This vegan tahini banana bread baked oatmeal tastes decadent, is packed with healthy fats and protein, and is the ideal meal prep staple.Jump to Recipe
It may feel hyperbolic to say, but this tahini banana bread baked oatmeal is simply divine. It tastes like a truly decadent, rich slice of warm banana bread, but is packed with protein, fiber, and healthy fats to keep you full all morning. I highly recommend a big slice of this baked oatmeal with a generous dollop of yogurt and a drizzle of your favorite nut or seed butter. It is oh so satisfying.
Very Ripe Bananas: You’ll want the ugly, spotty, almost completely brown bananas for this recipe in order to create that authentic banana bread flavor.
Oat or Almond Milk: I love oat milk in this recipe because it makes the final result that much richer and creamier, but almond milk works great too.
Tahini: This might feel like an intimidating product if you’ve never used it, but it’s simply sesame seeds ground into a paste. You can find it in the nut butter section of most grocery stores nowadays. Trader Joe’s is a budget friendly place you can easily find it. I also love to get tahini from my local International Grocery Store.
Maple Syrup: Just a couple tablespoons to sweeten everything up. Honey works too!
Ground Flaxseed: In order to keep this baked oatmeal vegan, we’re adding some ground flaxseed to make sure everything binds together properly.
Vanilla Extract: To bring a subtle vanilla flavor and enhance our other ingredients.
Almond Extract: So underrated! Don’t skip. It truly provides that authentic baked good quality.
Rolled Oats: Also known as old-fashioned or whole oats, rolled oats are the ideal choice for baked oatmeal. They cook more quickly than steel-cut oats but won’t turn to mush like instant oats.
Baking Powder: Just a teaspoon to make sure the baked oatmeal rises properly.
Cinnamon: Essential to the banana bread flavor profile!
Sea Salt: To emphasize all the different flavors we have going here.
Mix-Ins for Tahini Banana Bread Baked Oatmeal
Walnut Pieces: To add to that authentic banana bread experience and throw in some healthy fats (because why not?). If you have whole walnuts, you will want to chop them up before you put them in the baked oatmeal batter.
Chocolate Chips: Use whatever you have! Mini dark chocolate chips are my favorite. To keep this baked oatmeal vegan, be sure to use dairy-free chocolate chips. These are my favorite.
Ideas for Serving Tahini Banana Bread Baked Oatmeal
- Heat it up and serve with a splash of plant-based milk and some brown sugar.
- Serve warm with a little vegan butter or cream cheese!
- Make a yogurt bowl (my personal favorite): warm the baked oatmeal and then serve with Greek or plant-based yogurt, fruit of choice, and a drizzle of nut or seed butter.
If you make this vegan tahini banana bread baked oatmeal, be sure to leave a rating and review! This encourages others to give the recipe a try and truly means a lot to me.
Other Amazing Vegan Breakfast Ideas:
- Super Healthy Birthday Cake Overnight Oats
- Vegan Strawberries & Cream Overnight Oats
- Vegan Banana Peanut Butter Smoothie
- The Best Ever Healthy Blueberry Zucchini Smoothie Bowl
Vegan Tahini Banana Bread Baked Oatmeal
- Large Bowl
- 8×8 Baking Dish
- 3 large very ripe bananas mashed
- 1 cup unsweetened oat or almond milk
- ½ cup tahini
- 2 tbsp maple syrup honey also works
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- ¼ tsp almond extract optional but highly recommended
- 2 cups rolled oats gluten-free if needed
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp sea salt
- ¼ cup raw walnut pieces
- ¼ cup chocolate chips dairy-free if needed
- 1 medium banana sliced
- Preheat oven to 350° F and grease an 8×8 baking dish with oil, butter, or cooking spray.
- In a large bowl, mash your bananas, then mix in all remaining wet ingredients until well-combined. Add all dry ingredients and mix again until well-combined. Add walnuts and chocolate chips if desired and give everything one more stir to ensure everything is well-distributed.
- Pour mixture into baking dish and smooth until well-distributed. Top with banana slices. Bake for 50-60 minutes, or until a tester or fork comes out clean or with only a few crumbs and the edges are golden brown. Cool for at least 20 minutes and enjoy!
Photography by Hope Agresti