Banana Blueberry Baked Oatmeal (No Eggs Needed)
This baked oatmeal without eggs uses one ripe mashed banana to hold rolled oats, milk, coconut oil and blueberries together. It bakes in an 8×8-inch dish at 375°F for 30 to 35 minutes, rests 10 minutes and cuts into 6 squares at about 360 calories each, with no eggs and no egg replacer.
Quick answer
Whisk 2 cups rolled oats, 1/2 cup brown sugar, 2 tsp baking powder, 1 tsp cinnamon and 1/2 tsp salt. Whisk 1 3/4 cups milk, 1/3 cup melted coconut oil, 1 mashed ripe banana and 1/2 tsp vanilla bean powder, stir into the oats and fold in half the blueberries. Spread in a greased 8×8-inch dish, top with the rest of the berries and bake at 375°F for 30 to 35 minutes. Rest 10 minutes. Total 55 minutes.
Baked Oatmeal Without Eggs
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Baked Oatmeal Without Eggs Ingredients
- 2 cups (160 g) old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 3/4 cups milk (dairy or unsweetened plant milk)
- 1/3 cup coconut oil or butter, melted
- 1 large ripe banana, mashed (about 1/2 cup)
- 1/2 tsp vanilla bean powder
- 1 cup fresh or frozen blueberries, divided
- 1/2 cup chopped walnuts, divided (optional)
How to Make Baked Oatmeal Without Eggs
- Heat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk the oats, brown sugar, baking powder, cinnamon and salt.
- In another bowl, whisk the milk, melted coconut oil, mashed banana and vanilla bean powder until smooth. The banana is what binds the bake in place of eggs.
- Pour the wet mixture into the oats and stir until evenly combined. Fold in half of the blueberries and half of the walnuts, if using.
- Spread the mixture in the dish and scatter the remaining blueberries and walnuts on top.
- Bake for 30 to 35 minutes, until the top is golden and the center springs back when pressed lightly.
- Let the baked oatmeal rest for 10 minutes so it firms up, then cut into 6 squares.
Nutrition Facts
Per square (1 of 6) (estimated)
- Calories: 360
- Total fat: 16 g
- Saturated fat: 12 g
- Cholesterol: 5 mg
- Sodium: 390 mg
- Carbohydrates: 49 g
- Fiber: 4 g
- Sugar: 27 g
- Protein: 6 g
Estimated from USDA FoodData Central SR Legacy values for dry rolled oats (FDC 173904), brown sugar, double-acting baking powder, cinnamon, salt, whole milk, coconut oil (FDC 171412), banana and blueberries. The optional walnuts and the vanilla bean powder are not included; 1/2 cup walnuts adds about 65 calories per square. Using butter instead of coconut oil lowers the saturated fat to about 9 g.
What Holds Baked Oatmeal Without Eggs Together?
In a classic baked oatmeal, eggs set the milk into a soft custard. Here a ripe banana does that job. Its starch and pectin thicken as the bake heats, so the squares hold together and still feel moist. The oats also soak up the milk in the oven and turn tender, so the texture is close to the egg version, just a little softer in the middle.
Egg Substitutes for Baked Oats
| Binder | Amount for this recipe | Result |
|---|---|---|
| Ripe banana (used here) | 1 large, mashed | Moist, lightly sweet, holds well |
| Unsweetened applesauce | 1/2 cup | Softer; add 1 tbsp chia to firm it |
| Flax egg | 1 tbsp ground flax + 3 tbsp water, rested 5 min | Nutty, holds well, a little dense |
| Pumpkin puree | 1/2 cup | Soft, good with fall spices |
Why Baked Oatmeal Without Eggs Turns Out Mushy (and How to Fix It)
- Underbaked: the center should spring back. Give it 5 more minutes if it still looks wet.
- Cut too soon: the 10-minute rest lets the bake set. It firms up more as it cools.
- Quick oats: they absorb faster and turn pasty. Use old-fashioned rolled oats.
- Too much milk: plant milks vary; if yours is thin, use 1 1/2 cups.
Flavor Variations for Baked Oats Without Egg
- Apple cinnamon: 1 cup diced apple instead of the blueberries, plus 1/4 tsp nutmeg.
- Peanut butter banana: swirl 3 tbsp peanut butter over the top before baking.
- Chocolate chip: 1/3 cup chocolate chips instead of the walnuts.
- Mixed berry: any mix of frozen berries, used straight from the freezer.
Is Baked Oatmeal Without Eggs Healthy?
One square has about 360 calories, 4 g fiber and 6 g protein. Most of the sugar comes from the brown sugar, banana and blueberries; cutting the brown sugar to 1/4 cup saves about 35 calories per square. For more protein, serve it with plain Greek yogurt or use soy milk.
How to Store Baked Oatmeal Without Eggs
Cool the dish, cover it and refrigerate within 2 hours. Eat it within 3 to 4 days, the range FoodSafety.gov gives for cooked leftovers. Warm a square in the microwave for 30 to 45 seconds. To freeze, wrap squares one by one and freeze for 2 to 3 months, then thaw overnight in the fridge (see the cold storage chart).
What to Serve With Baked Oatmeal
A spoonful of yogurt, a drizzle of maple syrup or a splash of warm milk all work. For a make-ahead breakfast week, pair it with a few jars of overnight oats so you can switch between hot and cold.
Baked Oatmeal FAQ
Can you make baked oats without egg and without banana?
Yes. Use 1/2 cup unsweetened applesauce or a flax egg instead. The bake will be a little softer.
Can I make baked oatmeal without eggs the night before?
Yes. Mix everything, cover and refrigerate overnight, then bake in the morning, adding about 5 minutes since it starts cold.
Can I use steel-cut oats?
Not in this recipe. Steel-cut oats stay chewy and need much more liquid and time.
Is this baked oatmeal no eggs and dairy-free?
It is egg-free. Use plant milk and coconut oil to make it dairy-free as well.
Why is my baked oatmeal dry?
It baked too long or the oats were measured heavy. Spoon the oats into the cup and start checking at 30 minutes.
Sources
Featured photo: Unsplash
