Banana Baked Oatmeal Recipe (Vegan, Gluten-Free)
This banana baked oatmeal recipe is perfect for meal prep as it can be made in a big batch for days ahead. It has a thick cake-like texture that makes it extra cozy.
Print
Pin
Servings: 6
Ingredients
Baked oatmeal base recipe
- 2 ripe medium bananas 1 additional banana for topping
- 1 ½ cups (350 ml) plant-based milk of choice
- 2 cups (200 g) gluten-free rolled oats
- ½ cup (75 g) chopped almonds crush them with a knife of food chopper if needed
- ¼ teaspoon salt
- 1 teaspoon gluten-free baking powder
- 1 teaspoon vanilla extract sub ¼ teaspoon vanilla bean powder
- 1 teaspoon ground cinnamon
Add-ins
- ¼ cup (40 g) dark chocolate chips
- ½ cup (60 g) frozen raspberries
- 1 small apple diced
Instructions
- Preheat the oven to 350°F (180°C).
- Wet ingredients: Mash the bananas in the baking dish and add in the milk. Alternatively, blend the bananas with the milk for a perfectly smooth texture and pour it into the baking dish (no need to grease it).
- Dry ingredients: Add the oats, chopped almonds, salt, baking powder, vanilla extract, and cinnamon to the baking dish. Give it a good stir.
- Optionally, stir in your favorite add-ins.
- Garnish: Slice the remaining bananas and arrange them on top of the oats.
- Bake for 25-30 minutes.
- Cool down completely and store in the refrigerator for up to 4 days.
Notes
- Use thick rolled oats. I know they can sometimes be hard to find in a gluten-free certified version, but it’s worth looking for them as they add some nice bite and texture. If you can’t find them, you can order them online (e.g., from Bob’s Red Mill or Quaker Oats). You can use quick oats, but rolled oats provide a much better texture.
- Choose medium-sized bananas. If they are smaller, your baked oatmeal will be denser. If they are larger, it will be chewier.
- Add more milk. This basic baked oats recipe is pretty dense and cake-like, making it easy to cut into 6-8 squares. However, you can add up to ½ cup more milk for a softer and lighter texture.
- Bake the oats in an oven-safe dish that has a lid. That way, you can store them in the refrigerator for the week without having to transfer them to separate airtight containers.
- Serve warm: The banana baked oats are softer and less dense when warm. I like them best with a drizzle of peanut butter or a little plant-based yogurt.
Nutrition
Calories: 298kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Fiber: 7g | Sugar: 13g
Did you try this recipe?
Leave a star rating and review below. Thank you!