This vegan baked oatmeal is a simple, wholesome breakfast made with rolled oats, ripe bananas, maple syrup, and plant milk. It bakes into a soft, sliceable oatmeal casserole and can be adapted to many tastes — choose from 15 flavor variations like blueberry, apple‑cinnamon, chocolate chip, or pumpkin.
Vegan Baked Oatmeal At A Glance
- ✅ Recipe Name: Vegan Baked Oatmeal (15 Flavor Options)
- 🕒 Ready In: About 40 minutes
- 👪 Serves: 9 slices
- 🍽 Calories: ~180–195 per slice
- 🥣 Main Ingredients: Rolled oats, bananas, maple syrup, almond milk, baking powder, cinnamon, fruit or mix-ins
- 📖 Dietary Info: Vegan, dairy-free, egg-free, and easily gluten-free with certified oats
- ⭐ Why You’ll Love It: Cozy, customizable, and ideal for batch baking and meal prep.
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I love baked oatmeal because it’s effortless and endlessly customizable. After testing many versions, a simple base of rolled oats, mashed bananas, maple syrup, and plant milk consistently produces a tender, cake‑like texture.
This recipe has been a long‑time favorite — it tastes like cake for breakfast while using whole ingredients. It’s also perfect for meal prep: bake a pan, then enjoy slices warm, cold, or reheated from the freezer.
What Is Vegan Baked Oatmeal?
Vegan baked oatmeal is a one‑bowl breakfast where oats and wet ingredients are combined and baked. The oats absorb the liquid and set into a soft, sliceable casserole that can be cut into portions and reheated.
Why You’ll Love This Recipe
- Quick & easy: Minimal prep, ready in about 40 minutes.
- Soft, cake‑like texture: Moist and sliceable — a great alternative to stovetop oatmeal.
- Highly customizable: 15 suggested flavor combinations let you vary it week to week.
- Meal prep friendly: Bakes once, enjoyed all week.
- Vegan and adaptable: No eggs or dairy; use certified gluten‑free oats if needed.
- Kid friendly: Naturally sweet and satisfying for the whole family.
Ingredients You’ll Need
This baked oatmeal uses pantry staples and comes together in one bowl.
- Rolled oats: Use old‑fashioned rolled oats for the best texture; quick oats will yield a softer result.
- Bananas: Ripe bananas add sweetness and help bind the mixture without eggs.
- Maple syrup: Natural sweetener that complements oats and fruit.
- Plant milk: Almond, oat, soy, or any plant milk works.
- Baking powder: Gives a slight lift so the bake isn’t too dense.
- Cinnamon: Adds warmth; swap for pumpkin spice or apple pie spice if you prefer.
- Mix‑ins: Fresh or frozen berries, diced apples, nuts, chocolate chips, or pumpkin puree for different flavors.
See the recipe card below for exact quantities.
Easy Substitutions
- No bananas: Use 1 cup applesauce or pumpkin puree instead.
- Different milk: Any plant milk will work — almond, oat, soy, or cashew.
- More protein: Stir in 2–4 tablespoons hemp seeds, chia seeds, or a scoop of vegan protein powder.
- Spices: Swap cinnamon for pumpkin or chai spice for seasonal variations.
- Blended option: If you prefer a smoother texture, you can blend the oats before baking for a different style of baked oats.
How to Make Vegan Baked Oatmeal (Step-by-Step)
- Step 1: In a large bowl, whisk together mashed bananas, plant milk, maple syrup, melted coconut oil, and vanilla until smooth.
- Step 2: Stir in rolled oats, ground flaxseed (or chia), baking powder, cinnamon, salt, and any chopped nuts.
- Step 3: Fold in about ½–1 cup of your chosen mix‑ins: blueberries, chocolate chips, or chopped nuts.
- Step 4: Pour the batter into a lightly greased 9‑inch square baking dish. Top with extra fruit or nuts if you like.
- Step 5: Bake at 375°F (190°C) for 35–40 minutes, until the top is lightly golden and the center is set. Let cool before slicing.
Video Tutorial (Step-by-Step)
Expert Tips
- Use very ripe bananas: They bring natural sweetness and moisture, which helps bind the bake.
