Banana Baked Oatmeal

This banana baked oatmeal is the ideal healthy breakfast! It’s full of good-for-you ingredients and so delicious, everyone will want seconds.

Banana baked oatmeal

Here’s the ideal healthy breakfast recipe, easy and full of irresistible flavor. In fact, we’re head over heels for it: Banana baked oatmeal! This incredible recipe is wholesome and filling, and it’s made with good-for-you ingredients: mostly oats and bananas. It happens to be a vegan baked oatmeal, but it pleases absolutely everyone. Serve it for guests or even better, make up a big pan and eat off of it all week! You can cut it into “bars” for quick snacks, too. Topped with a little nut butter and banana slices, it’s a decadently wholesome treat.

Ingredients in banana baked oatmeal

A few ripe bananas on our counter inspired this recipe. What to make with ripe bananas? Most recipes are banana bread or banana muffins…in short, treat food! We wanted something wholesome that would work for a meal. So we opted for a banana-based vegan spin on our healthy baked oatmeal. My, did it turn out delicious! It quickly skyrocketed to the top of our favorite easy breakfast recipes. The ingredients for banana baked oatmeal are:

  • Rolled or old fashioned oats: Do not substitute steel cut oats, as they have a much different texture! Instead, go to Baked Steel Cut Oatmeal.
  • Ripe bananas: Make sure they are very ripe! It is crucial for this recipe.
  • Pecan pieces or other nuts like walnuts or almonds
  • Cinnamon, allspice, and vanilla
  • Baking powder
  • Milk (your preferred dairy free milk)
  • Maple syrup
Banana baked oatmeal

Banana substitutes for egg (and makes it vegan)

Here’s the fun thing: typically a baked oatmeal recipe calls for egg to help bind together the texture. But when you use mashed bananas, they act as a binder! In fact, banana is a common vegan substitute for egg in baking recipes. You can use this formula in other baked goods: substitute 1 mashed ripe banana for 1 egg.

The other thing mashed banana does here: it adds big banana flavor! So it doesn’t matter your dietary preferences. This banana baked oatmeal is full of beautiful sweet banana flavor and it makes for the perfect texture.

Types of milk for baked oatmeal

You can use any type of milk you like for this recipe! If you want to make it a fully vegan baked oatmeal, use your favorite plant based milk. Here are some options:

  • Oat milk: Oat milk is becoming a popular and easy to find non dairy milk. Make sure to use unsweetened and unflavored.
  • Almond milk: Almond milk is another popular choice.
  • 2% milk: If you don’t care about being fully vegan, use 2%.
  • Avoid coconut milk, as it can add strong coconut flavor. Soy milk is an option, but we don’t often use it in our cooking.
Vegan baked oatmeal

Toppings for banana baked oatmeal

There are lots of ways to top baked oatmeal! This banana baked oatmeal is a pretty darn healthy breakfast: it’s vegan, oil free and relatively low sugar. So we like to keep our toppings wholesome too! Here’s how we topped it, and a few more ideas:

  • Nut butter and bananas: Swirl together almond butter and peanut butter, then top with banana slices. Use sunflower butter for nut free.
  • Maple syrup: A tiny drizzle of maple syrup is all you need for a little sparkle.
  • Blueberry compote: Try topping with blueberry compote (also vegan).
  • PB&J: Why not add a swirl of peanut butter and strawberry jam?

Make ahead instructions for baked oatmeal

Keep in mind for this vegan baked oatmeal recipe: there’s not really a good make-ahead option. Do not make the entire pan in advance and refrigerate overnight! Overnight oats call for this, but don’t try it here. The problem? The oats will absorb all the liquid and be much too dry. Here are two make-ahead options:

  • Minimal prep: You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake. It still takes 45 minutes to bake. We prefer this option…
  • Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave. Or, just eat them right out of the fridge like we do!

And that’s it! Let us know what you think of this banana baked oatmeal: we hope it’s as big of a treat in your house as it is in ours.

