Baked Oatmeal with Banana, Raisins, and Pecans

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.

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.

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

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

Easy Ham & Cheese Croissant Bake

Pan con tomate (Spanish tomato bread) with fried egg

Viral tortilla quiche with cottage cheese & vegetables

Mother’s Day brunch recipe ideas

Mossbolletjie French toast with cottage cheese & berries

Eggs fried in feta and chilli crisp oil (viral recipe)

My recipe is inspired by Twopeasandtheirpod who has loads of delicious baked oatmeal recipes on her site.

Baked oatmeal (baked oats) with bananas, raisins and pecans

Wholesome baked oatmeal (rolled oats) with banana, raisins, pecans, and seeds is a healthy prep-ahead breakfast.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

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 Old fashioned 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 or use an artificial sweetener
• 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 chia seeds to the milk and allow it to stand for 15- 20 minutes while your oven preheats. You can do this a little in advance of starting the recipe. This allows for the chia seeds to soften and absorb some of the moisture.
• 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.

Notes

Store any leftovers in the fridge for a week and reheat in the microwave.

Baked oatmeal can be frozen. Thaw and reheat in the microwave.

Servings: 9

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