18 Delicious Banana Oatmeal Recipes Healthy

Unleash the magic of bananas and oatmeal with these 18 scrumptious recipes that promise both health and happiness! Perfect for busy mornings or cozy evenings, each dish is a testament to how simple ingredients can transform into extraordinary meals. Whether you’re craving something sweet, savory, or downright comforting, our roundup has got you covered. Dive in and discover your next favorite breakfast or snack!

Banana Oatmeal Pancakes

Venturing into the kitchen this morning, I was craving something hearty yet healthy, and that’s when the idea of Banana Oatmeal Pancakes struck me. There’s something about the combination of bananas and oatmeal that feels like a warm hug on a lazy Sunday morning, don’t you think?

Ingredients

– 1 cup rolled oats (I love the texture they add, making the pancakes wonderfully hearty)
– 1 ripe banana (the spottier, the sweeter, in my opinion)
– 2 eggs (I prefer room temp eggs here for easier mixing)
– 1/2 cup milk (any kind works, but almond milk is my go-to for a lighter version)
– 1 tbsp honey (for that natural sweetness)
– 1 tsp vanilla extract (a splash of this makes all the difference)
– 1/2 tsp baking powder (for that perfect fluff)
– A pinch of salt (to balance the sweetness)
– 1 tbsp extra virgin olive oil (my go-to for greasing the pan)

Instructions

1. In a blender, combine the rolled oats, banana, eggs, milk, honey, vanilla extract, baking powder, and salt. Blend until smooth. (Tip: Let the batter sit for 5 minutes to thicken.)
2. Heat a non-stick pan over medium heat (350°F) and lightly grease it with olive oil.
3. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. (Tip: Don’t rush the flip; wait for those bubbles.)
4. Flip the pancakes and cook for another 1-2 minutes until golden brown. (Tip: Keep the heat medium to avoid burning.)
5. Serve warm. (I love stacking them high with extra banana slices and a drizzle of honey on top.)
Naturally, these pancakes come out fluffy with a delightful chew from the oats, and the banana adds a sweetness that’s just right. Try serving them with a dollop of Greek yogurt and a sprinkle of cinnamon for an extra touch of comfort.

Banana Oatmeal Smoothie

Perfect for those rushed mornings or when you’re craving something sweet yet healthy, this Banana Oatmeal Smoothie has become my go-to breakfast. I stumbled upon this recipe during a hectic week when I needed something quick, nutritious, and delicious—this smoothie checked all the boxes.

Ingredients

• 1 ripe banana (the spottier, the sweeter—trust me!)
• 1/2 cup rolled oats (I love the texture they add)
• 1 cup almond milk (or any milk you prefer; I find almond gives a nice lightness)
• 1 tbsp honey (local if you have it, for that extra flavor punch)
• 1/2 tsp cinnamon (a little goes a long way in warming up the flavor)
• A handful of ice cubes (because who doesn’t love a chilled smoothie?)

Instructions

1. Peel the banana and break it into chunks. This makes blending easier and smoother.
2. Add the banana chunks, rolled oats, almond milk, honey, and cinnamon into your blender.
3. Blend on high for about 30 seconds, or until the mixture is smooth. Tip: If it’s too thick, add a splash more almond milk.
4. Add the ice cubes and blend again for another 20 seconds until the smoothie is chilled and frothy. Tip: For an extra smooth texture, let the oats soak in the milk for 5 minutes before blending.
5. Pour into your favorite glass and enjoy immediately. Tip: Garnish with a sprinkle of oats or a banana slice for that Instagram-worthy look.

This smoothie is creamy, with just the right amount of sweetness and a hint of warmth from the cinnamon. Try serving it with a side of whole-grain toast for a complete breakfast that’ll keep you full till lunch.

Banana Oatmeal Cookies

Deliciously simple and wonderfully comforting, these Banana Oatmeal Cookies are my go-to when I’m craving something sweet but not overly indulgent. I remember whipping up a batch on a rainy afternoon, and the aroma of bananas and cinnamon filled my kitchen with warmth.

