Baked Oatmeal with Banana Nut Sauce

18 40 402
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 8
Baked Oatmeal with Banana Nut Sauce
Health Rating
Gluten-Free breakfast option!


1 cup mashed Banana (s) (packed)
1/2 cup Almond butter
1/2 cup Cottage cheese (1% M.F.)
1 large egg Egg white
2 1/2 tbsp Honey
1 1/2 cup Almond milk, unsweetened
2 cup Rolled oats- Gluten Free
1 tbsp Chia seeds, ground
1 tsp Vanilla extract, pure
2 tsp Cinnamon
1/4 tsp Nutmeg, ground
1 1/2 tsp Baking powder, gluten-free
1/4 tsp Salt
1/2 cup mashed Banana (s) (for sauce)
1 cup Almond milk, unsweetened (for sauce)
1 tbsp Almond butter (for sauce)
1 1/2 tsp Honey (for sauce)
1/2 cup Banana chips (crushed, for topping)


1. Preheat oven to 350 F. Lightly grease a 8x8” baking dish with butter.

2. In a medium bowl, mix together the mashed banana, almond butter, cottage cheese, egg white, honey, and almond milk.

3. In a larger bowl, mix together the oats, chia seeds, vanilla, cinnamon, nutmeg, baking powder and salt. Mix the wet ingredients into the dry ingredients and transfer to the prepared baking dish.

4. Bake for about 25-30 minutes, or until a toothpick comes out with tacky sticky bits attached (you don’t want it to be dry, you want it to remain relatively moist). Allow the oatmeal to cool slightly before cutting into squares.

Almond Sauce and Topping:

  • Puree the banana, almond milk, almond butter and honey in a food processor until very smooth.
  • Transfer to a small saucepot and heat over low until warmed through.


  • Top the squares of oatmeal with almond sauce and crushed freeze-dried banana.


Nutrition Facts

Per Portion

Calories 402
Calories from fat 150
Calories from saturated fat 26.3
Total Fat 16.7 g
Saturated Fat 2.9 g
Trans Fat 0
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 8.2 g
Cholesterol 0.6 mg
Sodium 203 mg
Potassium 643 mg
Total Carbohydrate 52 g
Dietary Fiber 6.8 g
Sugars 14.2 g
Protein 10.8 g

Dietary servings

Per Portion

Fruit 0.4
Grain 1.9
Meat Alternative 0.7
Milk Alternative 0.4

Energy sources

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