Save There's something magical about pulling a pan of baked oats from the oven on a quiet morning—that moment when your kitchen smells like a bakery despite the fact you're about to eat something genuinely good for you. I discovered this recipe by accident, honestly, when I was trying to use up overripe bananas and didn't feel like making the same old banana bread for the hundredth time. What emerged was better than I expected: squares that taste like cake but feel like breakfast, with that fluffy crumb you'd only hope for in something this wholesome.
I remember bringing a batch to a friend's house one weekend, still warm in a container, and watching her face change when she bit into a square. She expected it to taste like cardboard health food, I think, but instead found herself reaching for a second piece before she'd finished the first. That's when I knew this recipe had staying power—when it converts the skeptics.
Ingredients
- Oat flour: The foundation that makes this tender instead of dense; if you can't find it premade, blending rolled oats in a food processor for 30 seconds gets you there.
- Ripe banana: Look for one that's almost too soft to eat fresh—that's when the sweetness and moisture are at their peak, and you'll need less added sugar.
- Egg: Binds everything together and gives that lift that makes these feel cake-like rather than cookie-like.
- Milk: Any kind works; I've used everything from dairy to oat milk depending on what was open in my fridge.
- Melted butter or coconut oil: Just enough fat to keep things tender without making them greasy; coconut oil adds a subtle warmth.
- Vanilla extract: A full teaspoon matters here—it's what makes people ask what's in these.
- Sugar, baking powder, salt: The supporting cast that balances sweetness and ensures these actually rise.
- Optional chocolate chips or nuts: Your chance to make them feel like a treat; cinnamon is the quiet upgrade that almost no one expects.
Instructions
- Set your stage:
- Preheat to 350°F and grease an 8x8-inch pan—I prefer parchment paper because peeling it away feels satisfying. This is a forgiving recipe, but an even oven temperature makes the top golden instead of patchy.
- Combine the dry team:
- Whisk together oat flour, sugar, baking powder, and salt in a large bowl. This step matters more than it sounds; you're distributing the leavening so every square rises equally.
- Build the wet mixture:
- Mash that banana until there are no chunks, then add egg, milk, melted fat, and vanilla. Stir until it's actually combined—no streaks of banana or dry egg white hiding in the corners.
- Bring them together:
- Pour the wet ingredients into the dry and stir until just combined; overworking this will make them tough. If you're adding chocolate chips or nuts, fold them in now so they're distributed throughout.
- The pan and the oven:
- Smooth the batter into your prepared dish, then slide it into the oven. After 22–25 minutes, a toothpick should come out clean and the top should be set and golden brown, not pale or jiggly.
- The hardest part—waiting:
- Let them cool for a few minutes so they firm up enough to slice cleanly. Serve them warm or at room temperature; they're good either way.
Save I learned the real power of this recipe when my nephew, who's picky about breakfast, asked for seconds and then asked if I'd make them again next week. That's when something shifts from being a nice recipe to being the thing people remember you for making.
Making Them Your Own
This recipe is forgiving enough to handle experimentation. Swap the banana for applesauce, add maple syrup or honey instead of sugar (though reduce the milk slightly so it doesn't get soggy), or layer in different add-ins depending on what you're craving that week. I've made versions with walnuts and cinnamon, others with dark chocolate and sea salt, and even one with mashed berries mixed into the batter. The foundation stays the same, but the possibilities are genuinely open.
Why This Works as Breakfast
There's a reason this dish sits in that sweet spot between indulgence and nutrition. The oats keep you full, the egg and milk add protein, and the banana brings natural sweetness plus potassium. You're not pretending this is a salad, but you're also not apologizing for eating it. That balance is rare, and it's what keeps people coming back.
Storage and Serving Ideas
These keep beautifully in an airtight container for four or five days, and they're one of the few breakfast things that taste just as good cold or reheated. A quick 15 seconds in the microwave brings back that warm, fresh-from-the-oven texture. Serve them plain with coffee, or get fancier with a dollop of Greek yogurt, a drizzle of nut butter, or a sprinkle of cinnamon on top.
- Make a batch on Sunday and you have breakfasts ready for half the week.
- They travel well if you're packing breakfast for a picnic or long morning.
- Leftover squares freeze beautifully and thaw in about 20 minutes at room temperature.
Save The best part about this recipe isn't just how it tastes—it's how it makes your kitchen feel like a place where good things happen before the day even starts. Make these, and you'll understand why.
Kitchen Guide
- → What type of oats work best for this dish?
Oat flour made from finely ground oats is ideal to achieve a smooth and fluffy texture in this baked dish.
- → Can I substitute the sugar with natural sweeteners?
Yes, natural sweeteners like maple syrup or honey can replace sugar, but reduce the milk slightly to maintain batter consistency.
- → How do I make the baked oats extra moist?
Including ripe bananas and a bit of melted butter or coconut oil helps keep the baked squares moist and tender.
- → Are there options to add extra flavor or texture?
Chocolate chips, chopped nuts, or a sprinkle of cinnamon can be folded in for enhanced taste and crunch.
- → What is the best way to check if it's fully cooked?
Insert a toothpick into the center; it should come out clean to indicate the baked oats are done.