With over 15 flavor variations, this vegan baked oatmeal is the perfect healthy breakfast recipe! It’s sweetened with maple syrup and made with wholesome ingredients like oats, bananas, and fresh or frozen fruit. Easy gluten-free, egg-free, dairy-free, and refined sugar-free baked oats.
Fullproof vegan baked oatmeal recipe without eggs
Baked oatmeal is a fan favorite! Among the many recipes on my site, the pumpkin spice baked oatmeal, chocolate baked oats, air fryer baked oats, and banana-free baked oats are big hits. I’m completely hooked! It’s a simple, moist, and delicious, healthy, and nourishing breakfast.
Most baked oatmeal recipes call for eggs, which makes this recipe so special…. it is 100% VEGAN and PLANT-BASED! That means this healthy oatmeal recipe has no eggs, no animal products, and no dairy.
Guys, this recipe is a winner. Why? Well, it has over 60 five-star ratings and a top 3 ranking on Google. Some other five-star vegan breakfast recipes include oat milk chia pudding, these vegan blueberry pop tarts, 3 ingredient peanut butter oatmeal balls, and this air fryer granola, and high protein acai bowl.
This vegan oatmeal bake is a game-changer. It tastes like cake for breakfast but is naturally sweetened with bananas and maple syrup. Plus, I left over 15 flavor variations in the recipe card, making this the most customizable recipe out there. For reference, I used mini chocolate chips and wallets in the picture. I can’t wait to hear your thoughts!
Why you’ll love this recipe:
- Quick & Easy: This vegan oatmeal bake is made in one bowl in under 40 minutes.
- Simple Ingredients: Made with wholesome ingredients for a nutritious meal.
- Customizable: This recipe has over 15 flavor variations.
- No Eggs: It’s entirely plant-based and made without eggs.
- Perfect Meal Prep: Great for meal prep and a convenient on-the-go breakfast.
- No Refined Sugar: These baked oats are naturally sweetened with banana and maple syrup.
- Healthy: These baked oats are packed with fiber, protein, and healthy fats.
- Gluten-Free: There is no gluten in this recipe!
- Perfect for Kids: These baked oats are tried and tested; they’re kid-approved!
- Freezer-Friendly: Make a batch or two, then freeze for up to 4 months.
- Try this vegan oat milk smoothie or these vegan peanut butter oat balls next!
Ingredients needed
This vegan baked oatmeal recipe calls for simple, healthy ingredients, and it’s packed with fiber, whole grains, and protein and will keep you full for hours. Here is a quick list of ingredients you’ll need to make the best vegan oatmeal:
- Bananas: Instead of eggs, we use mashed bananas for natural sweetness and a binder; it serves as an egg replacement in this vegan breakfast dish.
- Almond Milk: Adds moisture and creaminess, serving as a dairy-free alternative to regular milk.
- Maple Syrup: For a dash of sweetness without adding refined sugars.
- Coconut Oil: You only need 2 tablespoons of melted coconut oil to keep the oats soft and moist without imparting a coconut flavor.
- Vanilla Extract: Adds a hint of flavor.
- Rolled Oats: You’ll need 2 cups of old-fashioned or gluten-free rolled oats as the base. I don’t recommend using steel-cut oats or quick oats for baked oatmeal.
- Ground Flaxseed: Acts as a binding agent, replacing eggs in the recipe while adding nutritional value.
- Baking Powder: This helps the oatmeal bake rise and become fluffy.
- Cinnamon: It truly makes this vegan baked oatmeal recipe taste like banana bread.
- Salt: Just a pinch.
- Mix-Ins: The recipe offers over 15 flavor variations. Customize with berries, fruit, nuts, or even carrots for a carrot cake twist.
Kitchen tools needed
Here is a quick list of kitchen utensils you’ll need to make this healthy vegan baked oatmeal recipe.
- Large mixing bowl
- Spatula to mix
- 9-inch square casserole dish
- Oven
- Measuring tools and cups
How to make vegan baked oatmeal
This vegan baked oatmeal is incredibly easy to make in under 40 minutes, and it’s the best meal prep breakfast. Best of all, this recipe is freezer-friendly for those who love meal prepping. Here are step-by-step instructions with pictures on how to make your new favorite vegan oatmeal bake recipe:
Step 1:
Stary by preheating your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
Step 2:
After that, combine the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract in a large bowl. Then, whisk everything together until it is fully combined.
Step 3:
Then, mix in rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.
Step 4:
Then, hand-fold in the blueberries or your chosen mix-ins. I did chocolate chips and walnuts for the pictures here.
Step 5:
After that, pour the mixture into the greased baking dish and sprinkle some extra blueberries and walnuts on top
Step 6:
Finally, bake for 35 – 40 minutes until the top is golden and the center is done.
Cut the baked oatmeal into squares and enjoy with your choice of peanut butter, almond butter, or yogurt, and top with fresh berries!
