Banana Pudding Baked Oatmeal

Growing up, bananas and dessert did not go together. EVER. 

Either you were eating healthy and munching on some fruit or you were enjoying a sweet treat. Those two things could not happen at the same time. And, I mean...why ruin perfectly good muffins, cookies, or cake with bananas?!?

A few weeks ago I was in NYC and walked past Magnolia Bakery. Of course, I had to go inside. Even though they don't offer gluten free products, some things are simply too hard to resist. Now, they are well-known for their banana pudding. And man, it did not disappoint! Recently, they even came out with a banana pudding cookie! Maybe that will be next on my gluten free recipe list...

I guess bananas and baked goods actually go pretty well together! Plus, the bananas add natural sweetness and moisture.

Banana Pudding Baked Oatmeal Muffins

Ingredients in Banana Pudding Baked Oatmeal

  • Ripe Bananas
  • Coconut Oil or Butter
  • Brown Sugar
  • Maple Syrup
  • Vanilla
  • Eggs
  • Baking Powder
  • Salt
  • Flour
  • Milk
  • Old-Fashioned or Rolled Oats
  • Cream Cheese
  • Instant Vanilla Pudding Mix
  • Gluten Free Vanilla Wafers

How do you make homemade banana pudding?

Traditionally, a vanilla pudding is made from scratch. It is then layered in a large serving dish with sliced bananas and vanilla wafers. 


Where did banana pudding originate from?

A Southern classic, the exact origin is not known. Bananas became available in the United States after the Civil War. The earliest recipe can be traced back to a Good Housekeeping from 1888. In the 1920s, vanilla wafers began to be used. Before that, sponge cake most commonly served as the base for banana pudding.

Gluten Free Southern Banana Pudding Baked Oatmeal

Banana Pudding Baked Oatmeal

With bananas, gluten free vanilla wafers, and a vanilla pudding frosting- these banana pudding baked oatmeal muffins will quickly become a family favorite!

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  • 2 ripe bananas, mashed
  • 2 Tbsp. butter or coconut oil, melted
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 c. flour (I use oat flour)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 c. milk (can use dairy free)
  • 2 c. old-fashioned or rolled oats

Vanilla Pudding Frosting

  • 4 oz. cream cheese, softened
  • 1/2 pkg. instant vanilla pudding mix
  • 1/2 c. milk (can use dairy free)
  • Gluten free vanilla wafers
  • Preheat the oven to 350 degrees. In a large mixing bowl, mash the bananas with a fork. Then, whisk in the butter/oil, brown sugar, maple syrup, vanilla, and eggs. Next, whisk in the flour, baking powder, salt, and cinnamon. Carefully whisk in the milk. Then, stir in the oats. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups. Bake for 30 minutes.
  • In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the instant pudding mix and milk. Beat on high, until smooth. Set in the fridge until ready to use. Pipe or spread over the cooled oatmeal muffins. Then, top with vanilla wafers. Store in the fridge (wafers will soften.)


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