If you’ve ever wished your breakfast felt more like dessert, baked oats are your dream come true — especially when they’re 100% vegan. These cozy, cake-like oats are baked until golden and tender, sweetened naturally, and filled with wholesome ingredients. Whether you’re serving them warm with a splash of almond milk or slicing them into bars for a quick grab-and-go breakfast, vegan baked oats are a comforting, nutrient-packed start to your day.

Vegan Baked Oats Recipe

Vegan Baked Oats

These vegan baked oats are warm, cozy, and naturally sweet — perfect for make-ahead breakfasts or lazy weekend mornings. No dairy, no eggs, just clean comfort food you can feel good about.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 300 kcal

Equipment

• – 8×8-inch baking dish
• Large mixing bowl
• – Fork or potato masher
• – Spatula or wooden spoon
• Oven
• Measuring cups and spoons

Ingredients

  

• – 2 cups rolled oats certified gluten-free if needed
• – 2 ripe bananas medium-sized
• – 1 ¾ cups unsweetened plant-based milk almond, oat, soy, etc.
• – ¼ cup maple syrup
• – 2 tablespoons peanut butter or any nut/seed butter
• – 1 ½ teaspoons baking powder
• – 1 teaspoon ground cinnamon
• – ¼ teaspoon salt
• – 1 teaspoon vanilla extract optional
• – ½ cup mix-ins berries, nuts, dairy-free chocolate chips, etc.

Instructions

 

• Preheat oven to 375°F (190°C) and lightly grease an 8×8 baking dish or line it with parchment paper.
• In a large bowl, mash the bananas until soft and mostly smooth.
• Stir in the plant milk, maple syrup, peanut butter, and vanilla extract. Mix well.
• Add oats, baking powder, cinnamon, and salt. Stir until fully incorporated.
• Fold in your mix-ins gently — avoid overmixing.
• Pour the mixture into the prepared baking dish and smooth the top.
• Bake for 35–40 minutes, until golden and firm in the center.
• Let cool in the pan for 15 minutes before slicing. Enjoy warm or chilled!

Notes

– Use very ripe bananas for natural sweetness.
– To meal prep, store slices in an airtight container in the fridge for up to 5 days.
– You can freeze individual portions and reheat as needed.
– For muffin-style oats, divide the batter into a lined muffin tin and bake at 350°F for 22–25 minutes.

Why I Love This Vegan Baked Oats

Let me set the scene: It’s a chilly weekend morning, and my kitchen smells like banana bread and cinnamon. I’m still in my robe, sipping coffee, and my oven’s working its magic. That’s exactly when I fell in love with baked oats.

The first time I made them vegan, I wasn’t expecting much — maybe a mushy mess. But when I pulled the tray out and took my first bite? Fluffy, golden, a little sweet, and incredibly satisfying. Since then, it’s been my go-to breakfast, especially when I want something warm and feel-good but don’t have time for pancakes or muffins.

It’s become my weekend ritual — and now my weekday hack, too. I bake once and eat all week. Bonus: my whole house smells amazing.

Why This Vegan Baked Oats is Special

This isn’t your average oatmeal situation. It’s a soft, slightly sweet bake that lives somewhere between cake and breakfast — but with none of the heaviness. What makes this recipe stand out?

• No dairy, no eggs, no problem – It’s completely plant-based and gentle on allergies.
• Naturally sweet – Ripe bananas and maple syrup bring all the flavor without refined sugar.
• Perfect for busy weeks – Bake once, and you’ve got breakfast ready for days.
• Keeps you full – Loaded with oats, nut butter, and fruit, it’s the kind of breakfast that fuels you through the morning.
• Totally customizable – You can switch up the mix-ins every time. I go from blueberries to dark chocolate to chopped apples depending on the season.

Honestly, it’s my favorite fallback when I want something cozy that doesn’t take forever. Think: warm, soft, and deeply satisfying — without a single packet of instant oats in sight.

Vegan Baked Oats Ingredients & Substitutions

One of the best parts about vegan baked oats is how forgiving the recipe is. You don’t need anything fancy — just a few pantry staples, some ripe bananas, and your favorite dairy-free milk. Here’s a breakdown of the ingredients I use most often, plus a few simple swaps in case you’re missing something.

