Baked Banana Berry Oats (GF, DF, RSF)

The first time I made this recipe I was a little skeptical. I wasn’t too sure about the liquid ratio and basically just added a bunch of random simple ingredients into a bowl and crossed my fingers it would work. When the dish was done baking and I gave it a try, only one thing came to mind, “why the heck had I not been making baked oats sooner!?”

Baked oats are one of those things that sound way fancier then they actually are. While they might taste fancy, they’re one of the easiest things to make. They’re also very forgiving, a lil’ more of this and less of that won’t make a huge different in this recipe. The most important thing is to follow the oats to dairy free milk ratio (3:2), and always add two eggs.

I also tried this recipe with a variety of fruits –fresh, frozen, skin off, skin on, and the banana-berry combo was my absolute favourite. One time, I substituted berries for cranberries and that tasted really good too.

If you’re looking for a healthy and easy breakfast that tastes great right out of the over, or stores perfectly for breakfast (or snack) meal prep, this recipe is for you!

Why I love this baked oats recipe?

  • It’s easy to make in one bowl
  • Love the subtle tartness of the raspberries
  • The texture is just right
  • It’s just sweet enough
  • It’s perfect for breakfast or desert!

What makes these baked oats a healthy option?

  • Made with wholesome, simple ingredients
  • Naturally sweetened
  • Dairy, gluten, soy, and preservative free
  • Rich in vitamins, minerals, fiber, and good fats

Steps to making this recipe:

  • STEP 1 – Mash the bananas and whisk in the eggs
  • STEP 2 – Add in all remaining wet ingredients
  • STEP 3 – Whisk in all dry ingredients  
  • STEP 4 – Pour into greased baking dish, top with berries
  • STEP 5 – Bake, remove from oven, serve and enjoy warm or cooled

A few tips for making this recipe…

  • Use ripe bananas
  • I’ve used frozen and fresh berries – they both work great!
  • Vanilla and cinnamon are key, don’t skip these ingredients (you can even double the amount!)
  • Let rest for 5-10 minutes once it’s out of the oven to help get a more even square slice

Baked Banana Berry Oats Recipe

Baked Banana Barry Oats

A healthy gluten and dairy free dish, perfect for breakfast or treat, and gr eat for meal prep.
Course Breakfast
Cuisine Dairy Free, gluten free, Nut Free Option
Keyword Baked Oats
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Fay


  • Measuring Cups
  • Measuring Spoons
  • Large Mixing Bowl
  • Whisk
  • Baking dish (10×13)



  • 1 large or 2 small mashed bananas
  • 2 free range eggs
  • 2 tsp organic vanilla extract
  • 1/3 cup Canadian maple syrup
  • 1/4 cup avocado oil or melted coconut oil
  • 2 cups unsweetened coconut or almond milk


  • 1 tsp pink salt
  • 2 tsp Ceylon cinnamon
  • 2 tsp baking powder aluminum free
  • 1 tbsp. grass fed collagen optional
  • 1/4 cup ground flax
  • 1/3 cup almond flour for nut free option use 2 tbsp. coconut flour
  • 3 cups gluten free organic rolled oats not quick oats
  • 1 cup fresh or frozen organic berries of choice


  • Preheat oven to 375F.
  • In a large bowl, mash banana(s). Whisk in eggs and vanilla.
  • Add in remaining wet ingredients (maple syrup, oil, plant based milk). Whisk well.
  • Add in dry ingredients, accept berries. Whisk well.
  • Grease a large rectangular stoneware baking dish with coconut oil (I used a 9 or 10×13). Pour mixture into dish, spread evenly.
  • Sprinkle assorted fresh or frozen berries on top evenly. Bake at 375F for 40-45 minutes.
  • Let rest for 5-10 minutes before serving. Cut into squares and serve with a dollop of coconut yogurt, drizzle of maple syrup and enjoy!


  • Make sure to use ripe bananas
  • I’ve used frozen and fresh berries – they both work great!
  • Vanilla and cinnamon are key to any oat dish, don’t skip these ingredients
  • Let rest for 5-10 minutes once it’s out of the oven to help get a more even square shape slice

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