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Banana Walnut Baked Oatmeal

North American · 45 min · Easy · 6 servings

Banana Walnut Baked Oatmeal

Oats, mashed banana and toasted walnuts baked into a soft, sliceable breakfast that keeps all week. Sweet enough from the fruit that it barely needs syrup.

~390 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Heat the oven

    Heat the oven to 400°F conventional (180°C fan) and lightly grease a 20x25cm baking dish.

  2. 2

    Mash the bananas

    Mash two of the bananas in a large bowl until fairly smooth, then whisk in the plant milk, maple syrup, chia seeds and vanilla. Slice the third banana into coins and set aside.

  3. 3

    Mix the dry

    ⏱ 5 min

    Stir in the oats, cinnamon, baking powder, salt and two-thirds of the walnuts until evenly combined. Let it stand for a few minutes so the chia starts to thicken.

  4. 4

    Assemble

    Pour into the dish, level the top, and arrange the banana coins and remaining walnuts over the surface.

  5. 5

    Bake

    ⏱ 35 min

    Bake until the top is golden and set and the center no longer wobbles when you shake the dish.

  6. 6

    Rest

    ⏱ 10 min

    Let it rest before cutting — it firms up considerably as it cools and will fall apart if you cut it hot.

Notes

Contains walnuts. Keeps in the fridge for five days; reheat a slice with a splash of plant milk. Very ripe, spotty bananas make it noticeably sweeter — you can drop the maple syrup entirely if yours are far gone.

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