AmericanMedium · Warm
Brown Sugar Cinnamon Baked Banana Oatmeal
Rolled oats, whole milk, and egg baked together with ripe banana until the top is set and golden and the inside stays soft and spoonable, somewhere between porridge and a gentle pudding. Cinnamon runs all the way through, and brown sugar caramelizes just enough on top to give each spoonful a faintly toffee edge. It comes out of the oven ready to feed everyone at once, no standing over a hob.
Prep
15 min
Cook
35 min
Rest
5 min
Total
55 min
Method
Preparation
1
Preheat your oven to 350°F. Lightly butter a 9x9 inch baking dish and set it aside.
Make the Oatmeal Base
2
In a large mixing bowl, whisk together the rolled oats, baking powder, and salt until evenly combined.
3
Add the whole milk, eggs, and melted butter to the oat mixture. Whisk everything together until the base is smooth and fully incorporated. Set briefly while you prepare the bananas.
Assemble the Layers
4
Peel and slice the bananas into rounds about 1/2 inch thick. Arrange half of the banana slices in an even layer across the bottom of the prepared baking dish.
5
Sprinkle half of the brown sugar and half of the cinnamon evenly over the banana layer.
6
7
Layer the remaining banana slices on top, then pour the rest of the oatmeal base over everything. Finish by sprinkling the remaining brown sugar and cinnamon across the surface.
Add the Crumble Topping
8
In a small bowl, combine the cold butter, brown sugar, and cinnamon. Use your fingertips to work the butter into the sugar mixture until it forms a crumbly, sandy texture with small butter pieces visible.
9
Scatter the crumble topping evenly over the assembled oatmeal.
Bake
10
11
Remove from the oven and let it rest for a few minutes before serving warm. The topping will set as it cools and the sugars caramelize.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
908
per serving
Source of protein · 28gSource of fibre · 16gLow salt · 414mg
Protein
28g
Carbs
140g
Fat
29g
Sat. fat
15g
Fiber
16g
Sugar
53g
Sodium
414mg
Ovo Lacto VegetarianNot Gluten FreeNot VeganNot Dairy FreeNot KetoNot PaleoNot Low CarbDigestive WellnessBone HealthBlood Sugar AwarenessWeight ManagementMaternal NutritionHigh ProteinModerate FatHigh CarbohydrateHigh FiberModerate SugarWeight Watchers
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Land
36Pt
Runoff
0.1g P
Whole Milk drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
8
Sweet
2
Salty
2
Sour
1
Bitter
5
Spicy
Textures
TenderCrumblySoftCreamy
Aromas
SweetSpicyCaramelButteryFruity
Kitchen Equipment
Primary Tool
Baking DishCounter FootprintMedium
Safety & Storage
Cooking Temperature
Bake at 350°F until internal temperature reaches at least 160°F; the center should be set and a knife inserted should come out clean to ensure eggs are fully cooked.
High Risk Population
This dish contains eggs and should be cooked thoroughly. Pregnant individuals, young children, elderly persons, and immunocompromised individuals are at higher risk from undercooked eggs and should ensure complete cooking.
Cross Contamination
Use separate utensils and bowls for raw egg preparation. Clean and sanitize any surfaces or hands that contact raw eggs before handling other ingredients.
Storage
Refrigerate leftovers within 2 hours of baking (within 1 hour if room temperature exceeds 90°F). Store in airtight container for up to 3-4 days.
Handling
When making the crumble topping with bare fingers, ensure hands are thoroughly washed beforehand. Avoid touching face, phone, or other surfaces during food prep to prevent cross-contamination.
Allergen Warning
Although rolled oats themselves do not contain gluten, they may be cross-contaminated with wheat, barley, or rye during processing. Individuals with celiac disease or severe gluten sensitivity should use certified gluten-free oats.
Pro Tips
Technique
Keep your butter for the crumble topping ice-cold. When it cuts into the brown sugar and cinnamon, you want small pea-sized pieces visible — those are what bake up into golden, crumbly bits that散落 across the top like sand.
Substitution
Whole milk works beautifully here, but if you're after something a touch lighter, oat milk gives nearly the same creamy result without overpowering the banana sweetness.
From the chef
This is the kind of thing I used to put out on a lazy Sunday morning, back when the cafe was still ours. The edges get all sticky and caramelized while the middle stays soft and comforting — it's patience, really, letting that brown sugar do its slow work in the oven.
TagsBakedBreakfastBrunchBananaOatmealSweetComfort FoodCrumble Topping
AllergensMilkEggs
Source: generated · May 30, 2026