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Banana Pecan Coconut Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julie (PB Fingers)
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: breakfast, recipes
  • Cuisine: Breakfast


Not sure what to make for breakfast on this lazy Sunday morning? How about banana pecan coconut baked oatmeal… with no added sugars or oils… and with 100 percent fantastic flavor?


  • 2 1/2 cups regular rolled oats
  • 1/2 cups steel cut oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice (or cinnamon)
  • 2 cups vanilla almond milk (or regular milk)
  • 1 egg, beaten
  • 1/2 cup applesauce
  • 1/3 cup plain yogurt
  • 2 ripe bananas, mashed
  • 1/2 cup chopped pecans
  • 1 cup shredded coconut


  1. Preheat oven to 400 degrees.
  2. Stir together rolled oats, steel cut oats, baking powder, salt and pumpkin pie spice in a large bowl and set aside.
  3. In a medium bowl, combine almond milk, egg, applesauce and yogurt. Add milk mixture to oat mixture and stir until combined.
  4. Stir in banana, pecans and coconut.
  5. Pour into a 2-quart soufflé or casserole dish and bake uncovered for 20 minutes. Remove from oven, stir mixture and bake uncovered for an additional 20 minutes, until lightly browned.
  6. Spoon into bowls and enjoy. Also delicious when topped with milk, yogurt, maple syrup or fresh berries!


If you’re worried that the oats won’t be sweet enough for you, simply adding 1/4 cup of honey should add the perfect amount of sweetness, though my family and I found it to  be sweet enough from the natural sweetness of the bananas and applesauce.