Banana Carob Baked Oatmeal
Recipe type: Breakfast
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup mashed banana (about two large bananas)
  • 1 cup milk (I used skim milk but you could use any kind)
  • 1 cup vanilla or plain yogurt
  • 2 tablespoons carob powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 2 cups rolled oats (gluten free optional)
  1. Preheat oven to 375 degrees F. Grease an 8x8 in. pan and set aside.
  2. Add all ingredients except oats to a medium bowl and whisk to combine completely. Add oats and mix to incorporate.
  3. Pour mixture into greased pan and bake for 25-30 minutes. Let cool for at least 10 minutes before cutting and serving.
  4. Can be stored, covered, in the refrigerator for about five days.
*The nutritional information was based off the yogurt that I used (a sweetened Greek yogurt from Yoplait), and may differ depending on the type of yogurt you use.
Nutrition Information
Serving size: 1 slice Calories: 364 Fat: 5.4 g Carbohydrates: 66.9 g Sugar: 15.9 g Fiber: 10.5 g Protein: 15.8 g
Recipe by 24 Carrot Life at