Don’t be afraid to play around. I’ve even made this with mashed sweet potato when I was out of bananas, and it turned out surprisingly good.

How to Make This Vegan Baked Oats: Step-by-Step Instructions

This recipe couldn’t be easier — seriously. Just mash, mix, and bake. If you can stir a spoon, you can pull this off with zero stress.

Here’s exactly how I do it:

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
2. Mash the bananas in a large mixing bowl until mostly smooth. A few lumps are okay.
3. Add your wet ingredients — pour in the plant milk, maple syrup, peanut butter, and vanilla extract. Stir until well blended.
4. Mix in the dry stuff — oats, baking powder, cinnamon, and salt. Stir until everything is evenly combined.
5. Fold in your mix-ins — I love tossing in a handful of fresh berries, but chopped walnuts or dark chocolate chips work great too.
6. Pour the mixture into your prepared dish and smooth the top with the back of a spoon.
7. Bake for 35–40 minutes, or until the center feels firm and the edges are golden brown.
8. Let it cool for at least 10 minutes before slicing. It sets up as it cools!

If you like it warm and soft, serve right away. If you prefer it firm and bar-like, refrigerate overnight and slice cold in the morning.

Possible Pitfalls & Tips

Even though this recipe is easy, a few small mistakes can affect the texture or flavor. Here’s what to look out for based on my own kitchen flops:

• Dry or crumbly texture? You may have used a bit too much oat or not enough liquid. Next time, measure carefully and avoid packing the oats too tightly into your measuring cup.
• Still wet in the center after baking? The oats might need a little longer in the oven. Every oven is different, so start checking at 35 minutes but don’t hesitate to bake for a few extra if needed.
• Not sweet enough? Bananas vary in sweetness. If yours are under-ripe, consider adding an extra tablespoon of maple syrup or a handful of sweet berries.
• Rubbery texture? This usually means too much nut butter or overmixing. Stir gently and just until everything is combined.

Pro tip: Always let the baked oats cool before slicing — even if they look ready. This short resting period makes the texture firmer and easier to serve.

Additional Tips & Variations

Once you’ve nailed the base recipe, it becomes a blank canvas for all kinds of fun tweaks. I love changing it up depending on the season or what I have lying around. These are a few ways I’ve added a personal twist:

• Create a swirl effect: Drop small spoonfuls of almond butter, tahini, or fruit jam on the surface before baking. Gently swirl with a knife for a marble look and extra flavor.
• Use different fruits: Apples, pears, peaches — even grated zucchini if you’re adventurous — can all bring new texture and taste.
• Boost the nutrition: Sprinkle in ground flax, sesame seeds, or a spoonful of psyllium husk for extra fiber and texture.
• Go tropical: Coconut flakes, chopped mango, and a bit of lime zest take this dish to a beachy place.
• Make single-serve versions: Scoop the batter into a muffin pan lined with parchment cups and bake at 350°F. In my oven, they’re ready in about 24 minutes — perfect for quick snacks or breakfast on the go.

These baked oats are endlessly versatile. Once you’ve made them a few times, I promise you’ll start inventing your own combos — and probably never make them the same way twice.

Expert Tips & Nutrition Highlights

After making this recipe a few dozen times (seriously), I’ve learned a few things that take it from good to amazing:

• Use bananas that are deeply ripe — the more brown spots, the sweeter your oats will taste naturally.
• Don’t skip the resting time after baking — even 15 minutes makes a huge difference in structure and flavor.
• Use certified gluten-free oats if you’re serving someone with celiac disease or gluten intolerance.
• Double the batch and bake in a 9×13-inch dish if you’re meal prepping for a full week.

Nutritional Highlights (Per Serving Estimate)

• Calories: ~260
• Protein: 7g
• Fiber: 8g
• Fat: 7g
• Natural sugars: 9g
• No refined sugar or flour
• No dairy, eggs, or gluten (if oats are certified)

This is the kind of breakfast that keeps you full, fuels your morning, and doesn’t spike your blood sugar. It’s nourishing, cozy, and simple — and I’m proud to say it’s a go-to in my kitchen.

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Vegan Baked Oats FAQ