Moist Maple Banana Baked Oatmeal (Gluten-Free)

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!

Prep Time 5

Cook Time 35

Total Time 40

Servings

Author Melissa Erdelac

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 Addiction

Nutrition