Can I make the oatmeal vegan?

You can use dairy-free milk and butter, but I haven't tried any vegan egg substitutes. You can try flax egg (1 tbsp ground flax seeds and 3 tbsp water per egg) but I can't guarantee results.

My oatmeal was too dense and dry or too soggy. What did I do wrong?

If it's too dry, you either didn't add enough liquid or you let the batter sit for too long before baking the oatmeal, and the oats soaked up all the liquid. If it's too soggy, you either added too much mashed banana or too much milk. I recommend using rolled oats for the best results.

Banana Bread Baked Oatmeal

Name: Banana Bread Baked Oatmeal
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 ½ cups rolled oats; 1 tsp baking powder; 1 tsp ground cinnamon; 1 cup mashed ripe bananas (2-4 bananas, depending on their size, plus an extra banana reserved for garnish); 2 large eggs; ¼ cup melted butter (make sure it’s not too hot so it doesn’t cook the eggs); 2 tbsp maple syrup; 1 tbsp vanilla extract; ¼ tsp fine sea salt; 2 cups milk (I use cashew or almond milk); 1 cup pecans, roughly chopped (optional, I use toasted pecans, see notes); A knob of butter; 2 tbsp turbinado sugar (optional)

Description

Banana Bread Baked Oatmeal is a great make-ahead breakfast for busy mornings! It's easy, simple, delicious, and freezer-friendly! It has that classic banana bread flavor with much less sugar and no flour!

Ingredients

Units Scale

2 1/2 cups rolled oats
1 tsp baking powder
1 tsp ground cinnamon
1 cup mashed ripe bananas (2-4 bananas, depending on their size, plus an extra banana reserved for garnish)
2 large eggs
1/4 cup melted butter (make sure it’s not too hot so it doesn’t cook the eggs)
2 tbsp maple syrup
1 tbsp vanilla extract
1/4 tsp fine sea salt
2 cups milk (I use cashew or almond milk)
1 cup pecans, roughly chopped (optional, I use toasted pecans, see notes)
A knob of butter
2 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 375°F and prepare a 12x8-inch baking dish.
In a medium bowl, whisk together rolled oats, baking powder, and ground cinnamon. Set aside.
In a separate large bowl, whisk together mashed bananas, eggs, melted butter, maple syrup, vanilla extract, and fine sea salt.
Add milk and whisk again.
Add the dry ingredients and chopped pecans and stir to mix well.
Use a knob of butter to grease your baking dish and pour in the batter.
Slice your reserved banana into rounds and lay them on top of the batter.
Sprinkle it with turbinado sugar if desired.
Bake the oatmeal in the preheated oven for 45-50 minutes or until golden brown.
Take it out of the oven and slice into 6 squares. Run a knife or a spatula around the edges if the oatmeal is stuck to the sides.
Serve it on its own or with your favorite toppings. Enjoy!

Notes

Toasted pecans: Preheat your oven to 350°F and toast the pecans on a baking sheet for 6-8 minutes. Be careful not to burn them. Once cool, chop and set aside. You can toast them ahead of time and store them in a container at room temperature. If you don't want to use pecans, you can use chopped walnuts or even chocolate chips instead.

Refrigerator: Store the oatmeal in an airtight container in the fridge for up to 3-4 days. I recommend placing parchment paper or foil in between layers of your oatmeal squares if you’re stacking them.

Freezer: Freeze the oatmeal pre-portioned in a freezer-safe container with parchment paper in between slices.

Reheating: Reheat the baked oats on a small baking sheet or a baking dish in a preheated oven at 300°F for 5-10 minutes. I recommend defrosting the oatmeal in the fridge overnight first if it’s frozen. You can reheat it from frozen as well, but it will take longer. You might have to cut it in half once it’s almost defrosted to get it to warm up in the middle quicker.

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