Banana walnut baked oatmeal from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 154) by Megan Gordon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allison_rkchjv on April 06, 2026

    I am a bottomless breakfast pit and am always hungry by 9am, but this particular variation of baked oatmeal is delicious and actually kept me full for hours (I think it’s all the nuts)! Going into rotation, for sure.

  • kawillia on February 01, 2023

    This works wonderfully with whatever nuts and fruits you have on hand. I have been making it with chopped apples and a mix of walnuts, almonds, and pecans, but pears and hazelnuts are also great! Holds up well for a week of breakfasts reheating pieces in the toaster oven. A great staple in the cooler months!

  • Rutabaga on October 27, 2015

    Mmm... this baked oatmeal makes an amazingly comforting breakfast in a bowl on a chilly morning, especially topped with additional maple syrup. I substituted pecans for the walnuts, and added some extra milk and maple syrup to make up for the fact that I didn't have apple sauce. To speed up breakfast, I baked it the night before, and found that it does, indeed, reheat quite nicely, making it a wonderful option for a make-ahead breakfast.

  • notknapping on November 19, 2014

    I made it this summer and really liked it; just thought about it again on this cold day. Really does hold well and reheat nicely.

  • monica107 on January 17, 2014

    This comes out almost like a dense cake. It holds together pretty well in a formed shape when you cut it. I made a batch on Sunday night and reheated it for breakfast every day this week - it did not get dry at all with reheating. I'm looking forward to the summer to try the peach and cardamom variation that Megan suggests in her notes in the book.

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