Baked Banana Oatmeal with Walnuts

by | Updated: December 3rd, 2016

How often do you skip breakfast? Many people don’t make eating a nutritious morning meal a priority, even though they know they should. A healthy breakfast””ideally eaten within an hour of waking””helps fuel the body and mind, providing essential nutrients to start the day. It’s also important for maintaining weight, increasing concentration and productivity and supporting overall health.

If the reason you’re not eating breakfast is a hectic schedule, try waking up 15 minutes earlier. Or better yet, prepare your meal the night before. This recipe for Baked Banana Oatmeal with Walnuts can be refrigerated or easily packed in resealable containers for breakfast on the go.

Drizzle maple-flavored agave on your oatmeal for a extra sweetness. Click to shop.
Drizzle maple-flavored agave on your oatmeal for a extra sweetness. Click to shop.


1 cup old fashioned rolled oats
2 tablespoons plus 1 teaspoon unsalted butter or coconut oil, melted and cooled slightly
2-3 ripe bananas, peeled and sliced ½-inch thick
1 cup raisins, cranberries, or craisins
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon brown sugar
¼ cup maple syrup or maple-flavored agave syrup
1 cup milk, organic soymilk, or almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract


Preheat oven to 375Ëš F. Lightly grease a 2-quart baking dish with 1 teaspoon of butter or coconut oil. In a medium bowl, combine rolled oats, half of the nuts, baking powder, cinnamon, nutmeg, salt and brown sugar. Stir with a fork to combine. In a liquid measuring cup, combine maple or agave syrup, milk, egg, butter or coconut oil and vanilla.

Spread sliced bananas in a single layer over bottom of the baking dish. Top with half of the raisins or cranberries. Sprinkle the dry oat mixture evenly over bananas. Pour liquid ingredients evenly over the oats. Sprinkle on the remaining nuts and berries.

Bake for 35 to 40 minutes, until top is browned and oats have set. Let cool 10 minutes before serving. Combine cinnamon with milk. Heat until warm, about 2 minutes. Serve the oatmeal topped with warm cinnamon-almond milk.

Cover and refrigerate leftover oatmeal. To reheat, place a serving of oatmeal into a bowl. Mix cinnamon with almond milk and pour over the oatmeal.  Heat the oatmeal and milk on high in the microwave until warm, about 2 to 3 minutes.

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”