This banana bread feels like a hug in a baking dish.
This vegan banana bread baked oatmeal combines the sweet, cozy flavors of banana bread with the heartiness of oats.
It’s warm, soft in the middle, slightly crispy on the edges, and the perfect breakfast that feels indulgent but is actually pretty wholesome.
If you’ve ever wanted banana bread you can eat with a spoon and drizzle with maple syrup, this is it.
You can bake it once and enjoy it for days, reheated with a splash of plant milk or topped with whipped cream.
Plus, it fills your kitchen with the most amazing aroma, even if it’s the middle of summer!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make It Even Better
For a richer flavor, use a splash of coconut milk instead of almond milk.
Add a sprinkle of extra chocolate chips on top before baking for that gooey, melty finish.
For crunch, top with chopped pecans or walnuts before baking.
Use a potato masher or this handy stainless steel potato masher for perfectly smooth bananas.
Bake it in this non-stick 8×8 baking dish for easy cleanup and perfect slices.
Vegan Baked Banana Bread Oatmeal
Course: BreakfastDifficulty: Easy9
squares10
minutes45
minutesIngredients
3 ripe bananas, mashed
2 cups rolled oats
1/2 cup unsweetened almond milk (or any plant milk)
1/4 cup pure maple syrup
2 tbsp nut butter (peanut or almond)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup vegan chocolate chips or chopped nuts (optional, but highly recommended)
Directions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8 baking dish. In a large bowl, mash the bananas until smooth. Stir in the almond milk, maple syrup, nut butter, and vanilla until everything is well combined.
- Step 2: Add the oats, baking powder, cinnamon, and salt to the wet mixture. Mix well so that the oats are fully coated and no dry patches remain. Fold in the chocolate chips or nuts if using.
- Step 3: Pour the mixture into the prepared baking dish and smooth it out evenly with a spatula. Bake for 40–45 minutes, or until the edges are golden brown and the center is set.
- Step 4: Let it cool for about 10 minutes before slicing into squares. You can serve it warm with a drizzle of maple syrup, a dollop of coconut whipped cream, or even a spoonful of almond butter.
- I personally love this with a cup of black tea.
Substitutions and Add-Ins:
Swap bananas with applesauce or pumpkin puree for a twist.
Use gluten-free oats to make this recipe completely gluten-free.
Instead of chocolate chips, try blueberries, raspberries, or chopped dates.
Spice it up with a pinch of nutmeg or cardamom for a warm, cozy flavor.
If you prefer it less sweet, reduce the maple syrup and rely on the natural sweetness of bananas.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
This vegan banana bread baked oatmeal is a cozy, make-ahead breakfast that tastes like dessert but fuels your day.
It’s perfect for busy mornings, meal prep, or when you just want something warm and sweet without too much fuss.
One pan, wholesome ingredients, and so much flavor, you’ll find yourself coming back to this recipe again and again.
If you enjoyed this recipe, check these out:
