Been a hot sec since I posted a recipe, but I’m back with this Banana Coconut Cream Pie Baked Oatmeal. Some technical issues with a faulty laptop + being gone for Thanksgiving + a new boxer puppy = no posting in over 2 weeks. Don’t worry, while my computer might not have been working, my kitchen still was! I’ve got lots of new recipes to share that I’ve been cooking up for December.
Starting with this baked oatmeal, inspired by my love for banana cream pie and coconut cream pie. And when you love two things equally, nothing is better than combining them!
I originally made a stovetop oats version that inspired this baked oatmeal. With this version, I wanted an on-the-go breakfast, and something I could easily meal prep for the week.
A few reasons why you’re going to love this Banana Coconut Cream Pie Baked Oatmeal:
- the perfect blend of banana and coconut
- rich & creamy flavor (gotta love full fat coconut milk!)
- easy to make ahead
- shredded coconut flakes in every bites
- gluten free, dairy free, and refined-sugar free
If you need another make ahead breakfast, check out my Tahini Chocolate Chip Baked Oatmeal. I’ve also got an easy 6 ingredient Chocolate Peanut Butter Chia Seed Pudding that will hit the breakfast spot!
Make sure to leave a comment below and let me know what you think if you make this! I’d also love to see your creations over on the gram’ and would LOVE if you tagged @themindfulhapa so I can show off your food 🙂
Ingredients
Wet Ingredients
- 2 ea. very ripe bananas (mine were black) (~1/2 cup)
- 2 ea. large eggs
- 1 13.5oz can full fat coconut milk
- 1/2 cup coconut oil melted
- 3 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1 cup almond flour
- 1 cup unsweetened coconut flakes
- 1/3 cup coconut sugar
- 2 tsp baking powder
Instructions
- Preheat oven to 350F and line a 9x9 pan with parchment paper paper or coat in coconut oil.
- In a large mixing bowl, mash your bananas until there are no small pieces. The riper the banana, the better! Mine were 'petrified' aka, black on the outside, super ooey gooey on the inside.
- Add the remaining of your wet ingredients and mix until well combined.
- In a separate medium-sized mixing bowl, whisk together your dry ingredients.
- Slowly whisk in your dry ingredients to your large bowl of wet ingredients until well combined.
- Pour the mixture into the 9x9 pan and bake at 350F for 45-50 minutes. A toothpick inserted should come out clean and the edges should be browned.
- Let baked oatmeal cool completely (I waited 3-4 hours) if you want to cut into squares.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
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Easy and delicious! This recipe helped me to use up some old frozen bananas. It has just the right amount of sweetness!
My only suggestion would be to bake this in a 9×13” pan instead of a 9×9.
So glad you loved this recipe, Heather! I will have to try making this in a 9×13 pan!! That’s probably a better idea so you get more pieces and it lasts longer (in theory lol)!
Thanks so much!
– Casey
Hi there! I loved this recipe you shared. I am originally from Hawaii and my husband loves Haupia (coconut cream jello type dessert). He wanted to make some sort of version of that with baked oatmeal and your recipe was one of the first to pop up! Only thing I did differently was did 1/2 c almond meal 1/2 c gluten free flour blend, 1 1/2 c rolled oats and 1/2 c steel cut oats. Substituted sugar for honey from a local farm and used Trader Joe’s coconut flakes. Served in hot almond milk- so delicious!! Thanks again.
I actually lived on Oahu last year and I LOVE HAUPIA! That’s probably why I love this recipe so much haha. Your modifications sound delicious and I’m so glad you enjoyed it 🙂 Thanks, Leslie!