Author: This Easy Vegan Baked Oatmeal is warm, hearty, and ridiculously simple to make. Just stir, bake, and breakfast is ready for the whole week. Customize it with any fruit or nuts you love. It's the ultimate cozy, meal-prep-friendly breakfast.
This Baked Oatmeal Recipe is one of my go-tos when I want breakfast totally handled for the week. Mix everything in one bowl, bake it, and you're rewarded with tender, hearty squares that reheat beautifully. It's lightly sweet, perfect with any fruit or nut combo, and so easy that it becomes a regular in your rotation fast.
Baked oatmeal is also endlessly customizable. Blueberries, peaches, chocolate chips, walnuts, lemon zest, every combo works. And once it's baked, you can serve it warm, cold, creamy, drizzly, fruity, chocolatey… whatever you're in the mood for.
Dress it up with yogurt and berries, swirl peanut butter on top, or keep it simple and grab a slice as you head out the door. It's the best kind of meal prep: cozy, effortless, and seriously tasty.
Why This Baked Oatmeal Is a Must-Make
- One-bowl magic: Stir everything together, bake, and done. No fuss, no fancy equipment.
- Naturally vegan: Banana or applesauce takes the place of eggs, simple, affordable, and it adds the perfect texture.
- Amazing for meal prep: Bake once and enjoy heat-and-eat breakfasts all week long.
- Endlessly customizable: Add whatever fruit, nuts, spices, or chocolate you're craving. It's your breakfast, your way.
- Serves a crowd: Great for brunch, family breakfasts, or holiday mornings.
Ingredients for Vegan Baked Oatmeal
- Banana - A ripe banana adds natural sweetness and helps bind the baked oatmeal. You can swap in applesauce if you'd like for a more neutral flavor.
- Plant-based milk - Any variety works.
- Maple syrup - This baked oatmeal recipe is only lightly sweetened because you can serve it with additional maple syrup.
- Vegan butter - Coconut oil or a neutral oil also work.
- Vanilla extract - I recommend pure vanilla extract for the best flavor.
- Rolled oats - Also known as old-fashioned oats. They'll give you a chewy, hearty texture.
- Baking powder - This gives the baked oatmeal a cake-y texture.
- Cinnamon - Adds warmth and coziness to every bite.
- Salt - Balances the sweetness and enhances the flavor.
Add-Ins
Pick 1-1½ cups of fruit, nuts, chocolate, spices, or coconut to make your own flavor blend. Here's some inspiration:
- Blueberry Almond - Blueberries, sliced almonds, and lemon zest
- Apple Cinnamon - Diced apples, walnuts, and a pinch of nutmeg
- Banana Bread - Extra mashed banana, pecans, and chocolate chips
- Peach Cobbler - Peaches, almonds, and shredded coconut
- Tropical - Pineapple, mango, cashews, and coconut
How to Make Vegan Baked Oatmeal
- Mix the wet ingredients: Mash the banana and whisk in the milk, maple syrup, melted butter or oil, and vanilla.
- Add the dry ingredients: Stir in the oats, baking powder, cinnamon, and salt.
- Fold in the add-ins: Make sure they're evenly distributed.
- Bake: Spread into a greased baking dish, add nut butter swirls if you'd like, and bake at 375ºF for 35 to 40 minutes. Rest 10 to 15 minutes before slicing and serving.
Serving Suggestions
- Drizzle with extra maple syrup or warm nut butter.
- Top with vegan yogurt and fresh fruit or nuts.
- Dollop Vegan Coconut Whipped Cream on top.
- Enjoy cold for a grab-and-go breakfast, or warm it up with a splash of plant milk.
- Serve with a savory breakfast option for balance, like my Easy Vegan Breakfast Sausage Patties.
Storage and Reheating
- Refrigerator: Store the cooled baked oatmeal covered in the fridge for up to 5 days.
- Freezer: Wrap individual slices and freeze up to 2 months. Reheat from frozen or thaw overnight.
- To reheat: Warm in the microwave or oven until heated through.
If you try this vegan baked oatmeal recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Baked Oatmeal Recipe (Easy, Vegan, Any Flavor)
This cozy baked oatmeal is warm, hearty, and made with simple pantry ingredients. It's naturally vegan, mixed in one bowl, and endlessly customizable with your favorite fruits, nuts, or flavors. Perfect for meal prep or lazy weekend mornings.
