I love baked oatmeal for breakfast like my Lemon Blueberry Baked Oatmeal, Peanut Butter Baked Oatmeal, or Strawberry Baked Oatmeal, but they make large batches that are sometimes too much for a single person. So baked oats are great for preparing smaller batches of baked oatmeal. They are also blended oats, which means the texture is more like cake, and they hold their shape together very well. It means you can slice the baked oats and serve them almost like a slice of cake or bread.
Ingredients and Substitutions
All you need to make delicious banana-baked oats are a bunch of simple pantry staples.
Ripe Banana – A yellow banana works great, but it has a less sweet flavor and you may want to add more sweetener to balance the lack of sweetness. Old-Fashioned Rolled Oats, quick oats, or steel-cut oats – both options work well. Almond Milk or any non-dairy milk you love including soy milk for a boost of protein in your baked oats recipe. Coconut Sugar or any crystal sweetener you love like brown sugar, sugar, or allulose. Ground Flaxseeds or chia seeds. They bring their consistency to the baked oats. Baking Powder – to give a slight rise to the dish. Salt – to balance the sweetness. Vanilla Extract – Always some vanilla for flavor. Chocolate Chips – I use vegan dark chocolate chips. Shredded Coconut or nuts like chopped walnuts, pecans, or almonds.
How To Make Banana Bread Baked Oats
It’s so easy to make this vegan baked oats that you will make this very often for your breakfast. You don’t need eggs or dairy, just a few ingredients you probably already have at home.
Expert Tips
Serving Suggestions
You can serve this recipe, lukewarm just after baking it, or cold the next day. It’s easy to slice and serve as a square that you can even hold in your hands as brownies. If serve in a bowl or plate, serve the banana bread baked oats with any of your favorite breakfast toppings like:
Extra Chocolate Chips Drizzle of almond butter, peanut butter, or sunflower seed butter if nut-free. Fruits – banana slices, blueberries, or strawberries. Drizzle of soy milk A dollop of plant-based Greek yogurt or Vegan Whipped Cream Pinch of cinnamon or ginger Drizzle of maple syrup or date syrup for a touch of sweetness
Storage Instructions
This recipe serves one large breakfast or 2 smaller breakfasts. To store leftovers, film the small baking dish with plastic wrap or a piece of foil. Refrigerate it for up to 3 days, or freeze it in an airtight container for up to one month. Thaw in the fridge the day before serving. To rewarm banana-baked oats, place a portion in a shallow microwave-safe bowl with a splash of plant-based milk. Microwave for about one minute, or until want in the center. Serve with your favorite toppings.
Flavor Variations
You can use this recipe with different add-ons to meal prep a range of healthy breakfasts with different flavors. Try replacing the shredded coconut and chocolate chips with the same amount of some of the below:
Chopped pecans or walnuts Shredded carrots Shredded zucchini – squeeze and remove extra water
Allergy Swaps
If you need some ingredient substitutions to make this healthy breakfast, look at the options below.
Nut-Free – Swap the almond milk for coconut milk or soy milk. Banana-Free – You can use this recipe with pumpkin puree, sweet potato puree, or apple sauce to create a range of different baked oats flavors. Gluten-Free – Use gluten-free oats. Sugar-Free – Use a sugar-free crystal sweetener like allulose and sugar-free stevia-sweetened chocolate chips.
Here are the answers to your most common questions about this baked oats with banana recipe.
More Oatmeal Recipes
If you like this recipe, you’ll love these other baked oatmeal:
