Banana Bread Baked Oatmeal (Protein Recipe)

Banana bread is that girl—cozy, sweet, and always a crowd-pleaser. 

But waiting an hour for it to bake? Not exactly ideal for busy mornings. 

That’s why Banana Bread Baked Oatmeal is the perfect fix. It’s everything you love about banana bread—warm, soft, and packed with flavor—but in an easy, protein-packed bake that comes together in no time.

This recipe is naturally sweetened with ripe bananas and maple syrup, plus it’s loaded with melty chocolate chips for the perfect touch of indulgence. 

The gluten-free oats give it a hearty texture, while the vanilla protein powder ensures you stay full and energized. 

Whether you eat it fresh out of the oven, drizzle it with extra maple syrup, or slice it into bars for an on-the-go breakfast, this oatmeal bake will have you coming back for more.

It’s meal prep-friendly, refined sugar-free, and packed with nutrients—basically, a win in every way. Let’s bake!

If you want more healthy breakfast ideas with oats you may enjoy my Single Serving Apple Pie Baked Oats or my Chocolate Peanut Butter Baked Oatmeal.

WHY YOU’LL LOVE THIS EASY BANANA BREAD BAKED OATMEAL RECIPE

• Tastes like banana bread, but easier and healthier.
• High in protein and naturally sweetened.
• Gluten-free, refined sugar-free, and meal prep-friendly.
• Chocolate chips in every bite—because why not?
• Perfect for breakfast, snacks, or even dessert.

SIMPLE INGREDIENTS YOU NEED FOR THE BANANA BREAD OATMEAL RECIPE

You will need the following ingredients listed below to make this healthy breakfast recipe (the exact measurements, nutrition information and full recipe are in the printable recipe card below):

• Gluten-free rolled oats – A hearty base that keeps the bake satisfying and chewy. Will blend half of the oats into oat flour.
• Baking powder – A little lift makes all the difference.
• Salt – Enhances the natural sweetness of the bananas.
• Vanilla protein powder – Adds extra grams of protein and a subtle sweetness.
• Overripe mashed bananas – Mashed, ripe bananas bring natural sweetness and moisture.
• Pure maple syrup – A refined sugar-free way to enhance the banana flavor.
• Vanilla extract – Boosts warmth and depth.
• Eggs – Helps bind everything together.
• Unsweetened almond milk – Keeps the texture moist without extra sugar. Can use any non-dairy milk such as oat milk, coconut milk, soy milk, or even cow’s milk.
• Chocolate chips – Optional, but highly recommended. Melty chocolate makes everything better.
• Optional – brown sugar, fresh fruit, flax eggs, chia seeds, etc.

HOW TO MAKE THE HEALTHY BANANA BREAD BAKED OATMEAL

1. Preheat & Prep – Set the oven to 350°F degrees F and grease a baking dish with coconut oil or cooking spray. Then add half the oats to a high speed blender and blend into a fine flour.
2. Mix Dry Ingredients – In a large bowl, whisk together oats, oat flour, baking powder, salt, and vanilla protein powder.
3. Mash & Combine Wet Ingredients – In a separate bowl, mash the bananas until smooth. Stir in the maple syrup, vanilla extract, eggs, and almond milk until fully combined.
4. Combine & Add Chocolate – Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Gently fold in the chocolate chips.
5. Bake – Pour the mixture into the prepared baking dish and top with more chocolate chips and banana slices. Bake for 30-35 minutes, or until the edges are golden and the center is set.
6. Cool & Serve – Let it cool slightly before slicing. Serve warm with extra maple syrup, peanut butter, or a dollop of Greek yogurt.

