Baked Oats Without Banana

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

I love starting my day with these baked oats without banana made with rolled oats, applesauce, and almond milk. It turns out moist, fluffy, and almost cake-like in texture. This recipe is healthy, easy to make, family-friendly, and ready in just 35 minutes.

Cake for breakfast? Yes, please! I created this baked oats without banana because I wanted a fun breakfast that my kids and husband would enjoy and of course that is a little indulgent. It is not exactly cake, but the oats are moist with crispy edges and have a cake-like texture that everyone looks forward to. I based it on my protein baked oats and creating a naturally sweet, banana-free version is great for busy mornings.

My recipe is healthy, naturally sweetened, made with simple ingredients, and satisfying for anyone who likes a bit of sweetness in the morning. Much like my vegan baked oatmeal breakfast, we can’t say no to a decadent dish that is perfect for sharing with friends or family.

Latest Recipe Video!

🥘 Ingredients

I use the following ingredients to make these baked oats with no banana.

Almond Milk: I use unsweetened almond milk because it is low calorie and plant based, but I also use oat milk, soy milk, or regular lowfat or whole milk when I want. Coconut milk works too, though it gives a slight coconut flavor.

Pure Maple Syrup and Vanilla Extract: I sweeten the oats with maple syrup instead of sugar, and I like adding vanilla extract to bring out the natural sweetness. Honey, coconut sugar, agave, date syrup, or brown sugar can work as well.

Applesauce: I use unsweetened applesauce in place of mashed banana. It helps bind the oats, adds moisture, and gives the dish a soft texture.

Eggs: I add eggs mainly to bind everything together, though there are vegan alternatives I try in the variations section.

Rolled Oats: I always use regular rolled oats for this recipe because they hold up well and add fiber and whole grains. Quick oats or steel cut oats will not cook the same, and I use certified gluten-free oats if I want the dish gluten free.

Baking Powder: I make sure my baking powder is fresh because it helps the oats rise and stay fluffy.

Cinnamon: I add cinnamon to give warmth and highlight the other flavors in the oats.

Golden Raisins: I like adding golden raisins for natural sweetness, but sometimes I swap them for fresh or frozen berries. If I use frozen berries, I do not defrost them first to avoid soggy oats.

Slivered Almonds: I sprinkle in slivered almonds for a little crunch and nutty flavor, but other nuts work too if I want a change.

🔪 How To Make

Here is how I make this no banana baked oats step by step:

Preheat Oven, Whisk Wet Ingredients: I preheat the oven to 350 degrees F (180 C) and spray an 8×8 baking dish with oil. Then I whisk together the almond milk, vanilla extract, maple syrup, applesauce, and eggs until the mixture is smooth.

Add Dry Ingredients: I add the remaining ingredients and stir the oatmeal mixture until everything is well combined.

Pour Into Baking Dish: Pour the oat mixture into the prepared baking dish and spread in an even layer.

Bake and Cool: I bake the oats in the oven for 30 to 35 minutes or until a skewer inserted in the center comes out clean. Then I let the baked oatmeal cool and set for at least 20 minutes before slicing and serving.

Serve: I like to serve my no banana baked oats warm or at room temperature. I usually top them with whipped coconut cream, a drizzle of maple syrup, or a sprinkle of toasted almonds.

📖 Variations

Here are several ways I like to change up this baked oats without banana to add new flavors and textures.

Chocolate Peanut: I stir in 2 tablespoons of cocoa powder and 2 tablespoons of peanut butter into the baked oats batter. The chocolate adds richness while the peanut butter gives extra flavor and protein.

Apple Cinnamon Crunch: I fold in 1 small chopped apple and 1 teaspoon of cinnamon before baking. The apple adds natural sweetness and moisture while the cinnamon warms the oats.

Berry Almond Mix: I add 1/3 cup mixed fresh or frozen berries and 1 tablespoon sliced almonds to the batter. The berries bring tartness and color while the almonds add a light crunch.

🍽 Serving Suggestions

I like topping this baked oats without banana with pumpkin Greek yogurt parfait, turning a simple breakfast into a colorful meal with a strawberry banana spinach protein smoothie on the side. My husband enjoys the same combination but adds a sprinkle of cinnamon on top for extra flavor.

Sometimes, I serve the baked oats alongside silken tofu scramble and roasted breakfast potatoes which my kids enjoy. The tofu adds plant-based protein and contrast to the lightly sweet baked oats, and the potatoes bring texture to the plate. Yum!

🧊 Storage Directions

Refrigeration: Once the baked oats have cooled completely, I transfer them to an airtight container or cover the baking dish tightly with foil. I make sure they are fully cooled before sealing them so condensation does not build up and make the texture soggy. In my fridge, they keep well for up to 5 days.

Freezing: I cut the baked oats into individual squares, wrap each piece tightly in plastic wrap, and place them in a freezer-safe container or bag. That extra layer prevents freezer burn and helps preserve the texture. They keep well for up to 2 months. When frozen properly, the oats maintain their structure and do not turn watery once reheated. I label the container with the date so I know exactly how long they have been stored.

Reheating: For refrigerated portions, I warm a slice in the microwave for about 30 to 45 seconds until heated through. If it seems slightly dry, I add a small splash of milk before heating to restore moisture. For frozen pieces, I either thaw them overnight in the fridge or microwave them straight from frozen in short intervals, checking every 30 seconds.

❓Recipe FAQs

📋 Recipe Card