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'm short on time this is my go-to breakfast. I'll bake it on a Sunday, 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, it's delicious.
Why this recipe is great
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 you can make 6 servings and have breakfast for the week ahead.
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.
What you'll need
Oats - I use old fashioned rolled oats because I like a slightly chewier texture, but feel free to use quick-cook oats if you prefer. Use gluten free oats if needed.
Bananas - 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!
Dairy-free milk - Use your favourite (oat, almond, 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 sugar. Any other liquid sweetener - agave, coconut nectar etc. - should also work well. (See note below on low sugar option.)
Bananas - If you're not a fan, you can sub 1 cup applesauce or pumpkin puree instead of the 2 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.
Try these alternate variations of the recipe:
Strawberry, raspberry or blackberry - Switch out the blueberries for any other type of berry, or a mix!
Chocolate - Switch the blueberries for vegan chocolate chips, and add 1 tablespoon cacao/cocoa powder to the mixture.
Almond/peanut 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.
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 bowl, mash bananas with hands or a fork.
3) Add in all other ingredients.
4) Mix well to combine.
5) Pour into a large 9-inch ovenproof dish, and press extra berries into the top to decorate.
6) Allow mixture to stand for 5 minutes to thicken slightly.
7) Bake in oven for 30 minutes or until golden and all milk has evaporated..
8) Slice off into pieces and serve with dairy-free yoghurt or coconut whipped cream, extra berries and your favourite nut butter.
Check out my web story showing you how to make this baked oatmeal.
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
- 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.
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
Vegan Baked Oatmeal (6 Ingredients)
- 1 large bowl
- 1 9-inch square ovenproof dish
- 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 dairy-free milk (I've used soy)
- 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
- 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.
- Allow mixture to stand for 5 minutes to thicken slightly.
- Bake in oven for 30 minutes or until golden and all milk has evaporated.
- Slice off a piece and serve with dairy-free yoghurt or coconut whipped cream, extra berries and your favourite nut butter!
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!