Baked Banana Oatmeal

This Baked Banana Oatmeal recipe is a real treat–it can easily be eaten for breakfast or dessert! Whole grain oats, chia seeds, almond milk, and spices make this a hearty and fulfilling dish.

Gluten free & vegan, this recipe is great for almost everyone! It’s also one of my favorites to meal prep, and keeps well in the fridge all week long.

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Each post has information about ingredients, detailed cooking instructions, and recipe tips as well as special diet information. If you’re looking for ingredient amounts as well as more straight to the point instructions, scroll to the easy to print recipe at the bottom. 

Ingredients in this Baked Banana Oatmeal

• Oatmeal: I use traditional rolled oats, but quick oats and steel cut oats will work–steel cut will just require a little more almond milk and cooking time.
• Chia Seeds: Chia eggs (made with chia seeds and water) are perfect for holding together egg free recipes.
• Almond Milk: Unsweetened, plain or vanilla.
• Ripe Bananas: A great natural sweetener and excellent source of potassium. Cooking with ripe bananas adds a sweet flavor to your recipe.
• Baking Powder, Vanilla Extract, and Cinnamon: My favorite essentials for baking.

Recipe Tips

• If you’re not egg free, you can replace the chia seeds and water with 8 eggs.
• You can use equal amounts of flax seed in place of chia.
• Top with fresh fruit, honey/agave/maple syrup, peanut butter, brown sugar, or melted butter.
• If you’re doubling the recipe, you will need to cook it in two separate batches.
• Baking times can vary depending on your oven and the size of your pan. You’ll know your oats are done when the center is dry and springs back when you touch it.
• If your oatmeal turns out a little drier than expected, no worries–simply add some plant based milk after warming it up!

Instant Pot Banana Oatmeal Instructions

Since going plant based, this is my go-to breakfast every morning! It’s easy to switch up the banana with any other fruit and I love that I can cook once and have breakfast ready to go all week.

1. Make your chia eggs first! Mix chia seeds with water in a small bowl and set it aside as you’re preparing the other ingredients. The chia seeds will gel as they sit.
2. Prepare your dry ingredients: Mix oatmeal, baking powder, and cinnamon together in a large bowl.
3. Mash the bananas: Slice your bananas, add them to a bowl, and use the back of a fork to mash them. They don’t have to be completely lump free.
4. Add wet ingredients to the dry ingredients: Add almond milk, mashed bananas, vanilla, and chia eggs to the dry ingredients and stir to combine.
5. Prepare your pot: Lightly spray an oven safe dish with cooking spray (I use spray coconut oil) and set aside. Add 1 cup of water to the bottom of your Instant Pot or other electric pressure cooker.
6. Transfer your oatmeal mixture to your prepared pan, then cover it with foil. Use your trivet to lower your pan into the pot. Close the lid and turn your pressure valve to sealing, then set your Instant Pot to cook for 50 minutes on high pressure.
7. Once cook time is complete, allow your pot to release naturally for ten minutes or so before turning the valve to quick release. This helps the oatmeal to not stick to the bottom of the pan.
8. Remove the lid of your pot and carefully use the trivet handles to lift your oatmeal.
9. Remove the foil and serve. Transfer all leftovers to an air tight container and store in the refrigerator for up to 6 days.

How to make this in the Oven

1. Preheat oven to 350º.
2. Follow steps 1-5 above to make the oatmeal.
3. Transfer the oat mixture to a prepared baking dish and cover with foil.
4. Bake for 40-50 minutes.
5. Remove foil and cook for 10 minutes, until the top is golden brown.

Meal Prep Tips

This is a great recipe for meal prep! I prep this recipe weekly.

• Store this recipe in the refrigerator in an air tight container. Reheat in the microwave for 1-2 minutes, then add the topping of your choice.
• You can easily freeze this recipe–I’ve made up to three batches before and frozen them to bring on vacation. They freeze like a dream!
• We love this recipe because it’s so easy to adapt. If you have other fruits like apples, blueberries, or strawberries, you can use those instead of the bananas.