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas – the spottier, the better for sweetness!)
• 1.5 cups old-fashioned oats (I love the texture they bring)
• 1/4 cup honey (for that natural sweetness)
• 1 tsp vanilla extract (a splash more if you’re feeling adventurous)
• 1/2 tsp cinnamon (because it pairs perfectly with banana)
• 1/4 cup dark chocolate chips (optional, but highly recommended for a chocolatey surprise)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, oats, honey, vanilla extract, and cinnamon. Mix until well incorporated.
3. Fold in the dark chocolate chips if using, ensuring they’re evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and drop it onto the prepared baking sheet, spacing the cookies about 2 inches apart.
5. Bake for 15-18 minutes, or until the edges are golden brown. Tip: For chewier cookies, pull them out at the 15-minute mark.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: They’ll firm up as they cool, so patience is key!

Unbelievably soft with a hint of chewiness, these cookies are a delightful treat any time of day. I love serving them slightly warm with a dollop of almond butter on top for an extra layer of flavor.

Banana Oatmeal Muffins

Just the other morning, I found myself staring at a bunch of overripe bananas on my kitchen counter, and I knew exactly what to do—transform them into something delicious. Banana oatmeal muffins have become my go-to for a quick, healthy breakfast or snack, and I love how versatile they are. Here’s how I make them, with a few personal twists along the way.

Ingredients

• 1 1/2 cups mashed bananas (about 3 medium, the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (I love the subtle flavor it adds)
• 1/2 cup honey (local if you can, for that rich depth)
• 2 large eggs (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1 1/2 cups old-fashioned oats (they give the best texture)
• 1/2 cup whole wheat flour (for a bit of nuttiness)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer sea salt for its minerals)
• 1/2 tsp cinnamon (a little warmth goes a long way)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the mashed bananas, melted coconut oil, honey, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the oats, whole wheat flour, baking soda, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet ingredients until just combined—overmixing leads to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: these muffins are moist, slightly chewy from the oats, and just sweet enough. I love them warm with a dab of almond butter or cold straight from the fridge—they’re perfect any time of day.

Banana Oatmeal Bread

Zesty mornings call for something warm, comforting, and slightly sweet to start the day right. That’s why I’m sharing my go-to Banana Oatmeal Bread recipe—a perfect blend of wholesome oats and ripe bananas that’s been a staple in my kitchen for years.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I always use unsalted to control the sodium)
• 3/4 cup brown sugar (packed, for that deep molasses flavor)
• 2 large eggs (room temperature blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for extra fiber)
• 1 cup old-fashioned oats (plus extra for sprinkling on top)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp cinnamon (a little warmth goes a long way)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining it with parchment paper makes removal a breeze.
2. In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter.
3. Mix in the brown sugar, eggs, and vanilla extract until well combined. Tip: Whisk the eggs before adding for a more uniform texture.
4. In another bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing leads to tough bread—stop when you no longer see flour streaks.
6. Pour the batter into the prepared loaf pan and sprinkle the top with additional oats for a crunchy finish.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this Banana Oatmeal Bread is a delightful contrast of textures. Enjoy it toasted with a smear of almond butter or as is with your afternoon coffee for a satisfying treat.

Banana Oatmeal Bars

These Banana Oatmeal Bars have become my go-to snack for busy mornings or when I need a quick energy boost. They’re incredibly easy to make, and the best part? You probably have all the ingredients in your pantry right now.

Ingredients

• 2 ripe bananas (the spottier, the better for sweetness)
• 1 cup rolled oats (I love the texture they add)
• 1/4 cup honey (local if you have it, for that extra flavor)
• 1/2 cup almond butter (creamy or crunchy, your choice)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp cinnamon (because it makes everything better)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mash the bananas until smooth. A few small lumps are okay for texture.
3. Add the oats, honey, almond butter, vanilla extract, cinnamon, and salt to the bowl. Mix until well combined.
4. Press the mixture evenly into the prepared baking pan. Tip: Wet your fingers slightly to prevent sticking.
5. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Don’t overbake; they’ll firm up as they cool.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into bars. Tip: Use a sharp knife for clean cuts.

