About the Recipe
Traci Becker’s Banana Bread Baked Oatmeal brings the cozy comfort of banana bread into a nourishing, whole-food breakfast you can slice and serve all week. Made with ripe bananas, old-fashioned oats, flax seeds, and warm cinnamon, this oil-free bake delivers steady energy, plant protein, and fiber in every bite.
Lightly sweetened with maple syrup and naturally creamy from mashed banana and soy milk, it strikes the perfect balance between indulgent and functional. Chopped nuts add satisfying texture, while optional dark chocolate chips make it feel just special enough for guests or weekend brunch.
Unlike traditional banana bread, this version skips refined flour and excess fat, relying instead on whole grains and seeds for structure and satiety. It’s gluten-free (if using certified oats), vegan, and easily adaptable to nut-free preferences.
For those following our Diabetes Reset approach, you can slightly reduce the maple syrup and lean into the natural sweetness of extra-ripe bananas. Pair with fresh berries or a dollop of unsweetened plant yogurt for a balanced, blood-sugar-friendly breakfast that prevents mid-morning crashes.
Warm, sliceable, freezer-friendly — this is comfort food that works for you, not against you. NUTRITION Serving Size: 1 serving Calories: 319 kcal Fat: 10 g Saturated Fat: 2 g Sodium: 179 mg Carbohydrates: 53 g Fiber: 7 g Sugar: 19 g Protein: 7 g
Ingredients
4 Bananas, ripe
4 Tbsp Maple Syrup
1 3/4 cups Old Fashioned Oats
1/4 cup Flax Seeds
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 cup Soy Milk
3 tbsp Chopped Pecans or Walnuts
2 Tbsp Enjoy Life Chocolate Chips, optional
Fresh Fruit, optional
Preparation
1. Preheat the oven to 350 F.
2. Mash the banana in a 9 by 9 inch baking dish until there are no lumps. Mix in half the maple syrup until combined. Bake for 11 mins.
3. Mix the dry ingredients (oats, baking powder, flax seeds, cinnamon) in a bowl.
4. Remove the baking dish from the oven. Add the oat mixture to the dish. Add non dairy milk and maple syrup and mix well. Sprinkle cinnamon and pecans or walnuts on the oatmeal. (At this point you can cover and refrigerate the dish overnight.)
5. Bake for 30 to 35 mins or until golden on the edges and the center is firm.
6. Cool for 10 mins, then slice and serve warm with non dairy milk, fresh fruit, chocolate chips or other toppings.
Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for up to 4 days.