the cranberries?

     
  • At June 5, 2012 at 11:33 AM , Blogger Beth M said...

    Michelle - I've been wanting to make the autumn fruit and nut into a baked version as well. I think that if you replace the mashed banana with apple sauce it might work! And then I'd add some chopped apples, cranberries, nuts, and bake as usual :)

     
  • At June 8, 2012 at 10:06 PM , Blogger Paula said...

    Yum! Thank you so much for this recipe! It turned out great. Today I'm making the pumpkin pie oatmeal. Mmmm!

     
  • At June 28, 2012 at 12:03 PM , Blogger Angela said...

    You are truly amazing with the yummy recipes. I recently found your website and have shared the goodness with my friends. We each made one of your backed oatmeal recipes in muffins tins so we could all share and try them all. Now I make my favorite (this one) in muffin tins once a week and have easy mobile breakfasts every day of the week.

     
  • At June 28, 2012 at 11:13 PM , Blogger Danielle said...

    This is my Favorite baked oatmeal recipe!! Thank you!!

     
  • At July 13, 2012 at 5:53 PM , Anonymous Anonymous said...

    Wondering if anyone has tried this with SOYmilk? I made it the first time with regular whole milk and it was delish... but I'm low on milk and wondering if soymilk would change the recipe?

     
  • At August 22, 2012 at 7:56 PM , Anonymous Anonymous said...

    Can this sit out overnight (having been baked) so that it's room temp or must it be refrigerated?

     
  • At August 22, 2012 at 8:19 PM , Blogger Allison Rose said...

    This recipe is incredible! I love oatmeal but I never have time to make it in the morning. I halved the recipe (because 8 servings of baked oatmeal is a lot for one person) and it came out perfect!

     
  • At August 22, 2012 at 9:41 PM , Anonymous Alicia W said...

    I have this in my oven right now! It smells good and I'm sure my daughters will love it in the morning.

     
  • At August 23, 2012 at 7:36 PM , Blogger Beth M said...

    Anon - it most definitely needs to be refrigerated :)

     
  • At September 9, 2012 at 9:01 AM , Blogger Alli said...

    goodness - I hate to put a damper on the party but mine just didn't come out too great. Was not very sweet and overall just bland tasting. I may try a few tweaks and make again as the consistency is nice and worth experimenting with. I'll be trying many of your other recipes this months - already in the meal plan!

     
  • At September 12, 2012 at 8:35 AM , Anonymous Anonymous said...

    I made this yesterday and had a bowl full of it this morning for breakfast! Soooo yummy! I had my husband try it (he's not a huge oatmeal fan) and he loved it! I will definitely be making this in the future. I put some raisins into the recipe and I am excited to experiment more with it in the future. Thanks Beth for a great breakfast!

     
  • At September 14, 2012 at 9:43 PM , Anonymous Hayley said...

    I can't believe it's taken me so long to comment on this recipe. I have made this every week for the past 4 weeks (not even kidding) to have for breakfast during the week. I typically get about 6 servings out of it, because I like a big breakfast. It is warm, comforting and delicious! I finally got my husband (who is also not into oatmeal, or really breakfast for that matter) to try a bite and caught him dipping his spoon in again for more! A keeper!

     
  • At September 29, 2012 at 6:19 AM , Blogger LikeSunshineDust said...

    This was fantastic as is, then I made one and subbed applesauce in for the mashed bananas and added chopped apple. Yum!! Keep 'em comin'!

     
  • At October 14, 2012 at 11:25 AM , Blogger Julie said...

    Mmm!! So tasty! I made it without the brown sugar, instead using a few TB of honey, then putting a bit of honey on it before eating (with yogurt rather than milk). Delicious! Even my husband liked it, and he doesn't usually go for the healthier stuff. What a great recipe!

     
  • At October 18, 2012 at 9:22 AM , Anonymous Anonymous said...

    Hey Beth, I have made a couple of your oatmeal dishes and they all turn out really great tasting but liquidy on the bottom. Would you have any tips on how to fix this?

     
  • At October 18, 2012 at 9:35 AM , Blogger Beth M said...

    Hmm, I guess try reducing the liquid by a half cup or so. I've never had that problem :P

     
  • At October 18, 2012 at 10:08 AM , Anonymous Anonymous said...

    Thanks, I will try that!

     
  • At October 27, 2012 at 1:54 PM , Blogger David P. Owen said...

    I'd recommend doubling the spices and vanilla extract, and adding a splash of bourbon; and the riper the bananas the better. My favorite part was the crust, so next time I'll probably bake it in a 9x13 and cut the cooking time a tad.

    Great recipe! I normally can only eat steel cut oats, but this was phenomenal.

     
  • At January 4, 2013 at 8:00 AM , Blogger Ashley said...

    I made this last night and had some this morning, absolutely delicious!

     
  • At January 9, 2013 at 8:20 PM , Blogger Sabrina Nicosia said...

    I love that you included step by step photos, I love visuals. Can't wait ti try for the hubby!

     
  • At January 9, 2013 at 8:21 PM , Blogger Sabrina Nicosia said...

    I love that you included step by step photos. I love visuals. Cant wait to try for the hubby!

     
  • At January 9, 2013 at 8:22 PM , Blogger Sabrina Nicosia said...

    I love that you include step by step photos, just nice to have visuals. Can't wait to try for the hubby!

     
  • At January 25, 2013 at 6:49 PM , Blogger Sara Kasari said...

    I'm on my third week of baked oatmeal for breakfasts. I made them on my off day, cut them up, put in containers and then just grab from the fridge for my lunch box at work. Currently I've been stuck on the banana (minus the nuts because I don't like them), but I've been considering adding raspberries and white chocolate to it for a little bit of indulgence and as a way to try and replicate the flavor of some incredibly bad for me scones I like to buy.

     
  • At March 13, 2013 at 4:30 PM , Blogger Sarah V. said...

    My family loves this recipe. We've made it several times and it is just as good reheated.

     
  • At April 20, 2013 at 10:13 AM , Anonymous Anonymous said...

    Beth, I love your blog I have made tons of your recipes and this baked banana oatmeal is my husbands favorite, I always double the batch and add 1/3 c sugar. We tend to like things a bit sweeter. Your pizza dough, refried beans and oatmeal molassas bread perfection!!! Sometimes when I make this recipe I sub 2c applesauce for the bananas and its amazing too, comes out like a custard little jiggly when you take it out of the oven . Thanks to you and a very tight budget I have found my love for cooking again! Very grateful. Sincerely, Corrie

     
  • At April 22, 2013 at 5:20 PM , Anonymous Anonymous said...

    Beth, I am stumbled upon your blog this weekend and this recipe looked so good. I just made it tonight to have in the morning. It not only smells delicious but it taste delicious as well. I did use 11/2c of unsweetened vanilla almond milk and it came out just fine. Thanks Shameka

     
  • At April 23, 2013 at 11:48 AM , Blogger Asia Giuffrida said...

    Hey beth, I wonder if some people are having a hard time getting this fully cooked because in this recipe you recommend 350*, but in at least your original baked oatmeal recipe you recommend 380* I believe. In any case for this one I baked at 385 for 30 mins with foil and 14 mins without and it was perfect. Also used a 7x11 glass dish. It was excellent with craisins.

     
  • At April 24, 2013 at 11:56 AM , Anonymous Anonymous said...

    I love this recipe! It tastes so good!

     

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