Coconut Banana Baked Oatmeal

Today marks two months in New Jersey! It took a while, but I’ve definitely developed an affection for this interesting city. At first glance, yes, much of the area seems worn down and desolate. However, with a bit of optimism and a lot of exploring, I’ve found much to love about the area.


The hardest part about Newark, in my opinion, is that the restaurant scene is difficult to navigate. It boils down to two main problems: 1) Many of the restaurants are Spanish and Portugese places that serve nothing but meat and seafood, and 2) the restaurants that I really want to visit (coffee shops and cafes) are located in the business district, and are thus only open from 8-5. This is problematic when you consider I work from 7-6.

And don’t even get me started on weekends. It’s absolutely bleak!


However, there is more to Newark than closed restaurants and littered sidewalks. We’ve definitely stumbled upon some charming places. Today, for example, we ventured to East Newark/Harrison and discovered the most fantastic Portugese bakery. They carried a large variety of beautiful cakes, pastries, and breads that I had never seen before, and they were so affordable! I didn’t buy anything, but it was delicious just to look at!


But anyway, this recipe has nothing to do with that. I just wanted to share my story. 🙂 This is a nice and easy recipe (it can technically be made with just five ingredients!), but it also tastes much more decadent than it really is, thanks to the creamy coconut milk and the fluffy banana bread-like texture.

Coconut Banana Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup coconut milk
  • 1/2 a ripe banana
  • 1/4 tsp vanilla extract
  • 1/2 cup regular rolled oats
  • 1/4 baking powder
  • pinch of salt
  • shredded coconut for topping

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a small bowl, mash banana. Then, mix in coconut milk and vanilla extract.
  3. In another bowl, combine oats, baking powder, and salt. Stir.
  4. Pour into the prepared ramekin and bake for 20-25 minutes.
  5. Top with shredded coconut and another drizzle of coconut milk. Enjoy!


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Coconut Banana Baked Oatmeal

  1. whiness says:

    It looks so delicious…

  2. eva says:

    i have made this a couple of times, and OH MAN, it’s amazing! 🙂 this is the best baked oatmeal i’ve ever made, it’s sweet, fudgy and just so, so good 🙂 thank you for the idea!

  3. Anonymous says:

    Didn’t have any coconut milk, so I went with coconut flavored almond milk… it’s almost the same thing, right? Topped it off with the remaining half of the banana (God, I can’t waste anything) and Bob’s Red Mill Flaked Coconut. Oh, and a splash of “coconut milk”. Tasted so yummy!

  4. Anonymous says:

    LOVE this recipe! I made it before following the ingredient list exactly, but this time I decided to add my own twist 🙂 I used vanilla coconut almond milk, added shredded coconut and chopped macadamia nuts to the mix BEFORE baking, and sprinkled more coconut on top after it set. It was delicious 😀

  5. Hello. Is the shredded coconut you are using the same as the dessicated coconut? Thank you!

  6. Kristin says:

    Happy almost 3rd birthday, coconut banana baked oatmeal! 🙂 I made this as is except “greased” my dish with coconut oil instead of cooking spray. I’m surprised with your love of natural ingredients that you rely on that gross, fake spray. Time for a new (coconut) leaf!

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