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.

A casserole dish filled with baked banana oatmeal.

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 9×13 dish, so there is plenty for everyone!

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 ahead!!

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.

Photos of the ingredients to make baked oatmeal.

Ingredient Notes:

  • 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

Step-By-Step Photos and Directions:

The mashed banana in a bowl

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.

Photos of steps 2 and 3.

Step 2: Add the gluten free rolled oats, and the other dry ingredients, 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.

Baked oatmeal out of the oven.

Step 4: Pour the oatmeal mixture into a greased 9×13 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!

A spoon cutting into the oatmeal.

Try these flavor swaps:

  • 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:

Can you get gluten free oats?

You can find gluten free oats at most grocery stores and online at Amazon. Note there are no gluten free oats available in Australia.

How do you store gluten free baked oatmeal?

Store leftovers in an airtight container in the refrigerator for up to four days.

How do you meal prep baked oatmeal?

To meal prep, mix all ingredients and cover them with plastic wrap. Place the container in the refrigerator. Bake the following day.

A serving of bake oatmeal on a plate.

More Gluten Free Oatmeal Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This helps others know this recipe is delicious. Thank you!

A casserole dish filled with baked banana oatmeal.

Gluten Free Baked Oatmeal

Sandi Gaertner
A delicious gluten free baked oatmeal recipe with bananas, raisins, and pecans. I include lots of fun flavor options too.
5 from 5 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 55 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6 servings
Calories 417 kcal


  • 2 bananas
  • 3 large eggs
  • 8 ounces apple sauce
  • 1 ¾ cup non-dairy milk or regular milk
  • cup maple syrup
  • 2 tablespoons unsalted butter
  • 2 cups rolled oats certified gluten free
  • 1 teaspoon baking powder aluminum-free
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup raisins
  • ½ cup nuts optional use pecans or walnuts


  • 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, nuts, and the rest of the dry ingredients. Mix well. Allow the mixture to sit for 15 minutes.
  • Pour the mixture into a greased 9×13 baking dish.
  • Bake for 30 minutes until done.


  1. It is critical to use certified gluten free oats, especially if you are celiac.
  2. Store in an airtight container for up to 4 days in the refrigerator.
  3. You can use any fruit and/or nuts as mix-ins.


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.


Serving: 1servingCalories: 417kcalCarbohydrates: 60gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 100mgSodium: 68mgPotassium: 618mgFiber: 6gSugar: 23gVitamin A: 390IUVitamin C: 5mgCalcium: 153mgIron: 3mg
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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.

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    1. Hi Amber, the butter is considered a wet ingredient and is mixed in with those. The cinnamon, salt, and baking powder are added to the dry ingredients (oats.) I hope this helps.

    1. 5 stars
      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.