Quick and easy vegan banana baked oatmeal you can make on the weekend and reheat during the week for a quick breakfast. This recipe is egg-free, dairy-free, oil-free, refined sugar-free, and gluten-free (if you use gluten-free oats).
You can customize this simple vegan oatmeal bake recipe to suit your taste and you can even make it as individual oatmeal cups. All of the directions on how to do these things are included below, keep reading!
I shared my Apple Cinnamon Vegan Baked Oatmeal a while back and I love that recipe so much, that shortly after publishing it, I tested a different version: banana.
The test was a success and has since become a regular in my meal prep rotation; so of course, I need to share the recipe with you!
Just like the apple version, this recipe comes together quickly, it’s very easy to make, it’s perfect for serving at breakfast or brunch, and it’s great for your vegan meal prep…make it on the weekend and heat the slices on weekday mornings for a quick, filling, and delicious breakfast.
It’s like banana bread in baked oatmeal form. The recipe is filled with spices and the best part is that you can customize it a few different ways, all the details are below.
Ingredients You’ll Need
You likely already have all of these ingredients on hand because they’re all vegan gluten-free staples.
Rolled Oats – You may be wondering what kind of oats you should use for this recipe. You’ll need to use old-fashioned rolled oats, no substitutions, use gluten-free rolled oats if you need the recipe to be gluten-free.
You CANNOT use quick-cooking / instant oats (the recipe will be too mushy) or steel cut oats (the oats will not cook through). (But if you have some steel cut oats to use up, check out my banana steel cut oats, apple spice steel cut oats, and pumpkin steel cut oats recipes!)
Dairy-Free Milk – Any type of unflavoured, unsweetened milk can be used.
Bananas – Use bananas that are soft, spotty, and very ripe. Use a food processor / blender / stick blender to purée the bananas, you don’t want to have any chunks left. If you don’t have a blender, mash the bananas very well with a fork so there are no chunks are left.
Flax Eggs – If you can’t have flax, chia eggs will work as a substitute.
Raisins – This recipe is not overly sweet, so the raisins provide natural sweetness to the oats.
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- If you don’t like raisins, you can leave them out and not use any add-in or you can replace them with chopped dates, chopped apples, or berries (fresh or frozen). Blueberries and chopped strawberries work very well in this recipe. Use the same measurement as the raisins and if using frozen blueberries, gently fold them into the mixture so they don’t turn everything blue.
- If you want to make it decadent, make banana chocolate chip baked oatmeal by adding chocolate chips instead of the raisins.
- If you want to add some contrast in the texture, walnuts or pecans are good choices, but if you can’t have nuts, pumpkin seeds or sunflower seeds would be fine as well.
- If you like coconut, you can fold in 1/4 cup of unsweetened shredded coconut.
- If you like the combination of bananas and peanut butter, you can warm up a little peanut butter so it gets runny and drizzle it on top of the oatmeal before serving.
- You can top the oatmeal with sliced bananas before baking to make the presentation a little prettier.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here and I’ve included a video in the post so you can SEE the cookies being made, but find the full recipe, ingredients, and directions at the end of this post.)
When I said this recipe is easy to make, I meant it. Start by mixing the dry ingredients in one bowl, then mix the wet ingredients in another and add them to the dry ingredients.
Mix everything together until it’s all combined.
The mixture will be very loose and runny but the longer it sits, the thicker it will get as the oats absorb the liquid.
A little absorption is okay, but don’t let it sit so long that all the moisture soaks into the oats, work quickly to get it into the oven as fast as possible.
Next, add the raisins and mix again. Pour the mixture into an 8-inch x 8-inch baking dish.
You can top the unbaked oatmeal with banana slices if you’d like, this step is optional, but if you have any extra bananas lying around that need to be used up, this is a nice way to use them.
And then the final step is to bake it! After it has baked, allow it to cool and then slice. Don’t slice it when it’s still hot, the inside will still be sticky and cutting it will be messy, so be patient and let it rest before slicing.
Make It As Oatmeal Cups
Rather than baking in a dish, you can make this recipe into banana oatmeal cups by using a muffin pan.
The baking times for both versions are different, I’ve included all the details in the recipe directions below.
How to Serve
This is not an overly sweet recipe, I find that the sweetness from the bananas, the small amount of maple syrup added to the recipe, and the raisins make it perfect as-is.
