Vegan Baked Oatmeal
This vegan baked oatmeal is the ultimate low-effort, comforting yet healthy breakfast, brunch, or even dessert dish with a lightly caramelized top and soft, gooey middle. With hundreds of ways to adapt it to your liking, you’ll never get bored! Plus, this recipe is dairy-free, gluten-free, refined sugar-free, and can be made nut-free!
Servings 6
Ingredients
- 2 small (140 g) ripe bananas (see notes)
- 3 tbsp (50 g) creamy peanut butter (see notes)
- 2 tbsp (40 g) maple syrup or any other liquid sweetener
- 1 tsp vanilla extract
- 1 ½ cups (360 ml) plant-based milk (see notes)
- 1 1/2 tbsp ground chia seeds or flax seeds
- 3/4 tsp ground cinnamon
- 1/8 tsp each of cardamom, nutmeg, and ground cloves (optional)
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 cups (180 g) quick oats gluten-free if needed, see notes
- 1/4 cup nuts or seeds of choice (optional, see notes)
Instructions
- Watch the video in the post for easy visual instructions.Preheat oven to 350 degrees F (180 degrees C) and grease a 6x9 inch (15x23 cm) or similar size baking pan with oil.
- In a large bowl, mash the two bananas with a fork. Add in peanut butter, maple syrup, and vanilla extract. Mix until well combined.
- Pour in the plant-based milk gradually and stir with a whisk. Also, add in the ground chia seeds and immediately whisk to combine.
- Stir in the spices, baking powder, and salt. Also, add in the oats in batches and stir with a spatula. You can now also add chopped nuts or seeds of choice (I used walnuts).
- Pour the mixture into the prepared pan. You can top the oatmeal with 2 additional thinly sliced bananas (optional). Bake for about 35-40 minutes (depending on the size of the pan) or until the oatmeal is set and golden brown.
- Remove, and let cool for a couple of minutes. Serve warm, drizzle with peanut butter and/or maple syrup, and top with chopped nuts if you like. Enjoy!
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in the oven or microwave.
Notes
Video Of The Recipe
- Bananas: Use pumpkin puree if you don't want to use bananas.
- Peanut butter: You can use almond butter or any other nut butter. Use sunflower seed butter for a nut-free version.
- Milk: Any dairy-free milk is fine, e.g. almond milk, cashew milk, coconut milk, oat milk, soy milk, etc.
- Oats: I used quick oats, but rolled oats should work fine too.
- Nuts: I used walnuts, but you could use pecans, almonds, cashews, etc. Use pumpkin seeds or any other seeds for a nut-free version.
- You can add dairy-free chocolate chips before baking. Other add-ins could be raisins, chopped dates, some blueberries, etc.
- Check out the step-by-step photos, serving suggestions, and more tips in the blog post above.
- Recipe serves 6. Nutrition facts are for one serving including nuts.
Nutrition Facts
Vegan Baked Oatmeal
Amount per Serving
Calories
245
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
10
%
Carbohydrates
32
g
11
%
Fiber
5
g
20
%
Sugar
8
g
9
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.