Description
These Gluten-Free Banana Bread Baked Oats are cozy, lightly spiced, and naturally sweetened with ripe bananas and maple syrup. A wholesome make-ahead breakfast or brunch that tastes like banana bread in baked oatmeal form—finished with crunchy walnuts for the perfect bite.
Ingredients
2 1/2 cups gluten-free rolled oats
1 1/2 tsp baking powder
2 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp fine salt
1 cup mashed ripe banana (about 2–3 medium overripe bananas)
2 large eggs, room temperature
1 1/2 cups unsweetened vanilla almond milk
1/4 cup pure maple syrup
1 tsp vanilla extract
1/2 cup walnuts, roughly chopped
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish (or similar).
2. In a large bowl, mix oats, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk mashed banana, eggs, almond milk, maple syrup, and vanilla until smooth.
4. Pour wet mixture into dry ingredients and stir until fully combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared dish and smooth the top evenly.
7. Bake 35–40 minutes, or until the center is set and edges are lightly golden.
8. Cool 5–10 minutes, slice, and serve warm. Add banana slices or a drizzle of nut butter if desired.
Notes
Make it nut-free: swap walnuts for chocolate chips or sunflower seeds.
Egg-free option: use 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, rest 5 minutes).
Less sweet: reduce maple syrup to 2–3 tbsp if bananas are very ripe.
Storage: refrigerate in an airtight container up to 5 days. Reheat portions in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 41 mg