Have some extra brown bananas that need to be used up? Why not whip up a batch of this vegan banana bread baked oatmeal instead of another loaf of banana bread? It makes for a great make-ahead breakfast option!
I love oatmeal, but sometimes I want to switch up my breakfast so I turn to its cousin, baked oatmeal! It is so incredibly simple to make and is great for a make ahead option for the week. I just slice it up and store it in the fridge for the week OR freeze it until I am ready to serve. Baked oatmeal also makes a simple yet healthy brunch option that can easily feed a crowd.
This vegan banana bread baked oatmeal smells so heavenly when it’s in the oven! I love making this when I have a few ripe bananas on the counter that need used but I am not in the mood for another banana bread. (However, if you do happen to be craving banana bread – this vegan chocolate swirl banana bread is my favorite!) The ingredient list is pretty simple and you likely already have everything you need in the pantry.
A Healthy Breakfast Made from Pantry Staple Ingredients
Baked oatmeal is a great recipe to learn as the basic recipe is very simple but then you can get creative and try any number of different combinations of fruit, nuts, and spices.
- Old Fashioned Oats: You’ll want to use old fashioned rolled oats for this recipe rather than quick cooking. Use certified gluten-free oats if you want to make sure this recipe is gluten free.
- Banana: For a sweeter baked oatmeal, use extra ripe bananas – the same ones you would normally use for banana bread!
- Plant-Based Milk: Use any plant-based milk you prefer. I always have unsweetened plain soy milk on hand so that is what I used.
- Flax Egg: The flax egg helps bind the baked oatmeal together.
- Baking Powder: The baking powder gives this vegan version of baked oatmeal a lift since it doesn’t have eggs.
- Maple Syrup: You’ll use maple syrup in this recipe to naturally sweeten it.
How to Make this Recipe
It is seriously so simple! First, you’ll mix your dry ingredients together in a small mixing bowl. In a large mixing bowl, mash your ripe bananas well with a fork.
Next, you’ll add the rest of the wet ingredients to the mashed banana and mix well. Stir in the dry ingredients and some chopped walnuts. Not a fan of walnuts? Feel free use pecans, chocolate chips or a few tablespoons of nut butter (peanut butter or almond butter would be good!) instead.
Transfer to a greased 8″x8″ glass baking dish. Bake for 40-45 minutes or until edges are golden brown and center has begun to set. Allow baked oatmeal to cool on the counter for 10-15 minutes before slicing to serve.
How to Store Baked Oatmeal
- To Make Ahead: You can make your baked oatmeal up to 3 days in advance and then reheat when ready to serve. You can also slice into individual servings and store those in an airtight container. When ready to eat, simply defrost in the microwave and serve.
- Storing Leftovers: Leftovers will keep up to 3 days in the refrigerator in an airtight container. You can also freeze individual slices of baked oatmeal in an airtight container to reheat when ready to eat.
More Oat Recipes You’ll Love!
- Vegan Lemon Blueberry Baked Oatmeal
- No Bake Chocolate Peanut Butter Oat Bars
- Overnight Oats with Strawberry Rhubarb Compote
- Carrot Cake Oatmeal
- 2 tablespoons ground flax seed
- 5 tablespoons warm water
- 2 extra ripe bananas, mashed
- 1 1/2 cups plant based milk (I used plain, unsweetened soy milk)
- 1/3 cup maple syrup
- 2 tablespoons vegetable oil or melted vegan butter
- 1 teaspoon vanilla extract
- 2 cup old fashioned oats (not quick cooking; use gluten free if needed)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 cup chopped walnuts (optional – see notes)
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8″x8″ baking dish.
- Add ground flax seed and warm water to a large mixing bowl and stir. Set aside for 1-2 minutes to form a gel.
- Add bananas to the large mixing bowl and mashed well with a fork.
- Stir in the rest of the wet ingredients (milk, maple syrup, oil, and vanilla).
- Add dry ingredients to a small mixing bowl and stir to combine. Add to the large bowl with the wet ingredients and stir to combine.
- Stir in the chopped walnuts.
- Transfer to prepared baking dish and bake for 40-45 minutes or until edges are golden brown and middle is set. Allow to cool for ~8-10 minutes before cutting.
- Serve with extra plant milk, sliced bananas, peanut butter, and hemp hearts (if desired).
Variations: Feel free to use chocolate chips, pecans, or nut butter in place of the walnuts.
- Serving Size: 1/4th Recipe
- Calories: 346 kcals
- Sugar: 23 g
- Sodium: 425 mg
- Fat: 6.3 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg