Like a warm hug in a bowl, this banana bread baked oatmeal is the perfect make-ahead breakfast for the cooler nights ahead. Whip this up on Sunday and you have breakfast for the week, or serve your entire family with a warm breakfast right from the oven! This recipe is dairy, nut, and gluten free, and has an option for egg free/vegan/Top 9 allergen free.
School is back in session for us, which means mornings are pretty hectic around here. Trying to get kids dressed, lunches made, last-minute homework finished…a home cooked breakfast is usually last on the list.
Enter this warm oatmeal hug. Baked oatmeal is honestly delicious any time of year. But it’s especially good when you are starving before work/school and suddenly realize you can pop this hearty meal in the microwave on your way out the door! This breakfast reheats really well, which makes it perfect for meal prep.
If you have some bananas with brown spots waiting on the counter like sad puppies, this recipe is for you. Whip up a pan of this banana bread baked oatmeal on Sunday, and eat like royalty for the rest of the week! Or bake it up any day you like and enjoy a warm, comforting breakfast straight out of the oven. If you eat it out of the pan with a spoon, literally no one will judge you.
Make Banana Bread Baked Oatmeal Allergy-Friendly for You!
As written, this recipe is dairy free, gluten free (if you use gluten free oats), nut free, and soy free. We can tolerate baked eggs in our house, but this recipe also tastes great with flax eggs to make it vegan and Top 9 free. I usually use coconut milk in this recipe because the extra fat makes the whole dish creamier. But feel free to use whatever vegan milk you prefer. I’ve tested this with coconut milk, oat milk, and rice milk, and all work well.
We cannot have nuts or sunflower seeds in our house, so I sprinkle pumpkin seeds on top. If you can’t tolerate any of these, or can’t find safe brands in your area, the topping is completely optional. It just adds a bit of extra crunch.
Let me know in the comments when you make this banana bread baked oatmeal! Share a photo of your creations on social media with the hashtag #coffeetableeats.
Banana Bread Baked Oatmeal
Like a warm hug in a bowl, this baked oatmeal is the perfect make-ahead breakfast for the colder days ahead. Bake this up on a Sunday so you all you have to do is reheat and go in the mornings! See the recipe notes for ways to make this vegan and Top 9 allergen free.
Ingredients
- 1 1/2 c. mashed bananas
- 1/4 c. pure maple syrup
- 2 large eggs (see notes for vegan/egg free option)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cardamom (optional)
- 2 1/2 c. old fashioned rolled oats (gluten free if needed)
- 2 c. unsweetened coconut milk (from a can or carton)
- 1/4 c. roasted pumpkin seeds (pepitas)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine mashed bananas, maple syrup, eggs (or flax mixture), salt, baking powder, baking soda, cinnamon, nutmeg, and cardamom (if using). Whisk thoroughly to ensure there are no lumps of baking powder or baking soda.
- Add in the rolled oats, and stir again to combine. Pour in the coconut milk, and give the mixture a final stir (mixture will be fairly liquid).
- Pour into a 8x8” square baking dish, then sprinkle the pumpkin seeds over the top. Cover the dish tightly with aluminum foil, and bake in your preheated oven for 30 minutes. Remove the foil, then bake for an additional 30 minutes, or until the top is lightly browned and firm to the touch. You don’t want too much browning, because the interior will dry out quickly.
- Cool the baked oatmeal for 15 minutes, then cut into squares and serve warm as is or topped with coconut milk, maple syrup, or even whipped coconut cream. 😉
Notes
- To make this recipe egg free and Top 9 allergen free, replace the eggs with 3 Tbsp. ground flax seed mixed with 1/3 c. warm water. The rest of the recipe will be exactly the same! I’ve tested this with both and it’s delicious either way.
- To reheat leftovers, place a serving of oatmeal in a microwave-safe bowl and top with a couple tablespoons of vegan milk. Reheat in the microwave to your desired temperature!
- This recipe has been tested with coconut milk, oat milk, and rice milk. The coconut milk provides the most fat so the end result is a bit creamier, but they all taste great. You can use your favorite vegan milk.
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 281Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 384mgCarbohydrates: 46gFiber: 5gSugar: 15gProtein: 9gNutrition facts may vary based on the ingredients, swaps, and products used.