There’s nothing like starting your day with a warm, cozy bowl of baked oatmeal. This hearty yet healthy vegan baked oatmeal is tasty, easy to make and perfect for meal prep. And you can customize it with whatever fruit and nuts you have on hand!
What is Baked Oatmeal?
Baked oatmeal is a delicious, healthy breakfast dish. It’s like regular oatmeal, but you bake it in the oven with a few extra ingredients. The result is a hearty, nourishing breakfast casserole of sorts.
Traditional oatmeal has a more creamy, porridge consistency. Instead, baked oatmeal is more solid (yet still soft), chewy, and in my opinion, delicious. Yep, I said it. I actually prefer baked oatmeal over traditional oatmeal. Just wait until you try it – you might too!
The best part about baked oatmeal? Okay, there’s actually two best parts. Number one, the oven does the work! All you have to do is combine the ingredients. There’s no standing over the stove stirring constantly here.
Number two, it’s the perfect meal prep breakfast recipe. Make a batch of baked oatmeal on Sunday, and you have a week’s worth of breakfast ready to enjoy!
Vegan Baked Oatmeal Ingredients:
This baked oatmeal recipe combines several pantry-staple ingredients that you probably have on hand already. To make this vegan baked oatmeal, you’ll need:
The Dry Ingredients:
For this baked oatmeal recipe, the dry ingredients you’ll need are:
Oats: Large-flake rolled oats work best for texture. Quick oats and steel-cut oats won’t work as well in this recipe.
Pecans: Or other nuts! I have used both chopped pecans and walnuts in this recipe. Both were delicious.
Spices: This recipe calls for ground cinnamon and nutmeg. Delish.
Baking powder and salt: Boring, but necessary.
The Wet Ingredients:
Unsweetened applesauce: Or mashed ripe banana. Both work equally well.
Non-dairy milk: Choose whichever one you like best! If you’re not dairy-free, cow’s milk will work too.
2 Flax Eggs: To make 2 flax eggs, all you need to do is whisk 2 tablespoons of ground flaxseed with 6 tablespoons of water and let sit for 5 minutes or so.
Maple syrup: For sweetness and moisture.
Vanilla extract: Because vanilla extract.
For this vegan baked oatmeal recipe, you can really add whichever fruits you prefer or whichever ones you have on hand.
As you can see in the photos, I like to use berries (specifically blueberries) in my baked oatmeal, and I add sliced banana coins on top. That being said, chopped strawberries, apples or pears would also be delicious in this recipe so get creative!
How to Make Gluten-Free, Vegan Baked Oatmeal:
This recipe comes together simply and easily. With just a few steps, you can have your oatmeal ready to bake in less than 15 minutes!
Step 1: Mix Dry Ingredients
First, make your flax eggs in a small bowl and set them aside. Then, using a large mixing bowl, stir together all dry ingredients listed above (or see the recipe below).
Step 2: Mix Wet Ingredients
In a separate medium mixing bowl, whisk together all wet ingredients, including the flax eggs. Make sure everything is well-combined.
Step 3: Add Wet Mixture to Dry Mixture
Pour the wet ingredient mixture in to the dry ingredient mixture and stir until well-combined. Then, fold in your add-ins of choice.
Step 4: Bake
Bake the mixture in a prepared 9×9 or 11×7 baking pan at 350F for 35-45 minutes until center appears almost set (in my oven, this took approx. 35-40 minutes). For a drier, more solid baked oatmeal, bake until center is completely set (this took 45 minutes).
How to Store Baked Oatmeal:
To store baked oatmeal leftovers, you can cover and refrigerate the oatmeal up to 1 week. Or, cover and store the baked oatmeal in the refrigerator up to 3 weeks.
I recommend serving your vegan baked oatmeal with a splash of non-dairy milk, a drizzle of maple syrup and a spoonful of nut butter or yogurt on top.
For unsweetened applesauce: You can substitute mashed ripe bananas.
For flax eggs: If you are vegan, you can make chia eggs instead. If you’re not vegan, regular eggs will work just fine.
For maple syrup: Agave syrup or honey (if you’re not vegan) would work as well.
For pecans: You can use chopped walnuts or really any other nut or seed that you like. Almonds or pumpkin seeds would be great in this recipe!
For blueberries: As I mentioned, you can really use whatever fruit out like in this recipe. Instead of 1 cup of blueberries, try adding 1 cup of chopped apples or pears, with some more sprinkled on top!
More Oatmeal Recipes:
Vegan Baked Oatmeal
- 9×9 or 11×7 inch baking pan.
- 3 cups rolled oats
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce or mashed banana
- 1 3/4 cups non-dairy mylk
- 2 flax eggs
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup blueberries* or other fruit like chopped apples, pears, strawberries
- 1 small sliced banana for topping (optional)
- Preheat oven to 350F and grease or spray a 9×9 or 11×7 baking pan with non-stick spray.
- In a small bowl, whisk together 2 tablespoons of ground flaxssed and 6 tablespoons of water, set aside. This will create your "flax eggs".
- In a large mixing bowl, mix together all dry ingredients.
- In a separate medium mixing bowl, whisk together all wet ingredients, including the flax egg mixture.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir to combine.
- Fold in blueberries or fruit of choice. Transfer mixture to prepared baking pan and top with sliced banana or additional fruit.
- Bake at 350F for 35-45 minutes, until center appears almost set (in my oven, this took approx. 35-40 minutes). For a drier, more solid baked oatmeal, bake until center is completely set (this took 45 minutes).
- Let baked oatmeal cool for 5 minutes until serving with yogurt, milk, or maple syrup on top. To store leftovers, cover and refrigerate up to 1 week or freeze up to 2-3 weeks.
Connect with Hannah Magee, RD!
If you tried this Vegan Baked Oatmeal recipe or any other recipes of mine let me know how you liked it by leaving a comment and rating below! Also, be sure to follow along on Pinterest, Instagram and Facebook for more!