Banana Bread Baked Oatmeal

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5 from 6 votes

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www.theconsciousplantkitchen.com

This Banana Bread Baked Oatmeal is a super-simple, high-protein breakfast prepared in 10 minutes for a nutritious 11g of protein and 6g of fiber that tastes like banana bread.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-bread-baked-oatmeal/ or scan the QR code here ➡️

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 409.1kcal

Author: Carine Claudepierre

Ingredients

4 ripe Bananas divided, equivalent 1 cup mashed banana from 2 bananas + 2 bananas, sliced (note 1)
½ cup Peanut Butter (note 2)
3 tablespoons Chia Seeds (note 3)
2 cups Old-Fashioned Rolled Oats (note 4)
1 ½ cups Unsweetened Almond Milk (note 5)
1 ¼ teaspoon Cinnamon
½ cup Chopped Walnuts (note 6)
½ cup Chocolate Chips (note 7)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Slightly oil a 9-inch x 9-inch baking pan. Set aside.
Peel two bananas, place them in the mixing bowl. Use a fork to mash, until a smooth puree form.
Peel the other two bananas, and use a sharp knife to slice crosswise, to form round pieces of bananas. Set aside for later.
Add peanut butter, chia seeds, cinnamon vanilla extract, rolled oats, almond milk, chopped walnuts, and chocolate chips.
Stir with a wooden spatula until evenly combined.
Pour half the batter in the prepared pan, then add a single layer of banana slices, add remaining batter and finish with banana slices
Bake the oatmeal for 20-30 minutes at 350 °F (180 °C) until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you.
Let it cool down in the pan for 20 minutes then serve lukewarm with a drizzle of maple syrup, peanut butter, and a dust of cinnamon.

Notes

Note 1: The recipe uses 2 mashed bananas for the batter this is equivalent to 1 cup mashed banana and 2 other bananas sliced to add in the center and on top of the baked oatmeal

Note 2: You can swap the peanut butter for almond butter, cashew butter, plain yogurt, or sunflower seed butter if you have nut allergies.

Note 3: If you don't like chia seeds, use 3 tablespoons of ground flaxmeal. The goal of this ingredient is to firm up the baked oatmeal and add fiber and healthy fats.

Note 4: Rolled or quick oats work. Quick oats absorb more liquid, bake faster, and make the baked oatmeal less moist.

Note 5: You can use your favorite plant-based milk, like oat milk, cashew milk, or soy milk to boost proteins.

Note 6: You can use chopped almonds, cashews, or peanuts. If you have a nut allergy, use pumpkin seeds, sunflower seeds, or unsweetened shredded coconut.

Note 7: Other tasty options to swap chocolate chips are dried raisins, finely chopped pitted dates, and dried cranberries.

Storage: Store the remaining baked oats in the fridge for up to 3-4 days in its baking pan, wrapped with plastic wrap to prevent the oatmeal from drying. You can also freeze this banana blueberry baked oatmeal in an airtight container and thaw it in the fridge the day before. Rewarm one serving in the microwave, in a microwave-safe breakfast bowl, until lukewarm.

Nutrition