Banana Pecan Baked Oatmeal


We could all use a few more healthy recipes right? Especially for breakfast, our most important meal of the day! There are so many things I love about this Banana Pecan Baked Oatmeal, like for instance the fact that it almost tastes like dessert for breakfast while still being healthy. Another thing I really love about it are the heart healthy Fishers Pecans in this, which not only offer nutritional value, but they give it a wonderful crunch. This oatmeal needs the Fishers Pecans! Here they offer the perfect flavor and contrast to the soft, almost bread-pudding-like texture of the oatmeal (plus don’t bananas and pecans just go together?). I think there a many people that don’t like the texture of a bowl of oatmeal, to some it may seem like breakfast “mush” but to those I say, try this oven baked version! It has more structure, as you can see it can actually hold a shape. I baked this thinking I was going to be the only one that would eat it but my whole family loved it, kids included! You’ll never see my husband sitting down to a bowl of oatmeal, but he gladly polished off a generous serving of this.

Banana Pecan Baked Oatmeal | Cooking Classy

I made this a few times trying to get the perfect consistency, the first batch came out somewhat “gloppy” for my liking but this batch was perfect. If you want to get more uniform squares you’ll need to let it cool a bit, I do however prefer to just serve up large spoonfuls of it while it’s just hot from the oven. There are several substitutions you could do here based on what you have on hand, like brown sugar for maple syrup, almond milk for milk, Fishers almonds or walnuts in place of the pecans, or melted butter for coconut oil – some of those substitutions just wont be as healthy (but I say, a little butter never hurt anyone). And don’t forget to use Fishers brand pecans! I choose to use them because it is one of the only brands of recipe nuts made entirely without preservatives and here they’re the crowning jewels of this delicious baked oatmeal. Enjoy!

Fishers PecansBanana Pecan Baked Oatmeal | Cooking Classy Banana Pecan Baked Oatmeal | Cooking ClassyBanana Pecan Baked Oatmeal | Cooking ClassyBanana Pecan Baked Oatmeal | Cooking Classy


Banana Pecan Baked Oatmeal

Yield: About 7 - 8 servings


  • 2 1/2 cups (228g) rolled old-fashioned oats
  • 2/3 cup (70g) chopped Fisher Pecans, plus more for serving if desired
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/4 cups (292g) mashed well ripened bananas (about 3 medium)
  • 1 tsp lemon juice
  • 1 2/3 cup milk (395ml) , plus more for serving if desired
  • 1/4 cup (60ml) maple syrup, plus more for serving if desired
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 Tbsp (40g) coconut oil, melted


  1. Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with non-stick cooking spray, set aside.
  2. In a medium mixing bowl whisk together oats, Fishers Pecans, baking powder, cinnamon and salt. In a separate mixing bowl stir together mashed bananas with lemon juice then add in milk, maple syrup, eggs, and vanilla extract and whisk until very well blended. Stir in coconut oil. Pour milk mixture into oat mixture and stir to combined. Pour mixture into prepared baking dish. Bake in preheated oven until set, about 30 minutes. Serve warm with milk, additional Fisher Pecans and maple syrup if desired.
  3. Recipe source: Cooking Classy

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.


  • Arista: This looks so, so good! I’ve been looking for an awesome oatmeal recipe… Thinking I’ve found it! :) February 23, 2016 at 5:45am Reply

  • Laura Dembowski: Baked oatmeal is the best! Yours looks like it has the perfect texture. That drizzle of syrup on top is a great addition. February 23, 2016 at 6:29am Reply

  • Katrina: I’ve never made baked oatmeal! This is definitely right up my alley though – I like a chewier oatmeal :) February 23, 2016 at 7:08am Reply

  • Gina: This sounds AMAZING and I can’t wait to try it! However, I have a coconut allergy, and I have been afraid to try coconut oil. What can I use to replace it here? February 23, 2016 at 8:14am Reply

    • Ann: Butter, coconut oil is a fat so butter is the tasty alternative March 11, 2016 at 1:18pm Reply

  • Peggy: Can honey replace the maple syrup? February 23, 2016 at 8:33am Reply

  • Melanie at Dish Dish: Yum! What a great combination for breakfast; I love the banana with the pecans and oats. Pretty sure my family is gonna love this one! February 23, 2016 at 9:31am Reply

