Inspired by French toast flavors, this vegan baked oatmeal features an amazing chewy texture, crispy crust, and pops of refreshing berry flavor.
Baked oatmeal has officially taken over the breakfast world and for good reason.
It’s healthy, and comforting, and like our blueberry, carrot cake, and cinnamon roll flavors, can taste like dessert!
Table of Contents
Vegan oatmeal bake
I’ve been making baked oatmeal as part of my weekly meal prep. Now that egg prices are through the roof, this vegan version has been a lifesaver and makes mornings healthy and delicious!
- It has no added sugar. Starting the day off with a sugar-free meal is always good. These baked oatmeal slices are also a healthy grab-and-go snack. Try them once and you will choose them over your sugar-packed snack bars over and over again.
- Perfect for meal prep. Make this oatmeal bake on the weekend and you will have a healthy and quick breakfast to enjoy throughout the entire week.
- Easily made gluten-free. Swap out the oats for certified gluten-free oats and everyone can enjoy it!
Just like a standard bowl, the ingredients are almost identical, but instead of adding them as toppings, you mix them through to create the most incredible breakfast bake. Here is what you’ll need:
- Rolled oats. These oats help achieve the best texture for baked oatmeal.
- Bananas. Use ripe bananas for maximum sweetness.
Not a fan of bananas? Swap it out for equal parts of unsweetened applesauce or pumpkin puree. If you use the latter, add some sugar or maple syrup to add some sweetness.
- Peanut butter. You can replace it with any nut or seed butter of your choice.
Peanut butter can be overpowering, so if you aren’t a fan, swap it out for either almond butter, tahini, or sunflower seed butter.
- Vanilla extract. To flavor the bake.
- Berries. Use any mixed berries of your choice.
- Baking soda. To help create a lighter bake.
How to make vegan baked oatmeal
Start by adding all ingredients, except for the berries and other mix-ins, to a large mixing bowl. Mix until fully combined. Fold in the berries and the mix-ins of your choice.
Next, transfer this mixture to a baking pan lined with parchment paper and spread it out evenly. Top with more berries and mix-ins and bake for 20-25 minutes at 180C/350F.
Remove the oatmeal from the oven when a toothpick comes out clean.
Whether you are making this breakfast bake following the oatmeal or the oat-free recipe, you can change its flavor by adding more fun ingredients to the mix. Here are a few ideas.
- Nuts and seeds. Add chopped almonds, cashews, pecans, or hazelnuts to the mix. Sunflower and pumpkin seeds can be used too to enhance the nutritional value and the texture of the bake.
- Dried fruits. Chopped dried fruits, including dried apricots, plums, and pineapple, are a great addition to these breakfast bake. You can also use raisins and shredded coconut.
- Chocolate chips. Use unsweetened or stevia-sweetened chocolate chips if you are making the keto version. For the vegan version, make sure the chocolate chips are dairy-free.
- Use frozen berries. When using frozen berries, thaw them and remove the excess moisture using paper towels. Otherwise, the breakfast bake will turn out soggy and mushy.
- Keep an eye on your breakfast bake. While the baking instructions do come with a recommended cooking time, not all ovens are created equal. Check the bake multiple times while it cooks. The bake will continue to cook while it cools in the pan. Keep this in mind and avoid overcooking your breakfast bake.
- Use quick-cooking oats. Swap rolled oats with quick-cooking oats if you want the oatmeal bake to have a softer and less chewy texture.
To store. Once cooled, store leftovers in an airtight container in the fridge for up to 5 days.
To freeze. You can make a big batch of this oat bake, slice it, and freeze it for later. This breakfast bake will last up to 2 months in the freezer.
To reheat. To revive your oatmeal bake, microwave it or bake it in the oven until it’s warmed through.
More vegan breakfasts you’ll enjoy
Rolled and stell-cut oats are considered whole grain. They contain lots of fiber, vitamins, and minerals. When made with healthy ingredients and with no added sugar, baked oats are good for managing weight and blood sugar levels. Oats are also good for heart health.
If you are aiming for fluffy and cake-like baked oatmeal, make sure the batter is neither too thin nor too thick. You may need to add some extra milk to compensate.
To thicken the baked oats batter, simply add more flour or oats to it.
Vegan Baked Oatmeal (15 Ways)
- 2 cups rolled oats gluten free, if needed
- 2 large bananas
- 1/2 cup peanut butter can sub for any nut or seed butter
- 1/2 teaspoon vanilla extract
- 1/2 cup berries
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine all the ingredients, except for the berries and mix-ins, until fully combined. Fold in half the berries and mix-ins of choice.
- Transfer the breakfast bake batter to the lined pan and spread out using a rubber spatula. Top with the remaining fruit and mix-ins. Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
- Allow breakfast bake to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
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The best breakfast option I have had in a long time, they were divine – this recipe is a keeper. I had mine with a dollop of coconut yoghurt
Thank you so much for the feedback, Karen- The addition of yoghurt sounds great!
Should I blend the oats first or should we use them whole?
You can keep them whole! 🙂
Hi Arman I’m definitely going to make these. I’m Keto and the only change I’m going to make is a swap from oatmeal to Hemp Hearts. They are the perfect 1 for 1 swap, and healthy and delicious.
Can you use frozen fruit for this recipe? What are some of the optional 1/4 cup mix ins?
Yes! Any nuts, seeds, or fruit.
Ok so I just made this and I honestly didn’t think it would turn out to be very good, because I’m used to baking oats with eggs and almond milk and this just looked too dry, however, it is delicious! Yes it’s slightly dry due to lack of any milk or eggs but I love the flavors! I used frozen blueberries, blackberries and raspberries, and doubled the amount. Actually, I didn’t even measure the fruit. I also topped half of it with dark chocolate chunks. I didn’t cut into squares as shown in the pictures. I just scooped out the servings. I baked 25 minutes. Perfect! Super fast and easy! I’ll definitely be making this again.
I want to try this recipe! Thank you! Do you mainly eat it cold? Or do some people like eating it hot/warm? I enjoy seeing your recipes! I was happy to see you post a vegan recipe on FB. I’m not vegan, but I’m GF and DF. I lean towards paleo. Thanks for keeping your paleo/paleoish friends in mind. Can’t wait to try this!