What I love most about these bars is their chewy texture and the way the banana and cinnamon flavors meld together. They’re perfect on their own, but try drizzling a little extra honey on top or serving with a dollop of Greek yogurt for an extra treat.

Banana Oatmeal Waffles

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first made these Banana Oatmeal Waffles on a lazy Sunday morning, and now they’re a staple in my kitchen.

Ingredients

• 1 cup rolled oats – I love using thick-cut oats for a heartier texture.
• 1 ripe banana – The spottier, the better for natural sweetness.
• 1 cup almond milk – Any milk works, but almond gives a nice subtle nuttiness.
• 1 tbsp maple syrup – Pure maple syrup is my go-to for its deep flavor.
• 1 tsp vanilla extract – A splash of vanilla makes everything better.
• 1/2 tsp cinnamon – Just enough to warm up the flavors without overpowering.
• 1/4 tsp salt – A pinch to balance the sweetness.
• 1 tbsp coconut oil, melted – Extra virgin olive oil is my go-to, but coconut oil adds a lovely hint of tropical flavor here.
• 1 tsp baking powder – For that perfect rise.

Instructions

1. Preheat your waffle iron to 375°F. A hot iron ensures a crispy exterior.
2. In a blender, combine the oats, banana, almond milk, maple syrup, vanilla extract, cinnamon, salt, coconut oil, and baking powder. Blend until smooth. Tip: Let the batter sit for 5 minutes to thicken slightly.
3. Lightly grease the waffle iron with coconut oil. This prevents sticking and adds extra crispiness.
4. Pour enough batter to cover the iron’s center, close the lid, and cook for about 5 minutes or until golden brown and crispy. Tip: Don’t peek too early; patience is key for the perfect waffle.
5. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep finished waffles warm in a 200°F oven while you cook the rest.

Out of the waffle iron, these Banana Oatmeal Waffles are delightfully crispy on the outside, fluffy on the inside, with just the right amount of sweetness. Serve them with a dollop of Greek yogurt and a drizzle of maple syrup for a breakfast that feels indulgent yet wholesome.

Banana Oatmeal Cake

Finally, a cake that feels like a hug in the morning—Banana Oatmeal Cake. It’s the kind of recipe that came to me on a lazy Sunday when overripe bananas and a craving for something wholesome collided. Perfect with coffee, and even better shared.

Ingredients

• 2 cups mashed bananas (about 4 medium, the spottier, the sweeter!)
• 1 cup old-fashioned oats (I love the texture they add)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 1/4 cup melted butter (unsalted, because I like to control the saltiness)
• 2 large eggs (room temp, they blend better)
• 1 tsp vanilla extract (the real deal, please)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/2 tsp cinnamon (a little warmth goes a long way)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, mix the mashed bananas, oats, brown sugar, melted butter, eggs, and vanilla extract until well combined. Tip: A fork works great for mashing bananas right in the bowl.
3. Stir in the baking soda and cinnamon until just incorporated. Overmixing can make the cake tough.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Start checking at 25 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes before slicing. This patience pays off in cleaner slices.

Cool, this cake is moist with a tender crumb and just the right amount of sweetness. The oats add a delightful chewiness, making it a satisfying breakfast or snack. Try it warm with a dollop of Greek yogurt for a protein boost.

Banana Oatmeal Porridge

Every morning, I find myself reaching for the same comforting bowl of banana oatmeal porridge—it’s like a warm hug in a bowl. There’s something about the creamy texture and the sweet, natural sweetness of bananas that makes it my go-to breakfast, especially on those chilly mornings when I need a little extra comfort.

