Vegan Banana Bread Baked Oatmeal! 7 Ingredient Warm Spiced Banana Baked Oatmeal for breakfast or snack. Refined Oil-free. Vegan Gluten-free Soy-free Recipe. Can be nut-free. Jump to Recipe
You all know how I dislike mushy oatmeal. I’ve started making baked oatmeal instead, as the texture is much more pleasing, the flavors much more vibrant and it can be served warm or cold!
This Banana Bread Baked Oatmeal is almost a healthy banana bread with all the good stuff. Serve it with whipped coconut cream or vegan butter and some maple. Use very ripe bananas for the best result. This lightly sweet Banana oatmeal is perfect to make on any day. It takes 10 mins to put together and just 7 ingredients, and has no added Oil! You can add in dried fruit, seeds and nuts of choice. You can also make it ahead, mix and keep overnight and bake in the morning for a Warm Banana bread-y spiced delicious oatmeal!
Ingredients for Vegan Banana Bread Baked Oatmeal
- Very Ripe Bananas, maple syrup and non dairy milk make up the wet ingredients.
- Use other sweeteners to substitute maple syrup.
- Old fashioned oats, gluten-free if needed are the oats of choice. You can also use other grain flakes such as quinoa or rice.
- Cinnamon and coconut add flavor. Since there is no oil in this oatmeal, coconut adds a bit of fat and texture. Use other spices or blends, and omit coconut if you like.
- Nuts such as pecans or walnuts add the texture and make it banana bread like.
- For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk
- optional add ins: chocolate chips, dried fruit, dates etc.
How to make Banana Bread Baked Oatmeal with Step Pictures
Mash the banana, mix in half of the maple syrup and bake for 11 mins. This cooks the banana to make it sweeter and more banana bread like caramelized flavor.
In a bowl, mix all the dry ingredients. Remove the baking dish from the oven and add the oat mixture. Add non dairy milk and remaining maple syrup and mix well. Even it out. Sprinkle some coconut, coconut sugar, cinnamon and pecans.
Bake for 30 to 35 mins. Cool for 5 mins, slice and serve warm with maple syrup, vegan butter or whipped coconut cream, and fresh fruits.
Can this Banana Baked Oatmeal be made Nut-free?
Yes, omit the pecans and use coconut milk or oat milk.
Can I substitute Oats?
Yes, use equal quantity of other grain flakes such as rice flakes or quinoa flakes. Or use quick cooking grains such as quinoa or buckwheat groats. Use 2/3 cup uncooked grains.
Can I substitute the maple syrup?
Yes use equal amount of coconut sugar, date sugar, or other sugar, or use other sweetener of choice. If using very ripe bananas and if you prefer mild sweet, you can use 2 tbsp of sugar.
More Oatmeal Breakfast options
- Carrot Cake Baked Oatmeal GF
- Samoa Cookie Overnight Oats with date caramel GF
- Mango turmeric overnight oats. GF
- Golden Steel cut Oats GF
- Savory Spiced Oats Hash GF
Recipe Card
Banana Bread Baked Oatmeal Vegan
Ingredients
- 2 ripe bananas
- 4 tbsp (59.15 ml) maple syrup (use 2 tbsp if using ripe bananas or serving with maple syrup)**
- 1.75 cups (141.75 g) old fashioned oats , use certified gluten-free if needed, see notes for substitution
- 1 tsp baking powder
- 1 tsp ground cinnamon or pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 tsp salt
- 3 tbsp chopped pecans or walnuts , or omit for nutfree
- 2 tbsp shredded coconut
- optional add ins: 1-2 tbsp seeds of choice such chia or pumpkin seeds, chopped dates, chocolate chips, dried fruit
- 1 cup (236.59 ml) non dairy milk such as coconut or almond
- 1 tsp coconut, 1 tsp coconut sugar, a pinch of cinnamon and pecans for topping
Instructions
- Preheat the oven to 350 deg F (180 C).
- Mash the banana in the baking dish, mash until there are no lumps. Mix in half the maple syrup until combined. Bake for 11 mins. This cooks the banana to make it sweeter and more caramelized banana bread flavor.
- Mix the dry ingredients(oats, baking powder, cinnamon, salt, nuts and coconut in a bowl.
