Baked Date Oatmeal
This baked date oatmeal is a simple make-ahead healthy breakfast. It comes together quickly with just a few ingredients and one bowl. A bowl of this oatmeal feels like a warm hug. The cinnamon compliments the sweet bits of dates that melt in your mouth. The pecans on top add the perfect touch of crunch. And better yet, it is entirely naturally sweetened!
This baked oatmeal is a breeze to whip up and can be reheated throughout the week, making it a super convenient breakfast idea. Not only that, it is hearty, filling, and so delicious. It is perfect for Ramadan, which is right around the corner, to prep ahead and enjoy suhoor. It will surely keep you full, and this baked date oatmeal is packed with nutrients to help sustain your fast.
What is Baked Oatmeal?
Think of it as a warm breakfast casserole that is neither creamy nor firm, similar to a bread pudding in texture. The edges are slightly chewy, and the center is soft; it’s delicious. It is a very versatile meal as you can play around with add-ins as you like, but this baked date oatmeal version is just out of this world. It is the only way I make my baked oatmeal.
Why try this Baked Date Oatmeal?
What’s fantastic about this recipe is there is barely any cleanup! You are just using the same baking dish to mix the ingredients together that you will bake the oatmeal. You can make the oatmeal ahead of time, especially if you are into meal prep and enjoy it all week long. All you have to do is heat it up for 30 seconds in the microwave, making it a convenient, nutritious meal to keep on hand.
It is also fabulous to use ripe bananas on hand rather than just making your typical banana bread or muffins; try this instead!
It is also friendly to most dietary restrictions. If gluten intolerant, you can easily swap out the oats for GF-certified rolled oats. I make this with almond milk, which is already dairy-free. If you are vegan, you can easily swap out the honey for maple syrup or leave it out altogether, as you get a decent amount of sweetness from the ripe bananas and dates.
Ingredients to make One Pan Oven Baked Oatmeal:
Oats: Here, Old Fashioned Rolled Oats are used. I would not recommend using Quick Oats as the texture and result will be way off.
Milk: I use a dairy-free alternative for milk, such as Almond milk, but you can use whatever you prefer or have on hand.
Bananas: Ripe Bananas are essential here. They offer natural sweetness to this oatmeal but also help bind the texture together, as there are no eggs in this recipe.
Honey: Although not necessary, I like to add a bit to amp up the sweetness, and its sticky texture also helps bind ingredients. You can use maple syrup or omit this entirely.
Coconut oil: This small amount of fat helps to keep the oatmeal from being rubber-like in texture. You can use melted butter instead.
Dates: Natural Delights Medjool Dates are used in this recipe. Medjool dates are plump, naturally sweet, and work fantastic in baked oatmeal like this. When warm, they soften and melt in your mouth. Natural Delights Medjool dates are free from pesticides and preservatives plus always fresh. They are conveniently found in most grocery stories too! If you ever wonder how to use dates in baking, this is just one of many ways! I have more recipes below. Check them out next time you are grocery shopping or shop at this link.
Be sure to check out my Baked Date Oatmeal video below! For the best viewing experience, watch the video in full-screen mode!
You can also use code: Ramadan20 for 20% off your purchase now through 4/6/2023 at that link. They are selling 2 lb, 5 lb, and 11 lb boxes for Ramadan under the whole & pitted dates category!
Nuts: I use pecan here, but you can easily use walnuts or even almonds or completely omit them if you have a nut allergy. It just adds a great crunch that this oatmeal can use.
HOW TO STORE & REHEAT BAKED OATMEAL:
This keeps well in the fridge for up to 4-5 days. I typically cut my baked oatmeal into pieces, then store the extras in an airtight container in the fridge. I reheat the pieces for a few seconds in the microwave to my liking and enjoy it warm!
I hope you give this simple recipe using dates a try!
Here is a list of more simple recipes using dates:
Date and Walnut Cookies, Stuffed Dates, Date Cake, Date Scones, Makrouta, Ma’amoul
Once you try this, please leave a rating and review in the comment section below! I love to hear your feedback! Feel free to send a remake to my Instagram for a chance to be featured!
Baked Date Oatmeal
- 2 Bananas, ripe
- 2.5 cups Old Fashioned Rolled Oats
- 2 cups Almond Milk
- 1/3 cup Honey Maple syrup is a good substitute.
- 1/4 cup Coconut Oil, melted
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 10 Natural Delights Medjool Dates, chopped
- 1/2 cup Pecans, chopped
- Prep a 9×11 baking dish with nonstick spray.
- Preheat the oven to 350 F.
- Mash the bananas with a fork in the baking dish.
- Then, add the oats, milk, honey, and coconut oil. Stir together.
- Add in the cinnamon and baking powder and mix.
- Then, mix in the chopped dates. Make sure they are scattered evenly into the oatmeal.
- Lastly, top with the chopped nuts evenly.
- Bake for 30 minutes until just set. It should be slightly firm but still slightly creamy.
- Cut and scoop into your desired plate and enjoy warm! You can even add a dollop of vanilla greek yogurt with a honey drizzle on top if you would like!
- Store leftovers in an airtight container and keep in the fridge for up to 4 days. Reheat to enjoy warm.
Love this recipe. My toddler devoured it too 👌🏼 I decreased the honey to half the amount for personal preference. Next time I think I’ll try subbing Greek yogurt for the coconut oil.
This recipe was absolute amazing. I added extra banana and dates to make it even more yummy!
So easy to make and easily configurable to whatever fruit/nut combination you have on hand.
These baked date oatmeal bars are amazing!! Easy to make and
A great filling sohour meal.
I also found it to be amazing for myself as I am a breastfeeding mama right now. So I’m not fasting but I could not stop eating these as a added bonus they increased my milk supply.
Thank you Fufu’s Kitchen for all your amazing recipes ❤️
This was my first suhoor recipe for this Ramadan. My entire family enjoyed it very much. I love your recipes.
I tired this recipe for suhoor and it was a hit with my whole family!! It’s now our suhoor staple! Keeps us full and satisfied through the day. Thank you!!
Delicious and easy to make in no time. I baked it two times already in two weeks. I loved it as breakfast or suhoor during Ramadan. I didn’t use honey as the sweetness of the bananas and dates were enough for my liking. Also I added protein powder and chia seeds to the mix to add more protein intake.
Making this recipe WEEKLY for suhoor, it’s just that delicious!! My husband and I are simply obsessed. Easy to make, easy to store, and east to re-heat.
This is soooo good and sooo easy to make I’ve made it 3 times so far this Ramadan!
This is so delicious and so easy to make. Perfect for suhoor.
This was a perfect recipe during Ramadan for Suhoor but we loved it so much we will be making it throughout the year too! Thanks
Made this when my in-laws were visiting from Jordan as a quick weekend breakfast. Everyone was obsessed. We almost finished the entire tray in one sitting.
That makes me so happy to hear!!