Baked Banana Nut Oatmeal with Carla Hall

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I love oatmeal. No, I mean I reallyyyyyy love oatmeal! I especially enjoy building different flavors with all kinds of different mix-ins and toppings. This baked version, made with a banana-based custard, also means you can make your oatmeal ahead of time, then just heat up a portion in the microwave when you are ready to eat.


Servings: 6





  1. Preheat oven to 375°F. Lightly oil a 9” square baking dish and set aside.
  2. Mix together the rolled oats and coconut chips in a large bowl and set aside.
  3. Place the bananas, Califia Farms Toasted Coconut Almondmilk, agave nectar, cinnamon, ginger, and salt in a blender and purée into a creamy custard. Pour the custard into the bowl with the dry ingredients and mix well, then pour into the prepared baking dish.
  4. Bake for 40 minutes until golden on top and slightly firm. Remove from oven and cool for 10-15 minutes, just to allow the oats to set up.
  5. While the oats are baking, spread the pecans on a baking sheet and toast until fragrant. While the pecans are still hot, toss them in the plant-based butter and a pinch of salt. Allow to cool.
  6. To serve, cut into squares, then place a square in a bowl, drizzle with Califia Farms Pecan Caramel Creamer and sprinkle with toasted pecans and crushed banana chips. Enjoy!