Ingredients

• 1 cup rolled oats (I love the texture they bring, not too mushy, not too firm)
• 2 cups water (for a creamier porridge, you can swap half for almond milk)
• 1 ripe banana, mashed (the spottier, the sweeter—my little trick for natural sweetness)
• 1 tbsp maple syrup (pure, because the fake stuff just doesn’t cut it)
• A pinch of salt (trust me, it makes all the difference)
• 1/2 tsp cinnamon (my secret weapon for that cozy flavor)
• 1 tbsp chia seeds (for that extra fiber boost)

Instructions

1. In a medium saucepan, bring the water to a boil over high heat. Tip: Keep an eye on it to prevent boiling over.
2. Once boiling, stir in the rolled oats and reduce the heat to medium-low. Let it simmer for about 5 minutes, stirring occasionally. Tip: This is when the magic happens—the oats start to thicken and get creamy.
3. Add the mashed banana, maple syrup, salt, and cinnamon to the saucepan. Stir well to combine. Tip: The banana not only adds sweetness but also helps thicken the porridge.
4. Continue to cook for another 2-3 minutes, until the porridge reaches your desired consistency. Remember, it will thicken a bit more as it cools.
5. Remove from heat and stir in the chia seeds. Let it sit for a minute to allow the chia seeds to swell slightly.

Great for those mornings when you need something quick yet nourishing, this banana oatmeal porridge is wonderfully creamy with just the right amount of sweetness. I love topping mine with a handful of walnuts for crunch or a drizzle of almond butter for extra richness.

Banana Oatmeal Energy Balls

During those busy mornings when I’m scrambling to get out the door, I always reach for these Banana Oatmeal Energy Balls. They’re my little lifesavers, packed with natural sweetness and energy to kickstart my day. Plus, they’re so easy to make that I often whip up a batch while my coffee brews.

Ingredients

• 2 ripe bananas (the spottier, the better for sweetness)
• 1 cup old-fashioned oats (I love the texture they add)
• 1/4 cup peanut butter (creamy or crunchy, your choice)
• 1 tbsp honey (local if you have it, for that extra flavor)
• 1/2 tsp cinnamon (because everything’s better with a little spice)
• 1/4 cup mini chocolate chips (because why not?)

Instructions

1. In a medium bowl, mash the bananas until smooth. A few small lumps are okay for texture.
2. Add the oats, peanut butter, honey, and cinnamon to the bowl. Mix well until everything is combined. Tip: If the mixture feels too wet, add a few more oats to thicken it up.
3. Fold in the mini chocolate chips gently to distribute them evenly throughout the mixture.
4. Using a tablespoon, scoop the mixture and roll it into balls about 1 inch in diameter. Tip: Wet your hands slightly to prevent sticking.
5. Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to set. Tip: For a firmer texture, you can freeze them for about an hour.

With their chewy texture and the perfect balance of sweetness from the bananas and honey, these energy balls are irresistible. I love tossing a couple in my bag for a quick snack or even crumbling them over yogurt for a delightful breakfast twist.

Banana Oatmeal Breakfast Bowl

Very few things kickstart my morning better than a warm, comforting Banana Oatmeal Breakfast Bowl. It’s my go-to when I need something quick, nutritious, and utterly delicious—especially on those chilly mornings when I’m craving a little extra coziness.

Ingredients

• 1 cup rolled oats (I love the texture they bring, much better than instant!)
• 1 ripe banana (the spottier, the sweeter—trust me on this)
• 1 1/2 cups almond milk (or any milk you prefer; almond gives a nice nutty flavor)
• 1 tbsp honey (local if you have it, for that extra touch of sweetness)
• 1/2 tsp cinnamon (a must for that warm spice note)
• A pinch of salt (just to balance the flavors)
• 1 tbsp chia seeds (for a little crunch and omega-3s)
• 1/4 cup walnuts, chopped (because everything’s better with a bit of crunch)

