Description
Delicious vegan banana baked oatmeal, perfect for a hearty breakfast.
Ingredients
Scale
- 2 cups (180g) rolled oats, regular or quick-cooking
- 1/2 cup (65g) pecan pieces (optional)
- 11/2 teaspoon (5g) baking powder
- 1 1/21/2 teaspoons (4.5g) cinnamon
- 1/21/2 teaspoon (1.5g) allspice
- 1/21/2 teaspoon (3g) kosher salt
- 3/4 cup (180g) mashed banana (about 2 very ripe bananas)
- 1 3/4 cups (420ml) milk of choice (dairy, almond, or oat)
- 1/4 cup (60ml) pure maple syrup
- 1 tablespoon (15ml) pure vanilla extract
Instructions
- Prep & Mix Ingredients: Start by mixing all your dry ingredients in a bowl until they seem well blended. You will notice a nice nutty aroma from the oats and spices. A good mix helps in even baking, so you will not end up with clumps of anything. Be careful not to overmix once you add wet ingredients.
- Combine Banana & Mixture: Next, gently fold in the mashed bananas with the dry mix until everything is moistened and looks like a hearty batter. The sweet smell of ripe bananas will fill your kitchen! This adds natural sweetness and moisture, but avoid batter that is too thin; it should hold together a bit.
- Transfer to Baking Dish: Pour your oatmeal mixture into a greased baking dish and spread it out evenly with a spatula. At this point, you will see it taking shape. Even spreading helps it cook through consistently, so do not skip this step, or you might have unevenly baked sections.
- Bake Until Golden: Pop it into the oven at 375 degrees F and let it bake, enjoying the warm, comforting scent that wafts through your home. You are going for a golden top, which usually takes around 40 minutes. Keep an eye on it to avoid any chance of a dry texture; that golden color is your guide!
- Cool & Enjoy: Once it is out of the oven, let the oatmeal cool for a bit before diving in. It is tempting to dig right in, but that resting time helps the texture set up nicely. You will really enjoy that delicious blend of flavors, so hold off just a moment for the best experience!
Notes
- Storage Tips: Refrigerate leftovers for up to 1 week; reheat in a 300 degrees F oven or microwave.
- Expert Tips: Grease your pan well with coconut oil or neutral oil for easy release.
- Let the baked oatmeal sit for at least 10 minutes before serving to improve texture.
- Top with banana slices and nut butter for extra flavor.
- If the baked oatmeal turns out dry, using very ripe bananas will add more moisture. Aim for bananas with plenty of brown spots.
- When baking, check for doneness at around 40 minutes. A golden top usually indicates it is ready.
- For optimal texture, letting the baked oatmeal rest for at least 10 minutes after coming out of the oven allows it to absorb moisture.
- If you are looking for extra flavor, topping your baked oatmeal with banana slices and a dollop of nut butter can add a tasty twist.
- Reheating Instructions: Reheat leftovers in a 300 degrees F oven or microwave until warmed through.
- Serving Suggestions: Serve warm with almond butter and banana slices. Top with blueberry compote for extra flavor. Drizzle with a bit of maple syrup for added sweetness.
- Recipe Variations: Add chocolate chips for a sweeter option. Mix in berries for added flavor and nutrients. Include cranberries or raisins for a fruity twist.
- Ingredient Notes: Use very ripe bananas for optimal sweetness and moisture. If avoiding nuts, simply omit the pecans or replace them with pepitas. Any milk works well; oat or almond milk is recommended for a plant-based version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg