Love banana bread? These ridiculously good banana bread baked oats have the flavour you crave with a ton of nutrition baked in from fiber-rich rolled oats, and LOTs of bananas blended with a bit of sneaky soft tofu (you won’t taste it!).
Tender, moist, but never mushy, these healthy banana bread baked oats are perfect for meal prep.Want to save this recipe?
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Mornings can be tough. Especially if you have kids. And I’ve officially entered the stage of life where, if breakfast isn’t right in front of my face when I wake up, I might not bother.
Obviously, as a dietitian, I know this is absolutely terrible for me…so I am now officially a meal prep breakfast kind of person.
If you have been here for a while, you know that this is NOT my instinct. Honestly, I’m as shocked as you are…but right now I’m fitting in a workout, getting two kids to two different schools with two different lunches at two different times, all before 8:40AM.
So. Um. Meal prep breakfast.
And having this banana bread baked oatmeal ready to go feels like a hug and a treat and a bit of self-care all rolled up into one.
Oh, and nutrition? Think PLENTY of tummy-soothing soluble fibre from the rolled oats and banana, and one serving has about 12g of protein and 8g of fibre, but you can add additional protein, minerals and omega 3 fats with optional hemp hearts. Or, enjoy with a soy latte for a breakfast with 20g protein total!
If you’re looking for something easy (just ten minutes hands on!) to serve friends for weekend breakfast, this would be wonderful served with my turmeric ginger green smoothie for a boost of fruit + veg. The baked oatmeal is totally vegan, gluten free and egg free so more folks can enjoy it.
Love baked oatmeal?
I’ve got four more yummy variations in my latest cookbook, Plant Magic!
A couple of tips to help you make these easy banana bread baked oats
If you’ve never made baked oats, they can range in textures…this one comes out of the oven super moist, but still sliceable. I worked HARD to get the texture right – like 4 attempts – the rolled oats and walnuts add an almost al dente texture so it’s not all uniform and mushy.
If seeing the tofu here freaks you out, let me say A) you will NOT taste it and B) if you’re really not into it, you can substitute your favourite protein-rich milk.Buuuuuut…if you’re tofu-curious, or you’re trying to get more tofu into your kids, this banana bread baked oatmeal is JUST the thing. It legit tastes like dessert but it’s low in added sugar (all maple syrup!)
You can totally mix the oats, walnuts and chocolate directly in the baking dish. We’re blending the bananas and tofu to create the liquid base – kind of like a cinnamon banana smoothie!Overripe bananas are naturally sweet, so you don’t need to add much sweetener.
Plus, despite what others might say, bananas are so dang good for you, with all that potassium and prebiotic soluble fibre.
IMO, blending is even better than mashing by hand! you get a perfectly even texture, and more flavour infused into the oats!If you’re meal prepping these baked oats for yourself, just cool, slice and pop into a resealable container in the fridge. They keep super well and you can just warm in the microwave. If you like, add a tablespoon of soy milk to the top to add moisture as you heat.
If you want to dress up these baked oats a bit, reserve a tablespoon each of the chocolate and walnuts to sprinkle on top.More yummy ways to eat tofu for breakfast:
Banana Bread Baked Oats with Sneaky Tofu
6 servings
Prep Time: 8 minutes mins
Cook Time: 35 minutes mins
Total Time: 43 minutes mins
These ridiculously good banana bread baked oats have the flavour you crave with a ton of nutrition baked in from fiber-rich rolled oats, lots of bananas and even a bit of sneaky soft tofu (you won’t taste it!).
Pin Print- 4 medium very ripe bananas
- 1 cup soft tofu, or sub protein-rich milk
- ¼ cup maple syrup, use ⅓ cup if your bananas aren't super ripe
- 1 teaspoon vanilla
- 1 ¼ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups rolled oats, do NOT use quick oats
- ½ cup walnuts, finely chopped, optional
- ¼ cup dark chocolate mini chips, optional
For even more protein, minerals and omega 3s
Preheat oven to 350℉ (176℃). Line an 8 or 9 inch square baking pan with parchment.
Make sure the parchment comes up at least two sides for easy removal and clean up.
In a medium bowl – or directly in the baking pan – mix together the oats, walnuts and chocolate chips. (and hemp hearts if using!)
In a blender, add the bananas, tofu, maple syrup, vanilla, cinnamon, baking powder and salt. Starting on low, blend, increasing to high until the mixture is liquified, about 30-45 seconds total.
Pour the banana base over the oat mixture, stir and pour into the baking pan.
Bake for 34-38 minutes, until top and edges look firm.
Cool 5 minutes and then slice into 6 portions. Enjoy!
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