Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baked Oatmeal, Baked Oats Recipe, Breakfast, Dairy Free Option, Dessert, Freezer Friendly, Gluten Free, Healthy Breakfast, Healthy Dessert, Oatmeal Recipe, Vegan Option, Vegetarian
Recipe notes:
Ripe bananas: using super ripe bananas will make your baked oatmeal sweeter! I always let my bananas sit on the counter for AT LEAST a few days before I mash them up.
Eggs: substitute flax eggs for vegan. Simply mix 2 tablespoons of ground flax seed with a ¼ cup water and allow the mixture to sit for 5-10 minutes until it gains a gel like texture.
Salted butter: substitute coconut oil and ⅛ teaspoon salt for vegan.
Maple syrup: if desired, substitute agave, sugar-free agave, monk fruit sweetener or even honey (if you're not making a vegan bake). You can add a tiny bit of vanilla extract along with your sweetener, if desired. But that is totally optional!
Whole grain oats: you can substitute quick oats but the final product may not be quite as moist.
Dark chocolate chips: be sure to select a dairy free brand for vegan!