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

banana baked oatmeal on a plate topped with coconut cream and cinnamon
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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…

But today I’m going back to my roots ! I’ve got a delicious banana baked oatmeal recipe that can be prepped in advance and tastes just like banana bread! It’s comforting yet light. It’s the perfect healthy breakfast when you want to eat something filling but also don’t want a cold smoothie in the middle of winter!

Ingredients Needed

  • Rolled oats – grab gluten-free oats if needed. Quick oats also work well. I would not recommend using steel-cut oats.
  • 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.
  • Flax Eggs – mix 2 tablespoons ground flaxseed with 6 tablespoons of warm water. This makes this banana baked oatmeal fully vegan!
  • Bananas – Ideally use extra ripe bananas that have some nice brown speckles. Reserve a 1/3 of a banana for banana slices on top.
  • Non-dairy milk – I used unsweetened almond milk but any dairy-free milk will do. Oat milk, coconut milk or even rice milk all work great!
  • Maple syrup – Feel free to add more or less based on flavor preferences. You could also substitute with honey.
  • Chopped walnuts – You could use any crushed nuts. Pecans, hazelnuts,
  • Coconut oil – for greasing your baking pan.
  • Ground cinnamon – for that classic banana bread flavor.

How to Make Banana Baked Oatmeal


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

flax egg in a small bowl


In a large bowl whisk together the oats, oat flour and cinnamon.

rolled oats, oat flour and cinnamon in a white bowl with a whisk.


Add the mashed bananas, milk and maple syrup to the dry ingredients and stir to combine. Stir in the flax eggs. Stir in the chopped walnuts. The texture should be thick but if it’s too thick, add a bit more milk.

banana baked oatmeal batter in a white bowl.


Spread into a square baking dish that’s been greased with coconut oil. Bake at 350ºF for 40 minutes. Enjoy warm or see instructions below for storage.

Banana baked oatmeal in a red baking dish with a silver spoon and sliced bananas.

Toppings for Baked Oatmeal:

There are so many different ways to serve this banana baked oatmeal. Here are some ideas:

  • Maple Syrup – for a little natural sweetener goodness
  • Peanut butter – is there anything better than peanut butter banana? It also adds a bit of protein! Any nut butter would work great here.
  • Chocolate chips – you could stir chocolate chips directly into the batter or simply sprinkle on top!
  • Fresh fruit – Any type of fresh berries or desired fruit tastes delicious with baked oatmeal.
  • Coconut cream – hear me out! A scoop of coconut cream (the fatty top of a can of coconut milk) is so so delicious paired with this banana baked oatmeal!

Bake Them As Muffins!

You can easily bake this banana baked oatmeal in a muffin tin, if desired. Divide equally into 12 muffin cups and bake for 20 minutes. They won’t have the same rise as regular muffins but it makes for easy meal prep and storage.

banana baked oatmeal muffins in a muffin tin.

Meal Prep + Storage

I love making baked oatmeal because it can be 100% prepped and cooked in advance. I recommend mixing the entire recipe and baking.

Fridge: 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. 

Freezer: You can also store your banana baked oatmeal in the freezer. Wrap a freezer-safe dish or container with plastic wrap and then tin foil. Remove both before allowing to thaw on counter for several hours. Reheat in the oven.

More Baked Oatmeal Recipes:


Banana Bread Baked Oatmeal

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4 from 1 review

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: 46 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Vegan




  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.

A spoon scooping up some baking oatmeal on a white plate.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. 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!

  2. 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.

    1. 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!

  3. 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?

    1. 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!

  4. 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!

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

  5. 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)

    1. 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 –>