I’m excited to share this vegan baked oatmeal recipe that’s super easy to whip up and so comforting for busy mornings. With just six simple ingredients, you can create a delicious breakfast everyone will love. Seriously, it’s a game-changer!
Solves busy mornings with a simple, budget-friendly vegan option that feeds kids and adults, lasts for meal prep, and uses pantry staples.
Sometimes, it feels impossible to find quick and healthy breakfast options that work for my family, especially with gluten allergies in the mix. This recipe not only solves that problem but also makes meal prepping a breeze. I love knowing I can have breakfast ready for the week in no time.
What’s great is that this dish cooks in about 30 minutes, and the prep takes only 5 minutes. You can customize it with different fruits or nuts to make each serving unique. It’s a hearty way to start the day and fills you up, too!
If you want a fun twist on oatmeal, make sure to check out my Pumpkin Baked Oatmeal. It’s another easy recipe that everyone will enjoy!
Why You Will Love This Recipe
- Texture The baked oatmeal has a hearty and satisfying texture, giving that warm, comforting feel that’s perfect for breakfast. You’ll love the slight chewiness from the oats paired with juicy berries.
- Flavor With a sweet and nutty flavor profile, this oatmeal is truly a delight. The natural sweetness from the maple syrup and fruit makes it a tasty start to your day.
- Convenience It’s super easy to whip up, making mornings less stressful. You can prep it in just 5 minutes and let the oven do the work while you get ready.
- Storage Leftovers are a dream to store! Keep it in the fridge for a week or freeze for later, so you always have a healthy breakfast on hand.
Simple 6 Ingredient Vegan Baked Oatmeal
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A simple and delicious baked oatmeal recipe that is vegan and loaded with healthy ingredients.
Ingredients
- 2 bananas (ideally ripe and spotty)
- 3 cups old fashioned rolled oats, gluten free if needed
- 21/2 teaspoons baking powder
- 2 cups plant-based milk
- 3 tablespoons maple syrup (can be omitted)
- 1 cup blueberries (or other berries)
- 11/2 teaspoon vanilla extract or cinnamon (optional)
Instructions
- >Mix Wet Ingredients: Start by combining all the liquid ingredients in a bowl. You’ll notice the mixture becomes slightly frothy, which means it is coming together nicely. This is essential for creating a moist texture. Just be careful not to overmix; you want it combined but not too bubbly.
- >Combine Dry Ingredients: Next, in another bowl, mix your dry ingredients together. The oats should feel a bit grainy, and the baking powder will add a little fluffiness to the mix. This step is key for even flavor distribution. Do not skip this, or you might end up with clumps of baking soda in your dish.
- >Blend It All Together: Now, gently add the dry mixture to the wet one. Stir until you see no more dry spots, and the batter starts to thicken a bit. Just a heads up, overmixing can result in a dense result, so do this step with a light hand.
- >Prepare the Baking Dish: Grab your preferred baking dish and give it a good spray of oil or line it with parchment paper. You want to make sure your oats release easily once baked, which keeps cleanup a breeze. Forgetting this step might lead to sticky oatmeal that is frustrating to serve.
- >Pour & Spread Mixture: Pour the batter into your prepared baking dish and spread it out evenly. You’ll want to see a smooth surface, which helps with even baking. If it is lumpy, it might bake unevenly.
- >Bake & Wait: Pop your dish in the oven and let it bake. You will know it is ready when it starts to smell heavenly and the top looks set. Timings are crucial here; if you remove it too soon, it could end up gooey in the middle.
- >Cool & Enjoy: Once it is done, let the oatmeal cool for a bit before slicing. You will want it to firm up just slightly so it holds its shape. If you dive in too early, it might fall apart on your plate. Serve it warm or store it for later.
Notes
- Storage method: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Use ripe bananas for best flavor and binding.
- If the oatmeal turns out dry, feel free to add an extra half cup of plant-based milk before baking for added moisture.
- When the baked oatmeal crumbles easily, using ripe bananas or adding a cup of applesauce can help it stick together better.
- For a less sweet version, consider using just one tablespoon of maple syrup or omitting it completely to suit your taste.
- To reheat, microwave portions in a microwave-safe dish for about 1 minute or until warmed through.
- Serve with coconut yogurt, whipped cream, or fresh fruit like strawberries or raspberries on top.
- Drizzle with maple syrup or nut butter for added flavor.
- Use 1 cup applesauce or pumpkin puree instead of bananas for a banana-free version.
- For a sweeter treat, add vegan chocolate chips to the mixture.
- Mix in spices like cinnamon or nutmeg for added flavor.
- Select ripe bananas to ensure the best flavor and binding quality.
- Chocolate chips or nuts can substitute for blueberries.
- You can use any plant-based milk such as almond, soy, or oat.
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 14.9g
- Sodium: 47mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50.6g
- Fiber: 6.3g
- Protein: 8.7g
- Cholesterol: 0mg
Recipe Tips
- If the oatmeal turns out dry, feel free to add an extra half cup of plant-based milk before baking for added moisture.
- When the baked oatmeal crumbles easily, using ripe bananas or adding a cup of applesauce can help it stick together better.
- For a less sweet version, consider using just one tablespoon of maple syrup or omitting it completely to suit your taste.
- If you plan to freeze leftovers, cut the oatmeal into portions and let it cool fully to maintain better texture.
- When serving, a dollop of coconut yogurt or some fresh fruit on top can really brighten up the dish and add more flavor variety.
Serving Suggestions
Enjoy vegan baked oatmeal as a hearty breakfast or brunch. Pair it with coconut yogurt, fresh fruit, or a drizzle of maple syrup.
This oatmeal serves well in meal prep or as a quick snack. It can also be used in recipes like parfaits or as a base for smoothie bowls.
Consider topping with nut butter for added richness. A dollop of whipped cream can add a satisfying finish to each serving.
Recipe variations
- You can use avocado or unsweetened applesauce in place of ripe bananas for a different texture and sweetness.
- Add 1 teaspoon of nutmeg or 1 tablespoon of extra maple syrup for an extra layer of flavor.
- Either strawberries or raspberries can replace blueberries, giving you a refreshing taste variation.
- If making for a larger group, scale up to 4 bananas, 4 cups of oats, and 3 cups of plant-based milk.
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How to Store?
To keep your vegan baked oatmeal fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 7 days. This keeps the texture consistent.
Freezing: Cut and cool before wrapping in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
Room Temperature: It’s best to avoid storing at room temperature. This may compromise freshness and quality sooner.
Other Recipes You’ll Love
If you enjoyed this vegan baked oatmeal or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