- Remove the baking dish from the oven. Add the oat mixture to the dish. Add non dairy milk and remaining maple syrup and mix well. Even it out. Sprinkle coconut, coconut sugar, cinnamon and pecans on the oatmeal. At this point you can refrigerate the dish overnight. Cover the top and refrigerate, then bake when needed.
- Bake for 30 to 35 mins or until golden on the edges and the center is not sticky and springs back when pressed.
- Cool for 10 mins, then slice and serve warm with maple syrup, vegan butter or whipped coconut cream or non dairy yogurt, fresh fruits or other toppings.Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days. Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Video
Notes
- You can also use other grain flakes such as quinoa or rice instead of oats. Or use 2/3 cup uncooked quinoa or cracked wheat.
- For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk
Nutrition
Kristen
I made a few of your baked oatmeals, they are all delicious, but this one is fun because the texture really is banana BREAD! I had it with vegan butter and yogurt. So satisfying! Would make again! Thanks Richa!
Vegan Richa Support
woo- hoo!
Ali
This is so easy to make and so, so delicious! My daughter (8), who tends to not like oat dishes, or banana dishes, loved it, and my son (6) said the chef who came up with recipe should be famous! Another great one from Vegan Richa!! Thank you. Oh. And we added some chocolate chips on top, and it was amazing!
Richa
Yay!! So awesome
Nicole
This recipe is absolutely FANTASTIC! It’s something I make regularly – usually a double batch. I also make a chocolate version where I add cacao powder and skip the cinnamon.
It’s so quick and easy to make and it’s incredibly nutritious and delicious. I love having it on hand in the fridge for when my sweet tooth craving hits. And it’s great served hot or cold!
Vegan Richa Support
cacao, nice, thanks Nicole
Candice Castle
I have made this recipe several times. It is awesome, as are the other baked oatmeal recipes. Thanks for this! I look forward to mornings with this healthy but slightly decadent treat.
Vegan Richa Support
so good to hear Candice
Donna
I have made this recipe so many times and with several variations (adding chocolate chips is my favorite!). It is always delicious! The perfect vegan baked oatmeal recipe!
Richa
Yay!❤️❤️
Carrie Smith
This was excellent! Normally I make your PB&J oatmeal but decided to try this one and it was a big hit!
Charlene
Just made this today. It’s delicious! I love that it can be made ahead and that it is easily re-heatable. Thanks for a great vegan breakfast recipe!!
Vegan Richa Support
thanks for popping in ♡
TIRION
I added a cinnamon sugar crumble topping and OH MY!! I cannot stop eating!! So good!
Vegan Richa Support
love it
Allison Petryk
Really sweet, delicious, and nutritious- we have a winner! I will surely be making this all the time now. I added chia seeds, pecans, pumpkin seeds, pumpkin spice, a little bit of walnuts, and added vegan butter on top afterwards. Great recipe!
Vegan Richa Support
WINNING!!! “sugar and spice and everything nice”
Melanie Henderson
I’ve made this a few times now and it’s SO delicious!! It’s a keeper!
Vegan Richa Support
I’m so glad you enjoyed this! Thanks for stopping by!
Kim
Wondering if I could make this in the crockpot overnight on low to eat in the morning.
Vegan Richa Support
yes, i think you would have a texture closer to baked (rather than on the stovetop so – go for it & let me know how it turns out!
Kathy Emry
Could this be adapted to my air frier?…if so , what temperature and approximate time to cook?
Vegan Richa Support
I don’t use one but I believe that you could try 375 for 45min.
Fern Swale
I made this baked oatmeal this wintry Sunday morning and it is so very good. Definitely going to try prepping it the night before because it would be amazing to have this during the week as well.
Vegan Richa Support
sounds great, perfect for a cold morning
Stephanie B
Delicious! My kids loved it, too. 🙂
Vegan Richa Support
yummy way to get them to love oatmeal!
Cami
We love this recipe. I think using ripe bananas definitely makes this sweet enough…so no need for maple syrup. I recommend keeping the dish covered with foil while baking. Thanks for sharing this!
Vegan Richa Support
thank you for the feedback!
