If you’re on the lookout for a healthy, satisfying breakfast that’s as simple as can be, you’ve got to try my vegan baked banana oatmeal! This dish is a delightful blend of ripe bananas, wholesome oats, and creamy almond milk, baked to perfection. It’s not only delicious, but it’s also packed with nutrients that will kickstart your day right. I love how easy it is to throw together—just mash some bananas, mix in a few ingredients, and let the oven do the work! You’ll end up with a warm, comforting dish that’s perfect for busy mornings, lazy weekends, or whenever you crave something sweet yet nutritious. Trust me, once you try this vegan baked banana oatmeal, you’ll be hooked!
Ingredients List
To make my scrumptious vegan baked banana oatmeal, you’ll need just a handful of simple ingredients that you probably already have at home. Here’s what you’ll need:
- 2 ripe bananas, mashed – The riper, the better! They add natural sweetness and moisture.
- 2 cups rolled oats – These are the star of the show, providing a hearty base.
- 1 1/2 cups almond milk – You can use any plant-based milk, but almond adds a lovely creaminess.
- 1/4 cup maple syrup – For that perfect touch of sweetness; feel free to adjust to your taste!
- 1 tsp vanilla extract – This adds a warm, inviting aroma that makes your kitchen smell divine.
- 1 tsp baking powder – Helps the oatmeal rise and gives it a fluffy texture.
- 1/2 tsp cinnamon – Adds a cozy flavor that pairs wonderfully with bananas.
- 1/4 cup walnuts, chopped – A little crunch that compliments the creamy oats perfectly.
Gather these ingredients, and you’re ready to whip up a delicious breakfast that’s not just healthy but also incredibly satisfying!
How to Prepare Instructions
Making my vegan baked banana oatmeal is super easy and fun! First things first, preheat your oven to 350°F (175°C). This ensures it’s hot and ready for our delicious creation!
In a large mixing bowl, mash those ripe bananas until they’re smooth and creamy. I love using a fork for this—it’s quick and gives them a nice texture. Once you’ve got that done, pour in the almond milk and give it a good stir to combine. Next, add the maple syrup, vanilla extract, baking powder, and cinnamon. Mix it all together until it’s well blended and smells heavenly!
Now, it’s time to fold in the rolled oats and chopped walnuts. I like to do this gently so the oats stay intact and don’t get mushy. Once everything’s mixed, grab a greased baking dish (about 8×8 inches works great) and pour in your oatmeal mixture, spreading it evenly.
Pop it into the preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when the top is golden brown and a toothpick comes out clean. Let it cool for just a few minutes before serving. Trust me, the aroma wafting through your kitchen will have everyone rushing to the table! Enjoy warm or let it chill for a delightful breakfast treat anytime!
Why You’ll Love This Recipe
- Healthy and Nourishing: Packed with fiber and natural sweetness, it’s a guilt-free breakfast option!
- Super Easy to Make: With just a few simple steps, you can have a delicious meal ready in no time.
- Versatile Flavor: The combination of bananas and oats is not only tasty but also endlessly customizable!
- Meal Prep Friendly: Make a batch ahead of time and enjoy it warm or cold throughout the week!
- Kid-Approved: Even picky eaters will love this delightful treat—who can resist warm, sweet oatmeal?
Tips for Success
To ensure your vegan baked banana oatmeal turns out perfectly every time, here are my top tips! First, make sure your bananas are super ripe—they should be speckled with brown spots for the sweetest flavor. If you don’t have almond milk, feel free to swap it with any other plant-based milk you love, like oat or soy milk. For added texture, try mixing in a variety of nuts or seeds, such as pecans or chia seeds!
Keep an eye on your baking time; every oven is a little different. If you notice the top browning too quickly, cover it with foil for the last few minutes. And don’t forget to let it cool slightly before digging in—this helps it set up nicely and makes serving a breeze! Trust me, these little tweaks will take your oatmeal to the next level!
Variations
The beauty of my vegan baked banana oatmeal is its versatility! You can easily switch it up to keep things exciting. For a fruity twist, try adding 1 cup of blueberries or chopped apples—they pair wonderfully with the bananas! If you’re a chocolate lover, throw in some vegan chocolate chips or cocoa powder for a decadent treat.
Feeling nutty? Swap out the walnuts for pecans or even almonds for a different crunch. You can also experiment with spices; a pinch of nutmeg or a dash of ginger can add a lovely warmth. And don’t forget about toppings! Drizzle some peanut butter or sprinkle with coconut flakes after baking for a delicious finish. The options are endless, so have fun mixing and matching to create your perfect bowl of goodness!
Nutritional Information
Here’s a rough estimate of the nutritional values for my delicious vegan baked banana oatmeal per serving:
- Calories: 220
- Fat: 7g
- Protein: 5g
- Carbohydrates: 35g
- Sugar: 10g
- Fiber: 4g
- Sodium: 50mg
Keep in mind these values can vary based on your specific ingredients and portion sizes, but it gives you a great idea of how wholesome this breakfast is! Enjoy every delicious bite, knowing it’s good for you!
Storage & Reheating Instructions
Once you’ve made your delicious vegan baked banana oatmeal, you might be tempted to keep it all for yourself—trust me, I get it! But if you have leftovers, here’s how to store them properly. Allow the oatmeal to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days, making it perfect for quick breakfasts throughout the week!
When you’re ready to enjoy it again, simply scoop out a serving and reheat it in the microwave for about 30-45 seconds, or until warmed through. You can also pop it back in the oven at 350°F (175°C) for about 10 minutes if you prefer it crisped up again. Pair it with a splash of almond milk or a dollop of nut butter for a warm, comforting treat any time of day!
FAQ Section
Can I use quick oats instead of rolled oats?
You can, but keep in mind that quick oats will give you a softer texture. Rolled oats provide a heartier bite, which I personally love in this recipe!
How can I make this gluten-free?
Simply use certified gluten-free oats, and you’re all set! It’s a simple swap that keeps the dish delicious and safe for those avoiding gluten.
Can I freeze the leftovers?
Absolutely! Just cut the baked oatmeal into portions, wrap them tightly in plastic wrap, and store them in a freezer-friendly container. They’ll last up to 2 months!
What can I add for extra protein?
You can mix in some nut butter or sprinkle on some hemp seeds before serving. Both are fantastic ways to boost the protein content!
How do I know when it’s done baking?
Check for a golden brown top and insert a toothpick into the center—if it comes out clean, you’re good to go! Enjoy the delicious aroma wafting through your kitchen!
Vegan Baked Banana Oatmeal: 5 Reasons You’ll Crave It
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A healthy and delicious vegan baked banana oatmeal that is easy to make.
Ingredients
- 2 ripe bananas, mashed
- 2 cups rolled oats
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the mashed bananas and almond milk.
- Add maple syrup, vanilla extract, baking powder, and cinnamon. Stir well.
- Fold in the rolled oats and walnuts.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes until golden brown.
- Let it cool slightly before serving.
Notes
- Serve warm or cold.
- Can be stored in the refrigerator for up to 5 days.
- Add berries or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan baked banana oatmeal