Banana Bread Baked Oats

Banana bread baked oatmeal is so soft, chewy and so easy to make. This banana baked oats recipe is made without eggs, is dairy free, gluten free and vegan friendly and ready in under an hour. Perfect for meal prep or as a freezer meal, this vegan banana bread baked oats is great for breakfast, snacking or as an on the go meal.

Course Breakfast, Snack

Cuisine American

Keyword banana baked oatmeal, banana bread baked oatmeal, banana bread baked oats

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 185kcal

Author Samantha Rowland

Ingredients

2 medium bananas, mashed about 1 cup
3 tbsp ground flax
1/4 cup maple syrup
2 cups dairy free milk
2.75 cups rolled oats
1 tbsp cinnamon
1 tsp baking powder

Instructions

Preheat the oven to 350F.
In a large bowl, mash the bananas.
Add the ground flax, maple syrup and dairy free milk to the bowl with the bananas and stir well.
Add the rest of the ingredients to the bowl and mix well.
Spray a casserole dish (8X8) with nonstick (I like olive oil or avocado oil). Add the oatmeal mixture and spread it out.
Bake at 350F for 45 minutes. Enjoy immediately for soft oatmeal or allow to cool and slice into squares.

Video

Notes

Top tips

If your bananas aren't ripe, add an additional 1-2 tablespoons maple syrup.
The banana oat mixture will look runny before baking.
Once cooled, this can be cut it into squares for on the go breakfast.
If you serve them right out of the oven, the consistency will be more like oatmeal on the stove.
To make this gluten free, be sure to use certified gluten free oats.
To double the recipe, use a 9X13 casserole dish and increase the cooking time by 5-10 minutes.

Storing leftovers

Fridge: store in the fridge for up to 5 days in an airtight container.
Freezer: freeze in a freezer safe bag or container (wrapped in parchment paper) for up to 3 months. Defrost in the fridge then reheat in the microwave, air fryer or toaster oven (see above).

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