Carob Banana Spiced Baked Oats Vegan WFPB
For those who crave sweet comfort food in the morning these baked carob banana oats have it all. With no oil or refined sweeteners, this gently spiced whole food plant-based breakfast casserole is perfect for make ahead meal prep.
Equipment
- 8 inch (20 to 21 cm) cake pan or casserole dish, square or round (or similarly sized such as 7 x 9 inch)
- parchment paper or pre-formed parchment paper cake pan liner
- plate or shallow bowl (for mashing one of the bananas)
- fork (for mashing one of the bananas)
- Medium/ Large Mixing Bowl
- silicone cake spatula
Ingredients
- 1¾ cup rolled oats
- 3 Tbsp carob powder
- 2 tsp ground flaxseed
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 medium ripe bananas
- 1⅓ cup plant milk
- ½ cup apple sauce
- 1 tsp vanilla extract
- ¼ cup pecan pieces
- 2 to 4 Tbsp dates, finely chopped (pieces should be the size of raisins)
Instructions
Prepare Pan & Preheat Oven
- Line an 8 inch square or round cake pan or casserole dish with parchment paper or a preformed parchment paper liner.
- Preheat oven to 350 ℉ (175 ℃).
Mix Dry Ingredients
- Place rolled oats, carob powder, ground flaxseed, baking powder, cinnamon, allspice, ginger and salt in a medium large mixing bowl.
- Using a silicone spatula or large wooden spoon, stir the dry ingredients together until evenly distributed and set aside.
Prepare Bananas
- Use a fork to mash one of the bananas into a mostly smooth puree and set aside.
- Slice the other banana into ¼ inch slices and set aside.
You need ½ cup of pureed banana for the batter. The exact amount of banana slices is less important. Keep this in mind if working smaller or larger than average bananas.
Create Oat Batter
- To the dry ingredients in the mixing bowl add the mashed banana, plant milk, apple sauce, and vanilla extract. Using a silicone spatula stir until you create a uniform batter.
- Fold in the pecan pieces and chopped dates until evenly distributed.
Spread, Top, Bake
- Spread batter evenly into the parchment paper lined cake pan or casserole dish.
- Top batter with sliced bananas.
- Bake in preheated 350 ℉ (175 ℃) oven for 40 to 45 minutes. The baked oats are done when the center is mostly, but not completely, set and the edges pull away from the sides of the pan.
Serving and Storing
- This recipe makes up to four servings but can easily be polished off by two hungry individuals, so think two to four servings depending on preferred portion sizes.
- Carob banana baked oats can be served hot right out of the oven or after they've cooled down. The texture will be firmer and more cake-like after the casserole has cooled.
- To store, cool the casserole to room temperature, cover or place in a sealed container and refrigerate for up to 5 days.
Reheating Baked Oats
- Although they can be enjoyed cold, refrigerated baked oats can also be reheated before serving.
- You can reheat refrigerated baked oats in a 350 ℉ (175 ℃) oven covered with foil for 15 to 20 minutes or in an air fryer at 325 ℉ (160 ℃) for 7 to 10 minutes.
- Individual portions can be reheated in a microwave for 45 to 60 seconds with a splash of plant milk or water to retain moisture.
Tried this recipe? Let me know how it was!