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October 12, 2022

Banana Baked Oatmeal

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This banana baked oatmeal is easy to make, dairy-free, gluten-free, and a healthy breakfast idea that the whole family will love!

a baking dish with oats, sliced banana, a spoon and peanut paçoca

Why you will love this recipe

  • This banana baked oatmeal is easy to make, dairy-free, and gluten-free.
  • It’s perfect for meal prep! You can make it ahead and place it in the fridge for eating throughout the week.
  • It’s super versatile! Add a few ingredients like peanut butter or chocolate chips, and it will taste like banana bread!
banana oatmeal served on a plate with peanut butter and with a fork on the side

Ingredients to make banana baked oatmeal

Oats: Use rolled oats. For a gluten-free version, make sure your oats are gluten-free.

Almond milk: We’ve used almond milk, but you can use any plant-based milk.

Eggs: We’ve used medium-sized eggs.

Banana: Add mashed banana into the mix and sliced banana on top before or after baking.

Vanilla Extract: For extra flavor.

Coconut Sugar: To sweeten. Plus, it’s a healthier choice than brown sugar.

Baking powder: Use half of a teaspoon.

Salt: Add a pinch of salt to enhance all flavors.

ingredients to make banana baked oatmeal

How to make banana baked oatmeal

Preheat the oven to 350 degrees F (180 C).

Add the oats, baking powder, salt, and coconut sugar to a large bowl and combine.

Then, add the eggs, milk, mashed banana, and vanilla extract into a different bowl and whisk to combine.

Pour the wet ingredients over the dry ingredients and mix everything.

Transfer the oatmeal batter to a greased baking dish, and bake for 40 to 45 minutes or until golden.

Add sliced banana, peanut crumble, and peanut butter on top when serving!

a bowl with oats, banana, eggs and milk

Tips for making this recipe

  • Recipe variations: You can add other ingredients like walnuts or chocolate chips to this recipe.
  • Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free. 
  • Serve warm: This recipe is best when eaten warm. 
  • Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature. You can add a little bit of milk to soften.
a baking dish with oatmeal, sliced banana, peanut paçoca and a spoon

More breakfast recipes

  • Carrot Cake Baked Oatmeal
  • Banana Chocolate Chip Pancakes
  • Chocolate Chia Pudding
banana oatmeal served on a plate with a fork on the side

If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

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banana oatmeal served on a plate with peanut butter and with a fork on the side

Banana Baked Oatmeal

  • Author: Rita
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

This banana baked oatmeal is healthy, gluten-free, dairy-free, and great to make ahead! Serve with peanut butter on top!


Ingredients

Scale
  • 2 cups gluten-free rolled oats (200 g)
  • 1/4 cup coconut sugar
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 2 eggs
  • 1 and 1/2 cups almond milk (360 ml)
  • 1 tsp vanilla extract
  • 1/2 cup mashed ripe bananas, approximately 2 bananas (130 g)
  • 1 banana, sliced (optional)

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. Add the oats, baking powder, salt, and coconut sugar to a large bowl and combine.
  3. Then, add the eggs, milk, mashed banana, and vanilla extract into a different bowl and whisk to combine.
  4. Pour the wet ingredients over the dry ingredients and mix everything.
  5. Transfer the oatmeal batter to a greased baking dish, and bake for 40 to 45 minutes or until golden.
  6. Add sliced banana, peanut crumble, and peanut butter on top when serving!

Notes

Recipe variations: You can add other ingredients like walnuts or chocolate chips to this recipe.

Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free.

Serve warm: This recipe is best when eaten warm.

Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature. You can add a little bit of milk to soften.

Keywords: banana baked oatmeal, banana bread baked oatmeal

Did you make this recipe?

Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can’t wait to see what you’ve made!

Filed Under: Breakfast Recipes, Gluten-free Recipes

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