Servings:
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Ingredients
- 1 medium ripe banana, (or ½ cup applesauce)
- 1 ½ cups plant-based milk, (such as oat or soy)
- ¼ cup maple syrup
- 2 tablespoons melted vegan butter, (or coconut oil or neutral oil)
- 1 teaspoon vanilla extract
- 2 ½ cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Optional Add-Ins (choose your favorites, about 1 to 1½ cups total)
- 1 cup fruit, fresh or frozen blueberries, raspberries, chopped strawberries, diced apples, pears, peaches, or sliced bananas
- ¼ cup nuts or seeds, chopped walnuts, pecans, sliced almonds, pistachios, sunflower seeds, or pumpkin seeds
- ¼ cup sweet or fun add-ins, chocolate chips, shredded coconut, dried cranberries, chopped dates, or raisins
- flavor boosters, a pinch of nutmeg, ginger, or cardamom for warmth; 2-3 teaspoons lemon or orange zest for brightness; or 1-2 tablespoons nut butter swirled on top for richness
Instructions
- Preheat: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.
- Mix wet ingredients: In a large bowl, mash the banana. Whisk in the plant-based milk, maple syrup, melted butter or oil, and vanilla.
- Add dry ingredients: Stir in the oats, baking powder, cinnamon, and salt until combined. Fold in any fruit, nuts, or other add-ins.
- Bake: Pour the mixture into the prepared dish and spread evenly. Swirl in nut butter if using. Bake for 35-40 minutes, until golden on top and set in the center.
- Cool & serve: Let cool for 10-15 minutes before slicing. Serve warm with vegan yogurt or a splash of plant milk, and your favorite toppings like fresh fruit, nuts, or a drizzle of maple syrup.
Notes
Fridge: Allow to cool, then store covered for up to 5 days. Reheat in the microwave or oven until warmed through.
Freezer: Slice into portions, wrap individually, and freeze for up to 2 months. Reheat straight from frozen or thaw overnight in the fridge.
Flavor Combo Ideas:
- Blueberry Almond: blueberries + sliced almonds + lemon zest
- Apple Cinnamon: diced apples + walnuts + pinch of nutmeg
- Banana Bread: mashed banana + pecans + chocolate chips
- Peach Cobbler: peaches + almonds + shredded coconut
- Tropical: chopped pineapple + mango + cashews + shredded coconut
Nutrition
Serving: 1 serving (recipe makes 9 servings) | Calories: 194kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Sodium: 201mg | Potassium: 233mg | Fiber: 4g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg
Nikki says
Keen to try this recipe, it looks like a delicious way to have a quick brekky! I’m curious how the calorie count is determined for this recipe - is it based on the base recipe, without the fruit, nuts and extras? Are those calories additional? I’m just doing the Fast 800 and keen to see if it will fit into my caloric intake. Thank you Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nikki! Great question, the nutrition information is with the base recipe using soy milk + 1 cup blueberries + 1/4 cup walnuts. Without the blueberries and walnuts it would be 163 calories per serving. I hope that helps clarify!
Kimberly says
I have made this a couple of times now and I love it. I add walnuts and use frozen raspberries and blackberries.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum! That combo sounds amazing, so glad you love it 😊
Jill Reinstadler says
I love this easy way too fix one of my favorite breakfast foods, oatmeal. I suggest that you don’t double the recipe like I did the second time I made it (because I like it that much!)
It didn’t cook as evenly so although it was still tasty, the center pieces were softer and didn’t have the yummy crisp edges. Next time I might do them in separate pans, and maybe try one of the other flavor combinations. I really liked the blueberry and almond with lemon zest
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s such a helpful tip, Jill! 👍 So glad you enjoyed it so much, thanks for your review 🙂
Gale says
This recipe is delicious and very easy. I’ve made two batches already. I love your recipes. They’re in my rotation every week.
Gale
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gale! Aww thank you! I’m so happy it’s been on repeat, that means the world. 😊
Robin says
Great Recipe - My problem was that I tried to make it in my toaster/air fry oven. Unfortunately, the temperature had to be adjusted down 25 degrees - but even at that, it was browning too fast on top, but not baking thoroughly. After 35 minutes, it wasn't set, so I had to put it back in for 5 minutes, but at that point, it still wasn't firm enough. I put it in the fridge, and we enjoyed it all week - although the texture wasn't quite right. Next time I will use my conventional oven.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Robin! Thanks for sharing, toaster and air fry ovens can definitely be tricky with thicker bakes like this. I think you’re spot on that a conventional oven will give you a more even result next time.
