ground cinnamon – the perfect spice pairing for this baked oatmeal… a necessity for banana bread!
sea salt – to bring all of the flavors together.
unsweetened almond milk – any dairy-free milk works but I used unsweetened vanilla almond milk. You can make your own following my homemade almond milk recipe.
maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion!
flaxseed – instead of an egg we’re using ground flaxseed to help bind the dish together. If you only have whole flax you can easily grind them up. Place the whole seeds in a food processor and blend until a gritty flour consistency is reached, about 60 seconds.
coconut oil – make sure you’re using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
pure vanilla extract – a flavor enhancer.
ripe bananas – can’t have banana bread without bananas! You’ll need 4 bananas, 3 of them mashed and 1 of them sliced. Make sure your bananas are ripe!
walnuts – I love the addition of walnuts for added healthy fats, texture and flavor. You can swap for a different nut of choice or omit if you’d like.
How to Make Baked Oatmeal
Start by prepping a square baking dish with cooking spray or by coating it with coconut oil. In a large bowl, mix together the oats, baking powder, cinnamon and salt. Add in the milk, maple syrup, ground flaxseed, coconut oil, vanilla, mashed bananas and walnuts. Stir well until all of the ingredients are combined. Carefully pour the mixture into the prepared baking dish and top with sliced bananas. Bake at 375ºF for 45-50 minutes. The oatmeal is done when the top is golden brown. Remove from the oven and allow to cool slightly before serving.
What to Serve with Baked Oatmeal
I find that I either make baked oatmeal for a fancy brunch or just as meal prep for healthy breakfasts all week long! Either way, it could be a meal on its own but if you want to serve it with some sides, here are some ideas that pair well:
This baked oatmeal is a great meal prep recipe. You can store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
Do I need to use the baking powder?
Baking powder is a rising agent and helps lighten the texture of the baked oatmeal. It prevents it from becoming too dense or heavy. That said, if you don’t have baking powder or simply want to skip it, you certainly can.
What if I don’t have ground flaxseed?
If you don’t need this recipe to be vegan, you can swap the flaxseed for 1 regular egg. You could also use chia seeds or skip the binder altogether. I’ve found that the baked oatmeal still turns just fine without using the egg or flaxseed.
What can I use instead of coconut oil?
You can skip the coconut oil or swap it with another oil, melted butter (or ghee) or even applesauce or more mashed banana.
What can I swap the walnuts with?
You can swap for a different nut or seed of choice or omit if you’d like.
Can I make baked oatmeal ahead of time?
Yes, you can totally make baked oatmeal ahead of time. See below for my suggestions on how to prep this recipe in advance.
Can you swap rolled oats for steel cut oats or quick oats?
You can use steel cut or quick/instant oats for baked oatmeal, but you need to follow a recipe that calls for those oats because the liquid ratio is different. I do have an apple cinnamon baked steel cut oatmeal recipe I would suggest if you’re looking for a recipe that calls for steel cut oats.
Can I add protein powder to baked oatmeal?
I’ve added a scoop of protein powder without adding in more liquid and it turned out just fine! If you’re adding more than one scoop of protein powder you might want to add more liquid.
My baked oatmeal turned out soggy. What happened?
This recipe is a bit soft, but shouldn’t be too soggy. Make sure the mashed bananas aren’t overly ripe or that could add extra liquid. If yours turns out gooey or soggy, you might need to cook it longer.
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time. There are a couple of options that work really well.
OPTION 1: BAKE AND THEN REHEAT BEFORE SERVING
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
OPTION 2: PREP AS MUCH AS YOU CAN WITHOUT BAKING
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.