Angela
I got a bunch of bananas in my Hungry Harvest box (they rescue food from growers, manufactures, suppliers, and retailers that might otherwise go to waste) and, as the weather had turned cold quickly, wanted something warming, delicious, and nourishing. This recipe hit ALL of the right notes, and I fell so in love with it that I added more bananas to my next box so I could have it again.
While it was delicious the first day, it was even more so the next few days when I reheated portions in the oven (I don’t use a microwave) and in my cast iron skillet.
I’ve tried other recipes for baked oatmeal with bananas, but none has come close to matching the depth of flavour found in this one. I will be grateful to you, Richa, for this always!
Richa
That’s awesome! I wanted the banana bread flavor and prevailing the bananas helps so much! Yes the spices get more infused in the hearty oats then next day for amazing flavor !
Jenny Anne
Thank you for this recipe! I make it all the time now. I travel for work and I wrap the slices up and throw them in my cooler. I love it hot or cold. Game changer for sure!
Richa
I agree! This is my fave baked oatmeal between the others on the blog so far
Barb
LOVE LOVE LOVE this! Genius to caramelize the Bananas first! This was delicious – thank you!!
Richa
Awesome! ❤️❤️
Diane
In the oven and my kitchen smells amazing. Love all your recipes Richa! Thank you…
Richa
Awesome
Christine Santiago
OMG I am not a cook. I have anxiety and recipes can be hard for me this was SO easy and it is scrumptious. I used dark chocolate covered coconut slivers and no nuts. I’m type 2 diabetic so the pure maple syrup does not spike me or make me nauseous.
Richa
Awesome
Silvia
Made it this morning for breakfast. Delicious as always:)
Vegan Richa Support
Wow! Thank you Silvia
Erin Peters
I love this recipe! I’ve made it a couple of times now and it’s such a nutritious, easy, and delicious breakfast, especially now that the school year is underway. I added a splash of vanilla extract to the oatmilk and today I added a couple of chopped, dried dates. It smells amazing in the oven!
Vegan Richa Support
that’s great! sounds scrumptious. thank you Erin
Emilie
I’ve made this several times and it always turns out wonderfully! I always use less maple syrup and more almond milk. Great recipe. 😊
Vegan Richa Support
I’m so glad to hear that! Thanks a million
Robin Ohanesian
Can’t wait to try this!! If I’m using GF oats, how much would I use? Also, what’s the cook time if using an instant pot? Thank you!!
Richa
Gf old fashioned oats behave the same as regular old fashioned oats. I wouldn’t make this in an instant pot as the texture would be very different from baked, you’d also need more liquid.
VRINDA
This came out soooo good and it was super easy. I am not good at baking but it’s hard to go wrong with this one 😉 Thank you, Richa!
Richa
Thanks!
Kilo
Am I wrong in thinking that 1.75 Cups = 1 3/4 C? I measured out 1 3/4 C. Oats And it was way more than the weight indicated so I removed some.
This was really good but too sweet for me and I used the while 4T. Maple syrup. Bananas were ripe but not over ripe, so as the directions say, I should have used less and will next time.
Richa
Yes it’s 1 3/4 cup. The weight conversion might be inaccurate, the widget gets wonky sometimes. The less amount of oats might have also contributed to the extra sweetness. In any case you can always reduce Maple!
Tarcia's Vegan Journey
This was really good! It’s a great way to spice up your oatmeal!
Vegan Richa Support
thank you!!!
Helene Shore
Can you use frozen bananas?
Looks delicious
Vegan Richa Support
Absolutely ! There will be more sugars developed so you may want to cut back on the maple syrup just a tad.
Penelope
I tried it out today and it was SO good! I am definitely going to make this again… 😉
Alocasia
We made this yesterday. Fantastic recipe.
Donna
Very tasty—and quick and easy, to boot! I omitted coconut and added chia seeds. Perfect texture. Saving to make again.
Monica
This is absolutely delicious. Making it for the second time this week. It’s even delicious the next day warmed for about thirty seconds in the microwave. Thanks so much for this wonderful recipe.
MaryKatherine
This is delicious! I’ve made it three times in the last two weeks! It’s the perfect quick but satisfying breakfast.
Richa
thanks!
