breakfast gluten-free oatmeal/granola vegan

Banana Bread Baked Oatmeal [Vegan + Gluten-Free]

November 29, 2020

A delicious recipe for Banana Bread Baked Oatmeal that is vegan and gluten-free and packed-full of fiber. An easy weekday breakfast or weekend brunch recipe to serve a crowd.

If you’re an OG blog reader, you know I used to be 100% oatmeal obsessed. There was probably a period of time where almost all of my recipes were inspired by my love of oatmeal. Lucky for you (and me) I’ve diversified my healthy eating habits and this blog has grown into much more than an oatmeal blog…

I’m going back to my roots today though! I’ve got a delicious baked oatmeal recipe that can be prepped in advance and tastes just like banana bread! It’s comforting yet light. It’s the perfect winter breakfast when you want to eat healthy but also don’t want a cold smoothie! A delicious recipe for Banana Bread Baked Oatmeal that is vegan and gluten-free and packed-full of fiber. An easy weekday breakfast or weekend brunch recipe to serve a crowd.

Banana Bread Baked Oatmeal Ingredients

  • Rolled oats – grab gluten-free if needed
  • Oat flour – you can buy it or make your own by blending rolled oats in a food processor or blender until a fine powder consistency is reached.
  • Flaxseed eggs – mix 2 tablespoons ground flaxseed with 6 tablespoons of warm water.
  • Bananas
  • Non-dairy milk – I used unsweetened almond milk but any dairy-free milk will do.
  • Maple syrup
  • Crushed walnuts
  • Coconut oil
  • Ground cinnamon

How to Make Baked Oatmeal

STEP 1: Make your flax eggs by mixing the ground flax seed with warm water. Set aside to let it set up.

STEP 2: In a large bowl, combine the oats, oat flour and cinnamon.

STEP 3: Add the bananas, milk and maple syrup to the dry ingredients and stir to combine. Stir in the flax eggs.

STEP 4: Stir in the crushed walnuts. The mixture should be thick but if it’s too thick, add a bit more milk. Spread into a square baking dish that’s been greased with coconut oil. Bake at 350ºF for 40 minutes. Enjoy warm!

A delicious recipe for Banana Bread Baked Oatmeal that is vegan and gluten-free and packed-full of fiber. An easy weekday breakfast or weekend brunch recipe to serve a crowd.

How to Serve Baked Oatmeal

There are so many different ways to serve baked oatmeal. Some like it plain, some with a splash of milk on top and I personally like to top it with nut butter, coconut cream and maple syrup. Mmm! You could also top with fresh fruit, a drizzle of chocolate or honestly whatever your heart desires! 

Prep in Advance!

I love making baked oatmeal because it can be 100% prepped and cooked in advance. I recommend mixing the entire recipe and baking. Store, covered in the refrigerator for up to 5 days. To reheat, you can pop it in the microwave if you’re running short on time, but I recommend reheating in a conventional oven or toaster oven. 

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Banana Bread Baked Oatmeal

A delicious recipe for Banana Bread Baked Oatmeal that is vegan and gluten-free and packed-full of fiber. An easy weekday breakfast or weekend brunch recipe to serve a crowd.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Vegan

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F.
  2. Make flax eggs and set aside for 10 mins.
  3. Spray or grease an 8-9 inch baking dish with coconut oil.
  4. In a large bowl combine oats, oat flour and cinnamon.
  5. Add in bananas, milk and maple syrup and stir to combine.
  6. Stir in flax eggs before adding crushed walnuts.
  7. Mixture should be thick but if too thick add a bit more milk.
  8. Spread out in baking dish and bake for 40 minutes.
  9. Top with nut butter, coconut cream (as pictured), maple syrup or toppings of choice.
  10. Store in refrigerator and heat in microwave if leftover.

*I make my oat flour by grinding rolled oats in the blender.

Keywords: Baked banana bread oatmeal, banana bread oatmeal

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  • Reply
    CautiouslyCurious
    December 7, 2018 at 2:01 pm

    Do you think the recipe would change much if you added blueberries to it?

  • Reply
    Meeghan
    January 2, 2018 at 11:41 am

    I just made this with sweet potatoes (2) instead of bananas because it sounded DELISH but I’m allergic to bananas and it came out AWESOME! I had to add a touch more milk but it was so good. Definitely book-marking this to make again!

  • Reply
    Linnea
    January 19, 2017 at 4:54 pm

    Any thoughts about substituting in steel cut oats instead of rolled oats? The way I typically make steel cut oats is to bring them to a boil for a few minutes, then turn the heat off and let sit overnight – in the morning, I just heat up the pot of oats and they’re ready to eat. I’m trying to think of a way to do a similar process prior to baking this recipe. If you have any ideas, great! If not, I’ll experiment… I’m also planning to sub pureed pumpkin for the mashed banana, since I have fresh pumpkin on hand.

    • Reply
      Davida @ The Healthy Maven
      January 22, 2017 at 10:23 pm

      Hi Linnea! I wouldn’t recommend substituting steel cut oats. They take much longer to bake and have a slightly different dry to wet ratio. Wish I could be more helpful!

  • Reply
    Allergymom
    December 21, 2016 at 9:10 pm

    My son is allergic to nuts (tree nuts and peanuts) do you recommend just omitting the walnuts or replacing them with something like sunflower seeds?

  • Reply
    Tanya
    December 14, 2016 at 4:02 am

    Also, do you think it would work if you traded out the oat flour for almond flour?

    • Reply
      Davida @ The Healthy Maven
      December 15, 2016 at 1:25 pm

      I think it would work out! You may need to decrease the liquid slightly because the almond flour may not absorb as much liquid as the oat flour, but worth a shot!

  • Reply
    Tanya
    December 14, 2016 at 3:59 am

    Could this be made the night before, kept in the fridge overnight, and baked Christmas morning?

  • Reply
    Elise
    March 30, 2016 at 10:01 am

    Can you sub regular eggs for the flax eggs? Just stumbled upon your website from another blogger and I’m really liking everything you’re posting!

  • Reply
    Danielle
    February 25, 2016 at 12:42 pm

    Unfortunately, this is not vegan, being that it has honey in it. But it looks delicious.

    • Reply
      Davida Kugelmass
      February 25, 2016 at 2:03 pm

      Not sure what you mean! There’s no honey in this recipe but if there ever is feel free to replace with maple syrup!

  • Reply
    Tash
    February 7, 2016 at 5:52 am

    This looks amazing!!! Do you mash the banana before putting it in? Or just slice and stir through?

    • Reply
      Davida Kugelmass
      February 7, 2016 at 10:51 am

      yes! Mash it up 🙂 Sorry – I’ve adjusted the recipe instructions!

  • Reply
    Davida Kugelmass
    December 1, 2015 at 7:02 am

    Can I get an invite? Sounds perfect!!!

  • Reply
    ethel
    November 29, 2015 at 9:32 am

    This sounds perfect for any morning! I’d like to have the nutrition count if possible. (type 2 diabetic and don’t cook anything without knowing counts)
    Thanks!

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:27 pm

      Hi Ethel. Totally understand where you’re coming from, but unfortunately I do not calculate the nutrition on my recipes. Feel free to enter them into a site like MyFitnessPal which can easily pull up the nutrition –> http://www.myfitnesspal.com/

      • Reply
        ethel
        December 1, 2015 at 9:16 pm

        Thanks for the link, Davida. I’ll check for the info on MyFitnessPal.

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