Expert recipe tips:
- Use Ripe Bananas: Opt for ripe bananas with extra brown spots for a sweeter and more flavorful baked oatmeal. They provide natural sweetness, reducing the need for additional sweeteners.
- Hate Bananas? Use apple sauce instead!
- Customize the Flavor: Choose from over 15 options like blueberry bliss, carrot cake, almond joy, chunky monkey, strawberry, and many more.
- Grease your Pan: Ensure your baking dish is generously greased or lined with parchment paper to prevent the baked oatmeal from sticking.
- Make It Ahead: Vegan baked oatmeal is ideal for meal prep. Bake it in advance and reheat individual portions throughout the week for quick and easy breakfasts.
- Double the Recipe: If you’re serving a larger group or want leftovers, simply double the recipe and use a larger baking dish for ample servings.
- Add Vegan Protein: Boost the protein content by adding a scoop of vegan protein powder or incorporating plant-based protein-rich ingredients like 1/4 cup of chia seeds or hemp seeds.
Easy ingredient substitutions:
- Almond Milk: Substitute almond milk with soy, oat, or coconut milk.
- Bananas (as a binding agent): Substitute the mashed bananas with unsweetened applesauce or pumpkin puree.
- Maple Syrup (as a sweetener): Replace maple syrup with agave nectar, coconut sugar, or date syrup for sweetness. Don’t use honey, since it is not vegan.
- Coconut Oil: Use melted vegan butter, olive oil, or avocado oil as a substitute for coconut oil.
- Flaxseed (for binding and nutrition): Chia seeds or hemp seeds can be used instead of flaxseed.
- Rolled Oats: I highly recommend using rolled oats, but if necessary, you can try using quick oats. The texture will be a bit softer.
Vegan baked oatmeal variations:
- Blueberry: Stir in 1 ¼ cups of fresh blueberries into the oatmeal mixture.
- Strawberry: Add 1 cup of freshly sliced strawberries to the batter for a strawberry twist.
- Blackberry: Swap out blueberries for 1 ¼ cups of fresh blackberries.
- Peanut Butter: Add 2 tablespoons of peanut butter and ½ cup of roasted peanuts to the oatmeal mixture before baking for a delightful peanut butter flavor.
- Mixed Berry: Add ½ cup of sliced strawberries, ½ cup of blueberries, and ½ cup of raspberries for a vibrant mixed berry baked oatmeal.
- Chunky Monkey: Mix in ½ cup of walnuts and ½ cup of chocolate chips for a chunky monkey flavor.
- Almond Butter: Use 2 tablespoons of almond butter instead of peanut butter for a nutty twist.
- Banana: Add 1 cup of sliced bananas to infuse your oatmeal with banana bread-like flavor. You can also layer banana slices on top before baking.
- Pumpkin Spice: Substitute mashed banana with pumpkin puree and add a pinch of pumpkin spice for a cozy autumn taste.
- Coconut Almond Joy: Fold in ⅓ cup of shredded coconut and ½ cup of slivered almonds for a tropical almond joy flavor.
- Chai Tea: Enhance your oatmeal with chai flavors by adding 1 tablespoon of chai spice mix and a splash of vanilla extract.
- Carrot Cake: Mix in ½ cup of shredded carrots to create a delicious carrot cake-inspired baked oatmeal.
Frequently Asked Questions
What is vegan baked oatmeal?
Vegan-baked oatmeal is a plant-based version of the classic baked oatmeal recipe; however, it is made with dairy-free milk, coconut oil, and no eggs.
Are old-fashioned oats or quick oats better for baked oatmeal?
Old-fashioned oats are generally preferred for baked oatmeal, providing a heartier texture. However, you can use quick oats if you prefer a softer texture.
Can I make it oil-free?
You can certainly make this vegan baked oatmeal without oil by replacing the coconut oil with extra applesauce, mashed banana, or other fruit purees.
Can I use frozen fruit?
You can certainly use frozen berries instead of fresh berries in this baked oatmeal recipe. Don’t allow the fruit or berries to thaw; add them directly to the baked oatmeal mixture before baking.
Is this baked oatmeal recipe egg-free?
Yes, this baked oatmeal recipe is completely egg-free since it is vegan. Instead of eggs, we use flaxseed to make a flax egg, which will help hold this healthy baked oatmeal together.
What should I serve with baked oatmeal?
Vegan baked oatmeal goes well with yogurt (plant-based or regular), maple syrup, and nut butter. I also like adding fresh fruit and banana slices on top for a delicious and healthy breakfast. It’s a great way to kickstart your day!
Is vegan baked oatmeal a healthy breakfast option?
This vegan baked oatmeal is a nutritious and healthy breakfast option. First, oats are a great source of fiber and protein. Second, we only use simple and natural ingredients. Third, there are no refined sugars. You will be full for hours!
How to store, freeze, and reheat baked oatmeal:
To Store: Storing leftovers is so easy! Place individual baked oatmeal squares in an airtight container and store them in the refrigerator for up to 5 days.
