Easy Banana Baked Oatmeal

A slice of baked banana oatmeal topped with berries and peanut butter on a plate.

5 from 13 votes

This super easy baked oatmeal recipe is perfect for easy breakfasts and pre-workout snacking. Enjoy a slice warm from the oven topped with berries and peanut butter then store the rest for quick breakfasts all week.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 cups rolled oats 150 g
2 ripe bananas, mashed approx. 220 grams
2 tbsp ground flaxseeds 14 g
1 3/4 cups almond milk
1/2 tsp sea salt optional
1 tsp cinnamon optional
1 tsp pure vanilla extract optional

Instructions

Pre-heat the oven to 350 degrees F.
Place the banana in an 8x8 square baking dish. Use a fork to mash it into a smooth paste.
2 ripe bananas, mashed
Add the oats, flax, milk, salt, cinnamon, and vanilla and mix well.
2 cups rolled oats, 2 tbsp ground flaxseeds, 1 3/4 cups almond milk, 1/2 tsp sea salt, 1 tsp cinnamon, 1 tsp pure vanilla extract
Bake in the oat mixture in the oven for 30 minutes until firm and golden brown on top.
Let cool for 15 minutes in the pan before cutting into 6 squares. Serve right away or store in the fridge up to 4 days.

Notes

You can double the recipe and use a larger casserole-sized dish to make 12 oatmeal squares.

The only sweetness in these comes from the banana. If you'd like it a little sweeter, add 2 tbsp brown sugar, honey, maple syrup or coconut sugar.

Let cool before storing. You can store it covered in the baking dish or transfer slices to an airtight container in the fridge for up to 1 week. Enjoy slices cold as a snack or reheat as is or with a splash of your favourite plant-based milk. Baked oatmeal can be frozen in individual slices and reheated from frozen or thawed in the fridge or at room temperature.

Nutrition