“I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”


This Banana-Walnut baked oatmeal can be prepped and cooked ahead of time for a quick, healthy and nutritious breakfast to keep you feeling full all morning long. A combination of  wholesome and hearty oats and walnuts form the base of this recipe, with sweet ripe bananas layered over top. A mixture of wet ingredients are poured over the oats then baked to create a perfect bread-like pudding breakfast casserole. It’s like biting into a warm slice of banana bread and that, my friends, is indeed a very good thing.


Let’s take a minute and talk about the important components walnuts provide for a nutritious and healthy diet. One ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein and 2 grams of fiber to keep you feeling full. Walnuts contain rare and powerful antioxidants, support brain health, and benefit in treatment of type 2 diabetes along with other health benefits. They’re a delicious way to add extra nutrition, flavor and crunch to a meal and can easily be incorporated into a healthy diet by chopping  and adding to salads, vegetable dishes, fruit, or even dessert.


This banana-walnut baked oatmeal is highly adaptable and the bananas can be substituted for other seasonal berries and fruit. Baked oatmeal is simple to throw together for a quick and easy breakfast option that’s both healthy and filling. It reheats well, so you can eat on the leftovers all week long. I like to add additional maple syrup or peanut butter over top before eating it.


Banana-Walnut Baked Oatmeal
Prep time
Cook time
Total time
Serves: 4
  • 2 cups Rolled Oats
  • ½ cup walnuts, chopped
  • 2 ripe bananas,sliced
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • 1½ cups Almond Milk
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
  1. Preheat oven to 350 degrees
  2. Combine the oats, walnuts, salt and cinnamon in a bowl
  3. Grease a shallow baking dish ( I used 7 x 11) with spray or butter. Fill the dish with the dry ingredients. Scatter the banana slices over top. Set aside.
  4. Whisk the syrup, egg, almond milk and vanilla in a medium-sized bowl until well combined. Pour into the baking dish over the oats. Use a spoon to gently press oat mixture into liquid.
  5. Bake for 30 minutes
  6. Serve with additional syrup or peanut butter over top (optional). Save the leftovers in the refrigerator to reheat during the week.
Nutrition Information
Serving size: 1 serving Calories: 317 Fat: 12.3 Saturated fat: 1.1 Carbohydrates: 47.4 Sugar: 18.5 Sodium: 178 Fiber: 5.7 Protein: 7.9 Cholesterol: 37.2