My baked oatmeal with banana, raisins, pecans, and seeds is a nutritious breakfast that’s easy to prepare and keeps you full throughout the morning. This wholesome dish combines the natural sweetness of ripe bananas and raisins with a chewy texture from the oats, pecans, and seeds. I have added a boost of protein powder to keep you full for longer. A perfect breakfast to feed the family or to meal prep ahead for the week.

Ingredients for baked oatmeal recipe with banana, raisins, pecans and seeds

This is the first time I have made baked oats after seeing it all over social media and it’s going to become a regular feature. I am a big fan of oats in winter but rarely get around to making them due to time constraints in the mornings. I love that everything gets mixed in one bowl by hand and then baked, so this is largely hands-off and perfect for meal prep.

The baked oats will last at least a week in the fridge and can be frozen in portions for later use if you prefer. I like to reheat mine in the microwave and top with more yoghurt, fresh berries and maple syrup or honey. They make a delicious snack with tea if I’m hungry in the afternoon.

Baked Oatmeal with Banana, Raisins, and Pecans recipe

What you’ll love about this recipe:

HEALTHY – I have kept this recipe low in sugar (you can replace it with artificial sweetener if you prefer) and added loads of whole-grain ingredients and plant diversity to support your gut microbiome.
PREP AHEAD – Baked oats are an excellent breakfast for meal prep.
CUSTOMISABLE – The versatile recipe can be customized however you like by adding additional berries or fruit or replacing the pecans and seeds with others.

Ingredients

Whole rolled oats (don’t use quick-cook oats)
Bananas
Raisins or sultanas – use any other dried fruit such as cranberries, sultanas, pineapple, apricots
Pecans or other nuts such as walnuts
Peanut butter or other nut butter of your choice
Vanilla protein powder (optional)
Milk (or dairy-free alternative)
Eggs (or flax eggs for a vegan option)
Sugar – use. brown sugar or use maple syrup, honey, or artificial sweeteners
Baking powder
Cinnamon
Vanilla extract or essence
Seeds such as chia, and ground flaxseed (replace with other seeds of choice)

How to make baked oats with banana, raisins, and pecans

Preheat the oven and prepare the baking dish
Combine the dry ingredients including raisins, seeds, and pecans
Mash the bananas and mix with wet ingredients
Combine wet and dry ingredients
Pour the mixture into the baking dish
Bake and check for doneness
Serve warm straight away or cool, slice, and store in the fridge

Baked Oatmeal with Banana, Raisins, and Pecans recipe and topped with yoghurt and fresh berries

Tips & Tricks & Alternatives

Use berries instead of or in addition to the banana
Apple and cinnamon – with or without nuts
Carrot cake baked oats
Chocolate and banana
Peanut butter and banana
Lemon and blueberries
To make it vegan use a vegan egg replacement and plant milk such as almond or coconut
Store the baked oat portions in a sealed container in the fridge for a week

Serving Suggestions

Serve with yoghurt, or whipped cream with fresh fruit, berries
Maple syrup or honey drizzled
A sprinkle of toasted nuts

More Breakfast Recipes

SEE ALL BREAKFAST

Try a few more of my other delicious breakfast recipes

Pan con tomate (Spanish tomato bread) with fried egg recipe

Cook Time:30

Ingredients

2 large ripe bananas mashed ¾ of a cup
1 large free-range egg
2 Tbsp peanut butter melted
325 ml / 1 ½ cups milk
1 tsp vanilla extract or essence
190 grams / 2 cups whole rolled oats not instant or quick-cook oats
1 scoop vanilla protein powder optional but adds roughly 23 grams of protein
1 tsp baking powder
55 grams / ¼ cup brown sugar add more to make it sweeter
65 grams /1/3 cup raisins or sultanas
30 grams of pecan nuts roughly chopped
3 Tbsp Chia seeds
1 Tbs ground flax seeds

Instructions

Preheat the oven to 180C/350F.
Add the wet ingredients: mashed banana, egg peanut butter, milk, and vanilla to a bowl or jug and mix to combine.
In a large bowl add the rest of the ingredients (dry) and give it a mix.
Add the wet ingredients to the dry ingredients and mix.
Grease or line a 20cm x 20cm (8 X 8 inch) square baking dish with non-stick parchment paper. Decant the mixture into the tin, pressing it into the corners to level it.
Bake for 25 – 30 minutes until golden brown and firm to the touch throughout.
Allow to cool then remove and cut out 6 – 9 pieces depending on your portion size. Store in the fridge for a week and reheat what you need in the morning for breakfast as needed.
Any leftovers can be frozen for future use.
Serve with yoghurt, milk, fresh berries, maple syrup, honey, fresh berries, sliced bananas or anything else you fancy.