Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Banana Bread Baked Oatmeal is soft, sweet, and perfectly spiced, just like your favorite banana bread! It’s easy to make with simple, wholesome ingredients and perfect for busy mornings or meal prep. Vegan, Gluten-Free and Nut-Free Options.
I like to think of these Banana Bread Baked Oats as banana bread’s easy-going cousin. Oats, mashed bananas, maple syrup, and cinnamon are mixed and baked right in the pan for an easy breakfast to have on the table in 35 minutes. You get all of that sweet, comforting banana bread flavor, but with way less effort.
Table of Contents
Fuss-Free Cheater Banana Bread
You know what I love about this Vegan Banana Bread Baked Oatmeal? It tastes like a warm and cozy slice of banana bread, but it’s way easier and faster to make. That’s why I call it cheater banana bread—all that goodness comes from almost no effort!
Just like these Banana Bread Cinnamon Rolls and these Banana Bread Scones, everything you love about banana bread goes into this vegan baked oatmeal recipe. Mashed bananas, rolled oats, warm spices, maple syrup, and milk are stirred together directly in the baking pan and then baked until your kitchen smells like you made my Healthy Vegan Banana Bread.
You won’t be left with a bunch of dishes to clean or a ton of ingredients to put away. Just warm, cozy banana bread goodness to enjoy for breakfast or a snack.
Ingredients for Banana Bread Baked Oatmeal
This easy make-ahead breakfast looks, tastes, and smells just like banana bread! And it’s all thanks to 10 everyday ingredients:
- Bananas: this recipe is a great way to use up those brown, spotty bananas on your counter. The riper your bananas, the easier they’ll be to mash and the sweeter they’ll taste in the oats.
- Milk: any non-dairy milk goes here. If you want to go all out, make your own plant milk from scratch (homemade oat milk would be perfect).
- Rolled Oats: old-fashioned rolled oats are best. They stay nice and hearty, while quick-cooking oats could make the oatmeal mushy. If all you have are steel-cut oats, I’d recommend making my Instant Pot Steel Cut Oats recipe instead.
- Ground Flaxseed: it’s the binding agent that will hold the creamy oat mixture together. If you need a substitute, an equal amount of ground chia seeds will work just as well.
- Cinnamon: because every great banana bread recipe needs a pinch of cinnamon! And to give those warm and cozy vibes a boost, add a dash of nutmeg or cardamom as well.
- Walnuts: they’re an optional mix-in for more crunch and healthy fats. I recommend toasting them in a dry skillet before stirring them into the batter to reveal their hidden flavors.
How to Make Banana Bread Baked Oatmeal
- Mash the peeled bananas in a baking dish. Add the milk, maple syrup, and vanilla, then mix to combine.
- Stir the oats, flax, cinnamon, baking powder, and salt into the wet mixture, then fold in the walnuts. Top the oats with sliced bananas.
- Bake the banana oats until they’re set and golden on top.
- Either serve the oatmeal right away or set it aside to cool before slicing into bars. Enjoy!
Caitlin’s Cooking Tips
- Don’t overmix the oats: Remember to gently stir the dry ingredients into the wet ingredients until they just come together. Overmixing the oat mixture can make the texture dense instead of soft and tender.
- The texture is up to you. If you love extra soft and almost runny oatmeal, plan to serve the baked oats as soon as they come out of the oven. Otherwise, let it cool completely before slicing into firm, portable squares. These are perfect for grab-and-go snacks and meal prep!
Serving Suggestions
I always reach for a slice of baked banana oatmeal when I’m having a busy morning. Since this recipe is full of fiber, complex carbs, and healthy fats, one slice is enough to keep me going for hours. But on those days when I have a little extra time, I’ll warm up the oats and enjoy them with a scoop of dairy-free yogurt and a drizzle of creamy nut butter.
This recipe makes a lot, so it’s perfect for big family breakfasts and around the holidays, too. They pair well with pretty much everything you’d serve for breakfast and brunch, from this Vegan Tofu Scramble to these Oil Free Breakfast Potatoes.
If you’re looking for more vegan baked oatmeal recipes, you’ll also love this Blueberry Baked Oatmeal, this Apple Cinnamon Baked Oatmeal, and this Baked Carrot Cake Oatmeal!
How to Store Leftover Baked Oatmeal
The leftover baked oatmeal will keep for up to 5 days in the refrigerator or up to 2 months in the freezer. Store the oatmeal in the covered baking dish or an airtight container, or wrap the squares individually in plastic wrap for pre-portioned servings.
The leftover oatmeal bars are delicious served cold or warm. To reheat, warm them in a 325°F toaster oven for 8 to 10 minutes or in the microwave for 30 to 45 seconds. Feel free to add a splash of non-dairy milk before reheating for a just-baked feel.
Substitutions and Variations
- Gluten-Free Option: Use certified gluten-free rolled oats to keep this recipe gluten-free.
- Maple Syrup Substitute: You can substitute another liquid sweetener, such as agave nectar, date syrup, or coconut nectar. Coconut sugar or brown sugar works, too (whisk it into the wet ingredients until dissolved).
- Walnut Substitute: The walnuts can be replaced with an equal amount of almonds, pecans, or pumpkin seeds. Or, simply omit them for a nut-free recipe.
