Banana Coconut Baked Oats

Cooked Oats


  • 160g rolled oats, gluten free if necessary
  • 20g unsweetened desiccated coconut
  • 250ml unsweetened almond milk
  • 1 tbsp (7g) Linwoods Organic Milled Flaxseed + 3 tbsp water
  • 1 tsp baking powder
  • 1 small ripe banana, approx. 90 - 100g
  • 1 tsp vanilla extract
  • 1 - 2 tbsp (15 - 30ml) maple syrup (optional)
  • ½ a small banana (60g), sliced for on top


  1. Preheat oven to 180C (350F).
  2. If you like you can skip this step but it does add depth of flavour.
  3. Place the oats and coconut on a non stick or baking paper lined tray and place into the oven for 8 - 10 minutes to lightly toast.
  4. Meanwhile mix together flaxseed and water and set to one side.
  5. Blend together almond milk, vanilla extract and banana.
  6. Mix together toasted oats, coconut and baking paper.
  7. Add wet ingredients to dry, the banana milk mixture and flax egg.
  8. Place into an oven safe dish, 7 by 5 inch rectangular dish ideally and approximately 2 inches deep.
  9. Lay banana slices over the top and bake in the oven for 30 minutes.
  10. Allow to cool for 10 minutes before slicing or place in the fridge overnight and slice the next morning for a perfectly formed slice of your choice! These will keep in the fridge in a seal tight container for up to 4 days. They also reheat well in the microwave or can be toasted under a preheated grill.