More banana recipes

This vegan baked oatmeal recipe is one of our best banana recipes (in our opinion, at least!). Here are a few more at the top of our list:

Healthy banana baked oatmeal

This banana baked oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Banana baked oatmeal

Banana Baked Oatmeal (Vegan!)


1 Star2 Stars3 Stars4 Stars5 Stars (79 votes, average: 4.06 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x
  • Diet: Vegan

Description

This banana baked oatmeal is the ideal healthy breakfast! It’s full of good-for-you ingredients and so delicious, everyone will want seconds.


Ingredients

Scale
  • 2 cups rolled oats
  • 1/2 cup pecan pieces (optional)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 3/4 cup mashed banana or 2 very ripe bananas
  • 1 3/4 cups milk of choice (dairy, almond or oat)
  • 1/4 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • For serving: Banana slices, almond butter or peanut butter

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Grease an 8 x 8″ or 9 x 9″ pan with coconut oil or a neutral oil. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. Mash the bananas. In the same bowl, whisk together the bananas, milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes (or more for the texture to fully set).
  6. Before serving, spread the top with almond butter or peanut butter (or a combination) and top with banana slices. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Banana baked oatmeal, vegan baked oatmeal

Vegan breakfast recipes

This banana baked oatmeal is an ideal plant based and vegan breakfast idea! Here are a few more ideas we love:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

10 Comments

  • Reply
    Heather E.
    September 30, 2020 at 2:25 pm

    I made 1.5 recipe for a 9×13 pan. I used oat milk. I think it’s very good!! Will make again!

  • Reply
    Haidee Thomson
    January 15, 2021 at 8:06 pm

    We enjoyed these baked oats for breakfast this morning. I used 1 teaspoon of vanilla extract because 1 tablespoon seemed like it must have been a typo? Also used a mixed 1/2 cup of almond chips, chia seeds and sunflower seeds since we didn’t have pecans. I used soymilk. Served with sliced apple, walnuts, yogurt, almond butter and coconut butter. Thank you for sharing the recipe!

    • Reply
      Alex Overhiser
      January 16, 2021 at 12:48 pm

      We do a full tablespoon for extra flavor, but a teaspoon will work :)

  • Reply
    Kim
    January 19, 2021 at 7:38 pm

    Best baked oatmeal I have ever made! Absolutely delicious and super easy to make. I used almond milk and topped it with peanut butter. Reheats really well. Great for meal prepping ahead.

  • Reply
    Susan
    February 19, 2021 at 4:41 pm

    Can I substitute the maple syrup with something else? I dislike maple anything. Really don’t want to use honey although I like that because of blood sugar issues and this is already pretty high carb.

    • Reply
      Sonja Overhiser
      February 23, 2021 at 5:12 pm

      You can use any other liquid sweetener, or you could try substituting in whatever sugar you like to use (coconut, etc). What is your sugar of choice to use?

  • Reply
    Noelle Gillies
    February 21, 2021 at 10:03 am

    Are quick oats ok to use for this recipe? Thanks.

    • Reply
      Sonja Overhiser
      February 23, 2021 at 5:10 pm

      Hi there, good question! We’d recommend using Old Fashioned oats and not quick oats to get the best texture here. Thanks for asking!

  • Reply
    Janette hosein
    February 25, 2021 at 6:20 am

    I started making these every week for the last two months . They are amazing. I converted to whole food plant based diet so didn’t want to use the maple syrup. I used a little motts cup of unsweetened apple sauce. Then the next time I forgot the apple sauce. It truly doesn’t need the extra sweetener. I top with almond butter and either thin sliced apple or banana and they are amazing grab and go breakfast! Love this recipe ps I look after my 86 year old mom and this has been her never turned down breakfast with a cup of coffee. Which makes me love it even more!

    • Reply
      Alex Overhiser
      February 25, 2021 at 4:08 pm

      Love this! We’ll have to try it with the applesauce option too :)

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