Breakfast, Oats, Recipes

Caramelized Baked Banana-Pecan Oatmeal

February 3, 2014

Don’t you agree that the best thing about the weekends is the breakfast?

Caramelized Baked Banana-Pecan Oatmeal {}

Technically the things  I eat for breakfast at the weekend don’t differ to much from what I eat during the week. I usually settle for oats, yoghurt with muesli and fruit or bread with almond butter. But the simple fact that I don’t have to scarf my food down in a matter of 2 minutes and not having to rush out the door with a cup full of coffee which was meant to be drunk, makes it so much more enjoyable.

Caramelized Baked Banana-Pecan Oatmeal {}

Something which I’ve been enjoying rather frequently over the winter months is baked oatmeal. I tend to make this for breakfast on a Sunday morning and depending on how hungry I am, it will last one or two more days into the week.

There’s a ton of variations you can try out with this. In the summer I would go for a berry variation, throwing in freshly picked blueberries and blackberries from the garden and topping it with almond flakes. But when it’s colder out, nothing can beat the warming combination of pecan and banana.

The highlight of the dish however is the caramelized crust.

Caramelized Baked Banana-Pecan Oatmeal {}

I always have my baked oats with natural yoghurt. But whether you prefer having it plain or dunked into a bowl of milk, is totally up to you. On most occasions I won’t even add sugar directly into the mixture, making the caramelized topping an absolute highlight. But what I do recommend is adding a drizzle of maple syrup on top. It takes this breakfast to a whole other level…

Caramelized Baked Banana-Pecan Oatmeal {}

Caramelized Baked Banana-Pecan Oatmeal

serves 3-4 if eaten with yoghurt


  • 1 cup oats {ideally old-fashioned oats, although I used porridge oats and it worked just fine}
  • 1/3 cup pecans, chopped
  • a dash of cinnamon
  • 1 tbsp. brown sugar + 1-2 tbsp. for sprinkling on top
  • 1 tbsp. chia seeds
  • 175ml milk
  • 60ml pouring cream
  • 1 whole egg
  • 1 large banana, sliced
  • optional: seared banana as a topping


Preheat the oven the 175°C. In a bowl mix together the dry ingredients {oats, pecans, cinnamon, brown sugar and chia seeds}. In a separate bowl whisk the egg, then add the milk and cream. Pour the wet ingredients into the bowl with the dry ingredients and give it a good stir. Pour the mixture into a baking dish. Evenly sprinkle with 1-2 tbsp. of brown sugar and bake for 30 minutes. After 30 minutes set the oven to the grill setting and turn up the heat to 200°C. Bake for another 3-5 minutes until the crust is golden and caramelized. Serve with natural yoghurt or milk and seared banana on top. I also really like this with a drizzle of maple syrup on top.

Notes: Unfortunately my kitchen scale ran out of battery last week and I have yet to buy new ones. Therefore some of the measurement are in cups. As soon as I have my scales up and running I will measure out the ingredients and update the recipe!

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  • Reply Kathryn February 3, 2014 at 9:45 am

    I totally agree with you re weekend breakfasts. I love the leisurely attitude they take on and the fact that it’s totally okay to linger over a bowl of oats or yoghurt or whatever. This sounds lovely especially with that caramelized topping!

  • Reply Teffy February 3, 2014 at 9:49 pm

    Oh yes, I most definitely agree with that!
    I love having breakfast/brunch on the weekends – there is no hurry, no whole day’s work ahead, and not many rules as to what you should/shouldn’t be eating. love it.

    {Teffy’s Perks} X

  • Reply Kristy Sayer February 4, 2014 at 4:49 am

    Oh yum, this looks amazing! Bananas and pecans are the perfect combo!

    • Reply Antonia February 4, 2014 at 9:46 am

      Thanks Kristy 🙂 Totally agree!

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