Bananapple Baked Oatmeal

I so thoroughly enjoyed my Blueberry-Coconut Baked Oatmeal that I just had to make another version on this snowy New England morning. If you ask me, bananas are essential for baked oatmeal… but any additional fruit is up to the cook’s discretion. I always have a stash of apples on hand this time of year, so banana-apple baked oatmeal it was.

While slicing the fresh fruit, I couldn’t help but hum the catchy childhood tune “I like to eat, eat, eat, apples and bananas…”. Although the baked oatmeal will come out just fine without being serenaded, I highly suggest singing this song to get you in the mood for tender apples and pillowy bananas.

I attempted the recipe sans margarine or butter this time around, and the oatmeal turned out a bit dry; I recommend using the conservative 1 1/2 tablespoons, as indicated in the recipe below.

Leftovers can be enjoyed crumbled over yogurt or reheated with a few splashes of milk. I plan on enjoying the remaining portions when I resume my early morning workweek schedule after this extended weekend. If your area is currently blanketed with snow as we are here in Boston, enjoy the snow day!

Bananapple Baked Oatmeal

adapted from Seven Spoons

serves 4


  • canola oil cooking spray
  • 2 medium-large bananas, sliced
  • 2 medium apples, peeled & sliced thin
  • 2 cups rolled oats
  • 1/2 cup dried fruit of choice (I used dried cranberries; chopped dried apple would also be nice)
  • 1/4 cup brown sugar, lightly packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp each ground nutmeg, cloves, and salt
  • 2 cups skim milk
  • 1 large egg
  • 1 1/2 Tbsp margarine or butter, melted & cooled, divided
  • 1 tsp pure vanilla extract
  • 1 Tbsp pure agave nectar (or maple syrup)


  1. Preheat oven to 375*F. Lightly coat an 8-inch square or round baking dish with cooking spray. Layer the banana slices over the bottom of the dish and top with the apple slices. Set aside.
  2. In a medium bowl, mix together the oats, dried fruit, brown sugar, baking powder, and spices. Set aside.
  3. In another bowl, whisk together the milk, egg, 1 Tbsp of the margarine or butter, vanilla extract, and agave nectar. Set aside.
  4. Spoon the oat mixture on top of the bananas and apples. Pour the milk mixture over the oat mixture, and drizzle with the remaining 1/2 Tbsp melted margarine.
  5. Bake for 35-40 minutes, until the top layer is lightly browned and crisp. Allow to cool for a few minutes before serving.

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