10-Minute-Prep Banana Walnut Baked Oats is an easy to prepare (and just as easy to enjoy) breakfast that comes together quickly! It’s as simple as pulling out your food processor, blending all of the ingredients, transferring them to ramekins, and waiting for them to bake. What’s more, the smell of the oats as they bake are comforting and enticing, making it a great breakfast staple to enjoy every day of the week.
Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
2cupsorganic rolled oats
1cupplant-based milk (plain, unsweetened)
2tsporganic apple cider vinegar
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2medium ripe bananas
2tspground cinnamon
1tspbaking powder
¼tspsalt (optional)
¾cupwalnuts
Directions
1
Preheat oven to 350 degrees F and line four 4” ramekins or an 8” round or square baking dish with parchment paper. (You’ll have to cut or tear the parchment paper to fit in the ramekins. It doesn’t have to be perfect. It just needs to ensure that the oat mixture is touching the parchment paper and not the ramekins where it’ll stick).
2
Add all of the ingredients except the walnuts to a food processor or blender and blend until it’s mostly blended (some whole oats left in the mixture are good for texture).
3
Transfer the mixture to a bowl and stir in the walnuts.
4
Transfer the mixture to the ramekins or baking dish.
5
Bake for 30 minutes.
6
Allow banana baked oats mixture to cool for 5–10 minutes before enjoying (this will also allow the center to continue baking).
Chef's Notes
Substitutions Use freshly squeezed lemon juice in place of apple cider vinegar.
Substitute another nut of choice, like pecans or almonds, in place of walnuts.
Whole Food Sweetener Use date paste in place of maple syrup.
Nut-free Use pumpkin seeds, hemp seeds, or flax seeds in place of walnuts.
Storage Store leftover banana baked oats in an airtight container in the refrigerator for up to 5 days. Reheat in the oven to 350 degrees F for 10 minutes.
Ingredients
2cupsorganic rolled oats
1cupplant-based milk (plain, unsweetened)
2tsporganic apple cider vinegar
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2medium ripe bananas
2tspground cinnamon
1tspbaking powder
¼tspsalt (optional)
¾cupwalnuts
Directions
1
Preheat oven to 350 degrees F and line four 4” ramekins or an 8” round or square baking dish with parchment paper. (You’ll have to cut or tear the parchment paper to fit in the ramekins. It doesn’t have to be perfect. It just needs to ensure that the oat mixture is touching the parchment paper and not the ramekins where it’ll stick).
2
Add all of the ingredients except the walnuts to a food processor or blender and blend until it’s mostly blended (some whole oats left in the mixture are good for texture).
3
Transfer the mixture to a bowl and stir in the walnuts.
4
Transfer the mixture to the ramekins or baking dish.
5
Bake for 30 minutes.
6
Allow banana baked oats mixture to cool for 5–10 minutes before enjoying (this will also allow the center to continue baking).