Instructions

1. In a medium saucepan, combine the rolled oats, almond milk, and a pinch of salt. Bring to a gentle boil over medium heat, then reduce to a simmer.
2. While the oats are cooking, mash half of the banana in a small bowl—this will sweeten the oatmeal naturally.
3. Once the oats have thickened (about 5 minutes), stir in the mashed banana and cinnamon. Cook for another minute to meld the flavors.
4. Remove from heat and let it sit for a minute—this allows the oatmeal to reach the perfect creamy consistency.
5. Pour the oatmeal into a bowl. Slice the remaining half of the banana and arrange it on top.
6. Drizzle with honey, sprinkle chia seeds and chopped walnuts for that delightful crunch.

Final thoughts: This bowl is a symphony of textures—creamy oatmeal, soft banana slices, and crunchy walnuts. The honey adds a floral sweetness that pairs beautifully with the warmth of cinnamon. For an extra indulgent twist, try adding a dollop of almond butter on top before serving.

Banana Oatmeal Chocolate Chip Cookies

Waking up to the aroma of freshly baked cookies is one of life’s simple pleasures, and these Banana Oatmeal Chocolate Chip Cookies are no exception. I stumbled upon this recipe during a lazy Sunday when overripe bananas were begging to be used, and now it’s a household favorite.

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas – the spottier, the sweeter!)
• 1/2 cup unsalted butter, softened (I leave mine out overnight for perfect consistency)
• 3/4 cup brown sugar (packed – I like the molasses depth it adds)
• 1 large egg (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups old-fashioned oats (for that chewy texture we all love)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/2 tsp baking soda (freshness matters – check the date!)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until fully incorporated, then stir in the mashed bananas.
4. In a separate bowl, whisk together the oats, flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so fold gently.
5. Fold in the chocolate chips, distributing them evenly throughout the dough.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, I use a small ice cream scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies strike the perfect balance between chewy and soft, with bursts of chocolate in every bite. I love serving them slightly warm with a glass of cold milk, or even crumbled over vanilla ice cream for an indulgent dessert.

Banana Oatmeal Protein Shake

This morning, as I was rummaging through my kitchen for a quick yet nutritious breakfast, I stumbled upon the perfect combo for a Banana Oatmeal Protein Shake. Trust me, it’s the kind of recipe that feels like a warm hug on a busy morning.

Ingredients

• 1 ripe banana (the spottier, the sweeter!)
• 1/2 cup rolled oats (I love the texture they add)
• 1 scoop vanilla protein powder (my go-to for that extra boost)
• 1 cup almond milk (or any milk you prefer)
• 1 tbsp peanut butter (because everything’s better with peanut butter)
• 1/2 tsp cinnamon (for that cozy flavor)
• A handful of ice cubes (for that refreshing chill)

Instructions

1. Peel the banana and break it into chunks. This makes blending smoother.
2. Add the banana chunks, rolled oats, vanilla protein powder, almond milk, peanut butter, and cinnamon into your blender.
3. Blend on high for about 30 seconds, or until the mixture is smooth. Tip: If the shake is too thick, add a splash more almond milk.
4. Add the ice cubes and blend again for another 20 seconds until the shake is chilled and frothy. Tip: For an extra smooth texture, let the oats soak in the milk for 5 minutes before blending.
5. Pour the shake into a tall glass. Tip: Drizzle a little extra peanut butter on top for a decadent touch.

Fresh out of the blender, this shake is creamy, slightly thick, and packed with flavors that remind me of banana bread. Sometimes, I like to sprinkle a bit more cinnamon on top or serve it with a side of toast for a more filling breakfast.

Banana Oatmeal Crumble

Unbelievably, this Banana Oatmeal Crumble has become my go-to comfort dessert, especially on those lazy Sunday afternoons when I crave something sweet but not overly indulgent. It’s the perfect blend of ripe bananas and a crunchy oat topping that gets me every time.

