Banana Bread Baked Oats

Don't worry, ads are not going to appear on your printed document!

If you love banana bread for breakfast, but you are after a healthier version try these baked oats made with healthy ingredients. It tastes like your favorite banana bread but is packed with fiber, proteins, and no refined sugar needed.

5 from 1 vote

Scan this to go to the updated recipe!

www.theconsciousplantkitchen.com

If you love banana bread for breakfast but are after a healthier version, try these baked oats made with wholesome ingredients. It tastes like your favorite banana bread but is packed with fiber, proteins, and no refined sugar needed.

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-oats/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: servings

Calories: 320.3kcal

Author: Carine Claudepierre

Equipment

Ingredients

1 medium Banana about 180 g/6oz, unpeeled
¾ cup Old-Fashioned Rolled Oats
½ cup Almond Milk
2 tablespoon Coconut Sugar
2 teaspooon Flaxmeal
1 teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon Salt
½ teaspoon Vanilla extract
2 tablespoon Dairy-Free Dark Chocolate Chips
1 tablespoon Shredded Coconut or walnuts or pecans

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Grease a small baking dish - I used a 6-inch x 6-inch ceramic dish. You can also use small ramekins - with cooking oil spray. Set aside.
In a food processor, add banana, oats, almond milk, flax meal, vanilla extract, salt, cinnamon, coconut sugar, and baking powder.
Blend on medium-high speed until smooth - it's ok if there are bits and pieces of oats. This prevents the recipe from being gummy.
Add chocolate chips and shredded coconut or walnuts.
Pulse to incorporate and pour the batter into the prepared baking dish.
Sprinkle chocolate chips and extra banana slices on top if you like.
Bake for 18 to 22 minutes or until set on top and not jiggly in the middle. The baking time depends on how you like your oatmeal texture. Bake it longer for a firm, dry texture or less for a softer oatmeal.

Serving

Cool down in the baking dish for a couple of minutes before serving.
Serve with peanut butter, maple syrup, and extra nuts.

Storage

Store in the fridge after it has cool completely cool at room temperature. Film the dish to keep it moist and refrigerate it for 3-4 days. Freeze in an airtight container for up to 1 month.

Nutrition