This Banana baked oatmeal with Greek yogurt is an easy, sliceable breakfast you can make once and enjoy for days, with a creamy texture and simple ingredients you likely already have at home.
For more easy make-ahead breakfasts, check out our morning glory muffins, blueberry baked oatmeal, Greek yogurt overnight oats, and banana oatmeal muffins.
Why you’ll love this banana baked oatmeal!
This banana baked oatmeal is a simple, reliable breakfast you can bake once and slice for the next few days. Louise and I make it when we want something ready in the fridge that still tastes fresh on day three.
It’s soft, lightly sweet, holds its shape beautifully, and reheats well without drying out 🍌.
Made with oats, Greek yogurt, and eggs, this is a protein-rich, fiber-rich banana oatmeal breakfast that fits easily into a balanced, Mediterranean-style eating pattern. The Greek yogurt gives it a creamy texture without making it heavy.
You can serve it plain, warm it up with extra yogurt, or add a drizzle of maple syrup to turn it into a simple dessert 🍁 It works for busy mornings, slow weekends, or easy meal prep 🥣
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Ripe bananas: The base of this baked banana oatmeal. Very spotty bananas give the best sweetness and moisture.
- Rolled oats: Use old-fashioned rolled oats for the best texture in this creamy baked oatmeal. Quick oats work but will be softer. Avoid steel-cut oats. Certified gluten-free oats work if needed.
- Greek yogurt: Adds creaminess and structure to this Greek yogurt baked oatmeal. Use low-fat Greek yogurt or Skyr for even more protein. Plain regular yogurt works too, but the texture will be slightly looser.
- Milk: Any milk works. Dairy milk keeps it richer. Unsweetened almond, soy, or oat milk are great substitutes.
- Honey: Adds light sweetness to this easy baked oatmeal with banana. Substitute maple syrup or date syrup. You can reduce it slightly if your bananas are very ripe.
- Egg: Helps the banana oatmeal bake with yogurt set and slice cleanly.
- Vanilla extract: Adds depth. You can skip it or use almond extract for a different flavor.
- Cinnamon: Adds warmth. Try pumpkin pie spice or leave it out for a simpler taste.
- Chopped nuts: Add crunch. Use walnuts, pecans, sliced almonds, or skip for a nut-free version.
How to Make Banana Baked Oatmeal
1) Heat the oven and prep the dish
Heat the oven to 375°F (190°C). Lightly grease an 8 x 8-inch baking dish (or something similar) so the oatmeal doesn’t stick.
2) Mash the bananas and whisk the wet mix
In a large bowl, mash the ripe bananas until mostly smooth.
Add the Greek yogurt, milk, honey, egg, and vanilla. Whisk until the mixture looks creamy and even.
3) Stir in the oats and spices
Add the rolled oats, cinnamon, baking powder, and a pinch of salt. Stir well so no dry oats are left.
Fold in some chopped nuts for crunch. Pour the mixture into the dish and smooth the top. Add the remaining nuts.
4) Bake until set
Bake for 30 to 35 minutes, until the center looks set and the top is lightly golden—this timing works for most ovens when you want healthy banana baked oatmeal that still stays soft and not dry.
Let it cool for 5 to 10 minutes. Slice and serve warm, or cool completely for clean slices later. It’s delicious with a dollop of yogurt and maple syrup.
Tips
- Use very ripe bananas: The darker the peel, the sweeter and more flavorful your baked oatmeal will be.
- Don’t overbake: Check at 30 minutes. The center should look set but still slightly soft. It will firm up as it cools.
- Let it rest before slicing: Waiting 5–10 minutes helps it slice cleanly instead of falling apart.
- Adjust sweetness to your bananas: If your bananas are very ripe, you can slightly reduce the honey.
- Make it ahead: Bake it in the evening and refrigerate. It slices even better the next day. Reheat 15 seconds in the microwave.
- Freeze in portions: Cool completely, slice, and freeze for quick grab-and-warm breakfasts.
Frequently Asked Questions
Yes. This recipe is great for planning ahead. Bake it, let it cool, then store it in the fridge. It slices well and reheats easily in the microwave or oven.
Yes. You can replace the egg with a flax egg (ground flaxseed mixed with water). The texture will be slightly softer but still holds together.
You can, but the texture will be softer and less structured. For the best result in this banana oat breakfast casserole, stick with rolled oats.
The center should look set and not wet. A knife inserted in the middle should come out mostly clean.
Let it cool completely, then cover and refrigerate for up to 4 days. You can also slice and freeze individual portions for longer storage.
More Make Ahead Breakfasts to Try
- Healthy blueberry muffins with Greek yogurt
- Banana chocolate chip muffins with oats and Greek yogurt
- Strawberry Chia pudding with Greek yogurt
- Baked apple oatmeal
- Banana overnight oats with Greek yogurt
- Baked oatmeal cups
- Creamy blueberry chia pudding
- Healthy banana nut muffins
If you try this Banana Baked Oatmeal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Banana Baked Oatmeal with Greek Yogurt
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 3 ripe bananas
- 2 cup rolled oats
- 1 cup Greek yogurt
- ½ cup milk
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ cup walnuts or pecans
- 1 pinch salt
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8 x 8 inch or similar baking dish.
- In a large bowl, mash 3 ripe bananas until mostly smooth. Add 1 cup Greek yogurt, ½ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract. Whisk until creamy.
- Stir in 2 cup rolled oats, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1 pinch salt. Mix well so no dry oats remain. Gently fold half the nuts (chopped).Pour into the baking dish. Top with the remaining chopped nuts.
- Bake at 375°F (190°C) for about 30 to 35 minutes or until the center is set and the top is lightly golden. Let cool 5 to 10 minutes before slicing and serving.
Notes
- Rolled oats → Quick oats (softer texture); certified gluten-free oats if needed (avoid steel-cut oats)
- Greek yogurt → Skyr, plain regular yogurt (slightly looser texture), or dairy-free Greek-style yogurt
- Milk → Almond milk, soy milk, oat milk, or any dairy or non-dairy milk
- Honey → Maple syrup, date syrup, or reduce slightly if bananas are extra ripe
- Egg → Flax egg (1 tbsp ground flax + 3 tbsp water), chia egg, or ¼ cup applesauce (softer texture)
- Vanilla extract → Almond extract or omit
- Cinnamon → Pumpkin pie spice or omit for a milder flavor
- Chopped nuts → Walnuts, pecans, sliced almonds, seeds (pumpkin or sunflower), or omit for nut-free
- Use super ripe bananas → The darker and spottier, the sweeter and more flavorful.
- Don’t overbake → Check at 30 minutes; center should be set but slightly soft. It firms as it cools.
- Let it rest → Wait 5–10 minutes before slicing for clean squares.
- Adjust sweetness → Extra-ripe bananas? Reduce the honey slightly.
- Make it ahead → Bake, chill overnight, and slice the next day. Reheat ~15 seconds.
- Freeze portions → Cool, slice, and freeze for easy grab-and-warm breakfasts.
- Store smart → Keep covered in the fridge up to 4 days or freeze up to 3 months.
Nutrition
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