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egg-free vegan baked oatmeal recipe

Vegan Baked Oatmeal (15 Ways!)

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.
5 from 59 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Serving 9 servings

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).
    adding walnuts and chocolate chips to vegan baked oatmeal batter
  • 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.
    side by side unbaked and baked vegan baked oatmeal in a dish
  • Serve and Enjoy: Enjoy with peanut butter, almond butter, or yogurt, and top with fresh berries!

Notes

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.
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.

Nutrition

Calories: 194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 215mg | Potassium: 236mg | Fiber: 4g | Sugar: 12g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg
Course Breakfast
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!