Banana Baked Oatmeal
A delicious vegan and gluten-free breakfast that everyone will love. This healthy recipe is easy to make, nourishing and so flavorful. Perfect for busy mornings and meal prepping ahead of time.
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.
Notes
* To toast the pecans place them on a baking sheet (no oil) and toast in the oven for about 7 - 10 minutes, until golden and fragrant. Remove and let cool.