Author: This Vegan Baked Oats recipe with chocolate chips is where breakfast meets dessert! With just 8 simple ingredients and 5 minutes of prep time, you'll be diving into a healthy breakfast that tastes like a heavenly fusion of cake and banana bread!
I came across the trend of blended and baked oats on TikTok and I knew I had to try it immediately! All of the baked oats recipes I spotted used eggs and milk, so I knew I had to make a vegan version, and I am so glad I did as this has quickly become my new breakfast obsession! I love to sprinkle chocolate chips on top of mine which get all melty in the oven. YUM. You can enjoy your vegan baked oats plain, or dress them up a little with your favorite toppings (I added a drizzle of natural peanut butter).
Why You'll Love This Vegan Baked Oats Recipe
- Easy to make: Just blend everything together and bake!
- Single serving: This recipe makes a single serving, but feel free to multiply the recipe as needed to make several individual servings.
- Healthy but tastes like a treat: When the oats are blended and baked up it cooks just like a cake. The blended oat cake is warm and super moist from the banana, so it tastes like you are eating a cross between cake and banana bread!
Ingredients for Chocolate Chip Baked Oats
- Ripe banana: This helps bind the mixture together and adds natural sweetness.
- Oats: You can use old fashioned, 1-minute oats, or instant.
- Plant-based milk: Such as oat or soy milk.
- Maple syrup: Or another sweetener you like.
- Baking soda: This is what makes the baked oats cake-y.
- Cinnamon and vanilla: For cozy flavor.
- Vegan chocolate chips: Or use chopped vegan dark chocolate if you have a bar on hand.
How to Make Vegan Baked Oats
- Combine: Add the banana, oats, plant-based milk, maple syrup, baking soda, cinnamon, and vanilla extract to a blender.
- Blend: Blend until completely smooth. (Makes about 1 cup of batter.)
- Assemble: Pour into a 10oz/ 284g ramekin (or similar-sized oven-proof bowl). Sprinkle the chocolate chips on top.
- Bake: Bake for about 25 minutes until a toothpick inserted into the center comes out clean. Allow the vegan baked oats to cool for 5 -10 minutes, add desired toppings if using and enjoy warm.
Tips for Scaling This Recipe
Can I make more than one serving? Yes, you can! Just multiply the baked oats recipe as needed and then divide it among 10oz/ 284g ramekins and bake as usual.
Can I make one large vegan baked oatmeal that will serve multiple people? Yes, just multiply the recipe as needed and pour it into a larger baking dish and bake at 350℉ (180℃) until a toothpick inserted into the center comes out clean (about 25 minutes, but time will vary based on how big or small you make it so keep an eye on it).
Topping Ideas
I like to drizzle my baked oats with peanut butter, but you could also top it more maple syrup, almond butter, chopped nuts such as walnuts, an extra sprinkle of cinnamon, coconut flakes, chopped apple, a sprinkle of salt, fresh berries such as blueberries, banana slices, vegan nutella, or even ice cream!
How to Store
This vegan baked oats recipe is best enjoyed fresh. If you want to prep ahead you can prepare the uncooked batter and store it in the fridge in an air-tight container overnight, then bake fresh in the morning. Note that the batter may turn a darker brown due to the banana.
More Vegan Oat Recipes You Might Enjoy
If you try this 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)
Vegan Baked Oats
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Ingredients
- 1 small ripe banana, (3oz/ 85g when peeled)
- ½ cup oats, old fashioned, 1-minute oats, or instant (gluten-free if preferred)
- ⅓ cup plant-based milk, (such as oat or soy)
- 1 tablespoon maple syrup, (or sweetener of choice)
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon vegan chocolate chips, (add more to taste)
- Optional toppings: peanut butter, maple syrup, chopped nuts, sprinkle of cinnamon, coconut flakes, fresh berries, banana slices, or ice cream!
Instructions
- Preheat your oven to 350℉ (180℃).
- Add the banana, oats, plant-based milk, maple syrup, baking soda, cinnamon, and vanilla extract to a blender and blend until completely smooth. (Makes about 1 cup of batter)
- Pour into a 10oz/ 284g ramekin (or similar sized oven-proof baking dish). Sprinkle the chocolate chips on top. Bake for about 25 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 -10 minutes, add desired toppings if using and enjoy warm. These vegan baked oats are best enjoyed fresh. If you want to prep ahead you can prepare the uncooked batter and store it in the fridge in an air-tight container overnight, then bake fresh in the morning. Note that the batter may turn a darker brown due to the banana.
