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. I’ve easily made this recipe over 20 times and we still love it! It’s great fresh from the oven but its also great for meal prep. We add chocolate chips to ours!

  2. I made the banana bread oatmeal, and it was delicious. We ate the first two servings as oatmeal and then let the dish sit and firm up so it could be sliced into bars. My question here has to do with refrigerating the bars – they didn’t firm up and were quite soft and damp on the bottom; my husband really liked them soft so he was happy, but I’d like to make the next batch with some of the results having bars that are possibly firmer and more crunchy. I tried reheating them and the tops were crunchy but the bottoms were so and damp so I flipped them over and reheated them again, but only for five minutes. Still not crunchy enough. Do you have any advice on what I can do to get crunchy bars? Tomorrow we make them with peaches. Yum. Thanks.

    1. Hi Elaine! If you want crispier bars, I’d recommend reducing the liquid some and adding 1-2 tablespoons of oil to help crisp things up. Unfortunately I have not tested for a crispy texture, so cannot guarantee results. If you want something firmer I’d recommend my Banana Oatmeal Breakfast Cookies!

  3. One of my favorite breakfasts! So easy, quick to make, simple healthy ingredients, and stores in the fridge to be reheated wonderfully! I love to add vegan chocolate chips to the top before it bakes.

  4. I double the recipe and make it at least once a month to meal prep. It freezes and thaws great. My favorite way to eat it is warm with some vegan butter.

  5. I made this last night, very excited to give it a try today. Breakfasts are tough for me to have something quick and healthy so this checks those boxes! Do you have any idea what the calorie count might be? I’m using a tracking app and want to add this to my morning routine. I cut it up into 12 sections.

    1. The approximate calorie count for one serving (1/12 of the recipe) is:

      2 ripe bananas: 140 calories
      2 1/2 cups (590 ml) non-dairy milk of choice: varies based on milk used
      1/4 cup (60 ml) grade A maple syrup: 204 calories
      2 1/2 cups (225 g) rolled oats: 600 calories
      2 tablespoons ground flax seed: 70 calories
      1/2 cup (50 g) roughly chopped walnuts: 400 calories
      Total: 476 calories (without accounting for non-dairy milk and vanilla extract)

  6. This turned out really delicious! So easy, minimal ingredients, minimal cleanup, the kids ate it, what more could you ask for?!

  7. Since the first time I tried this recipe I have made it so many times!! I love to prep this for breakfast and it lasts me six days in the fridge which is very convenient to have as a student! 🙂

  8. Delicious baked oats. Love that this recipe is mixed in the baking dish reducing overall clean up. I will make my baked oats like this from now on!!

  9. So easy to make and very delicious!I’ve made it 3 weeks in a row! Thank you for this recipe. (:

  10. We’re plant based and follow Dr. Greggor’s “Daily Dozen” — getting all the fruit and whole grains in is always a challenge for us. With this delicious recipe we can know out one serving of each by by 6am each morning! Thank you for sharing this — it’s amazing.

  11. I made this for breakfast one day. Made muffins instead. Used blueberries (needed to use them up) instead of nuts and still baked for 30 min. They were good but not as sweet as I would have liked. I would double the cinnamon or add an additional spice like pumpkin or cardamom

  12. Just made this for the second time and it was amazing! Will keep this in my rotation for sure. I added blueberries and a drizzle of peanut butter to serve, delicious! Thank you Caitlin 🙂

  13. Hi! Is there something else i can use to substitute the flax? Im not vegan but interested to try out this recipe! Thank you!

  14. Sooooo good! I only used about 2/3 of the recommended maple syrup amount since I don’t like my oatmeal too sweet (but recommended amount would be perfect as well)! Other than that, followed the recipe exactly- omitting the walnuts. Came out perfect!!! I am a banana bread lover and while this isn’t the same texture as banana bread obviously, it has the same flavor profile and feels twenty times healthier to consume. Thank you so much- loving this!!!