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Baked Date Oatmeal

PREP: 10 minutes
COOK: 30 minutes
YIELD: 8 servings

This baked date oatmeal is a nourishing and delicious breakfast casserole that can be enjoyed for days to come.

Recipe by: FuFu's Kitchen


  • 2 bananas, ripe
  • 2 1/2 cups old fashioned rolled oats
  • 2 cups almond milk
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 10 Natural Delights Medjool Dates, chopped
  • 1/2 cup pecans, chopped


1. Prep a 9x11 baking dish with nonstick spray.

2. Preheat the oven to 350 F.

3. Mash the bananas with a fork in the baking dish.

4. Then, add the oats, milk, honey, and coconut oil. Stir together.

5. Add in the cinnamon and baking powder and mix.

6. Then, mix in the chopped dates. Make sure they are scattered evenly into the oatmeal.

7. Lastly, top with the chopped nuts evenly.

8. Bake for 30 minutes until just set. It should be slightly firm but still slightly creamy.

9. Cut and scoop into your desired plate and enjoy warm! You can even add a dollop of vanilla Greek yogurt with a honey drizzle on top if you would like.

Store leftovers in an airtight container and keep in the fridge for up to 4 days. Reheat to enjoy warm.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.