Banana Bread Baked Oatmeal Vegan
User Reviews
5
Banana Bread Baked Oatmeal Vegan
Description
This recipe starts by partially baking mashed ripe bananas mixed with half of the maple syrup, deepening the natural sweetness and enhancing the banana bread aroma. Dry ingredients including oats, baking powder, cinnamon (or other warming spices), salt, pecans, and shredded coconut are combined separately.
After pre-cooking the bananas, the oat mixture is added, followed by nondairy milk and remaining maple syrup. The dish is then topped with coconut, cinnamon, coconut sugar, and pecans before baking until golden and set. This layering creates a soft, tender oatmeal with a gently crisp edge.
Banana Bread Baked Oatmeal can be enjoyed warm and is tasty on its own or with vegan butter, whipped coconut cream, nondairy yogurt, or fresh fruit. It also offers flexibility with optional add-ins like chopped dates, chocolate chips, or pumpkin seeds. The recipe allows overnight refrigeration after assembly, making it convenient to bake fresh in the morning.
Using certified gluten-free oats or substituting other grains like quinoa or cracked wheat is possible. Omitting maple syrup requires adjusting the liquid with more nondairy milk to maintain moisture. The dish provides a nutrient-rich, comforting vegan breakfast option.
Ingredients
- 2 banana ripe
- 4 tbsp maple syrup (use 2 tbsp if using ripe bananas or serving with maple syrup)**
- 1.75 cups old fashioned oats , use certified gluten-free if needed, see notes for substitution
- 1 tsp baking powder
- 1 tsp ground cinnamon or pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 tsp salt
- 3 tbsp pecans or omit for nutfree, or walnuts, chopped
- 2 tbsp coconut shredded
- chia seeds chopped dates, chocolate chips, dried fruit, optional add ins; 1-2 tbsp; or pumpkin seeds
- 1 cup non-dairy milk such as coconut or almond
- 1 tsp coconut 1 tsp coconut sugar, a pinch of cinnamon and pecans for topping
Instructions
- Preheat the oven to 350 deg F (180 C).
- Mash the banana in the baking dish, mash until there are no lumps. Mix in half the maple syrup until combined. Bake for 11 mins. This cooks the banana to make it sweeter and more caramelized banana bread flavor.
- Mix the dry ingredients(oats, baking powder, cinnamon, salt, nuts and coconut in a bowl.
- Remove the baking dish from the oven. Add the oat mixture to the dish. Add non dairy milk and remaining maple syrup and mix well. Even it out. Sprinkle coconut, coconut sugar, cinnamon and pecans on the oatmeal. At this point you can refrigerate the dish overnight. Cover the top and refrigerate, then bake when needed.
- Bake for 30 to 35 mins or until golden on the edges and the center is not sticky and springs back when pressed.
- Cool for 10 mins, then slice and serve warm with maple syrup, vegan butter or whipped coconut cream or non dairy yogurt, fresh fruits or other toppings.Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days. Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Notes
- If maple syrup is reduced or omitted, increase nondairy milk by 1 to 3 tablespoons for proper moisture.
- Certified gluten-free oats can be used for gluten sensitivity, or substitute with quinoa or cracked wheat flakes.
- Optional mix-ins include chopped dates, chocolate chips, dried fruit, or pumpkin seeds for added texture and flavor.
- You can refrigerate the assembled dish overnight before baking fresh in the morning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 179mg | 7% |
| Potassium | 562mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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