Gluten-free, vegan banana bread oatmeal that tastes like the real deal. Get fancy (ok not that fancy, they’re super simple) and add some caramelized bananas and toasted walnuts on top for a gourmet breakfast!
When I’m meal planning and making a grocery list for the week, I typically ask Isaac if he has any requests. Sometimes he has a meal request, but the other week he had a snack request: banana bread. I am 100% a sucker for banana bread. I may or may not have three banana bread recipes on my site… I will always and forever treat myself to a slice of banana bread when it’s available. It’s one of those things that I rarely think to make though. So when Isaac requested it, I immediately added the ingredients to my grocery list to make this recipe.
I love warming up a slice of banana bread and topping it with coconut oil or a nut butter — it’s a simple breakfast, a delicious snack or, let’s be real, a bomb dessert too. So when I was brainstorming new oatmeal recipes, “banana bread” popped in my head and I knew it was going to be a hit.
This oatmeal has a delicious base recipe that you can build your own flavors on. I chose to top it with caramelized bananas (yum) and toasted walnuts (double yum). Bonus points: it can be made a high-protein meal by adding in a little protein powder. You could also use these ingredients and make a delicious overnight oats recipe if that’s more your style. I hope you give my new favorite oatmeal a try!
If you make this banana bread oatmeal recipe please leave a comment and star rating letting me know you tried it. This feedback helps me and everyone else who is planning to make the recipe!
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Gluten-free, vegan banana bread oatmeal that tastes like the real deal. Get fancy (ok not that fancy, they’re super simple) and add some caramelized bananas and toasted walnuts on top for a delicious breakfast!
Ingredients
- ½ cup gluten-free rolled oats
- 1 cup water
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- Pinch of sea salt
- 1 banana, sliced (divided)
- 1 Tablespoon chopped walnuts
- 2 teaspoons coconut oil
- 2 teaspoons maple syrup (plus more for serving)
Instructions
- Add oats, cinnamon, vanilla, sea salt and half of the banana slices to a medium pot. Add water and stir to combine.
- Heat over medium-high heat for 8-10 minutes. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the oats don’t stick to the pot.
- You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
- While oats are cooking, heat a skillet over medium and add coconut oil and maple syrup. Add remaining banana slices and walnuts to the skillet.
- Cook banana slices 2 minutes on each side or until they start to get a golden crust. Heat walnuts until just toasted. Remove from heat.
- Place cooked oats into a bowl and top with caramelized bananas and walnuts. For sweeter oats, drizzle with extra maple syrup.
Notes
- I like to amp up the protein content by adding ½ to 1 scoop of vanilla protein powder to the oats while cooking.
- For less sugar, leave out the maple syrup or use a natural calorie-free option like stevia.
Nutrition
- Serving Size: 1
- Calories: 435
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 67g
- Fiber: 8g
- Protein: 8g
Sounds delicious. Can I use olive oil instead of coconut oil?
Hi Kelly! Olive oil or avocado oil should work fine if you don’t like or use coconut oil.
Yum! I love the idea to top it with carmalized bananas!
This looks delicious! 😋
★★★
Made these for breakfast this week and they were SO yummy! Me and my husband died and went to heaven 😍 I subbed unsweetened cashew milk for water for a more creamy taste (it was amazing!). I also made a double batch and prepackaged the oats for the week in small storage containers (mason jars work too). Try this, you won’t regret it! Thank you Brittany for sharing such a yummy and simple recipe!! Bonus tip: this is best to eat right after you make it, not bad the next day but loses a little bit of that fresh flavor.
★★★★★