Banana Bread Baked Oatmeal

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.

Course Breakfast

Cuisine American

Diet Vegan

Method Oven

Prep Time 5

Cook Time 30

Servings Servings

Calories 242kcal

Author Caitlin Shoemaker

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)

US Customary - Metric

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.

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