There’s nothing like starting your day with a warm, cozy bowl of baked oatmeal. This hearty and 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! Made with no dairy or eggs, it’s ready within 45 minutes!

Vegan baked oatmeal with blueberries and bananas on a plate drizzled with peanut butter

What is Baked Oatmeal?

Being a dietitian, you all know I love my oats. Here on my website, you’ll find several nutritious recipes with oats. From traditional stovetop oatmeal, overnight oats, baked oatmeal cups, single-serve blended double chocolate baked oats, and now: vegan 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 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 healthy breakfast ready to enjoy!

Baked oatmeal with blueberries and bananas on a plate drizzled with peanut butter

Is Baked Oatmeal Healthy?

This vegan baked oatmeal recipe is healthy and delicious. Here are some things that make it so nutritious:

  • Oats are high in fibre, which is important for regulating digestion, gut health, blood sugar balance, and lowering cholesterol levels. They’re a healthy, fibre-rich carbohydrate source.
  • Nuts like the pecans used in this recipe are a good source of healthy fats. The fats in this recipe will also help with stabilizing blood sugar levels and satiety.
  • Baked oatmeal is a great way to eat more fruits, which offer fibre and important micronutrients. To mine, I added blueberries (a good source of fibre and antioxidants) and bananas (a good source of potassium).
  • Make it an even more balanced breakfast by serving it up with a dollop of yogurt for protein!

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:

  • Oats: Large-flake rolled oats work best for texture. Quick oats will work, but because quick oats are smaller and absorb more liquid than rolled oats, your baked oats may have a mushier texture. Steel-cut oats won’t work as well in this recipe as they have an entirely different texture.
  • 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.
  • 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 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.

The Add-Ins:

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 blueberries, and I add sliced banana coins on top. That being said here are some other mix-ins that you can add or substitute:

  • Sliced strawberries
  • Chopped apples or pears
  • Slivered almonds
  • Coconut flakes
  • Diced peaches
  • Chocolate chips
  • Dried fruit like raisins or cranberries
Vegan baked oatmeal in a baking pan

Is Baked Oatmeal Gluten-Free?

This vegan baked oatmeal recipe is also gluten-free! However, if you have celiac disease, do make sure that you are using certified gluten-free oats for your baked oatmeal.

How to Make Vegan Baked Oatmeal:

This recipe comes together simply and easily. With just a few steps, you can have your oatmeal prepped and 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). The recipe will make 6-8 servings, depending on how large or small you cut them.

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 freezer 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. Delicious!

Vegan baked oatmeal with blueberries and bananas on a plate drizzled with peanut butter

Substitution Suggestions:

  • 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 above, 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!
Baked oatmeal with blueberries and bananas on a plate drizzled with peanut butter
Vegan baked oatmeal with blueberries and bananas on a plate drizzled with peanut butter

Vegan Baked Oatmeal (Perfect for Meal Prep!)

There’s nothing like starting your day with a warm, cozy bowl of baked oatmeal. This hearty and 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! Made with no dairy or eggs, it’s ready within 45 minutes
5 from 2 ratings

Ingredients

Dry Ingredients:

Wet Ingredients:

Add-Ins:

  • 1 cup blueberries*, or other fruit like chopped apples, pears, strawberries
  • 1 small sliced banana, for topping (optional)

Instructions 

  • 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.

Notes

* I used fresh blueberries in this recipe, but you can also use frozen. If using frozen blueberries, remove from the freezer just before adding. Do not defrost on the counter first!
*This recipe was adapted from Sally’s Baking Addiction One-Bowl Baked Oatmeal.
A Note on Nutrition Facts: The Nutrition Facts listed reflect the recipe made with chopped pecans, unsweetened applesauce, unsweetened almond milk, blueberries, and 1 small banana. 
Serving: 1sixth of the recipe, Calories: 347kcal, Carbohydrates: 58g, Protein: 8g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 237mg, Potassium: 342mg, Fiber: 7g, Sugar: 6g
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!

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 PinterestInstagram and Facebook for more!