Banana Crème Brulee Oatmeal Bake (GF, DF)

Banana Brulee Oatmeal Bake CloseUp

By Kelly, Contributing Writer

Perfect on a cool crisp morning, or any time you’re in the mood for a hearty delicious breakfast, this easy-to-make oatmeal bake is packed with creamy banana flavor reminiscent of its namesake!

Whether it’s a special occasion or not, you’ll feel like it is with each scrumptious bite. That’s why this is one of our favorite breakfast recipes to serve when we have guests. Simply double it for an easy, yet impressively delicious breakfast-bake that everyone will enjoy!

Banana Crème Brulee Oatmeal Bake (GF, DF)

Serves 4-5

1 can unsweetened coconut milk
1/4 cup pure maple syrup
1 large egg
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
1 1/2 cup rolled oats (if GF, be sure to use certified GF oats)
2 small ripe bananas, sliced
Rapadura (or sucanat) for sprinkling on top

Preheat oven to 375 degrees. Generously grease an 8×8-inch baking dish with coconut oil; set aside. (If doubling the recipe, use a 9×13-inch baking dish and extend bake time to 35 minutes.)

In a large bowl, add all of the ingredients listed, except the oats and banana. Then whisk together, until well combined.

Using a rubber spatula, stir in the oats. Then, fold in just half of the banana slices. Transfer mixture to the prepared baking dish, making sure to even out the top. Then arrange the remaining banana slices on top of the oat mixture.

Bake for 30 minutes until golden brown and center is set. Then, remove the oatmeal bake from the oven. Sprinkle top with a teaspoon or two of rapadura (or sucanat). Turn the oven on broil and carefully watch the oatmeal as you broil the top about 1-2 minutes, until browned and bubbly.

Allow oatmeal bake to cool on stovetop for 3-5 minutes. Then serve with a splash of your favorite milk. Enjoy!

Banana Creme Brulee Oatmeal GF DF
For more easy and delicious breakfast recipes, check out Simple Healthy Breakfasts in 15 minutes or less.”

What is your favorite oatmeal bake?

About Kelly

Kelly loves the Lord, her family, and sharing her passion for gluten-free, real food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and two sweet boys. Kelly's real food journey began four years ago when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge and love for gluten-free whole food cooking at The Nourishing Home, Facebook and Google.

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  1. Our family loved it! I prepped the dish the night before, kept it in the fridge, and added the coconut sugar topping in the morning, it was awesome! I love prep-ahead breakfasts. It didn’t turn out as well when I doubled the recipe though, but I’ll try it again in case I messed up the measurements

  2. Is it possible to use coconut milk that is not canned?

    • Hi, Bonnie. Apologies for the delay in responding to you. The full fat canned coconut milk is what gives this oatmeal bake it’s creamy texture. If you use an coconut milk beverage, it will most likely be a bit runny and certainly less creamy, but the flavor should still be delicious. Blessings, Kelly

  3. Hi and thank you for this recipe. It looks delicious. I am wondering whether this can be done with steel cut oats. Also, I was just told I’m allergic to eggs. Is there any way to replace that egg (until my body heals this allergy)? Thank you!

    • Hi, Karen. Steel cut oats take longer to cook than rolled oats. I would recommend soaking the steel cut oats overnight and then draining them. This should help a bit, but you may need to reduce the oven temp a bit and cook longer. Since I haven’t tried this, I can only provide some general direction. As far as the egg goes, you can use an egg replacement – the egg in this recipe is used as a binder only and does not impact the flavor of the dish, so it could even be omitted, although the dish will not hold together. Blessings, Kelly

  4. Delicious! Oats were perfect. Tastes like a healthier version of banana pudding. Our family loves it.
    Thanks for posting!

  5. I’m wondering if this dish could be made with oats that had been soaked overnight or do the oats need to be dry when added? Thanks

    • Hi, Nicole. I haven’t tried it. But here’s my guess – yes! But after you rinse and drain the soaked oats, they will obviously be moist and therefore will not soak up as much of the baking liquid, not will they require as much baking time. So you’ll need to fiddle a bit with how much liquid to add and how long to bake so that the dish isn’t too soggy/pasty. Apologies I can’t give you exact measurements for adjusting. Personally, I’d start with reducing the coconut milk by a 1/2 cup and the bake time by 10 minutes and see how it goes from there. Again, it will take some experimenting. Blessings, Kelly

      • Thanks so much for your advise. I actually made this this morning before I saw your reply. I did soak the oaks overnight. I used the whole can of coconut milk and because of this I ended up needing to add almost 10 minutes to the cooking time. Also, because of family preference I used raspberries instead of bananas. I would say that the final product probably could have been described as a bit soggy/pasty but that didn’t stop both of my boys and my husband (who doesn’t even like oatmeal) from all having a second serving. Next time I think I will try your suggestions of decreasing the liquid and time. This was so good I’m looking forward to experimenting with getting this one perfect for our family :)

  6. I’m drooling all over myself.

  7. Suzan Bartels says:

    This sounds delicious!! I look forward to trying it.

  8. I have all these ingredients on hand and am making this TODAY!
    Thanks a bunch…pun intended…lol.

  9. I woke up to this pretty picture in my inbox and how could I not make it? Breakfast burritos could wait till tomorrow. I didn’t have coconut milk so subbed dairy and sprinkled pecans on top while under the broiler too. We eat the whole dish. Thanks!

    • What a blessing to hear, Shannon! I am so glad you all enjoyed this. And I should have noted that in the recipe, you can most certainly use whole milk in place of coconut milk with equally delicious results. Thanks for point that out. And what a great idea to add pecans. Yum! Blessings to you! :)