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Jamaican-inspired Banana Bread Baked Oatmeal
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5 from 1 vote

Jamaican-inspired Banana Bread Baked Oatmeal

Delicious Jamaican-inspired Banana Bread Baked Oatmeal packed with healthy fats from coconut and pecans while adding a comforting, creamy element to breakfast.
Course Breakfast, Brunch
Keyword baked, baking, breakfast, brunch, coconut, easy, Jamaican, oatmeal, pecans
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea



  • 2 very ripe bananas, mashed
  • 2 cups organic rolled oats (Use GF-certified if desired)
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp sea salt
  • 1 Tbsp flaxseed meal
  • 1/4 cup almond butter
  • 1 1/2 cups Almond milk
  • 2 Tbsps pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp rum extract, optional
  • 1/2 tsp lime zest
  • 1/2 cup coconut flakes
  • 1/4 cup toasted pecans, roughly chopped


  • Banana slices
  • Coconut flakes
  • Toasted pecans
  • Pure maple syrup


  • Lightly grease a baking pan (9 x 9″) OR 10-inch oven-safe skillet with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
  • In a large bowl, add the mashed bananas, milk, maple syrup, flaxseed meal, vanilla, rum extract, and almond butter, whisking until combined. Add in the dry ingredients: rolled oats, baking powder, cinnamon, nutmeg, allspice, lime zest, and salt, stirring (using a wooden spoon or spatula) until combined.
  • Fold in the coconut flakes and toasted pecans.
  • Pour the mixture into the prepared pan or skillet, evenly spreading until even. Top mixture with sliced bananas and sprinkle additional coconut flakes and pecans atop as well.
  • Bake oatmeal for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown.
  • Remove from oven and let cool for 5 minutes or so. To serve, cut into desired sized squared pieces and drizzle with maple syrup, if desired.
  • Bon Appetit!


  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To serve, simply reheat in the microwave or oven until warmed through.
  • TO FREEZE: To keep any leftovers for a longer period, simply allow baked oatmeal to fully cool before cutting it into squares and individually wrap each square in foil paper and then adding them to a freezer-safe ziplock bag. 
  • TOASTED NUTS: Add chopped walnuts/pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • SWEETENER: Instead of maple syrup, you can simply use Agave to oatmeal as a sweetener.