Breakfast recipe · from the recipe book
Caramelized Banana Walnut Baked Oatmeal
Custardy, banana-sweet oats under a layer of caramelized banana slices and toasted walnuts, warm with cinnamon and nutmeg.

- Oven
- 1 hr · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
Ingredients
- 2½ cups200 gOld-fashioned rolled oats
- 3 medium354 gBanana2 mashed, 1 sliced into coins
- ½ cup chopped50 gWalnutschopped
- 1¾ cups (410 ml)420 gMilk, 2%
- ½ cup (120 ml)120 gPlain kefir, low-fat
- 2 large100 gEggs
- 2 tbsp packed30 gBrown sugar
- 1 tbsp15 gUnsalted buttermelted
- 1⅛ tsp5 gBaking powder
- 1⅛ tsp3 gGround cinnamon
- ½ tsp1 gGround nutmeg
- 1¼ tsp5 gVanilla extract
- ¼ tsp1.5 gSalt
Steps
- Preheat the oven to 375°F (190°C). Brush an 8-inch square baking dish with a little of the melted butter, keeping the rest.
- Peel the bananas. Mash two of them in a large bowl and slice the third into coins; set the coins aside.
- Whisk the eggs, milk, kefir, vanilla and half of the brown sugar into the mashed banana until smooth.
- In a second bowl, stir together the oats, baking powder, cinnamon, nutmeg, salt and half of the walnuts.
- Stir the oat mixture into the banana-milk mixture and pour it into the baking dish. Let it sit 5 minutes so the oats start to soften.
- Toss the banana coins with the remaining melted butter and lay them over the top. Scatter on the remaining walnuts and sprinkle the remaining half of the brown sugar over everything.
- Bake 35 to 40 minutes, until the center is set to 160°F (71°C), the edges are golden and the banana topping is bubbling and caramelized.
- Cool 10 minutes before cutting into 4 squares and serving warm.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Egg, Tree nuts. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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