This Vegan Baked Oatmeal is an easy and delicious way to start the morning! It comes together quickly and is made without bananas! Add your favorite toppings and dig in. Baked oats are perfect for make-ahead vegan breakfasts throughout the week!
Baked Oatmeal has become popular lately, but most of the recipes call for a mashed banana. Since I'm not a huge fan of banana in baked goods, I decided to create a vegan version that uses other simple ingredients instead.
As it turns out, applesauce is the perfect substitute for banana! It's not quite as sweet as banana, but it does the same work. Adding a little ground flaxseed to this recipe also acts a good replacement for the egg that you might find in other recipes.
One thing I love about this recipe is how quickly it comes together. I also love that it's so versatile. You can easily switch out the berries for another kind of fruit. You could add cocoa powder or swap the applesauce for pumpkin puree. The possibilities are endless!
Not only are these vegan baked oats perfect for breakfast, but they make an excellent snack or even a healthy dessert. This recipe is oil-free, gluten-free, and WFPB so it works great for a variety of diets. Enjoy!
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Ingredient notes
Dry Ingredients
- rolled oats-- AKA Old Fashioned Oats. You could also use quick oats. Don't use steel-cut oats.
- ground flax seed-- Be sure to use ground flax seed (as opposed to whole flax seeds) as this ingredient will act as an egg substitute.
- cinnamon -- For a touch of flavor.
- baking powder -- To help the baked oats rise.
- salt -- To enhance to the other flavors.
Wet Ingredients
- soy milk -- Any kind of plant milk is fine, but I like soy for the extra protein.
- unsweetened applesauce -- If you only have sweetened applesauce that's fine, but the baked oats will be a little sweeter.
- maple syrup -- For sweetness and flavor.
- almond butter -- For protein and flavor. Any kind of nut-butter is fine. To make it nut-free substitute sunflower seed butter.
- frozen mixed berries -- I like the ease of measuring out frozen berries, but fresh are also fine.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Preheat the oven to 375F or 190C and lightly spray a 8-inch baking with cooking spray (or line with parchment paper.)
Add all of the dry ingredients to a mixing bowl and whisk to combine.
Add all of the wet ingredients to the bowl (except for the frozen berries).
Mix to combine.
Add 1 cup of frozen berries and fold into the batter.
Transfer the batter to the baking dish.
Top with the rest of the berries.
Bake for about 30 minutes or until the center is done, then remove from the oven and let cool for 5 minutes. Serve with vegan yogurt, walnuts, another drizzle of maple syrup, or any of your favorite toppings.
Hint: This vegan baked oats recipe is lightly sweetened. If you prefer something a little sweeter, just top with a drizzle of maple syrup before serving.
Variations
Here are a few ways to switch things up!
- Chocolate - add tablespoon or two of cocoa powder to the mix and/or drizzle with this simple vegan chocolate sauce before serving.
- Pumpkin Baked Oats - check out the full recipe for Baked Pumpkin Oatmeal.
- With Banana - if you prefer it with banana, no problem! Just swap out the apple sauce for a ripe, medium-sized mashed banana.
- Strawberry Rhubarb -- Strawberry Rhubarb Baked Oatmeal is perfect for spring!
For more Vegan Breakfast ideas, check out these recipes!
Equipment
For this recipe, you'll need a mixing bowl and a baking pan. I used an 8-inch square baking pan. Any medium sized baking dish should work, though depending on how thick the mixture is it could affect the baking time.
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How to serve
Serve these easy vegan baked oats with your favorite toppings like vegan yogurt, walnuts, pecans, almond butter, vegan chocolate sauce, chia berry jam, or maple syrup.
Since this recipe makes 6 to 9 servings, it's perfect for sharing at a potluck brunch or portioning out for quick breakfasts throughout the week.
Storage
Store any leftovers in an airtight container in the refrigerator for up to a week.
Top tip
Don't overcook the baked oats. They will continue to cook even after you remove them from the oven. If they are still uncooked after the pan has cooled you can always put them back in the oven to cook a little longer, but in most cases, they will firm up as the pan cools.
FAQ
Definitely! I'm not a fan of the flavor of baked bananas, but if you prefer to use them, just swap out a mashed, medium-sized, ripe banana for the applesauce.
I haven't tested this recipe with blended oats, but it will work. You will probably need to adjust the baking time.
More vegan oat recipes
📖 Recipe
Vegan Baked Oatmeal
Equipment
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tablespoon ground flax seed
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup soy milk
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 tablespoons almond butter
- 1.5 cups frozen mixed berries
Instructions
- Preheat the oven to 375F or 190C and lightly spray a 8-inch baking dish with cooking spray (or line with parchment paper.)
- Add all of the dry ingredients to a mixing bowl and whisk to combine.
- Add all of the wet ingredients to the bowl (except for the frozen berries) and mix to combine.
- Add 1 cup of frozen berries and fold into the batter.
- Transfer the batter to the baking dish. Top with the rest of the berries.
- Bake for about 30 minutes or until the center is done, then remove from the oven and let cool for 5 minutes. Serve with vegan yogurt, walnuts, another drizzle of maple syrup, or any of your favorite toppings.
Notes
- This recipe can be portioned into 6 or 9 servings. The nutritional info is calculated for 6 servings and doesn't include any additional topping.
- Use an 8x8-inch square baking pan or something of similar size.
Nutrition
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Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!
Carole says
I tried your Baked Oatmeal Recipe and used almond milk, added ginger and walnuts. The Oatmeal Recipe came out well. I am not a fan of bananna flavor as well, but wouldn't mind making this again with pumpkin. I sometimes eat oatmeal for supper with a little extra fruit on the side. This worked out well. Good job with this one.
Julianne Lynch says
Thanks! I'm so glad you liked it.
Kristoffer Tackmann says
I want to try these tomorrow.
And the only way i Can get ground flakseeds is online.
So is there anything i Can use other Then flax so it is still vegan or Can i skip flax.
What to do. 🙂
Julianne Lynch says
You could try it with chia seed (if you have them). Or leave the flaxseed out. It might be a tad crumbly but it won't affect the flavor. Good luck!