To Freeze: Simply let the baked oatmeal cool, cut it into squares, and then place each square in a freezer-safe and airtight bag and freeze for up to 3 months!
To Reheat: When ready to enjoy, either place the chilled baked oatmeal squares in the microwave for 20 – 45 seconds to heat or in the oven at 350°F for 5 – 10 minutes in an oven-safe dish.
If you love this recipe, try these vegan breakfast recipes next!
- Vegan Peanut Butter Granola
- Nut-Free Protein Bars
- Mango Pineapple Smoothie
- Protein Mug Cake
- Air Fryer Pears
- Banana Chia Pudding
- Vegan Blueberry Pop Tarts
- 3 Ingredient Peanut Butter Oatmeal Balls
- Cinnamon Overnight Oats
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!
Vegan Baked Oatmeal (15 Ways!)
Ingredients
Vegan Baked Oatmeal Base:
- 2 large spotty bananas, mashed
- 1 cup unsweetened almond milk
- ¼ cup pure maple syrup
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 2 cups (200g) old-fashioned rolled oats,
- 1 tbsp ground flaxseed
- 1 ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
Mix-Ins (15 ways):
- ½ cup nuts: walnuts, pecans, almonds, or roasted peanuts
- 1 ¼ cup of mix-ins: blueberries, sliced strawberries, raspberries, blackberries, banana slices, or chocolate chips, OR 1/2 cup of shredded carrot or 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, combine the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk together to fully combine.
- Add Dry Ingredients: Mix in rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.
- 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 and sprinkle some extra blueberries and walnuts on top.
- 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
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Saskia C says
Such a delicious and easy recipe! Made for a delicious breakfast and snack for later in the day!!
Lauren K says
This recipe is super quick to whip up and SO tasty! I used pecans and dark chocolate chips as the mix-ins and also subbed oat milk since I didn’t have almond milk. Will be making again!
Tati Chermayeff says
I am so happy to hear this!! I love baked oats too
Marie Massey says
This one will be a keeper in our house! Healthful ingredients and so yummy. And perfect for a quick breakfast throughout the week!
Tati Chermayeff says
Thank you so much!!!
ashleyisen says
I simply could make this recipe for breakfast everyday! It is so good and filling.
Bonnie Jordan says
What can I use on place of coconut oil? My husband and I can’t stand coconut. Not the smell, the remote taste. Nothing. We are transitioning to plant based. Every recipe seems to thing people like coconut. Help 🙂
Tati Chermayeff says
Hi, if you use unrefined coconut oil there is no taste! I don’t like coconut myself and I cannot taste it one bit in this recipe.
Judy S. says
I used 2 tbsp of avocado oil instead, and it still turned out great!
Claudia says
I just made it and it was delicious!!! I added one egg to add more protein and used frozen blueberries. Thank you!
Jennifer says
I’m not vegan but these were delicious. Thanks!
annabelle says
One of my favorites! I used blueberries and pecans. Thank you so much.
Andrea says
Hey! I’m super excited to try this, but was wondering if there’s a banana substitute? Maybe pumpkin or applesauce and how much? My daughter is allergic to bananas
Tati Chermayeff says
Hi! Yes you can try either! I would recommend pumpkin first. Let me know how it turns out 🙂
Derek says
Very good recipe. I added walnuts, banana and blueberries. All really good.
Tati Chermayeff says
Thank you so much, Derek! Means a lot.
SJ says
Excellent recipe. I swapped the bananas with a 4oz container of unsweetened applesauce and used only 2T maple syrup. Because I was short on time, I divided the mixture into two smaller pans (5-inch nonstick cake pans, but ramekins would work too) and baked in my air fryer for 14-15 minutes at 350F. We like our baked oatmeal on the drier side so this worked out perfectly for us. It was dry and golden on top and soft and fluffy in the middle. This will be on regular rotation now—so many flavor combinations to experiment with!
Tati Chermayeff says
Thank you for such a kind review! I am so happy that it turned out well for you. Also, I love that you air fried this!! So cool.
Eric L says
Delicious! Almost like a slightly-sweet blueberry cake. Thick pieces, perfectly moist. I had it for breakfast and it was so good I had it for lunch, too 🙂
Christine Allen says
One of my favorites!!
Geo says
Overall, I really like this recipe!
I made it twice. First time, I used a whole cup of almond milk as specified. It came out way too moist and was mushy.
Second time, I used a half cup almond milk and it came out perfectly!
May depend how much fruit you add to it. I added cut banana and an apple to the batter as my mix-ins.
Nutritious and Delicious!
Bella says
One of the best baked oatmeals I have made. SO good!
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 🙂
Ashley says
One of the best recipes for baked oats! I am so surprised there are no eggs. It is light and fluffy!
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. 🌿
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.
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!
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 🙂
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!
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
Elaine says
Great! I made it with blueberries,banana, pevans, chia, and hemp seeds with a splash of almond butter.
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.
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).