Betsy says
Just made this recipe because I was looking for a change for breakfast from overnight oats and smoothies. I tried it topped with a little bit of yogurt and it is delicious, I love it! So easy to make and such warm, cozy flavors on a cold New England morning!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Betsy! That sounds like the coziest breakfast, I’m so glad you loved it. Yogurt on top is one of my favorite ways to serve it too 💛
Cristal says
Just pulled this out of the air fryer and my kid LOVES IT. I doubled the recipe and added frozen tropical fruit on top of one and the other with frozen blueberries, rather than mixing them in. I cut back on the sweetener and used my airfryer instead of the oven, and it was very easy to assemble (and eat, ha!). I will definitely be making this again, thanks for another great recipe Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy your kid loved it too! Thanks for the review Cristal 🙂
Lisa says
I just got done making this and my husband, who is not a vegetarian, loves it. We both do and will be keeping this recipe. Thank you for these recipes because I am a hot mess in the kitchen and you make it easy.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review, Lisa! We're so happy this recipe made things smooth for you and that both you and your husband enjoyed it!
Mary says
We loved it 😋 It has a cake like texture. I put raisins in mine. Will definitely make again 👍
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mary! Yay! I love that cake-like texture too 😋 So happy you’ll be making it again!
Natalie Duce says
Delicious! Made me a fan of oatmeal. I used a mixture of 1/2 banana and some applesauce in the liquid ingredients and blueberries as the add-in. Look forward to making it again with dates.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So glad it converted you to oatmeal, Natalie 💛
Harry says
Made this recipe last evening using blueberries blanched almonds and coconut, cooled and placed it the fridge overnight. This morning sliced a portion heated in microwave topped with some Greek yogurt and a mix berry compote I made a couple days ago. Marvelous! This is a keeper for me.🧑🍳🏳️🌈👍
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Harry, this sounds AMAZING 🤩 Blueberries + almonds + coconut, then warmed up with yogurt and berry compote?? Yes please. So happy it’s a keeper for you!
Beth Ann says
I had a craving to make this today for a rainy afternoon.
It was amazing! Like a pudding/cake/oatmeal hybrid.
I used banana as binder then added toasted walnuts and dried cherries. Bonus;I loved the delicious crust that is created.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beth Ann, ooh I love that description—pudding/cake/oatmeal hybrid is exactly the vibe! And toasted walnuts + dried cherries sounds soooo good. Thanks for sharing!
Lindsay says
Hello,
I want to make this for my 3yo, but we don't give him added sweetners other than using things like figs, apple sauce, banana, etc.
Is the maple syrup just for added sweetness, or is it essential to the recipe?
thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lindsay! The maple syrup is mainly for sweetness (and a little moisture), so you can absolutely reduce it or swap for mashed banana/applesauce if that’s what you prefer for your little one. It may be a bit less sweet, but it will still bake up nicely. 🙂
Beth Agosta says
I love this idea! And the ability to substitute applesauce. I like banana but my husband needs to limit potassium .
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beth, yay! I’m so glad that option is helpful. Applesauce works great in this one, and I hope you both love it 😊
Julie says
I love that you give a substitute for the banana. It's often used in vegan baking and sweet breakfasts, but I can't eat banana due to latex allergy. I will definitely try this, it looks like a perfect winter breakfast.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, I’m so happy that’s helpful! Hope you love this cozy breakfast 😊
Malorie says
Looks delicious! Does it work with quick oats? And is there anything that could potentially replace butter or oil? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Malorie! Quick oats will work, but the texture will be a bit softer/less chewy than rolled oats. For oil-free, you can replace the melted butter/oil with applesauce (or a little extra mashed banana if you can have it), it won’t be quite as rich, but still delicious. 🙂
Sue says
This looks so yummy! What size baking dish did you use? Thanks in advance!
Beth Ann says
Hi Sue, in the recipe Sam suggests an 8"x 8" pan.
Enjoy! I've got mine in the oven now! 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue! I use an 8 x 8-inch baking dish for this recipe. Hope you love it 😊
Sue says
thank you!🥰
Katrina says
This looks delicious! I love the suggestions for the variations. Do you know if it would work with steel cut oats?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Katrina! Steel cut oats aren’t a great 1:1 swap here, they need a lot more liquid and a much longer bake time, so the texture will be quite different. I’d recommend sticking to rolled oats here. 🙂