  • Marsha: I have to say, it is rare that I do not change a recipe. I made the baked oats this morning, using coconut milk since that is what I have on hand, and they are the best oats that I have ever eaten. I also like to drizzle a little extra milk on top once I put them in my dish. Thank you for this fabulous recipe. It is definitely a make-again recipe for me. February 23, 2016 at 9:58am Reply

    • Jaclyn: So glad you loved it Marsha! February 23, 2016 at 10:04am Reply

  • Marsha: Following up from yesterday, I have just reheated a serving for breakfast, and it is every bit as good as yesterday! Love it! February 24, 2016 at 8:09am Reply

    • Jaclyn: I’m so glad to hear it, thanks for another comment Marsha! February 24, 2016 at 4:17pm Reply

  • Sweet Somethings Blog: This seriously looks like the perfect breakfast! The coconut oil sounds like a really yummy option…I love the coconut flavor it adds in just about any dish. Thanks for sharing! February 24, 2016 at 11:00am Reply

  • Jaye: The addition of the pecans and the maple syrup just puts this over the top, very nice! – I’ve been making baked oatmeals for the past year or so and this one looks like a truly delectable recipe – thank you! February 24, 2016 at 11:30pm Reply

  • frances: Hi there. I have two bottles of Coconut Oil, one for cooking/frying and the other for rubbing on my skin. Now the Doctor tells me my Cholesterol is too high 7.8 instead of between 2.8 and 4.9 He tells me NO MORE COCONUT OIL consumption and I have to eat margarine with the hart logo on it.
    So sad.
    Frances from Sunny South Africa February 25, 2016 at 7:55am Reply

  • Kelly: This looks and sounds heavenly, yum!

    xx Kelly February 25, 2016 at 8:05pm Reply

  • Callie: Looks delicious! Is this something I can prepare ahead of time and refrigerate until I am ready to bake it? February 25, 2016 at 8:12pm Reply

    • Jaclyn: I probably wouldn’t recommend it just because of the banana. Maybe you could add in just a little more lemon and get away with it. February 25, 2016 at 11:52pm Reply

  • Jessie: This is delicious! I use the 21-day fix for my nutrition and it fits right into the plan, too. I used unsweetened vanilla almond milk, 2 2/3 cups of oats, 1 cup of pecans, and 8 tsps. each of the maple syrup and coconut oil. That works out perfectly to be 1 yellow, 3/4 purple, 1 orange, and 1 tsp. for anyone that follows the plan (based on 8 servings). You also have about 3 Tbsp. of almond milk and 1 tsp. of maple syrup, but those are healthy additions and I don’t mind them a bit. It was perfectly sweet without adding anything extra on top and the texture is the best I’ve ever achieved in a baked oatmeal. They’re usually dry, but this was perfectly moist. I think this will be on heavy rotation. Thanks!!! February 28, 2016 at 12:07pm Reply

    • Jaclyn: I’m so glad you liked it Jessie! February 28, 2016 at 4:42pm Reply

  • Jenn: Do you think using cashew milk would be okay? And does it matter if you make it earlier in the day and reheat? March 8, 2016 at 4:27pm Reply

    • Jaclyn: The cashew milk would be just fine and yes you can chill and reheat this. I hope you love it! March 9, 2016 at 11:45am Reply

  • Kristin H: Before I make this… do you think using bananas that I’ve had in my freezer would work? I know when you thaw bananas they are very soft and watery. Have you tried this? Or do you always use bananas that are at room temp? I would love to know what you think before proceeding! :) April 12, 2016 at 2:55pm Reply

  • Vahini Manohar: It will be preferable to breakfast for a healthy start April 28, 2016 at 11:34pm Reply

  • Andrea: I substituted maple syrup with Agave nector…delicious! August 18, 2016 at 5:53pm Reply

    • Jaclyn: Glad you liked it Andrea! Thanks for your comment! August 19, 2016 at 11:15am Reply

  • Hannah Fields: This is now a family “go to”. I have shared this recipe so many times. Thank you for sharing. October 26, 2016 at 6:27am Reply

    • Jaclyn: Glad you like it Hannah! October 26, 2016 at 1:42pm Reply

  • Diamond: can you substitute milk for almond milk? February 1, 2017 at 7:00pm Reply

  • Holly: Would this recipe freeze well, once cooled and cut into bars? April 30, 2017 at 3:45pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure. I’m guessing it would freeze okay. April 30, 2017 at 3:46pm Reply

  • Cindy: Can you use quick oats instead of the old fashioned kind? January 18, 2018 at 12:43pm Reply

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