Vegan Banana Bread Baked Oats

Vegan banana bread baked oats with cake like fluff and zero eggs or dairy in 30 minutes. ♡

These vegan banana bread baked oats taste like a slice of warm banana bread with the texture of a fluffy cake. Ripe bananas blend with rolled oats, maple syrup, and cinnamon, then bake into a single serving dish that feeds the dessert for breakfast craving without any animal products. For more ideas, see our Vegan Creamy Mushroom Soup.

Plant based breakfast that hits like cake. Let’s make it together.

Ingredients

Vegan Banana Bread Baked Oats

• 1 very ripe banana, the spottier the better
• 1/2 cup rolled oats
• 1/3 cup oat milk, or any plant milk
• 2 tbsp maple syrup
• 1 tbsp natural almond butter
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 pinch kosher salt
• 1 tbsp vegan chocolate chips, optional
• 1 tbsp chopped walnuts, for topping

How to Make Vegan Banana Bread Baked Oats

1. **Heat.** Preheat oven to 375F. Lightly grease an 8 oz oven safe ramekin.
2. **Blend.** Add banana, oats, oat milk, maple syrup, almond butter, vanilla, baking powder, cinnamon, and salt to a blender. Blend until smooth, about 30 seconds.
3. **Fold.** Stir in chocolate chips if using.
4. **Pour.** Pour batter into the prepared ramekin. Top with walnuts and a few extra chocolate chips.
5. **Bake.** Bake 22 to 25 minutes until set in the center and golden on top.
6. **Serve.** Let cool 2 minutes, then drizzle with extra maple syrup and a dollop of coconut yogurt.

Why This Recipe Works

Blending the rolled oats into oat flour first is the technique that gives baked oats their cake like crumb. Whole rolled oats stay chewy and dense after baking, but oat flour creates a structure closer to actual cake batter. The blender does both jobs at once: oat flour and the whole batter.

Very ripe bananas bring two things at once. They sweeten the oats naturally so less maple syrup is needed, and they replace eggs as the binder thanks to their natural pectin and starch. The browner the banana the better. Black spotted bananas work harder than yellow ones.

A touch of baking powder is what creates the rise and the lightness. Without it baked oats turn into a dense pancake puck, but a teaspoon of baking powder reacts with the liquid and bakes into a fluffy cake style texture in 25 minutes. Skip it at your own risk. For more ideas, see our Vegan Lentil Bolognese.

Tips

• Use very ripe bananas with brown spots. Yellow bananas leave the oats less sweet and more banana flavored.
• Blend the oats into flour first for a cake like texture.
• Bake in a single ramekin or oven safe bowl for the prettiest single serving.
• Eat warm right out of the oven for the fluffiest texture.
• Store leftovers in the fridge up to 3 days. Reheat in microwave 30 seconds.
• Common mistake: do not skip the baking powder or the oats turn into a dense puck.

Variations

• Add 2 tbsp mini chocolate chips for chocolate chip banana bread oats.
• Stir in 1 tbsp peanut butter for peanut butter banana oats.
• Top with chopped walnuts before baking for banana nut bread vibes.
• Add 1/2 tsp instant coffee for banana mocha oats.
• Use almond extract instead of vanilla for almond banana oats.
• Drizzle warm with maple syrup and a dollop of coconut yogurt before serving.

Looking for more recipes? Try our Crispy Peanut Tofu Lettuce Wraps or Cajun Chicken Alfredo Pasta next.

Common Mistakes to Avoid

• Using yellow bananas: Brown spotted bananas are sweeter and bind better. Yellow ones make bland oats.
• Skipping the blend step: Whole oats stay chewy and dense. Blending into oat flour creates the cake texture.
• Skipping the baking powder: Without it the oats bake into a dense puck. The teaspoon is what makes them rise.
• Overbaking: 25 minutes is the sweet spot. Beyond that the oats dry out and lose their fluff.

Vegan Banana Bread Baked Oats

Vegan banana bread baked oats with cake like fluff and zero eggs or dairy in 30 minutes. Plant based breakfast.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 1 servings

Course: Breakfast

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 very ripe banana the spottier the better
• 1/2 cup rolled oats
• 1/3 cup oat milk or any plant milk
• 2 tbsp maple syrup
• 1 tbsp natural almond butter
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 pinch kosher salt
• 1 tbsp vegan chocolate chips optional
• 1 tbsp chopped walnuts for topping

Method

 

1. **Heat.** Preheat oven to 375F. Lightly grease an 8 oz oven safe ramekin.
2. **Blend.** Add banana, oats, oat milk, maple syrup, almond butter, vanilla, baking powder, cinnamon, and salt to a blender. Blend until smooth, about 30 seconds.
3. **Fold.** Stir in chocolate chips if using.
4. **Pour.** Pour batter into the prepared ramekin. Top with walnuts and a few extra chocolate chips.
5. **Bake.** Bake 22 to 25 minutes until set in the center and golden on top.
6. **Serve.** Let cool 2 minutes, then drizzle with extra maple syrup and a dollop of coconut yogurt.

Notes

Use very ripe bananas with brown spots. Yellow bananas leave the oats less sweet and more banana flavored. Blend the oats into flour first for a cake like texture. Bake in a single ramekin or oven safe bowl for the prettiest single serving.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.

FAQ

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