Banana bread baked oatmeal slices with maple walnut crumble and banana, showing the baked oatmeal texture

If banana bread and baked oatmeal had a cozy little crossover, this would be it. This banana bread baked oatmeal has all the warm, comforting flavor of banana bread with the soft, hearty texture of baked oats, plus a little extra protein to make it a more substantial breakfast.

Then it gets finished with a salted maple walnut crumble that bakes into crunchy little clusters on top—because why not add some texture to our baked oatmeal? It’s so cozy, and a fun way to switch up your breakfast meal prep.

Banana bread baked oatmeal slices stacked on a plate with a dollop of yogurt and maple syrup on top

Slice of baked oatmeal with banana and fork on a plate

The Best Part of This Banana Bread Baked Oatmeal

The very ripe bananas bring plenty of natural sweetness and that classic banana bread flavor, while rolled oats give this breakfast bake a hearty texture and a good source of fiber.

I also like adding Greek yogurt, flaxseed, hemp seeds, and vanilla protein powder for some extra protein. The Greek yogurt helps keep the oats tender and creamy, while the walnuts and hemp seeds add healthy fats and a little crunch.

And if your bananas are sitting on the counter looking a little too far gone, even better, because this is an ideal way to use them. (Or if you have little ones, try making my Toddler Banana Muffins – they’re gluten-free, dairy-free, and made with no added sugar).

zoomed in texture shot of banana bread baked oatmeal

Folding chopped walnuts into the oat mixture before baking

Preparing the salted maple walnut crumble for banana bread baked oatmeal

Overhead view of baked oatmeal with banana slices and maple walnut crumble in a casserole dish

A Crunchy Maple Walnut Finish

Ok so let’s talk about the small, but important, details here too. Letting the oat mixture sit for a few minutes before baking gives the rolled oats time to absorb some of the liquid, which helps the center set without losing that soft texture.

And don’t skip the salted maple walnut crumble! The oatmeal itself is soft and hearty, so the crunchy clusters of walnuts and oats on top add the perfect texture. But also, the maple syrup and pinch of sea salt give it that sweet-salty balance that makes it hard to resist sampling the crumble before it even hits the oven.

It’s the kind of banana oatmeal bake that feels cozy and comforting but still gives you a solid foundation for the morning.

Mixing walnuts, rolled oats, maple syrup, cinnamon, and salt for the maple walnut crumble

close-up of stack of banana bread baked oatmeal slices with yogurt and maple syrup drizzle toppings

Ingredients You’ll Need:

*Make dairy free by omitting Greek yogurt, or substituting with coconut yogurt or lactose free yogurt options

Banana Bread Baked Oats:

Gluten-free rolled oats (I like One Degree)
Baking powder
Ground cinnamon
Ground nutmeg
Fine sea salt
Ground flaxseed
Hemp seeds
Very ripe bananas
Unsweetened almond milk (I like Malk), or milk of choice
Egg whites (or 1 whole egg + 1 egg white)
Pure maple syrup (I like 365 by WF Organic Grade A Amber Maple Syrup)
Vanilla extract
Natural almond butter or peanut butter (I like Santa Cruz peanut butter)
Vanilla protein powder (I like Ritual Vanilla Protein Powder), or similar
Plain full-fat Greek yogurt (I like Maple Hill Creamery)
Chopped walnuts (toasted, if time allows)

Salted Maple Walnut Crumble:

Walnuts
Gluten-free rolled oats
Maple syrup
Melted coconut oil or melted butter
Ground cinnamon
Fine sea salt

To Serve (optional):

Extra sliced banana
Extra chopped walnuts or hemp seeds
Drizzle of maple syrup
Dollop of Greek or coconut yogurt

Ingredients for banana bread baked oatmeal with bananas, rolled oats, walnuts, cinnamon, maple syrup, and Greek yogurt

How To Make Banana Bread Baked Oatmeal with Maple Walnut Crumble

Looking for the full recipe?

