This vegan baked oats recipe makes an easy and versatile breakfast or snack dish! They're the perfect make-ahead recipe for those weeks when you need something decadent and delicious, yet healthy and easy to grab on the go.
Baked oatmeal makes life so easy! If you're busy like me then you know it's important to have things that you can make ahead to grab when you're heading out the door or only have a few minutes to prepare something! I've dabbled in them before with this Banana Baked Oatmeal and my Peanut Butter Oatmeal Bake.
This baked oats recipe though makes use of both oatmeal and oat flour to create vegan oatmeal bars that have a soft and creamy inside! I think you're going to love them to make busy mornings much easier.
What You'll Need to Make This Baked Oatmeal Recipe
Here's a look at the simple ingredients that go into this easy breakfast recipe. Be sure to check the recipe card further down the page for all the details.
- Oats: This vegan baked oatmeal recipe uses both old-fashioned oats along with oat flour. This combination gives the bars a creamy texture with just the right amount of chewiness from the oats.
- Ripe Banana: Mashed bananas give the mixture moisture, a bit of banana flavor, and natural sweetness. Remember the riper your bananas, the sweeter they will be!
- Peanut butter: My preference is for creamy natural peanut butter. I like the creamy texture though I see no reason why chunky won't work either. Natural peanut butter also means no additional sugar added. If you use a peanut butter that has sugar added make sure you adjust the amount of maple syrup.
- Maple syrup: A less processed form of sugar that also has more depth of flavor. You can also use brown sugar if you prefer.
- Dairy-free milk: Feel free to choose your favorite type of plant-based milk. If you use a flavored or sweetened plant milk your baked oats may not taste the same.
- Ground flax seeds: The base for a flax egg which will help bind the mixture together. You can also use chia seeds instead.
- Baking powder: Just a bit of lift to help the baked oatmeal rise as it cooks.
- Vanilla extract: For more sweetness, warmth, and aroma. Use pure extract for the best flavor!
- Chocolate chips: Choose your favorite vegan chocolate chips and make sure you have some extras to sprinkle over the top.
Baked Oats Variations
This recipe is super versatile and you can easily change things up to fit your preferences!
- Gluten-Free: Oats on their own are gluten-free but they are commonly produced in the same location as grains that contain gluten. If you need this recipe to be gluten-free make sure to choose a brand of oatmeal and oat flour that are certified gluten-free.
- Different Nut Butter. You can easily change the flavor by using other kinds of nut butter. Try it with some cashew butter or almond butter instead.
- Add Nuts or Dried Fruit: You can swap out the chocolate chips with these options instead! Or add them in addition to it! Chopped pecans, walnuts, peanuts, almonds, shredded coconut flakes, and dried cranberries are a few favorites.
- Don't Like Bananas? Swap it out with a similar amount of applesauce or pumpkin puree! These are both slightly less sweet than the banana so you may want to add a bit more maple syrup.
- Get Spicy! Feel free to add in cinnamon, pumpkin pie spice, or any other favorite warming spices.
- Add More Protein. If you want to boost the protein you can add a tablespoon or two of hemp seeds! This also gives your oats some more healthy fats as well.
How to Make Vegan Baked Oats
Are you ready to get started? This vegan oatmeal bake recipe takes about five minutes of hands-on time and then the rest is done in the oven. Here are the highlights but be sure to check the detailed instructions further down the page.
- Mash up the bananas in a large mixing bowl. Add the peanut butter, maple syrup, milk, flax, baking powder, vanilla, salt, oats, and oat flour to the bowl and mix everything together.
- Add the chocolate chips to the mixture and fold them in.
- Line a baking tray with parchment paper and pour the oat mixture into the baking pan. Add more chocolate chips on top if you wish.
- Bake the oats for 25-28 minutes at 350° F and then cut into squares for serving!
How to Store
- Leftovers: These baked oats store great in the fridge or freezer making them perfect to make ahead for a week of easy breakfasts. Store the squares in the fridge in an airtight container for up to five days. You can also freeze them for up to three months. I like to freeze them in individual portions so I can grab them one at a time to eat.
- Reheat: You can enjoy oatmeal bars chilled or warm. If you want to warm it up the easiest way is in the microwave for a few seconds. If it's frozen I recommend thawing it in the refrigerator overnight and then reheating.
Recipe Tips
- Feel free to use less chocolate chips! I'm a chocolate lover so I've included a few extras but you can easily get away with just a half cup.
- Get creative! This recipe is super flexible and forgiving so feel free to add in other mix-ins you enjoy. Just be sure to check the sections above for some suggested swaps and variations for the best results.
- Serve your baked oats for breakfast on the go or a healthy snack. They're also quite tasty warm or cold. You can top them with a drizzle of maple syrup or your favorite toppings, and serve with fresh fruit!
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Frequently Asked Questions
Sure! Instead of using a square pan use a 12-cup muffin pan. Make sure to use liners or spray the pan very well. Divide up the mixture as desired though I recommend filling half to two-thirds of the way full. Bake them in the oven but decrease the baking time slightly since they are smaller. The exact baking time may vary depending on how thick you make them.
Yes, you can but you will end up with bars that are more one-dimensional in texture. I prefer to use the old-fashioned rolled oats instead for the best texture.
More Vegan Breakfast Recipes
Easy Vegan Baked Oats
Ingredients
- 1 cup oats 80 g
- 1 cup oat flour ground up oats- 80 g
- 1 cup mashed banana about 2 large ripe bananas
- ¼ cup creamy natural peanut butter
- ¼ cup maple syrup
- ⅓ cup dairy-free milk
- 1 tablespoon ground flax seeds
- 1 teaspoon baking powder
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup chocolate chips +more to top
Instructions
- In a large bowl, mash up the bananas. Then add the peanut butter, maple syrup, milk, flax, baking powder, vanilla, salt, oats, and oat flour. Mix everything well until combined.
- Fold in the chocolate chips. Note: I love chocolate chips, so I like to add ¾ cup, but if you want a little bit less, add just ½ cup.
- Line a baking tray with parchment paper. I used a 9 x 9 inch baking tray.
- Pour the oat mixture into the baking tray. Add more chocolate chips on top if you wish.
- Bake the oats for 25-28 minutes at 350*F.
Notes
- Feel free to use less chocolate chips! I'm a chocolate lover so I've included a few extras but you can easily get away with just a half cup.
- Get creative! This recipe is super flexible and forgiving so feel free to add in other mix-ins you enjoy. Just be sure to check the sections above for some suggested swaps and variations for the best results.
- Serve your vegan baked oats for breakfast on the go or a healthy snack. They're also quite tasty warm or cold. You can top them with a drizzle of maple syrup or your favorite toppings, and serve with fresh fruit!
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