TIPS AND TRICKS FOR BEST RESULTS

• Use Ripe Bananas for Maximum Sweetness – The riper, the better! Overripe bananas add natural sweetness and moisture, so you don’t need extra sugar. If they’re not ripe enough, mash them well and add a little extra maple syrup.
• Don’t Overmix the Batter – Stir just until combined. Overmixing can lead to a dense, chewy texture instead of that soft, cake-like consistency.
• Let the Batter Rest for 5 Minutes – This helps the oats absorb some of the liquid, leading to a better texture when baked.
• Use High-Quality Protein Powder – A vanilla protein powder with a smooth taste will complement the banana flavor without overpowering it. Avoid chalky or artificial-tasting powders.
• Make It Dairy-Free – Stick to unsweetened almond milk or swap for oat milk, cashew milk, or coconut milk.
• Go All In on the Chocolate Chips – Fold them into the batter so they melt into the oats and sprinkle a few on top before baking for that extra chocolatey finish.
• Bake Until Golden and Set – The edges should be golden brown, and the center should be firm but still soft. Insert a toothpick in the center—it should come out mostly clean.
• Let It Cool Slightly Before Slicing – This allows the oatmeal to set and makes slicing easier (but let’s be real, you’re probably diving in while it’s warm).
• Meal Prep It for the Week – Bake a big batch, store in an airtight container, and reheat slices throughout the week for an easy breakfast.
• Customize Your Toppings – Drizzle with maple syrup, peanut butter, or a dollop of Greek yogurt for extra flavor and texture.
• Freeze for Later – Slice into portions, wrap tightly, and freeze for up to 3 months. Just thaw overnight in the fridge and reheat when needed.

STORING LEFTOVER BANANA BREAD BAKED OATS

• Store leftovers in an airtight container or cover the baking dish with plastic wrap and keep in the fridge for up to 4 days.
• Warm individual slices in the microwave for 30-45 seconds or reheat in a 300°F oven for a few minutes to restore that fresh-baked texture.
• Slice into portions, wrap them individually in plastic wrap, and store them in a large freezer bag or airtight container. They’ll last up to 3 months.
• Thaw overnight in the fridge, then microwave for 45-60 seconds or bake at 300°F for 5-10 minutes until warm.
• If reheating in the microwave, add a small splash of almond milk before heating to bring back moisture without making it mushy.
• Store in mason jars or meal prep containers for easy grab-and-go breakfasts all week.

FAQS

CAN I MAKE THIS BANANA BREAD BAKED OATMEAL RECIPE WITHOUT THE PROTEIN POWDER?

Yes! Simply replace the protein powder with an extra ¼ cup of oats or almond flour to maintain the texture. You can also add a little maple syrup and vanilla extract for flavor.

WHAT’S THE BEST TYPE OF OATS TO USE IN THIS GREAT RECIPE?

Stick with gluten-free rolled oats for the best texture. Steel cut oats won’t cook properly, and instant quick oats may turn out too soft and mushy.

CAN I MAKE THIS OAT MIXTURE DAIRY-FREE?

Yes! This baked oatmeal is already dairy-free since it uses unsweetened almond milk. Just be sure to use dairy-free chocolate chips if needed.

HOW DOES THIS COMPARE TO ACTUAL BANANA BREAD?

This is basically banana bread in oatmeal form! It has the same warm, cozy flavors, but with the bonus of whole grains, natural sweeteners, and protein to make it a nutritious breakfast. Plus, it takes way less time to bake than traditional banana bread.

CAN I BAKE THIS INTO INDIVIDUAL PORTIONS?

Absolutely! Pour the batter into ramekins or a muffin tin to create individual servings. Bake at 350°F for 18-22 minutes until set. It’s a great way to prep an ahead breakfast for busy mornings.

Other Baked Oatmeal Recipes You May Enjoy!

• Tiktok Baked Oats (Birthday Cake)
• Biscoff Baked Oats
• Lemon Poppy Seed Baked Oats
• Banana Bread Baked Oats
• Brownie Batter Overnight Oats
• Sugar Cookie Baked Oats
• Brownie Batter Baked Oats
• Protein Red Velvet Baked Oats
• Cosmic Brownie Baked Oats
• Chocolate Chip Oatmeal Bars Recipe
• Carrot Cake Baked Oats
• Mocha Baked Oats
• Gingerbread Baked Oats
• Gluten-Free Peanut Butter Banana Oatmeal Cups

IF YOU MAKE THIS EASY RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS HEARTY OATS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails