This vegan baked oatmeal is an easy, healthy breakfast made with rolled oats, bananas, maple syrup, and fresh or frozen fruit. It bakes into a soft, sliceable oatmeal bake and can be customized with 15 flavor combinations, such as blueberry, apple cinnamon, chocolate chip, and pumpkin.
Vegan Baked Oatmeal At A Glance
- ✅ Recipe Name: Vegan Baked Oatmeal (15 Flavor Options)
- 🕒 Ready In: About 40 minutes
- 👪 Serves: 9 slices
- 🍽 Calories: ~180 per slice
- 🥣 Main Ingredients: Rolled oats, bananas, maple syrup, almond milk, baking powder, cinnamon, fruit
- 📖 Dietary Info: Vegan, gluten-free, dairy-free, egg-free, naturally sweetened
- ⭐ Why You'll Love It: This cozy baked oatmeal is easy to make, customizable with 15 flavor combinations, and perfect for a healthy breakfast or meal prep.
SUMMARIZE & SAVE THIS CONTENT ON
I love baked oatmeal because it's easy to make and is endlessly customizable. After testing dozens of oatmeal recipes for Healthful Blondie, I've found that a simple base of rolled oats, bananas, maple syrup, and milk creates the perfect texture.
This was one of the first baked oatmeal recipes I shared on Healthful Blondie over five years ago, and it's been a reader favorite ever since; right next to my chocolate brownie baked oats. It tastes like cake for breakfast but is made with wholesome ingredients like oats, bananas, and maple syrup.
It's also great for meal prep. Bake one pan and enjoy it for several days - it's delicious warm or cold, freezer-friendly, and reheats really well.
If you're looking for more vegan breakfast recipes, try my Vegan Monkey Bread or Vegan Blueberry Pop-Tarts.
Jump to:
- Vegan Baked Oatmeal At A Glance
- What Is Vegan Baked Oatmeal?
- Why You'll Love This Egg-Free Baked Oatmeal
- Ingredients You'll Need
- Easy Ingredient Substitutions
- How to Make Vegan Baked Oatmeal (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Expert Tips
- Vegan Baked Oatmeal Variations
- How to Store, Meal Prep, and Freeze
- Vegan Baked Oatmeal FAQs
- More Baked Oatmeal Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What Is Vegan Baked Oatmeal?
Vegan baked oatmeal is oatmeal baked in the oven instead of cooked on the stovetop. The oats absorb the liquid and bake into a soft, sliceable oatmeal casserole that can be cut into squares.
Why You'll Love This Egg-Free Baked Oatmeal
- Quick & easy: Ready in about 40 minutes with simple ingredients and minimal prep.
- Soft, cake-like texture: Bakes into a moist, sliceable oatmeal that tastes like cake for breakfast.
- 15 flavor options: Customize it with mix-ins like blueberry, apple cinnamon, chocolate chip, or pumpkin.
- Great for meal prep: Bake once and enjoy it for breakfast all week.
- Naturally vegan & gluten-free: Made without eggs or dairy and easily gluten-free with certified oats.
- Kid-approved: A healthy, fiber-packed breakfast everyone loves.
Ingredients You'll Need
This vegan baked oatmeal uses simple pantry ingredients and comes together in one bowl.
- Rolled oats: The base of this baked oatmeal. Use old-fashioned rolled oats for the best texture. Quick oats can make the oatmeal too soft. If you love oat-based breakfasts, try my protein chocolate chip baked oats, too.
- Bananas: Naturally sweeten the oatmeal and help hold everything together without eggs. Very ripe bananas work best.
- Maple syrup: Adds natural sweetness and a warm flavor that pairs well with oats and fruit.
- Milk: Any plant-based milk works. Almond milk, oat milk, or soy milk all work well in this recipe.
- Baking powder: Helps the baked oatmeal rise slightly so it's soft and not dense.
- Cinnamon: Adds warmth and flavor. You can also add pumpkin spice or apple pie spice.
- Fruit or mix-ins: Blueberries, apples, chocolate chips, nuts, or pumpkin puree all work great for different flavor combinations.
Scroll to recipe card for quantities!
Easy Ingredient Substitutions
- No bananas: Replace the bananas with 1 cup applesauce or pumpkin puree. Both work well and keep the oatmeal naturally sweet.
- Different milk: Any plant-based milk works. Almond milk, oat milk, soy milk, or cashew milk are all great options.
- Make it higher protein: Add 2-4 tablespoons hemp seeds, chia seeds, or your favorite vegan protein powder.
- Extra spice: Swap the cinnamon for pumpkin spice or apple pie spice for a cozy fall flavor.
- Blended baked oatmeal: Try my protein baked oats recipe!
How to Make Vegan Baked Oatmeal (Step-by-Step)
- Step 1: In a large bowl, whisk together the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Step 2: Stir in the rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.
- Step 3: Fold in ½ cup of your favorite mix-in, such as blueberries, chocolate chips, walnuts, pecans, or almonds.
- Step 4: Pour the mixture into the prepared baking dish. Sprinkle extra fruit or nuts on top if desired.