Scroll down to the Recipe Card below for complete instructions & measurements.

This banana bread baked oatmeal is made with ripe bananas, protein-rich Greek yogurt, and a crunchy maple walnut crumble for an easy, cozy breakfast that’s great for meal prep and snacking.

Rolled oats, cinnamon, nutmeg, flaxseed, hemp seeds, baking powder, and protein powder mixed in a bowl

Dry ingredients for banana bread baked oatmeal being mixed in a large bowl

Prep the oven and maple walnut crumble.
Preheat the oven, lightly grease your baking dish, and in a mixing bowl, mix the maple walnut crumble ingredients so they’re coated and small clusters form. Pop the crumble into the fridge or freezer while you make the oatmeal — this helps the mixture firm up so you get those crunchy clusters on top.
Mix the dry ingredients.
In a large bowl, stir together the dried ingredients for the oatmeal base. Getting everything evenly distributed now means you won’t end up with pockets of baking powder or spices later.
Mash the bananas and mix the wet ingredients.
In a separate bowl, mash the very ripe bananas until mostly smooth, then whisk in the rest of the wet ingredients. The Greek yogurt adds a little extra creaminess and protein while keeping the baked oats texture nice and tender.
Combine everything and let the oats rest.
Pour the wet mixture into the dry ingredients and stir until all of the oats are coated. Fold in the chopped walnuts, then let the mixture sit for about 5 minutes. This quick rest gives the oats time to start absorbing the liquid, which helps create that soft, hearty baked-oatmeal texture.
Add the crumble.
Transfer the oat mixture to your prepared baking dish and spread it into an even layer. Scatter the chilled maple walnut crumble over the top, gently pressing it down just enough to stick. Don’t pack it in — leaving some loose clusters is what gives you that crunchy contrast on top.
Bake until golden and set.
Bake until the center is set and the top is golden and crisp. If your oven runs hot or the crumble is browning too quickly, loosely tent the dish with foil for the final 5–10 minutes so the center can finish baking without over-browning the top.
Cool, slice, and serve.
It’s tempting to dive right in (the smell is insane!), but let the banana bread baked oatmeal cool for at least 10–15 minutes before slicing. This gives the oats time to set so you get cleaner slices. Serve warm or at room temp with sliced banana, a drizzle of maple syrup, extra walnuts or hemp seeds, and/or a dollop of Greek or coconut yogurt.

Easy Ways to Customize It

This recipe is pretty flexible without needing to reinvent it. Use almond butter or peanut butter depending on what you have on hand, and you can swap the egg whites for 1 whole egg plus 1 egg white. For a dairy-free version, omit the Greek yogurt or use coconut yogurt or a lactose-free yogurt option.

If you have a few extra minutes, toast the walnuts before adding them to the oatmeal and crumble. It’s not required, but it brings out their nutty flavor and makes the maple walnut topping even better.

When serving, I like keeping the toppings simple: extra sliced banana, a drizzle of maple syrup, a few chopped walnuts or hemp seeds, and a dollop of Greek or coconut yogurt. The warm baked oats, creamy yogurt, and crunchy crumble give you a little bit of everything in one bite.

Hand lifting a slice of banana bread baked oatmeal with a spatula

How to Store and Reheat Baked Oatmeal

This is a great breakfast to meal prep because the baked oatmeal holds up well when stored properly. Once cooled, store leftovers in an airtight container in the fridge for a few days. You can also freeze individual slices for up to 2–3 months; thaw overnight in the fridge, then reheat in the microwave or oven.

When you’re ready for more, reheat individual slices in the microwave or warm larger portions in the oven. You can also enjoy it cold straight from the fridge if that’s more your speed. For meal prep, slice the baked oatmeal into individual portions so breakfast is ready to grab throughout the week. You got options!

Fork holding a bite of banana bread baked oatmeal beside a slice on a plate