Wholesome and delicious, this Toaster Oven Baked Oatmeal is the best way to start your day! Made with banana, hearty oats, and crunchy pecans the simple one-bowl recipe is naturally vegan.
Oatmeal is one of my favorite healthy breakfasts. It’s hearty and filling and unbelievably easy to make in an instant pot mini.
If you’re a fan of oatmeal too or just looking to expand your breakfast options, this portable toaster oven baked oatmeal is a fun way to change up your regular routine.
Instead of having a creamy texture, the baked oats are tender and chewy. Like a cross between a hearty bowl of oatmeal, a cookie, and a fluffy muffin. Yum!
3 Quick Tips
- Use Old-Fashioned Oats. Quicks oats can get mushy.
- Don’t skip the oil. A little bit helps avoid that rubbery low-fat texture. If you don’t like the flavor of olive oil, you can substitute melted butter or coconut oil.
- Bind it together. In addition to lots of good-for-you health properties like essential fatty acids and fiber, flaxseed meal is what binds everything together (since there’s no egg in this recipe). If you don’t have any on hand, that’s okay, the oatmeal will just be a bit squisher and more spoonable.
Whether you keep things simple or throw together a crazy fun flavor combination (scroll past the recipe for some ideas), no one will believe that such a healthy and delicious breakfast came from your little toaster oven!
- 1 small Ripe Banana, (6 inches long, about 1/4 cup mashed)
- 1 tablespoon Flax Meal
- 2 teaspoons Pure Maple Syrup
- 2 teaspoons Olive Oil
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Baking Powder
- 1/8 teaspoon Fine Sea Salt
- 1/2 cup Non-Dairy Milk, plus 2 tablespoons (like Almond Milk or Soy Milk)
- 1 cup Old Fashioned Rolled Oats
- 1/4 cup Pecan Pieces, (1 ounce)
- Adjust the cooking rack to the bottom position and preheat toaster oven to 350°F on the BAKE setting. Grease a 7 x 5-inch toaster oven-safe baking dish.
- In a large bowl, add the banana and mash well. Stir in the flaxseed meal, maple syrup, olive oil, cinnamon, vanilla, baking powder, salt, milk, oats, and pecan pieces. Pour mixture into prepared baking dish.
- Bake oatmeal until the middle is set and browned on the edges, about 25 to 35 minutes. (For softer scoopable oatmeal bake 25 to 30 minutes, for firm oatmeal bake 30 to 35 minutes.)
- Let sit at least 10 minutes before slicing and serving.
Store leftovers in the fridge for 3 to 5 days or freeze for up to three months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 13.2gSaturated Fat: 1.3gCholesterol: 0mgSodium: 176mgCarbohydrates: 28.6gFiber: 6.1gSugar: 9.7gProtein: 4.9g
Step By Step Photos
This recipe is so easy to make. All you have to do is mix everything together, bake in your toaster oven (or traditional oven), and enjoy.
Step 1: Adjust the cooking rack to the bottom position and preheat your toaster oven to 350°F.
Step 2: Grab a medium bowl, add your banana, and mash it until smooth. Dump the rest of the ingredients into the bowl and stir well to combine.
Step 3: Pour the oatmeal mixture into a greased toaster oven-safe baking dish. I like to use a 7 x 5-inch baking dish, it’s the perfect size for most toaster ovens and makes two thick baked oatmeal pieces.
You can also make this recipe in an 8½ x 4½-inch loaf pan (it will bake a little faster so check on it earlier).
Step 4: Bake until the oatmeal is set and golden brown around the edges:
- For a softer scoopable oatmeal bake for about 25 minutes.
- For a firmer, hold-it-in-your-hand piece of oatmeal bake for about 30 to 35 minutes.
Like cooking a toaster oven egg bake, the total amount of time will depend on the baking dish and ingredients used.
Step 5: Let your oatmeal cool for at least 10 minutes before scooping or slicing. Serve with a few dollops of yogurt, a spoonful of peanut butter, or a drizzle of maple syrup.
Can You Double This Recipe?
Heck yes! I made a double batch for Christmas morning using our 8.5 x 8.5-inch baker and it was a big hit.
I baked it 2 days ahead of time and kept it covered in the fridge. To reheat the whole dish, I let it sit on the counter for 10 minutes or so and then popped it in our countertop oven at 350°F for about 10 to 15 minutes.
You can also bake a double batch in an 11 x 7-inch pan or a standard 8 x 8-inch pan. The timing is usually the same as the main recipe.
The small-batch recipe is simple to customize using different spices, fresh or frozen fruits, and nuts. Here are a few ideas to try:
- Blueberry Coconut: Add 1/2 cup blueberries and 1/4 cup shredded unsweetened coconut.
- Apple Pie: Substitute unsweetened applesauce for the banana, add a pinch of ground nutmeg and stir in half a chopped apple.
- Chocolate Strawberry: Add 1/2 cup sliced strawberries and 1 tablespoon mini chocolate chips.