- Optional Mix-Ins: Instead of walnuts, fold non-dairy chocolate chips, chopped dates, shredded coconut, dried fruit, or diced apples into the oat batter.
Recipe FAQs
The baking time depends on how thick you like the baked oats. I find that anywhere between 30 and 35 minutes is the sweet spot (30 minutes for softer oats, 35 minutes for firmer oats).
Yes, you can assemble the banana bread oatmeal mixture the night before and refrigerate it, covered, overnight. In the morning, preheat the oven and bake as directed.
Sure! I recommend replacing up to 1/4 cup of the oats with a scoop of your favorite protein powder and adding an extra 1/2 cup of milk to maintain the same creamy texture. Vanilla or unflavored protein powder pairs best with banana bread flavor.
Absolutely. Just double the ingredients and bake the oats in a larger dish or two 9×13” pans until the center is just about set (the baking time may increase slightly).
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Banana Bread Baked Oatmeal
Ingredients
- 2 ripe bananas plus 1 more for topping (optional)
- 2 1/2 cups non-dairy milk of choice
- 1/4 cup grade A maple syrup
- 1 teaspoon vanilla extract optional
- 2 1/2 cups rolled oats
- 2 tablespoons ground flax seed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup 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 non-dairy milk, maple syrup, 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.
Recipe 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.
Nutrition
I love that I already had everything to make this in my pantry! Super easy to make too 🙂
This was the perfect way to use up my sad bananas! I didn’t have walnuts so I subbed chocolate chips and then topped it with raspberries and coconut whipped cream, it was sooo good. This recipe made enough for me to have for breakfast for a few days too!
Sooooo good! I love how easy this was to make, it took less than 5 mins to assemble and cooked while I was meal prepping for the week (yayyyy!) I’m a smoothie person for breakfast but want to eat more oats so this’ll be my snack for the week. Happy I can freeze half too 👍
WOW. I’m kind of finicky about oatmeal and this recipe blew me away! The texture was amazing and the perfect amount chewy. I cut into squares and used it as a breakfast meal prep. Will absolutely be revisiting this one!
This banana bread is the perfect recipe for anyone that needs a quick and easy breakfast for the week! I made this ahead of time for my husband to take to work and he loved it! I also loved that I could make the whole thing with a baby on my hip. Such a smart and delicious recipe!
Yay! Thank you for the review!
We love this baked oatmeal for breakfast and even as a healthy sweet treat or snack. I like how versatile it is. I often will toss in an additional cubed up apple or some dried fruit or sprinkle additonal nuts and seeds over the top. I slice it up, individually wrap, and place in the freezer.
We take out individual pieces and bake them in the toaster/air fryer oven. So yummy and healthy.
Thanks Lisa! I love how customizable the recipe is too 🙂
So good but also so easy! I love how this makes a big batch so I can freeze half of it for the mornings I need a quick but healthy breakfast. I made this to enjoy with my 11-month old daughter, who isn’t able to consume added sugar yet so I simply omitted the maple syrup and subbed in the difference with extra non-dairy milk. Still turned out great! I also didn’t have the optional third banana so sprinkled some frozen blueberries on top which turned out nicely. Love simple and yummy recipes like these, please keep making them!
Love to see how you made it work for you and thank you for the review!
Made this for the fam and it was awesome! Simple to make and excellent flavour. Thank you, Caitlin!
Glad you enjoyed it, Lilian!
Delicious and great to make ahead for a quick breakfast in the mornings.
I don’t have any milk, do you think water would work?
Yes, but it will not be as creamy.
Bonus points for an easy recipe that warms the house up while creating a comforting aroma. I did like eating it warm, straight out of the oven. It also toasts nicely for a next day easy breakfast. (I added a tbsp of almond butter on my toasted slice.) Great balance of flavors, too. It does have a springy texture rather than bread like.
Thanks for the review!
This recipe is so simple yet so flavorful! It is easy to make as it does not require standing over the stove for half an hour. It is very convenient and satisfying! Perfect for meal prep!
Happy you enjoyed it, Sylvia!
Made this for a birthday brunch today. Loved how it turned out! Was so easy to make, too. Thanks for another great recipe!
You’re always welcome, Brianne!
Very easy and tasty! Always looking for make ahead breakfasts. I added a little peanut butter and sprinkled in some chocolate chips. Will be making this again!
Yay! Glad you enjoyed it, Elizabeth!
Loved it! It’s got a great consistency with a crispier top. The whole family loves it. Will definitely make this a staple!
Such an honor! Thank you so much, Chris!
This is a keeper! It is great to have oatmeal ready for several days.
Agreed 🙂 thanks for the review!
I had a bunch of ripe bananas to use up so decided to make this and it was amazing! I used pecans instead of walnuts and it turned out so so good. Will definitely be making again.
Oh my word! This is so good. I don’t know why but I’ve never made baked oatmeal before but this will absolutely become a new one in rotation for my family. This is so convenient to feed my toddlers for just grab and go mornings! I added a handful of chocolate chips and hemp seeds but I feel like this recipe is super versatile and you could add in any toppings!
This was such a satisfying breakfast. I sliced it up and drizzled with maple syrup. The second time I ate it I topped with mixed frozen berries. Definitely in the meal rotation.
Thank you so much, Claire!
Cozy and comforting! This was perfect for my daughter and I to make on our snow day home from school!