However, if you prefer a little more sweetness in your banana baked oats, you can top with maple syrup, like in the picture below.
You can also get creative with the topping by adding any of the following:
How to Store Leftovers
If you aren’t going to serve it right away, make sure it’s fully cooled, slice, place the slices in an airtight container, and store in the refrigerator for up to 5 days. Warm the slices up when you’re ready to serve them.
You can also freeze it for up to a month, just be sure to wrap each slice or cup individually and store them in an airtight container.
When you’re ready to serve, thaw overnight in the refrigerator and warm up in the morning in the oven or microwave. You can skip warming it up and serve it cold, but I recommend warming it up.
No, not for this recipe. Rolled oats will give you the best results. See the “Ingredient Notes” section above for more info.
The texture is not fluffy and light like cake or a muffin, it’s more dense and solid. Kind of like a bread pudding…but made with oats.
No. When left to sit, the oats will absorb the liquid, so if you want to save time, what you can do is mix the dry ingredients and set them aside in an airtight container and then mix the wet ingredients and place them in the refrigerator in another airtight container. When ready, mix the two together, add the raisins, and bake as directed.
To be safe, always refrigerate your leftover oatmeal after it has fully cooled. Store in an airtight container and refrigerate for up to 5 days.
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It’s a simple recipe, who would think that simple baked oatmeal with bananas could taste so good! I had a good feeling and feeling and gave it a try, so I hope you do too and that it becomes a regular on your rotation like it is on mine.
If You Make This Recipe…
Please leave me a comment and rating below! And you can even share a pic with me over on Instagram and tag me (I’m @delightfuladventures on Instagram)
And If You Like This Recipe…
You may also like these other vegan gluten-free breakfast recipes:
- Apple Cinnamon Vegan Baked Oatmeal
- Strawberry Baked Oatmeal
- Banana Steel Cut Oats
- Apple Spice Steel Cut Oats
- Pumpkin Steel Cut Oats
- Oatmeal Breakfast Cookies with Prunes & Walnuts
You can help others to find this recipe by pinning it to one of your food boards on Pinterest. Click here to pin it now!
Vegan Banana Baked Oatmeal
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 3 cups (300g) rolled oats (gluten free oats, if needed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (245g) puréed ripe bananas (about 2 medium bananas or 3 small, see note below)
- 3 tablespoons pure maple syrup
- ¾ cup (240ml) unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup (65g) raisins (optional)
- Pre-heat oven to 350° F (177° C).
- Lightly grease the bottom and sides of 8-inch x 8-inch (2 quart) baking dish or line with parchment paper. If using a muffin pan, lightly grease each cup or for oil-free, use silicone muffin baking cups.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, mix the oats, baking powder, salt, cinnamon, and nutmeg together.
- In a medium bowl, mix the flax egg mixture, banana purée, maple syrup, non-dairy milk, and vanilla extract together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Mix in the raisins.
If Baking In an 8×8 Dish:
- Pour mixture into the prepared baking dish and smooth out the top.
- Bake for 40-45 minutes (until edges are slightly brown).
- Allow the baked oatmeal to cool slightly, serve warm.
If Baking In a Muffin Pan:
- Divide mixture evenly into each muffin cup.
- Bake for 25-30 minutes (until edges are slightly brown).
- Allow the baked oatmeal to cool slightly, serve warm.
- Please read all of the info above and below before making this recipe.
- Purée the bananas with a blender or a food processor until there are no chunks left and it’s completely smooth. If you don’t have a blender, mash the bananas very well with a fork so there are no chunks are left.
- Allow your oatmeal to cool slightly before slicing.
- If you aren’t going to serve it right away, make sure it’s fully cooled and then slice into squares, place the squares into an airtight container, and store in the refrigerator for up to 5 days. Warm the slices up when you’re ready to serve them.
- You can also freeze it for up to a month, just be sure to wrap each slice or cup individually and store them in an airtight container. When you’re ready to serve, thaw overnight in the refrigerator and warm up in the morning in the oven or microwave. You can skip warming it up and serve it cold, but I recommend warming them up.
- Nutrition info listed below is for 1 of 9 slices baked in an 8-inch x 8-inch dish, made using the recipe as written, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.