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Banana Baked Oatmeal

Updated: May 5

This vegan banana baked oatmeal is the ideal healthy breakfast! It’s full of good-for-you ingredients yet it tastes like you're eating cake for breakfast. It is wholesome and filling and you can add different ingredients in every time. It is moist on the inside with a bit of crunch on the outside. Meal prep this fresh fruit vegan baked oatmeal early in the week and enjoy the best breakfast every morning! (It also works well as an afternoon snack!)


Vegan Baked Oatmeal Base:

  • 2 very ripe bananas, mashed

  • 1 cup unsweetened almond milk (or any other milk)

  • ¼ cup maple syrup

  • 2 Tbsp melted coconut oil

  • 2 tsp vanilla extract

  • 2 cups rolled oats, 200 g

  • 1 Tbsp ground flaxseed

  • 1 ½ tsp ground cinnamon

  • 1 tsp baking powder

  • ½ tsp salt

Add Ins

  • 1/2 cup pecans, walnuts, almonds, or even roasted peanuts

  • 1 1/2 cups frozen or fresh berries, or any other fruit

  • 1 cup chocolate pieces

  • Orange zest and cocoa powder

To Serve

  • Extra banana slices on top

  • Nut butter on the side or even a dollop of yoghurt on top


  • Preheat your oven to 180°C (375°F) and lightly grease a 9-inch square dish with coconut oil or cooking oil.

  • In a large bowl, combine the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk together to fully combine.

  • In another bowl, mix the rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.

  • Add the dry ingredients to the wet ingredients and hand fold in any extra add-ins (nuts, fruits, chocolate etc.)

  • Pour into the greased baking dish and add some banana slices or nuts for decoration on top.

  • Bake for 35 - 40 minutes, until the top is golden and the center is done.

  • Enjoy with some nut butter, yoghurt, fresh fruits, or as is!


Milk: This works with oat milk, any nut milk, or regular milk (if you are not vegan). To store: In an airtight container in the fridge for up to 5 days or at room temperature for 1 - 2 days. To freeze: Place baked oatmeal squares in an airtight freezer-safe bag and freeze for up to 3 months. Reheat by thawing at room temperature, placing in the fridge overnight, or placing in the oven at 170C for 10 - 15 minutes.


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