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Bowl of banana bread baked oats with vegan whipped topping, bananas, a sprinkling on cinnamon on top. The white bowl is on a white plate with orange wedges, vegan sausage, and spoon. A glass of orange juice is in the background. All are sitting on a lace tablecloth.
Cindy Rainey

Banana Bread Baked Oats, Vegan

from 5 reader reviews
Indulge in the ultimate breakfast bliss with our delectable vegan banana bread baked oats. Made with mashed bananas, old-fashioned oats, cinnamon, nutmeg, and brown sugar, this wholesome treat is topped with sliced bananas, more brown sugar, cinnamon, and chopped walnuts. In a little over one hour you can start your day with a warm and comforting delight that's both nutritious and irresistibly delicious!
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Prep Time 15 minutes
Cook Time 42 minutes
cooling time 10 minutes
Total Time 1 hour 7 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: American
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

For the baked oats
  • ¾ cup mashed bananas see notes
  • 2 tablespoons vegan butter melted, see notes
  • 1 teaspoon vanilla extract
  • 2 Tablespoons flax meal
  • 2 cups old fashioned oats divided
  • ¼ cup brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 ½ cups vegan milk see notes for suggestions
For the topping
  • 1 large banana sliced
  • 1 Tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 2 Tablespoons chopped pecans or use walnuts

Equipment

  • 8x8 baking pan

Method
 

  1. Preheat the oven to 375℉. Prepare an 8x8 casserole dish with nonstick cooking spray.
  2. Mash the bananas. Don't slice the banana for the topping until the oats are ready to cook. Stir the melted vegan butter, vanilla, and ground flax into the mashed bananas and allow to sit while you are preparing the other ingredients.
    ¾ cup mashed bananas, 2 tablespoons vegan butter, 1 teaspoon vanilla extract, 2 Tablespoons flax meal
  3. Take one cup of the oats and make oat flour by putting the oats into a blender and blending until powdery.
  4. In a bowl, stir together the oat flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
    2 cups old fashioned oats, ¼ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
  5. Add the plant milk and the banana mixture to the mixing bowl containing the oat mixture. Stir together. It will look quite runny at this point.
  6. Transfer the batter to the prepared casserole dish, smoothing it into an even layer.
  7. Slice the banana evenly on top of the oatmeal mixture in the baking pan. Sprinkle the brown sugar, chopped nuts, and cinnamon on top of the sliced bananas and oatmeal mixture.
    1 large banana, 1 Tablespoons brown sugar, ½ teaspoon cinnamon, 2 Tablespoons chopped pecans
  8. Place the pan into a 375℉ preheated oven. Bake the oatmeal for 45 to 50 minutes. Allow the cooked oats to rest for 5 to 10 minutes prior to slicing and serving.
  9. Serve topped with maple syrup, vegan whipped cream, granola, Greek yogurt or your favorite oatmeal topper.

Notes

I buy four medium-sized ripe peaches for this recipe. I don't always use all of them but have a little extra on hand just in case there are any damaged or brown parts in the peaches. I'm a little picky...
You can substitute melted coconut oil (the kind that is solid before melting) for vegan butter. Taste before baking and add a little salt if necessary - just a pinch or two more should do the trick.
Use any plant milk of your choice. I prefer Ripple pea protein milk for its smooth texture and added protein. 
This recipe easily serves four people when you add a few sides like breakfast potato hash, tofu scrambled eggs, or mango chia pudding. However, if you are only serving peach-baked oatmeal, you will probably get three solid servings.