Baked Banana Bread Oatmeal with Dates
Baked Banana Bread Oatmeal with Dates brings the familiar flavor of banana bread to breakfast, sweetened entirely with ripe banana and Medjool dates (no refined sugar added). Warm cinnamon, soft pieces of dates, and tender oats with a little bite make each serving satisfying without being overly sweet. With no blender needed and just 20 minutes in the oven, it makes an easy breakfast to share on weekends or holiday mornings.
This recipe has been kitchen-tested to ensure consistent, reliable results.
Good to Know
Prep Time: 15 minutes | Total Time: 40 minutes | Serves: 6
Equipment Needed: 8×8-inch baking dish
Quick Tip: This recipe can be doubled to feed a larger crowd.
Texture/Flavor Profile: Subtly sweet, banana bread flavor with cinnamon-scented oats
Table of Contents
This Recipe is Really Good!
I’m a traditionalist and usually cook my oatmeal on the stovetop. However, I really hate scrubbing pots and pans!
So when I started researching Christmas breakfast ideas that could bake while I got on with other things, baked oatmeal caught my attention.
After a few test batches, I was blown away by the texture and taste of this baked oatmeal recipe: tender oats with a little bite, soft pieces of dates, and that familiar banana-and-cinnamon flavor. I even eat the leftovers like dessert!
Why You’ll Love This Baked Banana Bread Oatmeal
- Banana-bread flavor: Ripe banana, warm cinnamon, and vanilla.
- No refined sugar: Lightly sweetened with just banana and Medjool dates.
- No butter or oil in the mixture: Just cooking spray to grease the baking dish.
- Simple preparation: No blender needed; everything is mixed in the baking dish.
- A 20-minute bake: Enjoy a warm breakfast without a long wait in the oven.
- Made for sharing: Six portions for a weekend breakfast or a Thanksgiving or Christmas brunch table. Or freeze individual portions for a quick grab-and-go breakfast.
- Great texture: Tender oats that don’t get gummy.
Ingredients
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
- Old-Fashioned Rolled Oats: Preferred over quick oats because they hold their shape better, giving the oatmeal a tender bite.
- Medjool Dates: Add sweetness and moisture to the oatmeal. Make sure to pit them.
- Mashed Banana: Adds banana-bread flavor, natural sweetness, and moisture.
- Milk: I used whole milk, but fat-free, or your favorite unsweetened non-dairy milk will also work.
- Egg: Helps bind the oatmeal.
- Baking Powder: Gives the oatmeal a little lift in the oven.
- Ground Cinnamon & Pure Vanilla Extract: Add warm spice and flavor for that familiar banana bread flavor.
How To Make Baked Banana Bread Oatmeal
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
1. Pour the boiling water over the pitted, diced dates and set aside to soften; keep all the soaking liquid.
2. Stir together the oats, baking powder, and cinnamon in a separate bowl.
3. Whisk the milk, egg, and vanilla directly in the prepared baking dish.
4. Stir in the mashed banana, softened dates, all their soaking liquid, and salt.
5. Add the oat mixture to the wet ingredients in the baking dish.
6. Stir until evenly combined, then bake for 20 minutes, until the center is firm to the touch.
Substitutions & Variations
- I haven’t tested an egg replacement, so I recommend keeping the egg for the texture described here.
- For a Larger Crowd: Double the ingredients and use a greased 9×13-inch baking dish for 12 servings.
- Individual Bakes: For separate portions, add the mixture to greased, oven-safe ramekins or muffin cups.
I haven’t tested these pan variations, so check for doneness after 12 minutes.
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Serving Ideas
Want to add more protein? A dollop of plain Greek yogurt gives a lovely tangy contrast to the lightly sweet oatmeal. |
For a sweeter serving, pour a little maple syrup over the top. Fresh banana slices are another optional addition.
For holiday breakfast, serve the toppings separately so everyone can finish their portion as they like.
Expert Tips
- Don’t throw out the soaking liquid from the dates. It contains a lot of the flavor and sweetness this recipe relies on.
Recipe Testing Notes (What Worked Best)
I made three test batches of this recipe, which my family all happily helped me taste-test. The results are listed below:
- In my testing, the earlier version contained more banana and milk and fewer oats, which made the texture gummy. Reducing the wet ingredients while increasing the oats produced a much nicer texture. The final oatmeal had more distinct oats and a better bite.
- When I tested overnight assembly, the texture became gummy, so I don’t recommend preparing the unbaked mixture the night before. You can measure the dry ingredients ahead and keep them covered separately.
- My second batch had fewer dates, and I discarded the soaking liquid; therefore, it wasn’t sweet enough for my taste. For the final batch, I increased the dates and kept their soaking liquid, which gave the oatmeal the subtle sweetness I wanted.
- The final batch needed only a 20-minute bake at 350°F.
Make Ahead and Storage
Refrigerator: Store baked portions in an airtight container for up to 4 days.
Freezer: Wrap individual portions and place them in a freezer-safe container for up to three months. Thaw in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave or reheat in a 300°F oven for 10 minutes.
Recipe FAQs
For this recipe, stick with old-fashioned rolled oats. Quick oats are cut into smaller pieces and rolled thinner to cook faster, so they produce a softer texture that can become gummy. Old-fashioned (also known as rolled) oats hold their shape better, giving the baked oatmeal a tender bite.
No, dice them before soaking, then stir the softened pieces and their soaking liquid into the mixture. The dates soften during baking, adding little pockets of sweetness throughout the oatmeal.
I recommend sticking to the measured amount. Adding more banana changes the moisture balance, and the earlier version with more banana and milk was too wet and gummy for the texture I wanted. Add fresh banana slices when serving instead.
Delicious Starts Here
If you make this recipe, I’d love to hear how it turned out. Please leave a rating and a comment below; your feedback helps other home cooks decide if this recipe is right for them. And if you share it on Instagram, tag me @aspicedlifeblog so I can see your beautiful creations.🧡
Baked Banana Bread Oatmeal with Dates
Ingredients
- Cooking spray for greasing
- ½ cup boiling water
- 6 pitted Medjool dates (141g) diced
- 2 ¼ cups (194g) old-fashioned rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¾ cup (180ml) milk whole, fat-free or non-dairy
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup (118g) mashed bananas from 1 large ripe banana
- ½ teaspoon kosher salt such as Diamond Crystal
- Plain Greek yogurt, maple syrup, and banana slices, for serving, optional
Equipment
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish with cooking spray.
- Place the diced dates in a small bowl and pour the boiling water over them. Set them aside to soften. Do not drain the dates; you’ll need the soaking liquid later on.
- In a separate bowl, stir together the oats, baking powder, and cinnamon. Set aside.
- Add the milk, egg, and vanilla to the prepared baking dish and whisk until combined.
- Add the mashed bananas, softened dates along with their soaking liquid, and salt to the baking dish, and stir to combine.
- Add the oat mixture and stir until evenly combined.
- Bake uncovered for 20 minutes, or until the center is firm to the touch.
- Remove the baked oatmeal from the oven and let it rest for 5 minutes before cutting it into squares or scooping onto plates.
- Serve with Greek yogurt, maple syrup, or sliced bananas, if desired.
Notes:
Nutrition
More Ways to Bake with Bananas
If you enjoy bananas and oats together, try my Banana and Blueberry Oat Muffins next. For help choosing, ripening, and storing bananas, visit my Baking with Bananas guide.
For a decadent banana bread dessert, try my Salted Caramel Banana Bread Bars
This is so delicious! I have been enjoying the leftovers all week!