This healthy vegan baked oatmeal is made with just 6 ingredients for an easy breakfast. Low sugar, naturally oil-free, and can be made banana-free too.
Baked oatmeal is such a great healthy breakfast.
Made with minimal ingredients, it's easy to prepare and making a batch means you'll have breakfast all week long (just like with my blueberry overnight oats).
Oil free, low sugar, gluten free and with a banana-free option too, it's a really versatile recipe that will be popular with the whole family.
When I have busy mornings this is my go-to breakfast. I'll bake it at the beginning of the week, cut it into portions and then keep it in the fridge for the week ahead.
Served with coconut yoghurt or coconut whipped cream and fresh berries or fruit compote, it's delicious.
Why this works
Just 6 ingredients - Oats, banana (can be subbed if you're not a fan), baking powder, milk, maple syrup and blueberries. All simple, wholesome ingredients.
Quick and easy - This recipe just requires mixing ingredients together and baking in the oven. Simple as that. It also needs minimal equipment - just a mixing bowl and an ovenproof dish.
Great for meal prep - Because it yields 6 servings and is a great make-ahead breakfast.
Healthy - Oats are a great source of fibre and will fuel you for the day! Plus, you can add protein if you like to make the dish more filling (see note below).
Low sugar - Bananas and a dash of maple syrup are the only sweeteners here. And you can omit the maple entirely if you prefer a less sweet version. (See note below on switching out bananas.)
Family-friendly - Kids love baked oatmeal for breakfast! Especially when it's topped with fruit and coconut yoghurt.
Ingredients
Oats - I use old fashioned rolled oats because I like a slightly chewier texture, but feel free to use quick oats if you prefer. Use gluten-free oats if needed. I don't recommend using steel cut oats as they won't soak up as much liquid.
Ripe banana - Bananas add natural sweetness and help bind the baked oatmeal. The riper the better! You want the bananas to mash easily, which green underripe ones don't always do. This recipe is a great way to use up those old bananas sitting in your fruit bowl!
Non-dairy milk - Use your favourite (almond milk, oat, coconut, soy, cashew etc...). I've used soy here simply because it's what I had. You can even make your own, like my quick DIY Hemp Milk.
Blueberries - These add a great flavour punch to the oats, and help you get in your daily servings of fruits and veggies. I like blueberries because they're versatile, but you can use any berries. Strawberries, blackberries and raspberries all work really well.
Baking powder - Needed to help the oatmeal rise. Not absolutely essential if you don't have it, but I much prefer the result it gives!
Maple syrup - For added sweetness. I love the taste of maple syrup, and I'm a big fan of it as an alternative to refined sugars. Any other liquid sweetener - agave, coconut nectar etc. - should also work well. (See note below on low sugar option.)
Substitutions
Bananas - If you're not a fan, you can sub 1 cup applesauce or pumpkin puree instead of the 2 ripe bananas. Something is needed to help the baked oats bind so I don't recommend omitting this ingredient entirely.
Blueberries - You can omit the berries altogether if you don't like them, or you can swap them out for chocolate chips or nuts (see flavour combinations below).
Maple syrup/low sugar version - The maple syrup can be omitted, or swapped for another liquid or low sugar sweetener if preferred (such as stevia, erythritol, monk fruit etc.).
Follow packaging advice on your sweetener to determine how much you should use in place of maple.
Variations
Try these alternate variations of the recipe:
Strawberry, raspberry or blackberry - Switch out the blueberries for any other type of berry, or a mix!
Banana bread - Use vegan chocolate chips instead of blueberries, and double the vanilla extract (might be my favourite version!).
Chocolate - Switch the blueberries for vegan chocolate chips, and add 1 tablespoon cacao/cocoa powder to the mixture.
Peanut or almond butter - Add 3 tablespoons almond or peanut butter to the mixture before stirring. You can keep or omit the blueberries, as you prefer.
Roasted nuts - Switch the blueberries for roasted hazelnuts, walnuts or almonds.
Pumpkin pie - Stir in a teaspoon of pumpkin pie spice to the mixture before cooking for a cosy, fall-themed baked oatmeal!
Make it high protein
I love adding protein to my vegan baked oats. I find it makes it a more satisfying breakfast and I stay full for longer. Try either of these two methods to increase the protein:
Add 2 scoops of your favourite protein powder to the mix - you may need to add a little more milk if your protein powder dries the mixture out.
Add ¼ cup hemp seeds - a great source of protein and minerals. Stir these into the mixture with all other ingredients.
How to make vegan baked oatmeal
1) Preheat oven to 350°F/175°C.
2) In a large mixing bowl, mash bananas with hands or a fork.
3) Add all remaining ingredients to mashed banana.
4) Mix well to combine.
5) Pour oat mixture into a large 9-inch baking dish, and press extra berries into the top to decorate.
6) Bake in oven for 30 minutes or until golden and all milk has evaporated..
7) Slice into pieces and serve with dairy-free yoghurt or coconut whipped cream, fresh fruit, extra berries, a drizzle of maple syrup and your favourite nut butter.
Check out my web story showing you how to make this baked oats recipe.
How to serve
While baked oatmeal is absolutely delicious on its own, it's really good when you serve it with any of the following:
- Coconut yoghurt
- Coconut whipped cream
- Fresh berries or fruit compote
- Banana slices
- Nut butter (almond, peanut, cashew)
- Drizzled chocolate
- Toasted seeds and nuts
- Extra maple syrup
How to store vegan baked oatmeal
This vegan baked oatmeal can be stored in the fridge in an airtight container for up to one week.
