If you need an easy gluten-free breakfast idea with simple pantry staple ingredients this cozy, comforting banana baked oatmeal sweetened with pure maple syrup is the recipe I serve time and again. You can’t beat a 5-minute prep to fuel everything from holiday mornings, brunches, or weekend breakfasts. It’s even make-ahead and freezer-friendly!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Banana Baked Oatmeal with Pure Maple Syrup
Nothing beats a hearty and satiating banana baked oatmeal casserole. Grab some ripe bananas and GF oats for an easy gluten-free breakfast idea to fill up the family or holiday guests. While it oven bakes to perfection, you’re free to make some savory accompaniments, like eggs, bacon or sausage.
One thing I particularly love about gluten-free baked oatmeal is how the texture also comes out moist and soft. Thanks to the mashed bananas and pure maple syrup, you don’t have to worry about a dry or crumbly consistency.
Besides grabbing a bag of gluten-free rolled oats, the accompanying ingredients are kitchen staples. Just like these famously delish gluten-free banana oat muffins, this breakfast bake loves mix-ins! I’ve tried everything from fresh berries, nuts, coconut, and chocolate chips. But even baked as is, it’s warm, comforting, and satisfying.
To serve, cut into squares or scoop into bowls. Offer up fresh fruit, peanut butter, sliced bananas, maple syrup, or dollops of whipped cream so everyone dress it up as they please!
Free Guide! Receive a Free Gluten Free Breakfasts Cookbook
TOP 5 Highest Rated Recipes!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy prep
Anyone can make this recipe! In fact, my kids love to bake it themselves on slower weekend mornings. Mash the bananas in a bowl and then whisk in the other liquid ingredients – eggs, maple syrup, vanilla, and milk.
Dry ingredients and bake
If you are making this for someone gluten-free, be sure to use gluten-free certified oats. Add those in with the cinnamon, baking powder, and salt. After mixing, add the melted butter so it doesn’t seize up with the cold ingredients.
Pour in a greased 9X9 or 11X7 baking dish and bake for 35-40 minutes. You are looking for the edges to be browned and the middle set, but not still soft and the slightest bit liquidy.
What Kind Of Oats Should I Use?
If you are a oat super fan (guilty!) you’ll know oats come in many different forms. Besides more commonly used rolled and quick oats, there are creamy oat groats, used for a hearty breakfast, steel cut oats, and a new fave of mine – gluten-free oat bran, which makes porridge the whole family loves.
For a GF recipe, be sure to use certified gluten-free oats, meaning they weren’t processed on any shared equipment. You may choose between old fashioned rolled oats or quick cooking oats, but there will be a difference in baking time and texture.
I prefer whole rolled oats for wholesome, heartier consistency since they become less saturated with the liquid. For soft, scoopable portions bake until oatmeal is almost set.
Quick cooking oats bind together more because they absorb the milk better. The oatmeal will be more sliceable, but also has a tendency to dry out more. Slightly underbake if using quick oats.
Swapping Out Ingredients and Other Notes
I come back to oatmeal casserole time and again because it’s so adaptable. Need a dairy-free recipe? Swap out melted coconut oil for the butter and use non-dairy milk. You can also leave out the butter all together and replace it with a 1/2 cup creamy peanut butter for a peanut butter banana version.
If adding in frozen berries, the baking time will need to be extended slightly. Otherwise, throw in things like chopped nuts, coconut, dried fruits, chocolate chips, or chopped apples. It’s all good!
If you’d like to double the recipe and bake in a 9X13-inch pan the baking time will increase by about 10 minutes.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist Maple Banana Baked Oatmeal (Gluten-Free)
Ingredients
- 3 ripe bananas, mashed
- 1 ⅔ cup milk, 2% recommended
- 2 large eggs
- ⅓ cup pure maple syrup, (or packed brown sugar)
- 2 teaspoons vanilla extract
- 3 cups gluten-free rolled oats, (or quick oats)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter, melted and cooled, (or coconut oil)
- optional mix ins 1 cup fresh or frozen berries, ½ cup chopped nuts, ½ cup coconut, ½ dried fruit, 1 cup chocolate chips
- For serving additional milk, maple syrup, peanut butter, yogurt, nuts, or fruit
Instructions
- Preheat oven to 350°F. Grease a 9X9 or 11X7 baking dish and set aside.
- In a large mixing bowl mash bananas. Add milk, eggs, maple syrup, and vanilla extract. Whisk to combine.3 ripe bananas, 1 ⅔ cup milk, 2 large eggs, 4 tablespoons butter, melted and cooled, ⅓ cup pure maple syrup, 2 teaspoons vanilla extract
- Add oats, baking powder, cinnamon, and salt. Stir until well combined and then stir in the melted and cooled butter. Adding it now prevents it from re-solidifying with the cold ingredients. Stir any preferred mix-ins. Pour into prepared baking dish.3 cups gluten-free rolled oats, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Bake for 35-40 minutes, or until edges are set and center is almost set. (It might look slightly wet in the middle.) Cool for 5-10 minutes before slicing or spooning for serving.
Notes
Storing Tips
Freezing Instructions: Bake and cool the casserole completely. Slice portions and wrap pieces in plastic wrap. Transfer wrapped oatmeal to a freezer safe container or ziplock bag up to 3 months. When ready to eat, thaw serving portion overnight in the refrigerator or defrost frozen oatmeal in the microwave at 30% power. Refrigerating: Refrigerate baked and cooled oatmeal up to a week. Wrap serving-size portions in plastic wrap and refrigerate. Rewarm in the microwave.Make-Ahead
Mixing the wet ingredients with the dry and refrigerating overnight is not recommended. The oats will absorb the milk as it sits and dry out during baking. For make ahead, whisk together the wet ingredients and refrigerate separately from the dry. When ready to bake mix the two together. Alternatively, prepare and bake the oatmeal. All it to cool completely and cover securely. Either refrigerate or freeze until ready to serve. If freezing, thaw overnight in the refrigerator. When ready to eat, allow the oatmeal to come to room temperature. Cover baking dish with foil and bake at 300ºF for 20-30 minutes, or until warm. Recipe adapted from Sally’s Baking AddictionThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Best Amish oatmeal I’ve tried, a I have tried a lot
I’m so glad to hear! Thanks for taking the time to let me know!
Best,
Melissa