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This Banana Coconut Baked Oatmeal is packed with fiber and potassium for a healthy, hearty breakfast. This easy recipe is vegan, gluten-free, and sweetened with a ripe banana - no added sugar needed!

Banana Coconut Baked Oatmeal (GF, Refined SF & Vegan)

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 3 servings 1x
  • Category: Breakfast


  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup gluten-free rolled oats
  • 2 tablespoons unsweetened shredded coconut
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon baking powder
  • 1 cup coconut milk beverage (from the carton, not the can)
  • ⅓ cup mashed ripe banana (about 1 medium banana)
  • ¼ teaspoon pure vanilla extract


  1. Preheat oven to 350°F. Lightly grease three ramekins.
  2. In a medium bowl, whisk together flax seed meal and 3 tablespoons warm water. Let sit for 5 minutes.
  3. In a small mixing bowl, mix together oats, shredded coconut, cinnamon, nutmeg, and baking powder.
  4. Whisk the coconut milk, mashed banana, and vanilla extract into the bowl with the flax seed mixture.
  5. Pour dry ingredients into wet and stir until combined. Split the mixture between the ramekins. Top with banana slices, if desired.
  6. Bake for 20 minutes, or until oatmeal is puffed and set. Serve immediately.