Healthy Eating Plans

Weight Watchers:

4 Points on the 2023 Plan | 6 Blue Plan Points | 6 Green Plan Points | 1 Purple Plan Point

21 Day Fix:

• This entire recipe contains 12 Yellow Containers, 6 Purple Containers, 1.5 Orange Containers, 2.75 Teaspoons.
• Per Serving (recipe makes 8): 1.5 Yellow Containers, .5 Purple Containers, trace amounts of Orange Containers, and teaspoons (I do not count these).
• If you replace the chia seeds with eggs, you’ll want to recalculate the containers.

More Instant Pot Breakfast Recipes

• Breakfast Frittata Recipe
• Healthy Breakfast Rice Recipe
• Amish Baked Oatmeal

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Baked Banana Oatmeal Recipe

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 8

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This healthy Baked Banana Oatmeal recipe is a delicious breakfast or dessert! Baked Banana Bread Oats can be made in the oven or Instant Pot and are gluten free, dairy free, egg free, and vegan. Baked oatmeal is more cake-like than traditional oatmeal and perfect for meal prep!

Equipment

• Instant Pot 6 qt
• 6 qt Instant Pot Dish
• Metal Pan for Oven

Ingredients 

US CustomaryMetric

• ▢ 8 tsp chia seeds
• ▢ 1/2 cup water
• ▢ 3 bananas extra ripe
• ▢ 4 cups oatmeal dry
• ▢ 2 tsp baking powder
• ▢ 2 tsp cinnamon
• ▢ 4 tsp vanilla extract
• ▢ 2 ¾ cups almond milk unsweetened

Instructions

Instant Pot Instructions

• Mix chia seeds and water and set aside. This allows the seeds to gel while you're making the rest of the recipe.
• Mash your bananas until they are smooth.
• Mix oats, baking powder, and cinnamon together in a large bowl.
• Add chia eggs, mashed bananas, vanilla, and almond milk to the dry ingredients and stir to combine.
• Lightly spray an oven safe dish with cooking spray and transfer your oatmeal mixture into it.
• Cover your pan tightly with aluminum foil.
• Add 1 cup of water to the bottom of your Instant Pot.
• Place your pan on top of the trivet and use the handles to carefully lower the pan into the pot.
• Cover and turn the pressure valve to sealing.
• Press Pressure Cook or Manual and cook on high pressure for 50 minutes.
• When the cook time is complete, allow the pot to naturally release for ten minutes, then turn the valve to quick release and remove the lid.
• Carefully remove your oatmeal using the trivet handles. Remove the foil and serve.

Oven Directions

• Preheat the oven to 350 degrees.
• Follow steps 1-5 above.
• Transfer your oat mixture to your prepared baking dish and cover with foil.
• Bake for 40-50 minutes, then remove foil and cook for 10 minutes until the top is golden brown.
• Serve and enjoy!

Notes

 

Healthy Eating Plans:

Weight Watchers:

6 Blue Plan Points | 6 Green Plan Points | 1 Purple Plan Point

The points for the new 2023 points plan is 4.

21 Day Fix:

• This entire recipe contains 12 Yellow Containers, 6 Purple Containers, 1.5 Orange Containers, 2.75 Teaspoons.
• Per Serving (recipe makes 8): 1.5 Yellow Containers, .5 Purple Containers, trace amounts of Orange Containers, and Teaspoons, I do not count these.

Recipe Tips:

• If you’re not egg free you can replace the chia seeds and water with 8 eggs.
• Top with fresh fruit, peanut butter, brown sugar, or melted butter.
• If you’re doubling the recipe you will need to cook it in separate batches.
• Baking times can vary depending on your oven and the size of your pan. You’ll know your oats are done when the center is dry and springs back when you touch it.

Nutrition

Calories: 151kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 383mg | Fiber: 5g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum