Allergen Cooking · breakfast · cooking · Gluten-Free · Plant Based Diet

Oats Gone Wild: Apple & Banana Baked Oatmeal

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We really love oats for breakfast, be it in granola or in baked oatmeal. The boys especially love baked oatmeal, especially if dress it up a bit – breakfast cupcakes or cookies is always a hit (and you can cut baked oatmeal like this with cookie cutters). This baked oatmeal was a hit with us, the first time I made it, with egg white (2 of them), later on I made it plant-based with flaxseed meal instead.


Apple & Banana Baked Oatmeal


  • 2½ cups old-fashioned oats (gluten-free if needed)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups unsweetened coconut milk beverage
  • 2 Tbsp ground flaxseed meal
  • 4 Tbsp cool water
  • 2 Tbsp virgin coconut oil, melted


Preheat the oven to 375°, lightly oil a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, let stand for 5 minutes, whisk well, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat, microwave for a minute on high. Stores for 3-4 days for easy breakfast time.

Serves 4 to 8, depending on appetite.

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