Dee
I love this recipe – thank you! I have made it 3 times and it is always great. I really like the way the recipe is written, with the basics to make everything come together well, but is also so flexible to create other variations. It’s the perfect thing to make on a Sunday to go in lunch boxes throughout the week. I also made it for a family brunch Christmas morning. A huge hit all around. I am a fan – kudos!
Richa
awesome!
Sue
I should have doubled this!!! I cut it into 8 fat ‘bar shaped’ pieces to take to work with me as a mid morning snack, since we don’t have any reheat options there in any case.
Totally soft and squidgy in a very good way – I used raisins, no nuts, and oat milk.
I can see making this double and having larger pieces reheated each morning for main breakfast, rather than the mid morning snack.
Richa
Awesome! Yes it is easily doubled in a 9 by 13 pan, add a few mins bake time
Dorothy
Can this be made in an InstantPot? Thanks.
Vegan Richa Support
you could try following this recipe : https://sweetpeasandsaffron.com/instant-pot-baked-oatmeal/
Haquini
Mmmm, this looks absolutely amazing! Definitely have to try it! 😀
Richa
Thanks!
Heather Solsbery
Making this tonight!!! No more rotten bananas!
Sha
Hi Richa, What can I do if it is too sweet unbaked?
Richa
Add some more oats (1/4 cup or more) and a few tbsp non dairy milk. Mix well and taste. You can keep adding a tbsp oats at a time and add 1 tbsp non dairy milk for every 2 tbsp oats added.
Jennifer Carrell
I just made this, and it turned out great! I used very ripe bananas and reduced the maple by half. I was afraid that it would be on the dry side because there isn’t much liquid, but the bananas provide enough moisture. Thanks for another awesome breakfast recipe!
Richa
awesome!
janet
What size baking dish?
Richa
oops forgot to add the size. 9 by 9 inch.
Joyce
Quick, easy, and delicious! I like recipes that can help me use up ripe bananas! This is a versatile recipe that you can have fun with by using a variety of add-in ingredients!
Richa
Thanks! yes indeed, it is very versatile!
Aja
This turned out so great! Its crazy delicious and I might just eat the entire dish full. With ice cream I think it would make an amazing dessert. Thanks for sharing.
Richa
I know right! perfect with ice cream!
Kylie
I’ve never thought to try anything like this before but it looks absolutely amazing! Can you guess what I’m eating for breakfast tomorrow? 😉
Thanks so much for sharing! xx
Colleen
I doubled this – it was so good. Thanks for all the great recipes.
Gabs Bruno
It’s in the oven now and smells delicious! I tweaked it a little and used agave instead of maple syrup and sugar .
Richa
awesome!
k l grenon
With diabetes running rampant, experts have cautioned people to use a minimum amount of sugar daily: for women 24 grams and for men 36 grams. With that in mind the the percentage of sugar in this recipe is almost 77% for women and 55% for men!
Diabetics and others must be careful with a vegan diet to not eat too many grams of sugar/day.
Samantha Paul
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.
LucyGooserton
so rich and delicious! And the texture is perfect! made last night (added 1T chia and 1T ground pumpkin seeds, used only 3 scant T of maple syrup) and took out of the fridge and baked this morning. The added step of pre-baking the bananas is genius. Definitely a keeper – what a relief to simply turn on the oven and set a timer. THANK YOU!
Richa
Awesome! thanks!
Nina
Must try this, what do you suggest I sub for coconut? Should I add a teaspoon of oil if I omit the coconut? Any advise greatly appreciated. Thanks.
Richa
Yes add it. Oil or coconut helps keepthe moisture and also crisps up the edges to nice caramelization
Christine Hanner
I cannot wait to make this! Thank you for posting this. I have been thinking about different breakfast options, and this looks perfect!
Richa
Thanks!
Richa
It is hearty and great for breakfast!
Trey
Look amazing.
Really don’t like the layout of you article though, why not put the recipe at the top, then the method, then the blurb, that’s how most people want it.
Thanks for the recipe.
Richa
There’s a jump to recipe on top. I am planning to move the recipes up. Was just getting the layout figured out for that
Ryan Matzen
Looks fantastic!
Richa
Thanks!