Oats Gone Wild: Apple and Banana Baked Oatmeal

A few years back I wrote a cookbook on our favorite oatmeal recipes, Oats Gone Wild. The 75+ recipes are all plant-based because at the time our youngest couldn’t eat eggs. But you’d never miss eggs or dairy in the recipes. I wrote the book to keep track of all the recipes I was creating then, so I would have them for Kirk’s breakfasts. He really enjoys a hearty bowl of oats. Good for your health as well!

Oats Gone Wild

In fact, this recipe is the photo on the lower left corner of the cover. For inspiration.

Apple and Banana Baked Oatmeal


  • 2½ cups old-fashioned oats (gluten-free if needed)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups unsweetened coconut milk beverage
  • 2 Tbsp ground flaxseed meal*
  • 4 Tbsp cool water
  • 2 Tbsp virgin coconut oil, melted


Preheat the oven to 375°, lightly oil a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, let stand for 5 minutes, whisk well, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat, microwave for a minute on high. Stores for 3-4 days for easy breakfast time.

Serves 4 to 8, depending on appetite.