This single serve baked French toast is spiked with the delicious combination of bananas and oats! It’s vegan, refined sugar free, easily made gluten-free, and packed with fiber and plant-based protein. A healthy and delicious breakfast!
I’m not really a big French toast fan.
I realize that’s probably not the best way to start a post that’s kind of all about French toast, but it’s true. I’m not crazy about it.
I think it’s mostly a texture thing. Maybe I’ve just never had a good quality slice of French toast, or maybe I have and that’s just the way it’s supposed to be, but I’ve always found French toast to be either too soggy or too rubbery — not exactly the sort of textures I gravitate towards.
See, I’m a bit of a texture freak, with drier, doughier, fluffier textures being my thing. This is why I’ll always choose rice over pasta, and why me and muffins have become BFFs. Texture. But I digress. Back to the French toast… or baked French toast, in this case.
Technically speaking, this isn’t strictly a baked French toast — it’s more of a baked hybrid French toast oat… thing. I started out using just bread slices, but I couldn’t get that to come out the way I wanted it to so I swapped out one slice of bread for some oats and the result was so…
… freaking…
… GOOD.
Not that the original was bad, per say, but it was definitely a little mushier than I prefer.
This version, though? Soft. Fluffy. Doughy. Hearty. All those things along with a slightly crisp top that gives way to a ridiculously tender centre…
I apologize for the slight picture overload (not really), but I need you guys to see what we’re dealing with here. Like, this is textural perfection. And that’s saying nothing about the taste.
This bake straight up tastes like banana bread. Seriously. Banana bread or a banana nut butter sandwich. I know French toast is generally made with eggs, but I found the eggy taste to be a little overpowering when I tried it that way, so I swapped it out with half a banana and definitely like that version a lot more. It also means that this bake is vegan and safe for people with egg allergies. Hooray!
It’s also single-serve (meaning it’s all for YOU), loaded with fiber and plant-based protein, free of refined sugars, and a pretty amazing way to start the day. Oh, and delicious. Definitely delicious…
Happy eating!
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Banana Oat Baked French Toast
- Total Time: 25 mins
- Yield: 1 serving 1x
Ingredients
- 1/2 medium-sized ripe banana, mashed (50 g or 1/4 cup)
- 1/4 cup (60 ml) unsweetened almond milk*
- 1 Tbsp (16 g) nut butter** (optional, but recommended)
- 1 tsp (5 ml) maple syrup (or other liquid sweetener)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 slice of hearty bread, cubed***
- 1/4 cup (20 g) quick oats
Instructions
- Preheat oven to 375F (190C) and lightly grease an individually-sized oven-safe dish. Set aside.
- Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.
- Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.
- Remove from oven and top with toppings of choice or simply enjoy as is!
Notes
* Depending on how thick and/or hearty your bread is, you may have to add a splash of extra milk. ** I used almond, but feel free to use whichever nut butter you prefer. Or, you can also leave it out completely. *** I tried this with a few different types of bread, and each worked fine. Heartier breads produce a slightly drier bake, as do breads that are slightly older. If you need this to be gluten free, use gluten free bread and certified GF oats.
- Prep Time: 5 mins
- Cook Time: 20 mins
Looking for more breakfast bake recipes? Try one of these!
Blueberry Muffin Breakfast Bake
Brownie Batter Breakfast Bake
Pumpkin Pie Breakfast Bake
Oatmeal Cookie Dough Breakfast Bake
Blueberry Banana Breakfast Bake
Love the color and ingredients 🙂 This would be a perfect breakfast recipe. 🙂
One of my family’s favorite recipe at home! Definitely satisfies my sweet tooth and my husband who is huge on eating healthy loves it so much!!
This looks amazing! I might have to make it for Christmas morning. What is your favorite kind of bread to use for the recipe?
I’ve been making this recipe nonstop for the past 2 weeks – definitely at least 6 times by now. It is so easy and so delicious! I was making it without nut butter at first, but then I started adding almond butter and I’m never going back – it adds a really nice nuttiness. I especially love how there’s very little cleanup. It’s basically just the mixing bowl and the cooking ramekin and then you’re all set! I enjoy making crepes for breakfast, but they take so much longer and leave way more dishes, so this bake has been my morning staple.
Thank you so much, Amanda!
I’m so glad you like it, Sarah! Thanks so much for taking the time to let me know. And I adore crepes too, but you’re right – the process of making them is a little much to do daily.
Just wondering if there was any version of this that I can do in the microwave because we’re in between houses fight now so I can’t bake yet.
Sorry, Maali, but I haven’t tried it so I’m not sure how it’d work out.
Just made this… put extra maple syrup because i love the taste so much and used nutmeg instead. it was smashing. you could put in nuts and or anything else and it will only make it taste better.
Mmm, I made this today & it was yum, kind of like a super thick pancake, but still light & fluffy. I added a few blobs of nutella just before baking & topped with sliced strawberries once out of the oven. I’m definitely doing this again for breakfast soon, thanks for a great recipe Amanda 🙂
i made this morning and i tried to triple the ingredients. i used peanut butter for the nut butter. i used a stale millet bread and it turned out little bit soggy. next time i will use a different bread and maybe add another fruit. and also bake longer.
Just made this and ate it with a little sugar free maple syrup. Loved it and thanks for sharing!!!
Hi Amanda,
I am trying this with normal milk… Do you think it will work? I will get back to you to see if it does.
That should work just fine, Lauren!
Do you think this would be good made ahead of time and then re-heated?
The texture might be slightly different, but I can’t see why not! It would probably be similar to reheating baked oatmeal, which I’ve done before with no problems.
I made this today and used cinnamon raisin bread and omitted the syrup. It was delicious! I only wish there was more! Any idea on proportions to make this in a 9×9 dish? Maybe triple the ingredients?
Looks super yummy!! Can I use regular rolled oats or do the have to be quick cooking ones?
Regular should be fine, Rowan!
I just made this and it’s awesome. I eat about a jar of peanut butter a week – so I tried making this with about a TBS or TBS and a half of peanut flour w/water to make a paste and mixed that in to try to cut a bit of peanut butter from my…hour? It was amazing still! I used a sliced/not hearty lighter wheat bread and microwaved it from the freezer to make it stale out and it worked really well. Thanks! Next time I’ll try some lemon zest and blueberries and replace the banana with some egg white just to try out a new flavor. LOVE THIS
I’m so glad you liked it, Cori! Thanks so much for taking the time to share such a great review 🙂
Begginer question here
On which mode in the oven do i bake it? Right now im trying both upper and lower heats nd after 30 mins its not ready yet.. Am i supposed to set it on higher temperature?
I discovered this yesterday on Pinterest and tried it today. It is AWESOME! Thank you!
Tried this for breakfast this morning….and then made it again for dinner! >.<
I'm hooked! <3
So, damn good!
So yummy! I used honey instead of maple syrup and ended up baking it for 25 minutes instead of 20. Topped it with syrup which made it more delicious!