Baked Banana Bread Oatmeal with Dates

Banana-topped baked oatmeal in a white dish, with a portion scooped from one corner and a serving spoon resting inside.

Baked Banana Bread Oatmeal with Dates

This Baked Banana Bread Oatmeal with Dates brings sweet banana, warm cinnamon, and soft, caramel-like dates to your breakfast table, with no refined sugar. Bakes up in 20 minutes while your morning coffee brews.

*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to increase the protein content, scroll back up! Everything you need for foolproof results is in the post.

5 from 1 vote

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Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Course Breakfast

Cuisine American

Servings

Calories 234 kcal

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 8x8-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:

This oatmeal is lightly sweetened with bananas and dates. For a sweeter serving, drizzle with maple syrup. A dollop of plain Greek yogurt adds a tangy contrast and a little extra protein.

I used whole milk, but you can use your preferred dairy or unsweetened non-dairy milk.

A note on kosher salt: This recipe uses Diamond Crystal Kosher Salt. If you’re using Morton's Kosher Salt or table salt, start with less and adjust to taste. Diamond Crystal kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than other types of salt.

Baking in grams: I provide both gram measurements and cup equivalents, but weighing ingredients is always the most accurate.f A small digital scale removes the guesswork and gives you better results every time.

Nutrition information is based on one serving of 125g and does not include any of the optional suggested toppings. It is based only on the actual recipe ingredients. Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice

Nutrition

Serving: 125gCalories: 234kcalCarbohydrates: 45gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 188mgPotassium: 406mgFiber: 6gSugar: 20gVitamin A: 139IUVitamin C: 2mgCalcium: 120mgIron: 2mg

Keyword baking with oats, banana bread baked oatmeal, christmas breakfast, easy baked oatmeal, healthy breakfast, holiday breakfast

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