Elise says
Amazing! I make this so much now because it is so easy. I added some salt to the recipe and did half the banana required, subbing the rest with yogurt because the banana taste was a little overpowering at first. Very good recipe, so glad my friend sent it to me!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love it Elise, and thank you for sharing your swaps! 🙂
Shelly says
Ok, I'm about to do something I hate to see others do but in this case, it was a success! I only had frozen bananas so I used the same amount of applesauce instead. I also have 8oz ramekins instead of 10oz so I had to cook mine almost 30 mins to get a clean tester.
It was delicious and it worked perfectly. The only thing I'll do different next time is grease my ramekin. I forgot and it did stick.
Jess @ It Doesn't Taste Like Chicken says
Great! We're happy it turned out for you!
ShellyHawes-Smith says
I was dying to try this but the only banana I had were frozen ones so I subbed in the same amount of applesauce. I also used an 8oz ramekin so it was thicker than the one shown in the recipe. I needed to cook it about 28 to 30 mins before I could get a clean tester. It was delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shelly, No worries at all—I'm so glad you shared your swaps and experience! Applesauce is a great banana sub, and it's super helpful to know it still worked out beautifully. So happy you enjoyed it! 😊
CS says
We absolutely ADORE this recipe! It’s the only way my 2- and 5-year-old will eat oat/meal. Does it turn out if you mix it up the night before? I’ve been worried to try it in case it doesn’t and I don’t have a backup-cue the angry toddler meltdown. Thank you, Sam! 💜
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Caitlyn, That absolutely makes my day to hear—thank you! Yes, you can mix up the batter the night before and store it in the fridge in an airtight container. The banana may cause the batter to darken slightly overnight, but it still bakes up just as delicious. In the morning, just give the batter a quick stir, and bake as usual. Hope that helps make mornings a little easier—and happier! 😊
Alyssa says
I love this recipe. I add protein powder and eat it with Greek yogurt for breakfast. I highly recommend.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful, so happy you enjoy it Alyssa!
Serena says
The texture of this oatmeal wasn't exactly what I expected but it was indeed delicious and super healthy. I would definitely make it again.
Joseph says
Definitely should try miyokos creamery butter & cheese's also the liquid mozzarella is fantastic for pizza all vegan products.
Rachael says
We were very excited to try this recipe, but it just didn’t work out. The toothpick would not come out clean. We ended up baking it for 50 minutes but it still tasted like raw cake batter. Our ramekins were a little bit smaller than yours, so ours were thicker, but it didn’t seem to bake no matter how long we left it in the oven. Any suggestions?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rachel, this recipe will be more moist and dense than actual cake. You can try reducing the plant-based milk next time. I also recommend weighing your banana as any extra banana will keep the mixture extra moist and gooey. I hope that helps!
Sue Ralph says
This recipe looks great, and I am ready to give it a try. I do have a couple of questions:
1. Do I need to use "fresh" ripe bananas or can I use a ripe banana that I have previously frozen?
2. If I am multiplying the recipes do I use the same multiplying factor for ALL ingredients? I have read that when doubling/tripling recipes with salt or lemon that you do not double or triple them ... so just wondering about any of these ingredients.
3. If I do a single batch, does it have to be done in the full oven-it seems a bit of over-kill to heat up the oven for one small item. I do have an air fryer and I have a microwave oven. Oh, and I also have a NINJA FOODI which has a bake/roast option so I guess I could use that too. If you could advise yes/no and suggested cooking temps and times for any of the 3 devices that would be great!
Love your recipes
I also live in Toronto (Etobicoke) and I would love it if you could make a post or send an email which hi-lights your favourite local spots. I also spend a lot of time in the Collingwood area.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue. I recommend using fresh banana for this recipe. To multiply the recipe simply hit the + next to the servings or hit the 2x button and the recipe will adjust correctly. You can cook this in a regular oven or smaller oven (such as a toasted oven). I hope that helps!