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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.
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.
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 🙂
PrintBanana 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.
- 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
Ingredients
- 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)
Instructions
- 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.
Notes
- 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
Possibly the easiest recipe I’ve made in a long time! I loved that everything could be mixed/mashed in the baking dish. We cut it into squares and have been enjoying for a quick breakfast or snack over the last few days!
★★★★★
This is a quick and easy make-ahead breakfast. It’s fairly simple on it’s own, but adding a nut butter and fruit on top made it super tasty!
★★★★
This recipe is SO easy and you can’t go wrong with the mix-ins. I added both walnuts and chocolate chips. I also thawed out a couple of frozen bananas to use instead of fresh, which worked out great. It’s easy to cut and portion out for breakfasts for the week. Thanks, Caitlin! Obsessed with your recipes. ❤️
★★★★★
So happy you love our recipes, Lauren! ♥ Thank you for leaving reviews.
Easy to make and easy to eat! As someone who struggles to wake up early enough to eat before heading off to work, this was convenient to bake at the beginning of the week. I’ll mix it up by eating it cold or microwaving it warm to eat on my morning drive. I like that it is filling and not overly sweet too.
★★★★★
So happy you enjoy it, Kristina!
YUM! This is delicious, almost creamy-like! Will definitely keep this in my regular rotation!
★★★★★
Thank you so much, Mandy!
This was great, just mix together in the baking dish! Easiest meal prep breakfast idea. I added a few chocolate chips. I’m curious about blending everything before baking to reduce the texture of the oats. Great recipe Caitlin! 🙂
★★★★
Glad you enjoyed the recipe, Sam!
I made this recipe this morning and it was a hit! I added pecans to mine and ate it with a little drizzle of maple syrup. Tasted just like banana bread! My 11 year old son loved it too!
★★★★★
Thank you so much, Sara! So happy to hear that!
This recipe was super easy to put together and tasted delicious! Will definitely make it again!
★★★★★
Thank you so much, Lisa!
This was so tasty!! I swapped 1/2 the maple syrup for a scoop of protein powder and added chocolate chips instead of walnuts🤭
★★★★★
Thank you so much, Rachel! Glad you enjoyed it!
This was sooo tasty!! I swapped 1/2 the maple syrup for a scoop of protein powder and added chocolate chips instead of walnuts🤭 Will definitely be making this again!
★★★★★
Tasty banana bread flavors with very little effort. I would probably add a little more cinnamon on a remake!
★★★★★
New favorite breakfast recipe – this was so easy and fast to make! I really loved that it could all be done in one pan, and it came together really quick. We just got a bunch of snow where I’m at, so this was the perfect warm and comforting meal to start the day. I did add the walnuts and I’d say they shouldn’t be skipped – so delicious! Thanks for such an easy morning recipe 😊
★★★★★
You are so welcome, Nina!
What a yummy hot breakfast for one (leftovers!) or a group. This heats well in the microwave! I’ll definitely make this again!!!
★★★★★
This recipe does not disappoint! I did include some chocolate chips in the mix since chocolate is my friend too! My husband loved it and asked me to make it as his on the go breakfast meal ☺️
★★★★★
Loved this! I‘m an oats for brakfast addict & always look for ways to change it up & this recipe hit all the right spots! Super quick, easy & delicious! Me & my little one can‘t get enough of it! Totally recommend!!
★★★★★
So happy you enjoyed it with your little one, Corinna!
This was easy to make and made perfect use of some ripe bananas. It was good served warm and even better the next day after being refrigerated. It held its shape after being refrigerated, so I was able to cut it into bars. I will definitely make this again.
★★★★★
This is on regular rotation since the recipe was shared – it’s so easy to put together and have in the oven while I get ready in the morning, and then I divide it into 6 servings to last the week. Sometimes I add a quarter cup of cacao nibs, and I’ve tried different nuts too – almonds work well. It’s great with some fresh fruit and yoghurt on the side.
★★★★★
This came together so quickly and unlike banana bread, it only took 30min in the oven! It’s delicious, leftovers keep well and will make the next few mornings much easier!
★★★★★
This banana bread baked oatmeal is a regular weekend breakfast for our family. We love it!
And it does freeze really well! I made a batch to freeze before our last vacation and defrosted it overnight when we returned. It was wonderful to enjoy a delicious breakfast the next morning!
★★★★★
I love making this recipe! It’s one of my rotation breakfasts, I make a batch about once a month. I like them cooked on the longer side / more solidified, so it tends to take the full 35 minutes for me to bake. This time I actually made them in muffin tins because I usually like the end pieces’ texture, and it worked great! Would highly recommend making as a healthy, easy, meal prepped breakfast.
★★★★★