These Baked Oats with No Banana are simple, easy, vegan friendly, and the perfect hearty breakfast to enjoy all week long! All you need is 8 ingredients and 10 minutes to make. Try them for meal prep, easy brunch, or even a sweet and simple dessert!
I absolutely love oats. I love to mix it up, and I am a big fan of overnight oats during the warmer months. I cannot get enough of my frozen fruit overnight oats, my protein overnight oats, and my overnight oats without water. My oat flour protein brownies are also a great decadent dessert!
Why You'll Love This Recipe
- Meal prep friendly. Just like many of my breakfast recipes, these baked oats are easy to meal prep on a Sunday night. All you'll need to do during the week is reheat and add your favorite toppings.
- 10 minute prep. If you forgot to prep breakfasts on Sunday night, whip this up for the oven in just 10 minutes during the week. Realistic enough for busy lifestyles and working women!
- Easy to customize. I've given you a great base recipe that is easy to customize and easy to add to. Feel free to use your favorite milk, sweetener, fruit, nuts, chocolate chips and more!
- Made without banana! If you do not like banana or simply don't want your baked oats to taste like banana, this is the perfect recipe for you! These baked oats are made soft and fluffy without banana.
Ingredients and Substitutions
- Rolled oats - Just like making my Protein Overnight Oats and Overnight Oats with Frozen Fruit, rolled oats are the best type of oats to use when making baked oats. Steel cut oats will not soften enough to bake through in 40 minutes. Similarly, instant oats will be much softer and less textured. Rolled oats is the superior choice! Save any leftover to make my chocolate chip baked oats.
- Chia egg - A chia egg is a simple egg replacer that helps bind together the baked oats and makes them firm up and sliceable. As an added bonus, it also adds a quick boost of protein, healthy fats, and omegas.
- Milk - I typically like to use oat milk because I find it super creamy and it's a great plant-based substitute for dairy milk. You can use any milk you have on hand, dairy or non-dairy. Note that if you use a sweetened milk or flavored milk, this will affect the flavor of your oats. If using sweetened milk, reduce the maple syrup.
- Coconut oil - A small amount of coconut oil keeps the baked oats moist and adds additional fat to help keep you full. If you do not love the flavor of coconut, feel free to use refined coconut oil.
- Maple syrup - Adds a touch of sweetness. You can use any sweetener you have on hand - agave nectar, honey, brown rice syrup, even simple syrup will work.
- Baking powder - Without baking power, the baked oats would be very dense. Baking powder adds a bit of lightness and fluffiness to the texture and is truly essential!
Step by Step Instructions
- Make the chia egg - In a small mixing bowl, whisk together the chia seeds and 3 tablespoons of water until combined. Set aside for about 5 minutes, or until the chia seeds have absorbed the water and become gelatinous.
- Mix all ingredients together - In a separate, large mixing bowl, add in the rolled oats, cinnamon, baking powder, salt, chia egg, milk, coconut oil, vanilla extract, and maple syrup. Mix well to combine.
- Fold in additional ingredients as desired - If you are making any additions such as nuts, chocolate chips, chopped fruit, etc., fold them into the baked oats mix now
- Transfer to oven safe baking dish - Pour your baked oats mixture into a greased 8x8 baking dish or 9x9 pie dish. Spread evenly.
- Bake - Bake for 35-40 minutes or until a toothpick inserted into the center of the baked oats comes out cleanly.
- Slice and serve - Allow your oats to cool for about 5 minutes then slice and serve as desired. I love my baked oats plain, whipped cream, additional nuts, fresh berries, etc!
- Chocolate baked oats without banana: Add 2 tablespoons of unsweetened cocoa powder into the mix and fold in ½ cup of mini chocolate chips (dairy or non dairy).
- Peanut butter baked oats: Add 2 tablespoons of runny natural peanut butter into the oat mixture.
- Gluten-free option: Make sure to use gluten-free certified oats. All other ingredients are naturally gluten-free.
Storing and Reheating Instructions
Baked oats without banana will store well in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
If you'd like to freeze, allow the baked oats to cool completely, slice into individual slices, then stack the slices with a piece of parchment or wax paper in between inside a freezer safe container or zip top bag to prevent sticking.
When reheating, microwave for the fastest reheat option. If preferred, bake at 300 degrees F tightly covered until warmed through, about 10-15 minutes or until warm again.
Can Baked Oats be Made in Advance?
These baked oats reheat extremely well and can be made at the start of the week and cut into slices for a quick and easy breakfast to enjoy all week long.
If you are making these oats for a larger family, feel free to double or triple the recipe and bake in 2 or 3 baking dishes at once.
No, your baked oats should not be mushy. Making baked oats without banana helps avoid that mushy texture, but it is also important to make sure that you bake the oats through completely. Stick a toothpick into the center of the oats near the end of baking. If the toothpick is wet, the oats need a longer bake, otherwise they will be mushy.
These baked oats will not rise significantly, so this is not a concern. The baking powder is helping to give it a little lift, but it is not going to be as tall and fluffy as baking a cake.
Yes, baked oatmeal should be refrigerated because it contains perishable ingredients. If left out on the counter, baked oatmeal will not last for 4 days and will spoil very quickly.
Tips for Success
- Use room temperature milk and maple syrup. If you use cold milk and maple syrup straight from the fridge, it will cause the melted coconut oil to harden and get chunky in the batter. This will cause the coconut oil to be very unevenly dispersed and make portions of the oats oily while leaving others dry. Room temperature ingredients will prevent this from happening. If in a rush, microwave the milk and maple syrup until warm before adding it to the bowl with all ingredients.
- Adjust sweetener to taste. I find ¼ cup to work well for my taste, but if you typically prefer less sweet breakfasts, start with 2 tablespoons and adjust from there.
More Easy Breakfast Ideas You May Like
If you make this baked oats with no banana recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Simple Baked Oats with No Banana
- 1 + ¾ cup rolled oats
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 1 chia egg (1 tbsp chia seed + 3 tbsp water)
- 1 + ¼ cup milk
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- ¼ cup maple syrup or your choice of liquid sweetener
- Preheat the oven to 350 degrees F and lightly grease a casserole dish or pie pan.
- Make the chia egg by combining 1 tbsp of chia seeds with 3 tbsp of water.
- Using a large bowl, mix together all of the ingredients.
- Once they are mixed well and the ingredients are equally distributed, pour into the casserole or pie dish. It will look wet.
- Bake for 35-40 minutes or until you can insert a toothpick and remove it cleanly. The top of the baked oats will also look golden brown.
- Served with your choice of topping or plain. I like to add whip cream, almond slices and berries.
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