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
The first photo does not match the recipe.
This is delicious. Can you combine everything the night before then bake it in the morning?
I had very little ingredients at home and was looking for a way to use some dried out cinnamon raisin bagels. I replaced the almond milk for canned coconut milk, used apples instead of bananas, and used sunflower butter. I topped it with a chick-fil-a granola packet I had and maple flavored whipped cream leftover from Thanksgiving pie! It was a very creamy and delicious cinnamon apple delight!
It took me 45 minutes to make this dish for the first time.
My daughter really liked it.
This dish is delicious and good for health.
thank you.
This will be a great breakfast.
Holy heavenliness. These look out of this world!
Have made this a couple times and it is always a hit.
That’s so great to hear!
Looks delicious! I hope I can recreate the recipe as good as your photo looks.
Followed the recipe exactly and it was great!!! Thanks!
New breakfast favorite.
Looks like an amazing breakfast or snack option – thanks for sharing this amazing recipe!
This looks sooooo good! I love peanut butter banana and had never thought of doing it in French toast form until now! 🙂