This warm, healthy baked oatmeal recipe is a great way to use overripe bananas and a perfect addition to weekly meal prep. Vegan and free from oil, refined sugar, and gluten.
What's not to love about baked oatmeal? It's easy, versatile, satisfying, nutritious, smells amAzing, and reheats well throughout the week!
Following the Apple Cranberry Baked Oatmeal I shared back in December, today's recipe brings together some of my favorite flavors: banana, chocolate, and peanut butter. And I don't know about you, but I'm always happy to have another way to use up overripe bananas.
Reasons to love this Healthy Baked Oatmeal
- sweetened only with bananas and a small amount of maple syrup
- prep is quick and can be done the night before
- versatile and easily scaled up if you're feeding a crowd
- made with inexpensive, easy-to-find ingredients
How to Make Banana Baked Oatmeal
Here's a quick summary to show you exactly how EASY it is to make this recipe...
- In a large bowl whisk the starch into the milk.
- Next add two peeled bananas to the bowl, and mash them with a fork. Add the rest of the wet ingredients plus the cocoa, cinnamon, and salt, and whisk to combine.
- Slice the other two bananas, and add one of them to the bowl along with the oats. Stir everything together.
- Pour the mixture into a 9-inch square baking dish, and arrange the remaining banana slices on top. Sprinkle with extra cinnamon, if desired, and crumble the walnuts on top.
- Bake for about 30 minutes or until hot in the center.
My favorite way to enjoy this chocolate banana baked oatmeal is with a dollop of plain vegan yogurt and a few fresh berries. If you're in the mood for a sweeter treat, you can't go wrong with a drizzle of pure maple syrup.
If you try this healthy banana baked oatmeal I would love to hear from you! Leave a comment and a star rating below, and if you're feeling social you can always tag me in a photo on instagram with @myquietkitchen. Enjoy!
More healthy, oil-free vegan breakfast recipes:
Healthy Chocolate Banana Baked Oatmeal
- 1 ¾ cups unsweetened non-dairy milk
- 1 Tablespoon arrowroot or corn starch
- 4 medium overripe bananas
- ⅓ cup natural peanut butter, salted Raw almond butter is also great. Make it nut-free with sunbutter or coconut butter.
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 3 Tablespoons raw cacao powder or plain cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 cups rolled oats
- ½ cup raw walnut halves Omit for nut-free.
- handful dry-roasted unsalted peanuts, optional garnish
- If baking now, preheat oven to 375 degrees F (190 C). In a large bowl whisk the starch into the milk. Add two of the bananas, and mash with a fork. Add the peanut butter, maple syrup, vanilla, cocoa, cinnamon, and salt, and whisk to combine.
- Peel and slice one banana, and add to the bowl along with the oats. Stir to combine. Pour into a 9-inch square baking dish, and smooth the top.
- If baking now, peel and slice the remaining banana, and arrange slices on top. Crumble the walnuts, and sprinkle on top, along with an extra dash of cinnamon, if desired. If assembling in the evening and baking in the morning, don't add the banana slices or walnuts yet. Cover the dish and refrigerate overnight. In the morning, preheat oven to 375 degrees F (190 C), and arrange sliced banana and nuts on top.
- Bake for 30 to 35 minutes or until hot in the center. Let stand 10 minutes before serving.