Ingredients

• 3 ripe bananas (the spottier, the better for that natural sweetness)
• 1 cup old-fashioned oats (I love the texture they bring)
• 1/2 cup all-purpose flour (for that perfect crumble)
• 1/3 cup brown sugar (packed, because it’s all about that molasses flavor)
• 1/4 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 1 tsp vanilla extract (a splash of vanilla makes everything better)
• 1/2 tsp cinnamon (for a warm, spicy note)
• A pinch of salt (to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish. This ensures your crumble doesn’t stick and cleans up easier.
2. Slice the bananas and layer them evenly at the bottom of the dish. The riper they are, the sweeter your crumble will be.
3. In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Mixing these dry ingredients first ensures an even distribution of flavors.
4. Pour the melted butter and vanilla extract over the dry ingredients. Stir until the mixture resembles coarse crumbs. This is your crumble topping.
5. Sprinkle the crumble topping evenly over the bananas. Don’t press down; you want it to stay light and crispy.
6. Bake for 25-30 minutes, or until the topping is golden brown and the bananas are bubbly. Keep an eye on it after 20 minutes to avoid burning.
7. Let it cool for about 10 minutes before serving. This allows the flavors to meld together beautifully.

Zesty and comforting, this Banana Oatmeal Crumble is a delightful mix of soft, sweet bananas and a crispy, buttery topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a lighter dessert.

Banana Oatmeal Pie

Every time I spot overripe bananas on my counter, I know it’s time to whip up something special. Today, I’m transforming them into a Banana Oatmeal Pie, a cozy dessert that’s as nutritious as it is delicious. It’s my go-to when I need a quick treat that feels homemade and heartwarming.

Ingredients

• 2 cups mashed overripe bananas (about 4 medium bananas) – the spottier, the sweeter!
• 1 cup rolled oats – I love the texture they add.
• 1/2 cup brown sugar – for that deep, caramel-like sweetness.
• 1/4 cup melted unsalted butter – I always use unsalted to control the pie’s saltiness.
• 1 tsp vanilla extract – a splash of vanilla makes everything better.
• 1/2 tsp ground cinnamon – for a warm, spicy note.
• 1/4 tsp salt – just a pinch to balance the flavors.
• 1 unbaked 9-inch pie crust – store-bought works, but homemade is divine.

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a perfectly baked crust.
2. In a large bowl, combine the mashed bananas, rolled oats, brown sugar, melted butter, vanilla extract, cinnamon, and salt. Mix until well blended. Tip: Let the mixture sit for 5 minutes to allow the oats to soften slightly.
3. Pour the banana-oat mixture into the unbaked pie crust, spreading it evenly. Tip: Use the back of a spoon to smooth the top for an even bake.
4. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the pie at 30 minutes to prevent overbrowning.
5. Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing.

Fresh out of the oven, this Banana Oatmeal Pie is a delightful mix of creamy and chewy textures, with a crust that’s perfectly flaky. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Oatmeal Dessert

Kicking off the weekend with a cozy kitchen experiment led me to whip up this Banana Oatmeal Dessert, a dish that’s as comforting as it is easy to make. It’s the perfect way to use up those overripe bananas sitting on your counter, and trust me, the result is nothing short of magical.

Ingredients

• 2 overripe bananas (the spottier, the better for sweetness)
• 1 cup old-fashioned oats (I love the texture they bring)
• 1/2 cup milk (whole milk makes it creamier, but any works)
• 1 tbsp honey (local if you have it, for that floral touch)
• 1/2 tsp cinnamon (a must for that warm spice kick)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium bowl, mash the bananas until smooth. A few small lumps are okay for texture.
2. Add the oats, milk, honey, cinnamon, and salt to the mashed bananas. Stir well to combine.
3. Let the mixture sit for 5 minutes. This allows the oats to soften slightly, making the dessert creamier.
4. Transfer the mixture to a small saucepan and cook over medium heat for 5 minutes, stirring constantly to prevent sticking.
5. Reduce the heat to low and simmer for another 3 minutes, or until the oatmeal reaches your desired thickness. Tip: If it gets too thick, add a splash more milk.
6. Remove from heat and let it cool for a minute. Tip: It thickens as it cools, so keep that in mind.
7. Serve warm. Tip: A drizzle of extra honey on top before serving adds a lovely sweetness.

