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Baked Banana & Almond Butter Oatmeal

Active Time: 20 minutes / Cook Time: 20-30 minutes / Total time: 35-45 minutes

Makes 2 generous servings*

Baked Banana & Almond Butter Oatmeal.JPG


  • Coconut oil, for the baking dish
  • 1 cup old-fashioned rolled oats (NOT quick or instant oats)
  • ½ teaspoon aluminum free baking powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup almond milk, plus more as needed
  • ½ large egg, lightly beaten (save the rest of the egg to add to tomorrow’s breakfast!)
  • 1 medium banana, half of it mashed, the other half sliced
  • 1 ½ tablespoons almond butter, (OR sunflower seed butter) divided
  • 1 ½ tablespoons pure maple syrup, divided
  • ½ teaspoon vanilla extract
  • ¼ cup chopped toasted almonds**


  1. Preheat oven to 375°F. Lightly oil a 1-quart baking dish.
  2. In a large bowl, combine the oats, baking powder, salt, and cinnamon.
  3. In a large measuring cup or medium bowl, whisk together the milk, ½ an egg, mashed banana, 1 tablespoon each almond butter and maple syrup, and the vanilla until it is well-combined.
  4. Pour the liquid mixture into the oat mixture and mix well. Transfer to the baking dish. Place the baking dish in the oven and bake for 20-30 minutes (start checking 5 minutes early, especially if you’d like a creamier consistency; the earlier baking time will give you a creamier texture, while the longer is going to make the dish almost cake-like).
  5. While the oatmeal bakes, in a small measuring cup, whisk together the remaining ½ tablespoon each of almond butter and maple syrup. It should be drizzling consistency, but if not, add non-dairy milk by the teaspoon until proper consistency is reached.
  6. As soon as the oatmeal comes out of the oven, scatter over the banana slices and toasted almonds. Drizzle with the almond-maple syrup, divide into two portions, and serve.

*This refrigerates and reheats well, if smaller portions are desired. Reheat, covered, in either the microwave or oven (325° until warm; about 15-20 minutes) for a snack this week.

**To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!