- Step 5: Bake at 375°F for 35-40 minutes, until golden brown and set in the center.
Video Tutorial (Step-by-Step)
Expert Tips
- Use very ripe bananas: Ripe bananas add natural sweetness and moisture, which helps bind the baked oatmeal without eggs.
- Use rolled oats, not quick oats: Old-fashioned rolled oats give the best texture. Quick oats can make the oatmeal too soft.
- Let it cool before slicing: Baked oatmeal will firm up as it cools, which makes it easier to cut into clean slices.
- Use frozen fruit straight from the freezer: There's no need to thaw frozen berries before adding them to the batter.
- Check the center when baking: The oatmeal should look set in the middle and lightly golden on top.
Vegan Baked Oatmeal Variations
Use the base recipe and try one of these baked oatmeal flavor combinations.
- Blueberry: Add ½ cup fresh or frozen blueberries.
- Apple Cinnamon: Add ½ cup diced apples and an extra pinch of cinnamon, just like my healthy apple cinnamon baked oatmeal.
- Chocolate Chip: Stir in ½ cup dairy-free chocolate chips.
- Pumpkin Spice: Add ½ cup pumpkin puree and ½ teaspoon pumpkin spice, very similar to my healthy pumpkin baked oatmeal.
- Banana Nut: Add ¼ cup chopped walnuts or pecans.
- Banana Cake: Add extra sliced banana or layer banana slices on top before baking.
- Chunky Monkey: Add ¼ cup chopped walnuts and ¼ cup chocolate chips.
- Strawberry: Add ½ cup chopped strawberries.
- Peach: Add ½ cup diced peaches.
- Coconut Almond: Add ¼ cup shredded coconut and sliced almonds.
- Chocolate Walnut: Add ¼ cup chocolate chips and ¼ cup walnuts.
- Chai Spice: Add ½ teaspoon chai spice and a splash of vanilla extract.
- Carrot Cake: Stir in ½ cup shredded carrots and an extra pinch of cinnamon.
- Peanut Butter: Stir in ¼ cup of peanut butter, then top with roasted peanuts, just like in my healthy peanut butter baked oatmeal.
How to Store, Meal Prep, and Freeze
- Store in the fridge: Keep leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days.
- Reheat easily: Warm slices in the microwave for about 30-45 seconds. You can also enjoy it cold.
- Freeze for later: Let the oatmeal cool completely, then slice and freeze in an airtight container for up to 3 months.
- Great for meal prep: Bake a batch at the start of the week and enjoy quick, healthy breakfasts for several days. If you love meal-prep breakfasts, you might also like my High Protein Overnight Oats!
Vegan Baked Oatmeal FAQs
Yes. Replace the bananas with 1 cup of applesauce or pumpkin puree. Both options work well and keep the oatmeal naturally sweet.
Rolled oats work best for texture. Quick oats can make the baked oatmeal softer and slightly mushy.
Yes. Oats are naturally gluten-free, but make sure to use certified gluten-free oats if you need the recipe to be completely gluten-free.
The top should be lightly golden, and the center should look set. If the middle still looks wet, bake it for a few more minutes.
This recipe tastes best unblended, but if you prefer the blended baked oats texture, try my Chocolate Blender Baked Oats!
More Baked Oatmeal Recipes You'll Love
If you loved this vegan baked oatmeal, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Easy Vegan Baked Oatmeal (15 Flavors!)
Video
Ingredients
Vegan Baked Oatmeal Base:
- 2 large spotty bananas, mashed
- 1 cup unsweetened almond milk
- ¼ cup pure maple syrup
- 2 tablespoon melted coconut oil
- 2 teaspoon vanilla extract
- 2 cups (200g) old-fashioned rolled oats,
- 1 tablespoon ground flaxseed
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Flavor Variations:
- ½ cup nuts, walnuts, pecans, almonds, cashews, pumpkin seeds, or roasted peanuts
- 1 cup of mix-ins, blueberries, sliced strawberries, raspberries, blackberries, banana slices, chocolate chips (OR ½ cup of shredded carrot + ½ shredded coconut)
Instructions
- Preheat: Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract until fully combined.
- Add Dry Ingredients: Mix in rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.
- Pick Mix-ins: Pick your favorite mix-ins. I do ½ of nuts like walnuts, pecans, or peanuts with 1 cup of fruit/berries like blueberries, apple cubes, banana slices, or chocolate chips. Listed everything above and also in the blog post!
- Fold in Mix-Ins: Hand-fold in the blueberries (or your chosen mix-in).
- Pour and Garnish: Pour the mixture into the greased baking dish. Sprinkle extra fruit or nuts on top if desired.
- Bake: Bake for 35 - 40 minutes, until the top is golden and the center is done.
- Serve and Enjoy: Enjoy with peanut butter, almond butter, or yogurt, and top with fresh berries!
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
karen says
A friend invited me to her house for coffee and made this for me... it was delicious. It was such a thoughtful gesture on her part as she is not vegan. I will definitely be making it for myself.
Tati Chermayeff says
Aw I love this! What a sweet friend, and I’m so happy you enjoyed the oatmeal. Hope you love it just as much when you make it yourself! Thank you for leaving a review, Karen 🙂
Katrina says
I would like to substitute pumpkin but it doesn't say how much to use. Thanks! I can't wait to try it!
Tati Chermayeff says
Hi Katrina, you can use about ⅔ - 1 cup of pumpkin puree, not pumpkin pie filling. Look at the batter and check the pictures to make sure it is the right consistency.
anton says
I love all the recipes with no ingredients, How much of X do I add after I have already started making it? I just wing it, and hope for the best? Thank you so much! So grateful!
Tati Chermayeff says
Hi, the recipe and all measurements are at the bottom on the page in the "recipe" section.
Jeff says
What is the serving size? i see all the nutrition info but none of your recipes have a servicing size for the nutrition information.
Tati Chermayeff says
Hi Jeff - You can find the serving size at the top of the recipe card. There are 9 in this recipe (aka nine squares).
Janis says
This sounds wonderful! I would like to eliminate or reduce the 1/4 maple syrup to reduce the sugar content. Any suggestions on how to successfully do that with unsweetened liquid? thank you!
Tati Chermayeff says
Hi! If you want to reduce to 1/4 cup of maple syrup, I would replace the rest with unsweetened Vanilla almond milk or oat milk.
Elaine says
Great! I made it with blueberries,banana, pevans, chia, and hemp seeds with a splash of almond butter.
Tati Chermayeff says
Hi Elaine! That combination sounds incredible. Blueberries, pecans, and all those seeds make for such a hearty, nourishing bake. So glad you loved it. Thank you!
Em says
I just finished baking this, it was absolutely delicious omg... I used raspberries and dark chocolate chips and it tastes amazing, I have to make this again once I run out lol
Tati Chermayeff says
Hi Em! Raspberries and dark chocolate chips is such a winning combo, that tartness with the chocolate is unbeatable. So happy it was a hit. Thank you, and enjoy the next batch!
LinP says
Have made this recipe 3x times using various substitutions and each time it's been enjoyed with rave comments. It's a forgiving recipe that allows you to use alternatives for the binder (egg instead of flaxseed) applesauce instead of coconut oil, brown sugar instead of maple syrup all depending on your diet preferences. Excellent recipe!
Tati Chermayeff says
Hi LinP! This made my day. That's exactly what I love about this recipe, it's so forgiving and adapts to whatever you have or need. Thank you for testing it so many ways and sharing. So happy it's a keeper!
Julie says
Thank you so much for an amazing recipe. So quick and easy to put together and my kids loved it, which is the most important thing. I did swap for oat milk and swapped the coconut oil for cashew butter and it was so delicious 🙂
Tati Chermayeff says
Hi Julie! Thank you so much for leaving this kind review. I am so happy to hear this!! It's one of my favorite breakfast recipes 🙂
Hemal says
perfect and quick! works everytime...
Tati Chermayeff says
I love these baked oats, too - it's impossible to tell they are vegan. So happy you loved them!
JoAnn says
Very, very good. And easy. I am not a cook, in fact, I dread it. I took this as a dish to pass over the holidays and it got rave reviews from all who tried it. Added frozen blueberries, and used vanilla oat milk. Will definitely make again. Pay off is well worth the effort. Thank you.
Babet says
Delicious, made it several times in different ways. Works well with finely chopped apple, raisins and some cardamom+cinnamon. My toddler loves it and thinks she is having cake for breakfast.
Kirsten says
Made this but subbed in 2 soft avocados in place of bananas, mixed in handful each of Lily's chocolate chips, shredded coconut, and dried tart cherries. I mixed the base ingredients (except oats) in blender till smooth, stirred in oats and mix-ins.
The resulting dish is glorious and full of healthy fats and fiber to keep our growing children satiated.
Thank you! Shared to my Telegram channel. 🌿
Tati Chermayeff says
Hi Kirsten! What a creative twist, I never would have thought to use avocado in place of the banana, but I love how it adds those healthy fats. The cherries and coconut sound delicious too. So glad it kept everyone satiated. Thank you for sharing it!
Ashley says
One of the best recipes for baked oats! I am so surprised there are no eggs. It is light and fluffy!
Tati Chermayeff says
Hi Ashley! That's always the best reaction, nobody believes these are egg-free! So happy you found them light and fluffy. Thank you!
Sarah W says
First time ever trying baked oatmeal and it was really nice! I only added frozen blueberries as that was all I had on hand but next time I will definitely add some walnuts etc for a bit of texture and crunch throughout. I baked it for around 50-55mins as I found the middle was still a little soggy? (Could have been the frozen blueberries?) But I did read a comment suggesting to use less milk and it did the trick so may try that out!
Thank you for the recipe 🙂
Tati Chermayeff says
Hi Sarah! So glad this was a great first baked oatmeal for you. You're right that frozen blueberries can release extra moisture and leave the center a little soft, so cutting back the milk slightly is the perfect fix. Walnuts will be a great addition next time for that bit of crunch. Thank you for the review!