Lusciously creamy with a hint of spice, this Banana Oatmeal Dessert is a hug in a bowl. Try topping it with a handful of toasted walnuts for an added crunch, or a dollop of yogurt for a tangy contrast. It’s versatile, comforting, and downright delicious.

Banana Oatmeal Snack Bars

Kicking off my day with something sweet yet wholesome has always been my mantra, and these Banana Oatmeal Snack Bars are my latest obsession. Perfect for those rushed mornings or as a midday pick-me-up, they’re a testament to how simple ingredients can create magic.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1.5 cups old-fashioned oats (I swear by the texture they provide)
• 1/4 cup honey (local if you can, for that extra flavor punch)
• 1/2 cup almond butter (creamy or crunchy, your call)
• 1 tsp vanilla extract (the real deal, not imitation)
• A pinch of salt (to balance the sweetness)
• 1/2 cup dark chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay for texture.
3. Stir in the oats, honey, almond butter, vanilla extract, and salt until well combined. Tip: If the mixture feels too dry, a splash of almond milk can help.
4. Fold in the dark chocolate chips, reserving a handful for topping.
5. Transfer the mixture to the prepared pan, pressing down firmly to ensure it’s evenly distributed. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Don’t overbake; they’ll firm up as they cool.
7. Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack before cutting into bars.

How these bars turn out is nothing short of delightful—chewy, with bursts of chocolate and the natural sweetness of banana. I love wrapping them individually for a grab-and-go snack or serving them slightly warmed with a dollop of yogurt for a decadent yet healthy dessert.

Banana Oatmeal with Almond Butter

Waking up to the aroma of banana oatmeal with almond butter simmering on the stove is my idea of a perfect morning. It’s a dish that feels like a warm hug, combining the comfort of oatmeal with the rich, nutty flavor of almond butter, and it’s surprisingly simple to make.

Ingredients

• 1 cup rolled oats (I love the texture they bring, much better than instant!)
• 1 ripe banana, mashed (the spottier, the sweeter!)
• 2 cups water (or almond milk for extra creaminess)
• 1 tbsp almond butter (I’m all about the crunchy kind for that extra texture)
• A pinch of salt (just a tiny one to balance the sweetness)
• 1 tsp cinnamon (because what’s oatmeal without a little spice?)

Instructions

1. In a medium saucepan, bring 2 cups of water (or almond milk) to a boil over high heat.
2. Once boiling, stir in 1 cup of rolled oats and reduce the heat to medium-low. Tip: Stirring occasionally prevents the oats from sticking to the bottom.
3. Add the mashed banana and a pinch of salt to the saucepan, mixing well to combine. Tip: Mashing the banana beforehand ensures it blends seamlessly into the oatmeal.
4. Let the mixture simmer for about 5 minutes, or until the oats have absorbed most of the liquid and reached your desired consistency. Tip: For thicker oatmeal, let it cook a minute or two longer.
5. Remove the saucepan from the heat and stir in 1 tbsp of almond butter and 1 tsp of cinnamon until everything is well incorporated.

Every spoonful of this banana oatmeal with almond butter is a delightful mix of creamy and chewy textures, with the almond butter adding a depth of flavor that’s simply irresistible. Serve it topped with sliced bananas and a drizzle of honey for an extra touch of sweetness, or enjoy it as is for a perfectly balanced breakfast.

Conclusion

Kickstart your journey to healthier mornings with these 18 scrumptious banana oatmeal recipes! Perfect for home cooks across North America, each dish promises a delightful blend of nutrition and flavor. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos