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 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.
My family loved it. We added blueberries which made it even better.”
bill, blog comment
Allergen Information:
This homemade baked oatmeal recipe is gluten-free, soy-free, nut-free, and dairy-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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
1. 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.
2. Be sure to grease the baking dish to make cleaning up easier.
3. Use dairy-free milk like unsweetened almond milk or another non-dairy milk if you are dairy-free
Step-By-Step Photos and 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.
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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.
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!
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.
Frequently Asked Questions:
You can find gluten free oats at most grocery stores and online at Amazon. Note there are no gluten free oats available in Australia.
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Baked Oatmeal
Ingredients
Method
- Preheat the oven to 350º F.
- In a large mixing bowl, mash 2 bananas. Add the 3 large eggs, 8 ounces apple sauce, 1 ¾ cup non-dairy milk, ⅓ cup maple syrup, 2 tablespoons unsalted butter (melted), and whisk well.
- Add the 2 cups rolled oats, ½ cup raisins, ½ cup nuts, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt. 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.
Nutrition
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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Sandi, I LOVE this recipe and so do many of my non-celiac friends! It is so easy to make and makes a good amount – so I refrigerate it, take out a portion and microwave it for 30 seconds. I have been leaving out the maple syrup recently – in an attempt to cut back on my sugar intake – and it’s sweet enough for me. Thanks for a great breakfast recipe!
Thank you so much for your note. I am so glad you love this recipe. We also freeze it in single serving portions for busy mornings. Do you add fruit to the oatmeal?
We love adding blueberries.
you never say when to use butter, cinnamon, salt, baking powder… guess I’ll just throw it in?
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.
Can I add a scool of protein powder?
Hi Deb, I haven’t tried it, but it should be fine to add.
My family loved it. We added blueberries which made it even better
I am so glad you loved the recipe. I love adding blueberries to it as well!
Do bananas have to be used in this recipe? Could something else be substituted for the bananas?
Hi Kimberly, you do not need to use bananas 🙂
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.
I love the idea of adding yogurt. Thanks for the yummy idea! I am so glad you enjoyed the recipe!