Simply slice into pieces after cooling, store and reheat as needed. (This baked oatmeal can be eaten at room temperature if desired.)
It can also be frozen - simply allow the baked oatmeal to cool, cut into pieces and store in an airtight bag/container. Do not freeze past 3 months.
FAQs
Both are healthy options for breakfast and contain fibre, vitamins and minerals. Baked oatmeal is essentially oatmeal that has been baked in the oven rather than cooked on the stove, so nutritional differences are minimal. (And this baked oatmeal recipe also contains no oil, unlike some others.)
No you don't. This vegan baked oatmeal is completely egg-free and uses banana, applesauce or pumpkin puree instead.
No! See my notes above. You can swap it for applesauce or pumpkin puree if preferred.
More oatmeal breakfast recipes
6-Ingredient Vegan Baked Oatmeal
Special Equipment
- 1 large bowl
- 1 9-inch square ovenproof dish
Ingredients
- 2 bananas (ideally ripe and spotty)
- 3 cups old fashioned rolled oats, gluten free if needed (can use quick cook if preferred)
- 2 teaspoon baking powder
- 2 cups your favourite plant-based milk (I've used soy milk)
- 3 tablespoon maple syrup (can be omitted for a low sugar sweetener, or increased if you have a sweet tooth)
- 1 cup your favourite berries (I've used blueberries) plus more to decorate top of oatmeal
- 1 teaspoon vanilla extract or cinnamon (optional)
Optional - to add protein
- 2 scoops your favourite protein powder
- ¼ cup hemp seeds
Instructions
- Preheat oven to 350°F/175°C.
- In a large bowl, mash bananas with hands or a fork.
- Add in all other ingredients and mix well to combine.
- Pour into a large ovenproof dish, and press extra berries into the top to decorate.
- Bake in oven for 30 minutes or until golden brown and all milk has evaporated.
- Slice off a piece and serve with dairy-free yoghurt or coconut whipped cream and your favorite toppings!
Notes
Nutritional information per serving
If you’ve tried this vegan baked oatmeal recipe, please leave a comment or tip for others below.
I'd love to know how you’ve made it your own!
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Sarah
Never would have thought to bake oatmeal instead of making it on the stove! I love how easy this is, fantastic for family brunch on the weekend or freeze it for a quick and healthy breakfast mid week, yum!
Elizabeth
So glad you love it! Yes, I was cooking mine on the stove for years before I realized I could bake it. 🙂 It works great as a frozen breakfast too so I hope you try it.
Bernice
What excellent timing! I have two 'distressed' bananas and some raspberries that are just dying to be eaten. I'm going to add them to my baked oatmeal tomorrow morning.
Elizabeth
Excellent! I'm actually quite jealous - raspberry baked oatmeal sounds wonderful.
Andrea White
This baked oatmeal is the best! So easy to make and prepare and so tasty too!
Elizabeth
Thanks so much Andrea! I might be biased but I heartily agree. 🙂
Andrea
this oatmeal was so tasty! love how easy it was to whip up too!
Elizabeth
That makes me so happy to hear Andrea! I love it as well. 🙂
Helen at the Lazy Gastronome
These cookies are amazing!! And they are so quick and easy to make.
Elizabeth
So glad you like the look of the baked oatmeal Helen.
Meg S
After seeing recent health tests, I decided to revert to a vegan diet, just before my daughter told me about baked oatmeal! I just made this recipe and it’s delicious!
Elizabeth
I'm so glad you loved it Meg! Good for you trying a plant-based diet. 🙂
Heather
Used strawberries and hemp seeds. Was stellar- thanks for the recipe!
Elizabeth
Great additions! Love how customizable it is with any berries.
Sarah
I added ground flax for protein, and mixed molasses and regular syrup, adding brown sugar and sprinkling it on top along with more flax and cinnamon. Thanks for a yummy recipe!
Elizabeth
That sounds wonderful! I need to try those additions myself. And great call on the flax - I'm a big fan of adding a little more protein to recipes where possible. 🙂
Kasey
Can I add chia seeds?
Elizabeth
I don't see why not! I wouldn't add too many, but maybe a couple of tablespoons. 🙂
Kate
This has been a fantastic freezer-friendly breakfast for busy work mornings, and it's super fast to make (to save time I just mix in two cups of frozen berries and don't bother decorating the top). It's a very adaptable recipe as well. Recently I needed to make a quick snack for my toddler. I only had one banana and I had run out of berries so I halved the recipe and added a diced up apple. It worked really well! I'm going to try a version with 1 cup of berries plus a grated carrot to get some extra veggies into my bub.
Elizabeth
Excellent idea! I'm currently working on a carrot cake version myself so totally agree with wanting to add veggies. So happy to hear the recipe is toddler-friendly, and thank you for taking the time to leave this lovely review. 🙂
Kaz
Could you throw in a couple of tbsps or so of peanut butter ?
Thank you !
Elizabeth
Definitely! That would add to the flavour (and add a little protein) I'm sure. 🙂
Kelsey
I’m looking forward to trying this! Could I double the recipe and put it in a 9x13 dish? And if so, would i need to adjust the baking time? Thanks so much!
Elizabeth
You can definitely double it! Given the size of the dish, it will make the oatmeal deeper than the recipe suggests, so I would likely recommend baking it for slightly longer - maybe just test it after 30 minutes and see if it needs longer. Just be aware that as it's going to be deeper, it might end up a bit less firm that normal. 🙂