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a golden baked oatmeal casserole cut into soft squares with visible rolled oats and chopped walnuts, with no extra toppings
Melissa Hart

Baked Oatmeal

Rolled oats, banana and walnuts bake into soft squares that you can eat warm on Sunday and cut cold for Monday. Stick with old-fashioned oats here: quick oats turn softer, and steel-cut oats need a different liquid ratio and a longer cook.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 3 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 2 large ripe bananas mashed
  • 2 large eggs
  • 2 cups whole milk
  • 1/4 cup maple syrup
  • 3 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Method
 

  1. Heat the oven to 350°F and butter a 9-inch square baking dish with sides at least 2 inches high. Mix the oats, baking powder, cinnamon and salt.
  2. Whisk the mashed bananas, eggs, milk, syrup, melted butter and vanilla in another bowl.
  3. Stir the wet mixture into the oats and fold in the walnuts. Pour into the dish and spread the oats evenly rather than leaving a mound in the middle.
  4. Bake for 35 to 40 minutes, until the center is set, reaches 160°F and does not ripple when nudged.
  5. Rest for 10 minutes, then cut into eight portions. Refrigerate cooled leftovers and reheat individual portions to 165°F.