Vegan Banana Walnut Baked Oatmeal
Ripe bananas sweeten a hearty baked oatmeal studded with toasted walnuts and warm spices, yielding a sliceable, custard-like breakfast that tastes like banana bread in oatmeal form.
Ingredients
- 3 cups old-fashioned rolled oats (not instant)
- 3 very ripe bananas, mashed
- 2 cups unsweetened almond milk (or oat milk)
- 1/4 cup pure maple syrup
- 2 tbsp refined coconut oil (or vegetable oil), melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup walnut halves, roughly chopped
- 1 ripe banana (for topping), sliced
Instructions
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1
Preheat oven to 375 F. Lightly grease an 8x8-inch baking dish.
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2
In a large bowl, combine 3 mashed very ripe bananas, 2 cups unsweetened almond milk (or oat milk), 1/4 cup pure maple syrup, 2 tbsp melted refined coconut oil (or vegetable oil), and 1 tsp pure vanilla extract. Whisk until well blended.
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3
Add 3 cups old-fashioned rolled oats (not instant), 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp baking powder, and 1/2 tsp fine salt to the wet ingredients. Stir until everything is evenly combined. Fold in three-quarters of the 1/2 cup roughly chopped walnut halves.
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4
Pour the oat mixture into the prepared baking dish and spread evenly. Arrange 1 sliced ripe banana (for topping) slices over the top and scatter the remaining walnut halves over everything.
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5
Bake for 33 to 38 minutes until the top is golden and the center is set — it should not jiggle when you gently shake the pan. Let cool for 5 minutes before slicing.
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6
Serve warm, scooped into bowls. Leftovers can be refrigerated and reheated for up to 4 days.