- Choose rolled oats: Old‑fashioned oats hold their texture better than quick oats.
- Cool before slicing: The bake firms up as it cools, making cleaner slices.
- Frozen fruit is fine: Add berries straight from the freezer — no need to thaw.
- Check doneness: The top should be lightly golden and the center set; bake a few more minutes if it’s still wet.
Flavor Variations
Try one of these easy variations using the base recipe:
- Blueberry: Fold in ½ cup fresh or frozen blueberries.
- Apple Cinnamon: Add ½ cup diced apple and extra cinnamon.
- Chocolate Chip: Stir in ½ cup dairy‑free chocolate chips.
- Pumpkin Spice: Mix in ½ cup pumpkin puree and ½ teaspoon pumpkin spice.
- Banana Nut: Add ¼ cup chopped walnuts or pecans.
- Banana Cake: Top with extra banana slices before baking for a banana‑cake feel.
- Chunky Monkey: Combine ¼ cup walnuts and ¼ cup chocolate chips.
- Strawberry or Peach: Use ½ cup chopped fresh fruit.
- Coconut Almond: Add ¼ cup shredded coconut and sliced almonds.
- Carrot Cake: Stir in ½ cup shredded carrot and a pinch more cinnamon.
- Peanut Butter: Swirl in ¼ cup peanut butter and top with peanuts.
Storage & Meal Prep Tips
- Fridge: Store cooled slices in an airtight container for up to 5 days.
- Reheat: Microwave for 20–45 seconds or warm in a 350°F oven for a few minutes.
- Freeze: Cool, slice, and freeze in an airtight bag for up to 3 months.
- Make ahead: Bake a batch at the start of the week for quick breakfasts.
Frequently Asked Questions
Yes — replace the bananas with 1 cup applesauce or pumpkin puree for similar sweetness and moisture.
Quick oats will work but will produce a softer, less textured bake. Rolled oats are recommended.
Oats are naturally gluten‑free, but use certified gluten‑free oats if you need a guaranteed gluten‑free recipe.
The top should be lightly golden and the center set. If it looks wet, bake a few more minutes.
More Baked Oatmeal Recipes You’ll Love
If you enjoy this recipe, try other baked oats variations for more breakfast ideas.
-
Healthy Pumpkin Baked Oatmeal
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Peanut Butter Banana Baked Oatmeal
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Protein Baked Oats
-
Fluffy Microwave Baked Oats
Did you make this recipe?
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📖 Recipe
Easy Vegan Baked Oatmeal (15 Flavors!)
Ingredients
Vegan Baked Oatmeal Base:
- 2 large spotty bananas, mashed
- 1 cup unsweetened almond milk (or other plant milk)
- ¼ cup pure maple syrup
- 2 tablespoon melted coconut oil (or other neutral oil)
- 2 teaspoon vanilla extract
- 2 cups (200g) old-fashioned rolled oats
- 1 tablespoon ground flaxseed
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Flavor Variations:
- ½ cup nuts (walnuts, pecans, almonds, etc.)
- 1 cup mix‑ins (blueberries, chopped strawberries, banana slices, chocolate chips, or ½ cup shredded carrot + ½ cup shredded coconut)
Instructions
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Preheat: Preheat oven to 375°F (190°C) and lightly grease a 9‑inch square baking dish.
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Mix wet ingredients: In a large bowl, whisk mashed bananas, plant milk, maple syrup, melted coconut oil, and vanilla until combined.
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Add dry ingredients: Stir in rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.
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Choose mix‑ins: Add ½–1 cup of your preferred mix‑ins (fruit, berries, or chocolate chips).
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Fold in: Gently fold the mix‑ins into the batter.
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Pour and bake: Transfer to the prepared dish, top if desired, and bake 35–40 minutes until set and golden.
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Serve: Let cool, slice, and enjoy with nut butter or yogurt and fresh berries.
Notes
To freeze: Cool, slice, and freeze in airtight bags for up to 3 months.
To reheat: Microwave chilled squares 20–45 seconds or warm in the oven at 350°F for 5–10 minutes.
Banana substitute: Use 1 cup applesauce or pumpkin puree if you prefer no bananas.
Oil substitute: Melted vegan butter or neutral oil works instead of coconut oil.