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Bananas are one of my favorite breakfast foods. For some reason, they just don’t taste as good any other time of day.

So I eat them with everything. On my pancakes/waffles, sliced in my oatmeal, on toast, and also eaten with eggs.

In fact, I have about 3 quart-sized freezer bags full of cut-up bananas in my freezer so I can save them for baking.

On this particular morning, I made this Banana Bread Baked Oatmeal before Allison woke up. I’ve been waking up a bit earlier to get more computer work done, so I figured I’d be productive even more before the sun came up.

Oatmeal bakes are pretty easy. Just mix the dry ingredients in one bowl, the wet in another, and then combine. I doubled this recipe, so I ended up filling this bowl almost all the way to the top.

After they were done baking, I let them sit for over an hour while I got Allison ready, and then cut up each dish into 6 pieces and put them on a cookie sheet lined with parchment paper.

Sometimes with oatmeal bakes, the bottoms are pretty soft and have the consistency of oatmeal rather than a bar. So I flipped each piece upside down to freeze properly; keep that in mind if you make these.

Once they’re frozen though, they’re good to go! Just put them in a labeled freezer bag.

These pieces are huge and SO good. I ate mine with sliced bananas because… why not?

I’ve also heard of people eating their oatmeal bakes inside milk, almost like cereal. I didn’t realize that was a thing, so I tried it… and wow. Best thing ever. I’m totally doing this from now on.

Are you participating in the 4 Weeks to Fill Your Freezer Challenge? Leave a comment below and let me know how you’re doing!

Yield: 6 servings

Banana Bread Baked Oatmeal

Print

Need a filling, freezer-friendly breakfast? This Banana Bread Baked Oatmeal is healthy and is easily doubled to put in your freezer!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 ripe bananas
• 1 egg
• 1 1/2 cups milk
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 375 degrees.
2. In a large bowl, mix the oats, baking powder, cinnamon, and salt.
3. In a medium bowl, mash the bananas and add the egg, milk, applesauce, maple syrup, butter, and vanilla, and mix.
4. Add the wet ingredients to the dry and stir to combine.
5. Pour into a greased 8x8 dish and bake for 35-40 minutes until set.

Notes

The recipe is for a single batch, so double everything if you want to have an extra for the freezer.

To freeze, cut into 6 pieces and place on a cookie sheet lined with parchment paper (You may have to flip them upside down if the bottoms are pretty wet). Once frozen, you can put into a labeled gallon-sized freezer bag.

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Other Posts in “4 Weeks to Fill Your Freezer” Series

–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)