Overnight Banana and Berry Baked Oats

If you’ve been looking for an easy, nourishing breakfast that the whole family will love - this Overnight Banana & Berry Baked Oats recipe is for you. My kids have been loving this warm and cosy breakfast lately, and I love that it’s so simple to prepare.

Everything is mixed up the night before and baked the next morning in one dish - no extra pans or fuss. Soaking the oats overnight not only saves time in the morning but also makes them easier to digest, which is great for little tummies (and grown-ups too!).

These baked oats are gluten-free (if using certified GF oats), dairy-free and made with wholesome ingredients. They’re lightly sweetened with a touch of maple syrup or honey and are perfect served warm with a dollop of coconut yoghurt and extra fresh berries on top.

This is one of those recipes you’ll want to keep on rotation—whether for busy school mornings, lazy weekends, or even meal prep for the week ahead.

Why Soak Oats Overnight?

Soaking oats overnight helps to break down phytic acid, a natural compound in grains that can make them harder to digest. The addition of apple cider vinegar helps this process along, making the oats gentler on digestion while also saving you time in the morning. All you have to do is pour the mixture into a baking dish and pop it in the oven!

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Overnight Banana and Berry Baked Oats

Gluten free, dairy free, nut free

Serves 4-6

Ingredients:

• 2 ripe bananas, mashed

• 2 cups gluten-free rolled oats

• 1 ½ cups dairy-free milk of choice

• 1 egg

• 1 tsp cinnamon

• 1 tsp vanilla extract

• ½ tsp apple cider vinegar

• 1 tbsp maple syrup or honey (optional)

• 1 tsp baking powder

• Pinch of salt

• 1 cup mixed berries (fresh or frozen)

• Coconut oil or butter, for greasing

Instructions:

• In a mixing bowl, mash the bananas. Stir in the egg, milk, sweetener, apple cider vinegar, and vanilla extract.

• Add the oats, cinnamon, baking powder, and salt. Stir well to combine.

• Gently fold in the berries, then pour the mixture into a container. Cover and place in the fridge overnight.

• The next morning, preheat your oven to 180°C (350°F). Lightly grease a small baking dish (approx. 20x20cm or similar).

• Transfer the soaked oat mixture into the prepared dish and spread it out evenly.

• Bake for 30–35 minutes, or until golden on top and set in the centre.

• Allow to cool for 5–10 minutes before serving. Top with extra berries, a dollop of coconut yoghurt, or your favourite toppings.

  Notes:

• Leftovers can be stored in an airtight container in the fridge for 3–4 days. You can also slice and freeze portions for up to 3 months—just thaw overnight and reheat before serving.

  Let me know in the comments below you give it a go—or tag me on Instagram, I’d love to see your version!