Vegan Banana Bread Baked Oatmeal

Total time55 min

Prep time10 min

Cook time40 min

Ripe, mashed bananas bring natural sweetness and moisture to this cozy baked oatmeal, mingling with warm cinnamon, a touch of maple syrup, and vanilla for a bakery-style flavor in every square. Hearty rolled oats form the base, soaking up all that banana goodness as everything bakes into a set, golden-edged top with a tender, custardy center. Chopped walnuts fold in for crunch, giving each bite a satisfying contrast against the soft oat mixture. It bakes up in a single dish and slices cleanly into six generous squares, perfect for a make-ahead breakfast or snack. This one fits neatly into a vegan spread, whether you're serving it warm from the oven or reheating leftovers throughout the week. Simple pantry staples and ripe bananas make it a dependable, comforting recipe to keep on repeat.

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Ingredients

6 servings

3 medium ripe bananas (about 1 ¼ cups mashed)
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2 cups rolled oats
1 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp maple syrup
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp baking powder
¼ tsp fine salt
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with butter or nonstick spray.
2
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining.

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