Banana Bread Baked Oatmeal | Vegan & Gluten-Free

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This Banana Bread Baked Oatmeal is made from only 7 wholesome ingredients, but tastes just like your favorite treat!
Vegan & Gluten-Free.

This Banana Bread Baked Oatmeal is essentially a cheater banana bread. Think of it as the fuss-free, less finicky breakfast treat that tastes the same, but is made with way less effort and time! Plus, this vegan and gluten-free recipe comes together with only 7 wholesome ingredients and one baking dish

slice of baked banana bread oatmeal on small white plate topped with sliced banana and cinnamon


ingredients for banana bread baked oatmeal in measuring cups on white background

  • Ripe Bananas: the darker, the better! I used bananas that were brown and spotty, but you could use darker (almost black) bananas too. The more ripe the banana is, the sweeter the baked oatmeal will be!
  • Rolled Oats: make the “bulk” of this recipe and add texture, fiber, and some subtle nutty flavor!
  • Maple Syrup: adds just a touch of sweetness and helps to highlight the banana flavor
  • Flax “Eggs”: ground flax has a mild flavor, and when mixed with liquid it creates a plant-based “egg” that helps bind our baked oatmeal together
  • Non-Dairy Milk: adds a touch of creaminess and moisture to the recipe. You can use any plant-based milk here – soy, almond, oat, cashew, etc will all be great.
  • Cinnamon: a touch of cinnamon adds some warming spice and banana bread-y flavor

I also like to add in some vanilla extract and chopped walnuts to my oatmeal. The vanilla adds some nice sweetness, while the walnuts add some texture and healthy fats. Both ingredients are optional, but I do think they make this oatmeal taste even more like banana bread!


side by side photos of banana bread oatmeal in baking dish before and after baking

Guess what?! You can make this baked oatmeal straight in the pan! Say goodbye to tons of dishes, and hello to simple (and sweet) bliss:

  1. Preheat the oven to 350F
  2. Mash the bananas in a 9×13″ (or similar sized) pan, then mix with the maple syrup, milk, and optional vanilla.
  3. Stir in the rolled oats, flax, cinnamon, baking powder, and salt. If you’d like to, toss in some chopped walnuts or another nut of choice
  4. Bake for 30-35 minutes, until the oatmeal has set and is golden on top.
  5. Serve and enjoy!

sliced banana bread oatmeal in white baking tray with yellow table linen

If you serve this Banana Bread Baked Oatmeal immediately after baking, it will have a softer texture. It will thicken as it cools, and transform into sliceable (and transportable) bars once cold, which makes it perfect for on-the-go meal prep!

Leftovers will keep in the fridge for up to 5 days, or can be pre-sliced and frozen for up to 2 months. You can enjoy this recipe cold, or warm it up in the toaster oven. I like to top my baked oatmeal with some sliced banana and cinnamon, but you also can’t go wrong with a drizzle of nut butter or a splash of dairy-free milk.

baked banana bread oatmeal in white baking dish with slice of baked oatmeal on white plate topped with bananas and cinnamon

Want to go bananas? you’ll also love this Fluffy Vegan Banana Bread, these Chocolate Banana Muffins, and these Banana Walnut Breakfast Cookies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Banana Bread Baked Oatmeal

This Banana Bread Baked Oatmeal is made from only 7 wholesome ingredients, but tastes just like your favorite treat! Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: Serves 4-8 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan




  1. Prep: preheat the oven to 350F
  2. Wet Ingredients: peel and finely mash 2 ripe bananas in a 9×13″ (or similar sized) baking dish. Add the maple syrup, non-dairy milk, and (optional) vanilla extract to the dish and mix until well-combined.
  3. Dry Ingredients: add in the oats, flax, cinnamon, baking powder, and salt. Mix well. Fold the walnuts into the oats if using, then use a rubber spatula to evenly distribute the mix throughout the pan. Top with additional sliced banana, if desired.
  4. Bake & Serve: bake in the middle rack of the oven for 30-35 minutes, depending on how thick you would like the oatmeal to be. For a “runnier” oatmeal, serve immediately after baking. Otherwise, let the oatmeal cool completely, then slice into bars.  Serve as desired, warm or cold; leftovers will keep in the fridge for up to 5 days or can be pre-sliced and frozen for up to two months.


