Baked Oats without Banana
User Reviews
5.0
36 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
9 servings
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Calories
131 kcal
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Course
Breakfast
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Cuisine
American, International
Baked Oats without Banana
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Say hello to the best baked oats recipe made without bananas—they're healthy, banana-free, naturally sweetened with maple syrup, moist, and gluten-free. Add fresh or frozen berries for a high-protein, high-fiber breakfast or snack!
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Ingredients
- 2 eggs
- 1 ¼ cup unsweetened almond milk (vanilla or plain) or oat milk
- ¼ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 - 1.5 teaspoon ground cinnamon based on your flavor preference
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups berries (fresh or frozen) I did a mix of blueberries, raspberries, and sliced strawberries
- ⅓ cup walnuts, almonds, or pecans
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Instructions
- Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
- In a large bowl, whisk together the eggs, almond milk, maple syrup, applesauce, and vanilla extract.
- In another bowl, mix together the rolled oats, cinnamon, baking powder, salt, and nuts.
- Pour the dry ingredients into the wet ingredients and hand fold in the berries. Pour into the greased baking dish and top with extra nuts and berries.
- Bake for 40 - 45 minutes, until the top is golden and the center is just done. For softer baked oatmeal bake closer to 35 minutes.
- Cool for 5 minutes before serving with your choice of maple syrup, fresh berries, peanut butter, almond butter, and/or yogurt!
Notes
- Oat Options: You can use quick oats, but the baked oatmeal will be much much softer than usual. I don't recommend it. Do not use steel-cut oats.
- Frozen Berries: Add them directly to the oatmeal mixture. Don't let them defrost.
- Make it Vegan: You can substitute the 2 eggs with 2 flax eggs. The texture might be softer, but it should work! Check this vegan baked oatmeal recipe out too!
- Peanut Butter Baked Oats: Try adding 2 – 4 tablespoons of peanut butter to the mixture.
- Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
- Freezing: Freeze leftover baked oats in an airtight ziplock bag in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into squares as seen in the pictures, wrapping them in plastic wrap, and placing them in a large freezer bag.
- Reheating: If you are reheating the entire pan, cover it with aluminum foil and reheat in the oven at 350ºF for about 15 - 20 minutes or until warm. If you are reheating an individual square, set the oven or toaster oven to 350ºF for 5 - 10 minutes, or reheat in the microwave for 1 minute (I recommend wrapping it in a damp paper towel to keep it moist).
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
36mg
(12%)
Sodium
238mg
(10%)
Potassium
126mg
(4%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
70IU
(1%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 238mg | 10% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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