Banana Bread Baked Oatmeal: A Low FODMAP, Gluten-Free Breakfast Delight

If you love banana bread but want a healthier, easier option for busy mornings, this Banana Bread Baked Oatmeal is for you! Combining the comforting flavors of banana bread with the heartiness of oats, it’s a great way to enjoy a warm, satisfying breakfast that’s perfect for meal prep. This recipe is gluten-free, packed with wholesome ingredients like overripe bananas, and completely customizable with your favorite mix-ins.

Finding satisfying breakfast options can be challenging for those following a Low FODMAP diet. That’s where this baked oatmeal shines! With ingredients like firm bananas, non-dairy milk, and gluten-free oats, this recipe fits the bill while providing a hearty, delicious start to your day. It’s a wonderful way to kick off the morning with wholesome, Low FODMAP ingredients that are easy to digest and packed with flavor.

Looking for more delicious breakfast recipes? Check out our GERD-Friendly Breakfast Tacos,  Apple and Cranberry French Toast Casserole, and Loaded Breakfast Sandwich to start your day off right!

Why You’ll Love This Recipe

This baked oatmeal is not only delicious but also incredibly versatile and convenient. It has the warm, cozy flavors of traditional banana bread but in a form ideal for meal prep. It’s naturally sweetened with bananas and a little maple syrup, full of healthy fats and whole grains, and easy to make in one dish. Plus, you can mix in extras like chocolate chips, peanut butter, or fresh fruit to make it your own.

Ingredients

Here’s what you’ll need to make this banana bread-baked oatmeal:

• Oats: Old-fashioned oats give the best texture. Steel-cut oats aren’t ideal for this recipe because they take too long to cook.
• Bananas: Overripe bananas are key! They bring sweetness and the classic banana flavor.
• Milk: Use unsweetened almond milk, oat milk, or coconut milk for a creamy, non-dairy base.
• Flax Egg: Combine two tablespoons of flaxseed meal with five tablespoons of water to keep it vegan-friendly.
• Sweeteners: A little brown sugar and maple syrup for that banana bread sweetness.
• Fats: Vegetable oil, coconut oil, or vegan butter are great options for keeping the dish moist and flavorful.
• Spices: Cinnamon and a pinch of salt for a warm, cozy flavor.
• Optional Add-Ins: Chocolate chips, chia seeds, chopped nuts, or sliced bananas for extra texture and flavor.

Check out the recipe card to see the complete list of ingredients and measurements. 

Serving Suggestions

There are so many ways to enjoy this banana bread-baked oatmeal:

• Drizzle it with a little maple syrup or spread on peanut butter for a creamy, indulgent topping.
• Add a dollop of Greek yogurt or vegan butter for extra richness.
• For a light and refreshing contrast, top with FODMAP-friendly fresh fruit, like sliced bananas or berries.
• Cut into bars for an on-the-go snack or breakfast.

FAQs

Can I make this ahead of time?

Yes! This recipe is perfect for meal prep. Bake it, let it cool, and slice it into individual portions. Store in an airtight container in the fridge for up to 5 days, or wrap it in plastic wrap and freeze it for up to 3 months.

How do I reheat it?

Reheat slices in the microwave for 30-60 seconds, or pop them in a toaster oven for a freshly baked texture.

What if I don’t have overripe bananas?

You can substitute canned pumpkin or unsweetened applesauce if you’re out of bananas.

Can I use regular milk?

Sure, if you’re not following a Low FODMAP or vegan diet, skim milk or any milk you like will work just fine.

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