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.
Equipment
- - 8x8-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 8x8 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.
- 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.