Banana Bread Baked Oatmeal with Maple Walnut Crumble
This banana bread baked oatmeal combines the cozy flavor of banana bread with soft, hearty baked oats, extra protein from Greek yogurt and vanilla protein powder, and a crunchy salted maple walnut crumble. Great for meal prep too!
Servings 8
Calories 320kcal
Ingredients
*Make dairy free by omitting Greek yogurt, or substituting with coconut yogurt or lactose-free yogurt options
Banana Bread Baked Oats:
- 2 cups gluten-free rolled oats (I like One Degree)
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 tablespoon ground flaxseed
- 1 tablespoon hemp seeds
- 3-4 medium very ripe bananas mashed (about 1½ cups)
- 1½ cups unsweetened almond milk (I like Malk); or milk of choice
- 2 large egg whites (or 1 whole egg + 1 egg white)
- 2 tablespoons pure maple syrup (I like 365 by WF Organic Grade A Amber Maple Syrup)
- 1 teaspoon vanilla extract
- 2 tablespoons natural almond butter or peanut butter (I like Santa Cruz peanut butter)
- ⅓ cup vanilla protein powder (I like Ritual Vanilla Protein Powder), or similar
- ½ cup plain full-fat Greek yogurt (I like Maple Hill Creamery)
- ½ cup chopped walnuts (toasted, if time allows)
Salted Maple Walnut Crumble:
- ¾ cup walnuts roughly chopped
- ½ cup gluten-free rolled oats
- 2 tablespoons maple syrup
- 1½ tablespoons melted coconut oil or melted butter
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
To Serve (optional):
- Extra sliced banana
- Extra chopped walnuts or hemp seeds
- Drizzle of maple syrup
- Dollop of Greek or coconut yogurt
Instructions
- Preheat the oven to 375°F. Lightly grease a 10×8 inch baking dish with coconut oil or butter.
To Prepare the Salted Maple Walnut Crumble:
- In a medium bowl, stir together the chopped walnuts, oats, maple syrup, melted coconut oil or butter, cinnamon, and salt until the nuts and oats are well coated and form small clumps.
- Stick in fridge or freezer while mixing the oats so everything clumps together.
To Make the Banana Bread Baked Oatmeal with Maple Walnut Crumble:
- In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, salt, and ground flaxseed, hemp seeds, and protein powder. Stir until everything is evenly distributed.
- In a separate bowl, mash the bananas until mostly smooth. Add the almond milk, egg whites, maple syrup, vanilla, nut butter, and Greek yogurt. Whisk until the mixture is smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients and stir until all of the oats are coated and everything is evenly mixed. Fold in the chopped walnuts. Let the mixture sit for 5 minutes so the oats start to absorb some liquid.
- Transfer the oat mixture to the prepared 10×8 inch baking dish and spread it into an even layer.
- Scatter the crumble mixture evenly over the top of the unbaked oatmeal. Gently press it down just a bit so it adheres, but don’t pack it too tightly so you keep some crunchy clusters on top.
- Bake for about 40-45 minutes, or until the oatmeal is set in the center and the top is golden and crisp. If your oven runs hot, you can tent loosely with foil for the last 5–10 minutes to prevent over-browning while the center finishes.
- Let the baked oats cool for at least 10–15 minutes so they set further.
- Serve warm or at room temperature with extra sliced banana, an optional drizzle of maple syrup, extra walnuts or hemp seeds, and/or a dollop of yogurt if desired.
To Store:
- Store leftovers covered in the fridge for up to several days. Reheat in the oven or microwave, or enjoy cold.
Nutrition
Fiber: 4g | Calories: 320kcal | Fat: 14g | Protein: 10g | Carbohydrates: 33g