Baked Oats without Banana

These baked oats without bananas are healthy, gluten-free, and naturally sweetened with maple syrup. They're made in one bowl without a blender!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Serving servings

Ingredients

2 eggs
1 ¼ cup unsweetened almond milk (vanilla or plain) or oat milk
¼ cup pure maple syrup
¼ cup unsweetened applesauce
1 tsp pure vanilla extract
2 cups old-fashioned rolled oats
1 - 1.5 tsp ground cinnamon, based on your flavor preference
1 tsp baking powder
½ tsp salt
1 ½ cups berries (fresh or frozen), I did a mix of blueberries, raspberries, and sliced strawberries
⅓ cup walnuts, almonds, or pecans

Instructions

Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
In a large bowl, whisk together the eggs, almond milk, maple syrup, applesauce, and vanilla extract.
In another bowl, mix together the rolled oats, cinnamon, baking powder, salt, and nuts.
Pour the dry ingredients into the wet ingredients and hand fold in the berries. Pour into the greased baking dish and top with extra nuts and berries.
Bake for 40 - 45 minutes, until the top is golden and the center is just done. For softer baked oatmeal bake closer to 35 minutes.
Cool for 5 minutes before serving with your choice of maple syrup, fresh berries, peanut butter, almond butter, and/or yogurt!

Notes

Oat Options: You can use quick oats, but the baked oatmeal will be much much softer than usual. I don't recommend it. Do not use steel-cut oats.

Frozen Berries: Add them directly to the oatmeal mixture. Don't let them defrost.

Make it Vegan: You can substitute the 2 eggs with 2 flax eggs. The texture might be softer, but it should work! Check this vegan baked oatmeal recipe out too!

Peanut Butter Baked Oats: Try adding 2 – 4 tablespoons of peanut butter to the mixture.

Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.

Freezing: Freeze leftover baked oats in an airtight ziplock bag in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into squares as seen in the pictures, wrapping them in plastic wrap, and placing them in a large freezer bag.

Reheating: If you are reheating the entire pan, cover it with aluminum foil and reheat in the oven at 350ºF for about 15 - 20 minutes or until warm. If you are reheating an individual square, set the oven or toaster oven to 350ºF for 5 - 10 minutes, or reheat in the microwave for 1 minute (I recommend wrapping it in a damp paper towel to keep it moist).

Nutrition

Course Breakfast

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!