Gluten-free, dairy-free, and flavor-ful. Banana Baked Oats are so satisfying and full of good for you ingredients. Perfect for when you want simple meals for busy days (or mornings in this case).

One of the challenges that my clients face is time: or lack there of. We’re busy people! But we still want to eat well and nourish our bodies. Busy days call for simple meals, make ahead options and fuss-free ingredients. So I’m starting a series of healthy eats that are easy to make and satisfying to eat. Like these Banana Baked Oats – 2 dishes, just a few ingredients and days of healthy breakfasting.

I grew up with bowls of steaming hot oatmeal oozing with butter and cream, topped brown sugar that melted into the mix. Sweet, filling, piping hot. Maybe that’s why oatmeal always feels so old-school and nostalgic for me. What a way to get little kids to eat a hearty, healthy breakfast cereal (my mom was a nurse, breakfast was a must).

Banana Baked Oats – the ins and outs

You can easily make this a one dish meal. Simply mix your dry ingredients, add your wet ingredients, top with banana slices and bake. I use maple and vanilla to get just the right balance of warm sweetness, but honey would work too.

And the bananas! Is oatmeal without bananas even a thing? I love the texture and subtleness of bananas in this dish but you could easily substitute, or add, blueberries, raspberries, even peaches or diced apples would work.

Ingredients + How to

Steel cut oats are perfect for this dish. In fact, I don’t recommend any substitution. Old fashioned or quick cooking oats are already processed, so they don’t pack the nutrient punch and they’ll turn to mush quickly. Steel cut oats hold there one in the baking process which is why I use them here.

A touch of cinnamon adds a warm, rich and almost spicy note that is only enhanced by a pinch of salt. Yes, salt in a sweet dish is a must! Mix your spices and baking powder with the oats either in a separate bowl or in the cooking container itself. I used a different mixing container because a) it’s easier to see everything come together and b) it keeps the sides of the baking dish clean. If you mix in the baking dish and the liquid goes up the sides make sure to wipe it off so it doesn’t burn.

Next, add your almond milk (any unsweetened, dairy free milk will work…coconut milk would be phenomenal), 1 egg (beat it first, I promise it’s easier), vanilla and my personal secret weapon: maple syrup. I live in Vermont, what can I say.

Pour your oats into a greased 8 x 8 baking dish (or into greased muffin cups for even easier grab and go) and top with banana slices. Bake at 375ºF until the oats have set. Oh, the smell of the cinnamon while these oats bake! Your kitchen will smell divine.

You can 100% eat this straight out of the oven, or cool and store in the refrigerator until breakfast (or snack) time. There’s no need to add anything else, but if given the option to top with some chopped bananas, toasted walnuts and maple Greek yogurt…don’t mind if I do!

Looking for other breakfast recipes?

Try these…

Maple Walnut and Date Granola

Apple Bran Muffins

Triple Berry Oatmeal Bake

Simple, Protein Packed Breakfast Recipes

Meal Prep Breakfasts in Minutes

If you make this Banana Baked Oats recipe please come back and let me know what you think! And of course, if you make it and post on IG make sure to tag me so I can check it out!