Vegan Baked Oatmeal (15 Ways)

This vegan baked oatmeal recipe comes together in minutes and is healthy, comforting, and easy to customize.

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 20

Total Time 21

Servings servings

Calories 209kcal

Author Arman Liew

Ingredients

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

Instructions

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.

Notes

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.

Nutrition