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.
INGREDIENTS FOR BANANA BREAD BAKED OATMEAL
- 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!
HOW TO MAKE VEGAN BAKED OATMEAL
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:
- Preheat the oven to 350F
- Mash the bananas in a 9×13″ (or similar sized) pan, then mix with the maple syrup, milk, and optional vanilla.
- 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
- Bake for 30-35 minutes, until the oatmeal has set and is golden on top.
- Serve and enjoy!
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.
This Banana Bread Baked Oatmeal is made from only 7 wholesome ingredients, but tastes just like your favorite treat! Vegan & Gluten-Free.
- 2 ripe bananas, plus 1 more for topping (optional)
- 2 1/2 cups (590 ml) non-dairy milk of choice
- 1/4 cup (60 ml) grade A maple syrup
- 1 teaspoon vanilla extract (optional)
- 2 1/2 cups (225 g) rolled oats
- 2 tablespoons ground flax seed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup (50 g) roughly chopped walnuts (optional)
- Prep: preheat the oven to 350F
- 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.
- 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.
- 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.