With simple ingredients, an easy cooking technique (that’s mostly hands off!), and the most delicious flavor, this Banana Bread Oatmeal is one of my very favorite cozy family breakfasts.

banana bread oatmeal in three bowls

Banana Bread Oatmeal

There is something almost magical about stirring very ripe mashed banana into oatmeal—it becomes so incredibly sweet and rich with banana flavor that totally reminds me of banana bread. I love making this easy recipe to share with my family, especially since it works for any age of kiddo at the table.

The beauty of this recipe is that you can set the timer and walk away from the stove without needing to stir the pot. And you can add whichever toppings everyone likes to customize each bowl.

This is a nutritious and satisfying recipe to make during pregnancy, while breastfeeding, and thereafter. And it’s a perfect way to use up some ripe bananas!

ingredients in banana bread oatmeal

Ingredients You Need

To make this easy breakfast recipe, you’ll need:

TIP: You can top this with milk, finely chopped nuts, granola, additional banana, or any other toppings you love on your oatmeal.

how to make banana bread oatmeal step by step

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe. Scroll to the bottom of this post for the full how-to.

  1. Bring the water to a boil and add the oats. Simmer
  2. Mash the banana.
  3. Stir the banana into the oatmeal
  4. Finish cooking and serve with toppings.

TIP: I like to make a big pot of this oatmeal and serve it as a family breakfast—or store so those of us who want it can simply heat up one bowl at a time.

Frequently Asked Questions

What kind of oats are best in this recipe?

I use old-fashioned rolled oats in this recipe. You can use gluten-free oats if needed.

How can I serve this to a baby?

Simply let it cool and serve with a baby spoon or let baby serve themselves. You can stir in some plain nondairy milk or peanut, almond, or sunflower seed butter to add a little protein if desired.

How do I know if my banana is ripe enough?

If it has some brown spots or even if it’s all brown, that is a good indication that it will be very ripe—and very sweet.

banana bread oatmeal in white bowl

Other Banana Oatmeal Recipes to Try

Best Tips

  • Store any leftovers in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, until warm.
  • You can add ½ cup nuts to the pot while cooking to soften them up nicely.
  • To serve this to a baby, let it cool and offer it as is. Or stir in a little milk. You can use a baby spoon or let the kids get messy and do it themselves.
  • If the kids aren’t superfans of oatmeal, I find that a few sprinkles on top can go a long way!
  • I haven’t had any issues with this sticking to the pot as it’s cooking, but if that was to happen, either add a little water (or milk) to the pot or turn down the heat.
  • Gluten-free: Use certified GF oats.
  • Dairy-free: Top with nondairy milk of choice.

I’d love to hear your feedback on this recipe, so please rate and comment below!

banana-oatmeal-in-three-bowls

Banana Bread Oatmeal (to Share with the Kids)

When you use a really ripe (or over ripe) banana in this recipe, it tastes so much like banana bread—but is much faster! See the options for which toppings make this even more delish.
5 from 1 vote
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 190kcal
Servings 6

Ingredients

  • 6 cups water
  • 3 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed banana (from about 2 medium very ripe bananas)
  • Milk, granola, finely chopped pecans or walnuts, and/or honey or maple syrup (optional)

Instructions

  • Place a medium pot over medium heat. Add the water, cover, and bring to a boil.
  • Stir in the oats, cinnamon, and vanilla. Reduce the heat to medium and simmer (uncovered) for 8 minutes.
  • Stir in the banana and simmer for 2 additional minutes.
  • Turn off the heat, cover, and let sit for 2 minutes.
  • Serve with milk, granola (without nuts for kids under age 4), finely chopped walnuts or pecans, sliced bananas, and/or honey.

Notes

  • Store any leftovers in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, until warm.
  • You can add ½ cup nuts to the pot while cooking to soften them up nicely.
  • To serve this to a baby, let it cool and offer it as is. Or stir in a little milk. You can use a baby spoon or let the kids get messy and do it themselves.
  • If the kids aren’t superfans of oatmeal, I find that a few sprinkles on top can go a long way!
  • I haven’t had any issues with this sticking to the pot as it’s cooking, but if that was to happen, either add a little water (or milk) to the pot or turn down the heat.
  • Gluten-free: Use certified GF oats.
  • Dairy-free: Top with nondairy milk of choice.

Nutrition

Calories: 190kcal, Carbohydrates: 36g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 15mg, Potassium: 283mg, Fiber: 5g, Sugar: 5g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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