Banana Baked Oats with Chocolate Chips and Toasted Pecans. An easy vegan and gluten-free breakfast recipe.
Are you ready to kickstart your mornings with a delicious and nourishing vegan breakfast? Look no further, these satisfying Banana Baked Oats will become your new favorite way to start the day! With a soft and chewy texture, a hint of toasted nuts and chocolate, and the natural sweetness of bananas, this dish is a winner in every bite. Plus, it’s a breeze to prepare and perfect for meal prepping, ensuring you have a satisfying breakfast option ready to go all week long.
I’m not a big fan of traditional oatmeal, but I do like baked oatmeal. It’s simple, hearty and loaded with nutrients. Traditional oatmeal is a little mushy and dull for my taste (I crave it once or twice a year, but that’s it). Baked Oatmeal is quite different, it’s soft, chewy and super filling. So, if you don’t love oatmeal, you might want to give baked oats a try.
This Banana Baked Oatmeal is sweetened with bananas and a bit of coconut nectar or maple syrup. I wanted to keep this recipe as healthy and appetizing as possible, so it’s not overly sweet. But if you like things on the sweeter side, you can serve it with a drizzle of maple or date syrup.
Serve your Banana Baked Oats warm, with your favorite toppings. I love to drizzle some tahini on top for added creaminess, fresh banana slices and blueberries. Sometimes I’ll also add a dollop of coconut yogurt. Yum!
Why You’ll Love These Banana Baked Oats:
Easy to Make: With simple ingredients and minimal prep time, this recipe is perfect for busy mornings or meal prepping ahead.
Wholesome Ingredients: Packed with fiber, healthy fats, and complex carbs, these baked oats will keep you feeling full and satisfied until lunchtime.
Customizable: Feel free to get creative with your toppings! From fresh fruit to nuts and seeds, the options are endless.
Plant-Based and Gluten-Free: Whether you’re vegan or gluten-free, this breakfast dish is suitable for all dietary preferences.
Not Too Sweet: Unlike traditional breakfast treats, these Banana Baked Oats are sweetened naturally with ripe bananas, a little coconut nectar (or maple syrup) and a touch of chocolate, making them the perfect balance of indulgence and nourishment.
So, what are you waiting for? Whip up a batch of these Banana Baked Oats today and start your day on a deliciously wholesome note! Don’t forget to tag us on Instagram @mondaydreamsblog and share your breakfast creations. Or leave a comment below, we love hearing from you. Happy baking!
Banana Baked Oatmeal
Ingredients
OATS:
- 1 cup mashed ripe banana, about 3 small bananas
- 1 ¾ unsweetened almond milk
- ¼ cup runny tahini
- 3 Tbsp coconut nectar or maple syrup
- 2 Tbsp ground flaxseeds
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 ½ cups rolled oats
- ½ cup toasted pecans, roughly chopped*
- ½ cup vegan chocolate chips
- 1 tsp baking powder
TO SERVE:
- Fresh banana slices
- Blueberries
- Drizzle of tahini
- Drizzle of date syrup, coconut nectar or maple syrup
- Vegan yogurt
- Nuts and seeds
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 9 - inch (23 x 23 cm) baking dish with a little olive or coconut oil.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add almond milk, tahini, coconut nectar or maple syrup, flaxseeds, vanilla extract, cinnamon and nutmeg. Whisk until well combined. Let the mixture sit for 5 -10 minutes to allow the flaxseeds to soak up some of the liquid.
- Add oats, pecans, chocolate chips and baking powder. Stir to combine.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake for 30 – 35 minutes, or until the top is slightly golden and the middle is set.
- Remove from the oven and allow to cool slightly before serving.
- Serve with your favorite toppings. Enjoy!
- You can store leftovers in the fridge for 5 – 6 days or freeze them for up to a month. You can reheat it in the oven (or microwave) with a little added milk to moisten.