  • Substitutions: Maple syrup can be replaced with equal parts granulated or liquid sweetener of choice. Chia seeds can be used instead of flax. Walnuts can be omitted or replaced with another nut or seed. Do not use quick-cooking or steel-cut oats for this recipe.

Keywords: banana bread oatmeal, baked oatmeal, vegan baked oatmeal, vegan banana oatmeal, banana oatmeal

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. Hi Janice, banana weight will vary slightly by fruit, but as long as you are using medium-to-large sized bananas you will be ok. If you omit the maple syrup I’d replace it with an equal amount of additional milk or water

  1. Best & easiest banana oatmeal bars evar!

    My next batch (tomorrow!) will include chocolate chunks and chopped nuts, baked slightly firmer, to use as bars. Another (I’ve got a big batch of bananas to use) will have candied cherries and chopped pistachios, baked slightly softer to have with vyogurt or ice cream.

    Thank you!

  2. I’ve been making this for a couple of years now, have the recipe memorized! My mom and siblings have asked me for the recipe and my boyfriend gets excited when I’m making it. The only thing I do different is add blueberries or raisins to it. I take it out of the oven around 33 minutes. Amazing every time!

  3. Need an easy grab and go breakfast? This recipe has you covered! Also a great way to use those bananas on the riper side (that historically hung on the hook until they were too far gone) .. but no more! So good I’ve already made this twice this month. The second batch ended up as dessert warmed up and served with chocolate ice cream.

  4. I always like oats in the morning and this was a really good spin on that. I was worried it would be too runny because of the kind of oat milk I used but once it was fully baked it was spot on. Will make this again for sure

  5. I made this last night so I could enjoy it cold for breakfast this morning and I was blown away! I may even prefer this to my typical go to of overnight oats. It was really filling, but I still had to get a second piece haha. I added more walnuts for that extra crunch. May even try some dark chocolate chips next time too:)

  6. This oatmeal bake was absolutely delicious. Adding the walnuts gave it a good crunch! I love how simple this recipe was. I appreciated that I was able to just throw everything in a pan and bake. Leftovers were perfect to save for my breakfast throughout the week!

  7. Actually the simplest baked oats ever! Really does taste like banana bread! Made/mixed it all up right in my pyrex cooking dish! Love the simplicity!

    1. This was so quick and easy to make! I’ve made it several times this month. It’s become quite the stable in my house. We love to enjoy it with a peanut butter drizzle 😛

  8. Excellent recipe! I made this for the January 2024 contest, and I am so happy I did. I never eat breakfast, or rather my breakfast happens in the afternoon, so normally I would not be drawn to the dish. But I eat oatmeal, and so do my neighbors, so I cooked up a batch. I decided to jazz it up with a half cup of dried cranberries, and a half cup of dark chocolate chips. The result was both decadent and healthy! Everyone I shared it with loved it. The texture is delightful, and I like that it can be a breakfast, treat, or dessert. I did mix it up in my baking dish, so I imagine for most people this is a welcome feature. But for me, I enjoy lining my dish with parchment, so next time I will do that. I’m also curious how it will turn out in my 9″x9″ square baking pan, making for a thicker result. For that matter, baking in a pan larger than the recipe’s suggested 9″x13″ would be an interesting experiment, perhaps resulting in banana cookie bars? Thanks for the always excellent recipes!

  9. A very low effort and tasty breakfast meal prep! You gotta love a recipe that you always have all the ingredients on hand for! It’s very customizable to your taste preferences as well. I think it tastes best warm and I like topping it with some almond butter

  10. I have made this twice this month. The second time I made a double batch. Love this so much. It make my mornings easier and so yummy!

  11. Super easy to make, tastes super nutritious for a filling breakfast. Next time, I might add a bit more sweetener as I would have preferred it slightly more sweet.