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Banana baked oatmeal recipe (no sugar, no egg). Healthy vegan plant-based breakfast, snack, brunch, or dessert.

Healthy Vegan Banana Baked Oatmeal Recipe (No Sugar)

This banana-baked oatmeal recipe is perfect for healthy meal prep and is utterly delicious! It truly is the ideal sweet vegan & gluten-free breakfast idea that will please absolutely everyone.
5 from 5 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian
Servings 9 servings
Calories 229 kcal

Equipment

  • 1 8-inch square baking pan
  • 2 Mixing bowls
  • 1 Fork

Ingredients
  

Wet ingredients

  • 3 ripe bananas mashed, about 2 cups
  • ¾ cups oat milk or any plant-based milk
  • ¼ cup creamy peanut butter
  • 4 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

Dry ingredients

  • 2 cups old fashioned/rolled oats
  • ½ cup walnuts raw, finely chopped
  • 1 tablespoon ground flaxseed (flaxseed meal)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • First, mash the bananas with a fork (you'll need about 2 full cups).
    In the meantime, preheat the oven to 356°F / 180°C.
    Lightly grease an 8-inch square baking pan with neutral oil. I used sunflower oil. Set it aside.
    Next, in the bowl with the mashed bananas add the milk, peanut butter, maple syrup, and vanilla extract. Mix it all together until well combined.
    Mashed bananas, peanut butter, maple syrup, pure vanilla extract, and dairy-free milk mixed in a bowl for baking healthy baked oatmeal without eggs.
  • In a separate bowl, mix rolled oats, chopped walnuts, ground flaxseed, cinnamon, nutmeg, baking soda, and salt. Stir well to combine.
    Rolled oats, chopped walnuts, baking soda, ground cinnamon, nutmeg, and salt mixed in a bowl for making peanut butter banana baked oatmeal without sugar.
  • After that, stir the dry ingredients mixture into the bowl with the wet ingredients. Transfer the batter to the greased baking pan and bake at 356°F / 180°C for 45 minutes.
  • Finally, serve warm or refrigerate (after completely cool) and enjoy it cold. I love adding a drizzle of peanut butter, or maple syrup, or homemade Nutella on top. Yum! Store cooled baked oatmeal in the fridge in an airtight container for 3-4 days. You can reheat it before serving if you like.
    In addition, you can freeze any leftovers for up to 3 months. Wrap sliced oatmeal squares in aluminum foil and place them in a freezer bag.
    Baked oatmeal dessert cake in a baking pan drizzled with creamy peanut butter and topped with sliced bananas for an easy make-ahead breakfast meal prep at home.

Notes

  • Since the sweetness of this recipe depends on the sweetness of bananas we use, it's best to use ripe/overripe bananas. Keep in mind that this banana bake isn't overly sweet, if you prefer it sweeter add a tablespoon or two more maple syrup.
  • You can totally omit the walnuts for a nut-free vegan baked oatmeal.
  • You can use any dairy-free milk of choice although I don't recommend coconut milk because it'll affect the flavor.

Nutrition

Calories: 229kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 229mgPotassium: 313mgFiber: 4gSugar: 13gVitamin A: 68IUVitamin C: 4mgCalcium: 64mgIron: 1mg
Keyword baked oatmeal without sugar, banana baked oatmeal recipe, healthy banana baked oatmeal, no egg, no sugar, oatmeal banana bake, peanut butter banana baked oatmeal, vegan baked oatmeal
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