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Vegan Baked Banana Oatmeal

Do you ever come up with recipe, love it for a while then somehow completely forget about it? Something like that happened to me recently when I suddenly remembered that I hadn’t made my Easy Baked Oatmeal in months. I decided to resolve that issue immediately. I made a couple of slight tweaks and came up with today’s Vegan Baked Banana Oatmeal. I am seriously all about this twist on the classic oatmeal breakfast. I love how the edges get crispy and the inside is extra ooey gooey because of the banana- and with a little peanut butter on top it’s seriously a reason to wake up for breakfast.

You can easily bake this recipe in individual jars like I did in the original recipe but I decided to use my mini 6″ pie dish. I greased the dish so I could pop the oatmeal out and slice it like pie. I decided to do it this way so I could bake the oatmeal the night before then reheat slices for breakfast. I’m honestly not sure if the individual mini jars or slices are more fun to eat…but either way this recipe is a totally energizing, filling breakfast to start your day.

Vegan Baked Banana Oatmeal
Prep time
Cook time
Total time
Recipe type: breakfast
Cuisine: vegan, gluten-free
Serves: 2-3
  • dash of cinnamon
  • coconut oil for greasing
  • 1 cup rolled oats
  • 1 banana, mashed
  • 1 cup non-dairy milk
  • 1 tbs chia seeds
  • ½ tsp vanilla extract
  • ¼ cup chopped dates or raisins
  • dash of salt
  • optional topping- peanut butter
  1. Preheat oven to 350°. Grease mini pie or baking dish with coconut oil.
  2. Combine all ingredients in a large bowl. Pour into pie dish.
  3. Bake for 25 minutes, until edges are lightly browned.
  4. If enjoying right away, top with peanut butter and use a knife to serve.
  5. If preparing the night before, let cool completely and pop baked oatmeal out of baking dish. In the morning slice into pieces, reheat in the oven and top with peanut butter before serving.

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18 Responses to Vegan Baked Banana Oatmeal

  1. I made this last night and I’ve got to say, it’s delicious! I subbed in large flake oats instead of rolled oats – this left the dish a little more firm (on top of it, it’s a lower calorie count and has higher nutritional value). Thanks SO much for posting this, I really love it!!!

  2. I’ve made this recipe several times, and it never disappoints! I used dates and almond milk, but without peanut butter (allergy) or chia seeds. I’ve also tried with coconut extract, maple syrup, or ground flax seed, and those all were fabulous. I bake it the night before in a small gratin dish and microwave it the next morning.

  3. Hi Ilene,
    How long can this baked oatmea slices be stored for ?
    Does it have to be stored outside in room temp, or in the
    Fridge ? Do you normally warm it up before eating, or straight


    • The oatmeal slices should stay fresh for 2-3 days in an airtight container in the refrigerator. I think it tastes best warmed up so I pop it in the oven for 10-15 minutes to reheat. Enjoy!

  4. Made this last night in prep for breakfast but family wanted it NOW. I doubled the recipe and made it into an oatmeal pie. We put a large dollop of plain yogurt on top – highly recommend as the flavour combo was amazing…yum! It got a two thumbs up from the gang AND there was enough for breakfast. Trying to press 5 stars but it will only show 1 so I’ll write it just in case – 5 star keeper recipe! Thank you for posting this!

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