Banana bread baked oatmeal made with a few pantry staples like oats, almond milk, ground flax, and ripe bananas. No added sugar and an optional boost of protein from collagen peptides. It’s a healthy breakfast perfect for meal prep or serving at brunch.
2 cups rolled oats
2 tablespoons ground flax
1 cup mashed banana (2 medium bananas)
1 ¼ cup almond milk
1 teaspoon baking powder
½ teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon sea salt
¼ cup collagen peptides (optional)
⅓ cup chopped walnuts
Preheat the oven to 375F. Lightly grease an 8×8 (or similar – I use a smaller 7.5×5 Staub baking dish) baking dish with avocado or coconut oil.
Mix together the oats, ground flax, baking powder, cinnamon, and salt. Add in the mashed banana, almond milk, vanilla and collagen peptides (if using). Mix until combined. Let stand for about 5-10 minutes so the oats and flax have time to absorb some of the liquid.
Pour the mixture into the baking dish and top with the chopped walnuts. Place in the oven for 40-50 minutes. The larger your baking dish the less time it will take for the oatmeal to set. Check after 35-40 minutes. It’s ready when the top starts to brown and the middle is set. You can test this by poking the center with a toothpick or knife. It will come out clean when it’s ready. Remove and let cool for 15 minutes before serving.
Serve with a splash of milk or top with yogurt or nut butter of choice. Store leftovers in an airtight container in the fridge for 4-5 days.
Baked oatmeal is great for meal prep. It can be eaten hot or cold. Just make sure to balance it out with protein and healthy fats. I recommend serving with yogurt and a drizzle of almond butter.
To Reheat: Reheat a single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15–20 minutes.