Vegan baked oats deliver deliciousness to your healthy breakfast routine. This breakfast treat has taken the world by storm, and rightfully so! But there’s an even more nourishing and compassionate way to enjoy this delightful dish. Introducing Vegan Baked Oats – a plant-based twist that brings all the goodness to the table.
Baked oats have been a breakfast favorite for a while now, but the recent surge in plant-based eating means we need a vegan version of this tasty dish.
Vegan baked oats retain the heartiness and warmth of traditional baked oats but with a plant-based twist. The core ingredients remain the same: rolled oats, a liquid base (such as almond milk, oat milk, or soy milk), a natural sweetener (like mashed bananas, maple syrup or agave nectar), and a leavening agent (such as baking powder).
The magic lies in the array of plant-based toppings and mix-ins that allow you to tailor the dish to your preferences.
Baked Oats Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Oats — I used rolled oats for this recipe because they offer a firmer texture. You can substitute instant oats, but you should increase the quantity by 1/4 cup.
- Banana — To add natural sweetness, we’ll use a ripe banana. See more on making baked oats without bananas below.
- Plant-Based Milk — I used almond milk, but just about any plant-based milk works here. If you’re not using vanilla-flavored milk, add a 1/2 teaspoon of vanilla extract to this recipe.
- Fat — I like to give these oats a flavor and texture boost with peanut butter or almond butter.
- Leavener — These oats are baked, so adding a bit of baking powder gives them a bit of a lighter texture.
- Maple Syrup — The bananas are great, but to give these oats a sweeter flavor, we’ll add maple syrup (substitute agave nectar).
- Spices — I like to add ground cinnamon, but you can also use pumpkin pie spice seasoning.
- Topping — You can serve this treat as is or add some yummy stuff on top. I usually add sliced bananas, blueberries, or chocolate chips.
How to Make Vegan Baked Oats
- Add oats to a food processor and pulse to break them down.
- Add banana, almond milk, peanut butter, baking powder, syrup, and cinnamon.
- Pulse in short bursts until smooth.
- Pour the batter into mugs or ramekins.
- Add toppings such as blueberries or chocolate chips on top.
- Cook in the microwave until done.
- Add more toppings as desired.
Making Baked Oats Without Bananas
The problem with using bananas as a sweetener is that it adds a lot of flavor. Here’s how I adapt this recipe to make baked oats without bananas:
- Add 1/2 cup of unsweetened applesauce
- Increase the maple syrup by a tablespoon or two (depending on your preference for sweetness).
Can I use instant oats instead of rolled oats for baked oats?
While you can use instant oats for baked oats, rolled oats are recommended for better texture and consistency. If you’re using instant oats, increase the quantity by at least 1/4 cup to compensate for its fine-grained consistency.
Can I prepare baked oats the night before and reheat them in the morning?
Yes, you can prepare baked oats ahead of time and reheat them. After baking, let the oats cool, then store them in the refrigerator. When you’re ready to enjoy them, reheat in the microwave or oven until heated through. Remember that reheated oats might be slightly softer, but they’ll still be delicious.
Are baked oats suitable for gluten-free diets?
Yes, baked oats can work for gluten-free diets. Choose certified gluten-free rolled oats to ensure they’re free from cross-contamination. Check all other ingredients to ensure they’re gluten-free. This allows individuals with gluten sensitivities or celiac disease to enjoy this breakfast treat without worries.
The base of these plant-based baked oats remains true to the traditional recipe – a combination of rolled oats, plant milk, and a sweetener of your choice.
However, it’s the clever use of plant-based ingredients that elevates this dish to a whole new level. Swap out the traditional butter and eggs for healthier alternatives like peanut butter and mashed bananas or applesauce as a binding agent.
These small changes pack a nutritional punch and contribute to the creamy, moist texture we all love.
Baked Oat Flavors
One of the most exciting aspects of Vegan Baked Oats is the limitless potential for creativity.
Experiment with various fruits, nuts, seeds, and spices to concoct your dream flavor combination.
I love the peanut butter chocolate chip combination. But you can also add lemon zest and blueberries. Or go tropical with sweet mango and coconut; the possibilities are endless!
Vegan Baked Oats are versatile not only in flavor but also in presentation. You can enjoy them fresh out of the oven, drizzled with a bit of maple syrup and a sprinkle of sliced almonds, or even topped with a dollop of vegan yogurt and extra fruits.
Here are some more topping ideas:
- A sprinkle of cinnamon sugar on top is a nice touch (combine 1/2 teaspoon of ground cinnamon with a tablespoon of brown sugar).
- Add some date caramel sauce on top for wholesome natural sweetness
- Peanut butter drizzles make everything better!
Cover and store leftover baked oats in the fridge for up to 4 days. Or transfer them to a freezer-safe container and freeze them for up to 2 months.
Whether you’re an avid vegan or simply looking to explore more plant-based options, Vegan Baked Oats will undoubtedly win your heart and taste buds. It’s a beautiful way to start your day with a nutritious, cruelty-free breakfast that leaves you feeling satisfied and energized.
So, why not give Vegan Baked Oats a try? Your taste buds, the animals, and the planet will thank you for it! Enjoy the scrumptious goodness guilt-free and share the joy of this delightful dish with friends and family.
Vegan Baked Oatmeal
- 1 ¼ cups rolled oats
- 1 medium banana peeled and mashed
- ¾ cup almond milk (vanilla-flavored is nice)
- 2 tablespoons almond butter (substitute peanut butter)
- 1 teaspoon baking powder
- 2 tablespoons maple syrup (substitute 3 tablespoons maple syrup)
- 1 teaspoon ground cinnamon
- 3 tablespoons dairy-free chocolate chips (substitute fresh blueberries)
- Add oats to a food processor and pulse to break down. Add banana, almond milk, almond butter, baking powder, syrup, and cinnamon to a blender or food processor. Pulse in short bursts until smooth.
- Pour batter into mugs or ramekins.
- Add toppings such as blueberries or chocolate chips on top.
- Cook in the microwave until done. If cooking all three at a time, you may need 3 to 4 minutes. If you're cooking one at a time, 90 seconds should be fine. Add more toppings as desired.
- To bake: Bake for 20 to 25 minutes in oven preheated to 350°F/175°C.
- Let cool for several minutes. Serve warm.
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How to Make Baked Oats Without BananaSubsitute the mashed banana with 1/3 cup pumpkin puree (not pumpkin pie filling).
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.