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–+ servings
Thick slice of banana baked oatmeal on a spatula showing moist texture.

Banana Baked Oatmeal with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Author: Nico Pallotta

  • 3 ripe bananas
  • 2 cup (200 g) rolled oats
  • 1 cup (240 g) Greek yogurt
  • ½ cup (120 g) milk
  • ¼ cup (85 g) honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ cup walnuts or pecans
  • 1 pinch salt

  • Preheat the oven to 375°F (190°C). Lightly grease an 8 x 8 inch or similar baking dish.
    Step 1 Baking dish brushed with olive oil.
  • 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.
    Step 2 Banana mixture whisked with yogurt, milk, egg, and honey.
  • 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.
    Step 3 Batter poured into baking dish with nuts on top.
  • 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.
    Step 4 Baked banana oatmeal fresh out of the oven cooling in the baking dish.
Substitutions
  • 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
 
Tips
  • 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.
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