Baked Banana Oatmeal is the coziest breakfast recipe! It’s made with bananas, oats, walnuts, and maple syrup, and it just so happens to be vegan-friendly and can easily be made gluten free, too!
Who doesn’t love oatmeal?! This Baked Banana Oatmeal is my favorite, mostly because I find the texture to be a tad more ideal than traditional oatmeal, and it’s easier to make ahead of time if needed.
Speaking of make-ahead breakfast options, let’s never forget about these delicious almond butter baked oatmeal cups! So, so good. This banana oatmeal recipe is similar, but made in a casserole dish and it’s vegan-friendly, which is a little bonus if you ask me.
- It’s basically a casserole for breakfast -- throw everything into one dish and you’re good to go!
- It’s flexible -- you can easily include add-ins to bulk it up.
- The recipe itself is vegan-friendly, and can be made gluten free by using gluten free rolled oats.
- It’s made in 1 bowl, and it’s a healthy and filling breakfast option.
- Oats - Rolled oats/old fashioned oats. Feel free to use gluten free oats to keep this recipe gluten free. Do NOT use quick oats!
- Sugar- I used coconut sugar so it wouldn’t be too sweet, but any kind of sugar works.
- Walnuts - Or use any kind of nuts (pecans or almonds would be delicious).
- Eggs - Can use two flax eggs to make this vegan (2 tablespoons of flaxseed meal + 5 tablespoons of water).
- Milk - ANY kind of milk works!
- Coconut oil - I don’t recommend subbing olive oil. Coconut oil is perfect in baked goods, or in this case oatmeal, because it’s already a tad sweeter, so it pairs well with the other flavors.
- Bananas - Make sure they’re ripe! Ripe bananas are more flavorful and are easier to mash.
Step 1: Mix dry ingredients. First, combine the oats, coconut sugar, baking powder, cinnamon, and walnuts together in a large bowl.
Step 2: Mash the banana. Next, mash ONE of the bananas in a separate small bowl.
Step 3: Add wet ingredients. Add the eggs, milk, oil, maple syrup, and the mashed banana to the bowl with the oats and stir to combine.
Step 4: Bake the oatmeal. Grease an 8x8 baking dish, then pour the mixture into the dish. Top it with the remaining banana slices, then place it into the oven and bake it for 45-48 minutes or until the center has set.
Expert tips and FAQs
- This baked oatmeal can be made in an 8x8, 9x9 OR 9x13 dish. I prefer using an 8x8 or 9x9 because each piece of oatmeal is a bit thicker. If you do use a 9x13 dish, you'll only need to bake it for 40-43 minutes.
- Looking for more topping ideas? Besides adding sliced bananas, try sprinkling chopped walnuts, shredded coconut and/or chocolate chips on top.
- If you love this recipe, be sure to check out these peanut butter protein overnight oats and this savory oatmeal.
Can it be made vegan/gluten free?
Yep! To make it vegan, use two flax eggs instead, and to make it gluten free, simply use gluten free oats. To make flax eggs, combine 2 tablespoons of flaxseed meal with 5 tablespoons of water, stir, then let the mixture sit for 10 minutes.
What else can I add to this?
If you want to bulk it up a bit, you could double the amount of nuts you use, add 2-3 tablespoons of chia seeds, almond butter, and/or a scoop of protein powder or collagen.
Can I make this recipe ahead of time?
One of the best parts about baked oatmeal is that it can be prepped at the beginning of the week and enjoyed throughout the week. Once the oatmeal is baked, wait for it to cool, then slice it into 9 or 12 pieces and store them in the refrigerator. Once you’re ready to eat, reheat each piece in the microwave.
- Refrigerator - Store baked banana oatmeal in the refrigerator for up to 5 days.
- Freezer - Alternatively, you can wrap each slice of oatmeal in plastic wrap, then place them into a freezer-safe bag for up to 2 months.
More tasty breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Baked Banana Oatmeal
- 2 cups rolled oats
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup walnuts chopped
- 3 bananas divided
- 1 egg or sub a flax egg
- 1 ½ cups almond milk
- ¼ cup coconut oil melted and cooled
- 2 tablespoon maple syrup
- Preheat oven to 350°. Grease an 8x8 baking dish with coconut oil or nonstick spray and set aside.
- In a large bowl, stir the oats, sugar, baking powder, cinnamon, and walnuts together.
- Next, mash one of the bananas in a small bowl and set aside.
- Add the mashed banana, along with the remaining wet ingredients, to the bowl with the dry ingredients and stir to combine. Pour the mixture into the prepared baking dish, then top the oatmeal with the remaining bananas (two, sliced).
- Bake the oatmeal for 45-48 minutes, or until the center has set. Remove from the oven, wait a few minutes, then slice and enjoy!
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