This banana baked oatmeal is an easy yet decadent breakfast or brunch recipe. Prepare it on a Sunday to have for breakfast throughout the week, or serve it warm from the oven for Mother’s Day brunch this weekend! This recipe is vegan, gluten free, and naturally sweetened with banana and applesauce, so it’s perfect for a crowd that has dietary restrictions.
Oatmeal is my all-time favorite breakfast. I love it because it’s very inexpensive, easy to prepare, and there are endless flavor combinations, so it never gets boring. Oatmeal has plenty of fiber to keep us full, and is a good source of soluble fiber in the form of beta-glucan. Soluble fiber is especially important to have in our diets because it may help lower “bad” LDL cholesterol, therefore reducing the risk of heart disease.
I eat oatmeal for breakfast several times per week, but can you believe this is my first time making a baked oatmeal recipe? Now that I’ve done it, I don’t know what I was waiting for. This recipe is incredibly simple, uses common ingredients you probably have in your pantry, and tastes amazing. The flavor reminds me of banana bread, but has a heartier texture thanks to the old fashioned oats.
This banana baked oatmeal recipe is great because all you need is one bowl to make it happen. After creating a flax egg in a mixing bowl, just add the other ingredients in the order listed. Stir together, pour into your baking dish, and into the oven it goes! It will definitely be added to my regular meal prep rotation, especially for busy weeks when we need breakfast on the go.
A Few Recipe Notes
While I haven’t tested other types of oats with this recipe, I definitely suggest using old fashioned rolled oats. Their chewy texture holds up well when baked.
I used a flax egg to keep this recipe vegan. You can substitute ground chia for ground flax, or one whole egg if you are not vegan!
For the bananas, the riper, the better! Ripe bananas are much sweeter, and this eliminates the need for added sugar in this recipe.