If you love having oatmeal for breakfast, wait until you try this creamy gluten free baked oatmeal with banana, raisins, and pecans! This banana oatmeal bake is the perfect healthy breakfast the whole family will love! It is easy to make, and I include a few fun flavor variations.
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I have to say I was hoping for perfect photos of this gluten free baked oatmeal recipe, but as you can see from the missing portion above, my family was very eager to dig in. This is a creamy baked oatmeal recipe that is a crowd-pleaser. It bakes in a big 9x13 dish, so there is plenty for everyone!
If you love cooking and baking with oats, check out all of my recipes with gluten free oats. I also love these Gluten Free Strawberry Oat Bars.
Why This Recipe Works:
- It makes a lot of oatmeal, so you can feed a big family of 6 for breakfast.
- You can add any fruit, nuts, or a favorite mix-ins.
- This easy-baked oatmeal recipe is great for meal prepping.
- Baked oatmeal is easy to freeze in single-serve portions so you can have a quick and easy breakfast during those busy weekday mornings.
There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.
Ingredient Notes:
- Certified Gluten Free Oats - Use rolled oats and not quick oats. Quick oats are okay in a pinch, but your baked oatmeal will be mushier.
- Eggs - Use size large.
- Bananas - Ripe bananas are best. Place them into a paper bag the day before to ripen bananas quickly.
- Non-Dairy Milk - Use any non-dairy milk or regular milk.
- Maple Syrup - Use real maple syrup. Check this list to ensure your maple syrup is gluten free.
- Apple sauce - Use regular or unsweetened applesauce.
- Butter - I recommend using unsalted butter. If you are dairy-free, a plant-based butter is fine to use.
- Mix-Ins - I used raisins and pecans; you can use any mix-ins. See below for some yummy ideas.
Tips For Success:
- Use certified gluten free old-fashioned rolled oats. Using certified gluten free oats is critical. Wheat and oats are typically grown close together, with high cross-contamination risks. Gluten free oats are grown with a special purity protocol to prevent this cross-contamination from occurring.
- Be sure to grease the baking dish to make cleaning up easier.
- Use dairy-free milk like unsweetened almond milk or another non-dairy milk if you are dairy-free
Recipe Step-By-Step Directions:
Step 1: Mash your ripe bananas in a large bowl with a fork or masher. Add the eggs, vanilla, applesauce, maple syrup, ground cinnamon, raisins, non-dairy milk, and sugar. Mix well.
Step 2: Add the gluten free rolled oats to the wet ingredients.
Step 3: Mix well and allow the mixture to sit for 15 minutes. This will help the oats soften by absorbing the liquid. Preheat the oven to 350º F.
Step 4: Pour the oatmeal mixture into a greased 9x13 dish. Bake for 30 minutes.
Step 5: Serve warm with oatmeal drizzled on top.
I also love using gluten-free oats to make these Homemade Gluten Free Granola Bars!
Flavor Variations:
- Add other fruits like apples, pears, peaches, strawberries, and blueberries!
- Add a peanut butter swirl!
- Make it fun by adding a few mini chocolate chips!
- Top it with my homemade Old-Fashioned Vanilla Sauce.
Recipe FAQ:
You can find gluten free oats at most grocery stores and online at Amazon.
Store leftovers in an airtight container in the refrigerator for up to four days.
To meal prep, mix all ingredients and cover them with plastic wrap. Place the container in the refrigerator. Bake the following day.
More Gluten Free Oatmeal Recipes:
- Gluten Free Apple Crisp
- Easy Gluten Free Oatmeal Bars
- Gluten Free Oatmeal Pancakes
- Gluten Free Overnight Oats
📖 Recipe
Gluten Free Baked Oatmeal
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Ingredients
- 2 bananas
- 3 large eggs
- 8 ounces apple sauce
- 1 ¾ cup non-dairy milk or regular milk
- ⅓ cup maple syrup
- 2 tablespoons unsalted butter
- 2 cups rolled oats certified gluten free
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup raisins
- ½ cup nuts optional use pecans or walnuts
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, mash the banana. Add the rest of the wet ingredients and mix well.
- Add the oats, raisins, and nuts. Mix well. Allow the mixture to sit for 15 minutes.
- Pour the mixture into a greased 9x13 baking dish.
- Bake for 30 minutes until done.
Notes
- It is critical to use certified gluten free oats, especially if you are celiac.
- Store in an airtight container for up to 4 days in the refrigerator.
- You can use any fruit and/or nuts as mix-ins.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Deb
Can I add a scool of protein powder?
Sandi Gaertner
Hi Deb, I haven't tried it, but it should be fine to add.
Bill
My family loved it. We added blueberries which made it even better
Sandi Gaertner
I am so glad you loved the recipe. I love adding blueberries to it as well!
Kimberly
Do bananas have to be used in this recipe? Could something else be substituted for the bananas?
Sandi Gaertner
Hi Kimberly, you do not need to use bananas 🙂
Janine Micallef
I have been baking something similiar to this for several months. I love it and have it for breakfast 3 or 4 times a week. I have made several varieties but my current favorite is to skip the bananas but add peaches. I drain and chop a large can of peaches and add it in. I warm it in the microwave and top it with a bit of whipped cream, yogurt or, my current favorite, tapioca pudding.
Sandi Gaertner
I love the idea of adding yogurt. Thanks for the yummy idea! I am so glad you enjoyed the recipe!