Banana Bread Baked Oatmeal (Vegan)

– vegan – gluten free – refined sugar free – oil free –

The melty chocolate chips and warm flavors or cinnamon, nutmeg and and allspice are really what get me in this easy vegan banana bread baked oatmeal. Here’s why I think this breakfast will work for everyone: it comes together in one bowl, only takes 10 minutes of prep time, and can be made the night before for an insanely easy breakfast the following morning. When you’re ready to eat, you can heat up a slice of the oatmeal in the microwave or pop the whole baking dish back into the oven at 350 F until warm, about 15 minutes. Leftovers will keep in the fridge for 4-5 days, making it the perfect healthy meal prep idea. And the sweet, chocolatey flavor means the kids will love it too!

There are so many ways to customize this oatmeal! You can add a variety of nuts and seeds, raisins, shredded coconut or mixed berries to name a few mix-in options. Some fun toppings include creamy peanut butter, fruit preserves, banana slices, cacao nibs, maple syrup, coconut sugar and chopped medjool dates.

Tip: for a low-fat option, omit the walnuts and chocolate chips from the oatmeal.

Baking essentials:

• A mixing bowl
• A 2 or 3 qt. baking dish

Substitutions:

• Old-fashioned rolled oats: I have not tried this recipe with steel cut oats or quick oats, so I cannot attest to how the results would come out. Gluten free old-fashioned rolled oats work great.
• Walnuts: you can use any nuts or seeds of your preference or you could remove them completely.
• Pure maple syrup: you can substitute with date syrup, agave nectar, coconut sugar or cane sugar.
• Nondairy milk: you can use any plain nondairy milk of choice (soy, almond, cashew, hemp, oat, etc.). I recommend unsweetened milk to avoid excess sugar.

If you love this banana bread baked oatmeal, you may love these other healthy vegan breakfast ideas, too:

• Healthy Blueberry Breakfast Quinoa (Vegan)
• Hot Chocolate Oatmeal
• Oatmeal Raisin Breakfast Cookies
• Healthy Banana Oatmeal Cookies (Vegan + GF)

Banana Bread Baked Oatmeal

Recipe by Slow Down Company Course: BreakfastDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Ingredients

• 2 cups old-fashioned rolled oats (GF optional)

• 2/3 cup chopped walnuts (optional)

• 1/3 cup dairy-free chocolate chips (optional)

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp allspice

• 1/2 tsp sea salt

• 1/4 cup natural creamy peanut butter

• 1/2 cup pure maple syrup

• 1 3/4 cup nondairy milk (I used oat milk)

• 1/2 cup banana, mashed with a fork to a puree

Directions

• Preheat oven to 350 F.
• Combine dry ingredients. In a mixing bowl, mix the oats, walnuts, chocolate chips, cinnamon, nutmeg, allspice and sea salt together.
• Add wet ingredients to dry ingredients. Mix in the peanut butter, maple syrup, dairy-free milk and mashed banana until completely combined.
• Bake. Transfer oatmeal to a greased 2-3 qt. baking dish. Bake until it’s firm and slightly golden, about 40 minutes. Turn the oven temperature up to 400 F and bake for another 5-8 minutes for extra crispiness.
• Cool. Remove oatmeal from oven and allow it sit for about 10 minutes so it can continue to firm up. Serve immediately or store in the fridge for 4-5 days.

Notes

• This recipe makes 8 normal servings or 6 larger servings. Nutrition label is based on 6 total servings. Nutrition information is based on using oat milk.
• Leftovers can be heated up in the microwave or popped back in the oven at 350 F until warm, about 15 minutes.

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