This is the best recipe for Vegan Baked Oatmeal! All you need is one bowl, bananas, some baking staples, and some Flax Seed.
Easy, delicious, and you’d never know it is super healthy as well! The best make ahead breakfast!
Ingredients in Banana Bread Baked Oatmeal
Oats. It wouldn’t really be Oatmeal without Oats! Rolled Oats are naturally Gluten Free. However, cross contamination can occur in some factories – so if you have Celiac disease, ensure you buy Gluten Free Certified Oats. Otherwise, even if you have a gluten sensitivity, any rolled oats will be fine.
Bananas. We use mashed bananas to give the Oats sweetness, a banana bread flavor, and add some fruit! The browner your bananas, the sweeter the baked oats will turn out.
Almond Milk. Or any vegan milk alternative should work. I personally like Almond Milk the best in this recipe, but Cashew Milk or Oat Milk would add more creaminess, if that is to your preference.
Flax Seed. This recipe uses ground flax seed to create a “Flax Egg”, which acts as binding agent in this recipe. See below or the recipe card for more detailed instructions on how to make a flax egg.
Maple Syrup (optional). A touch of Maple Syrup adds some delicious sweetness to this breakfast bake. If you want something low sugar, feel free to leave it out. The bananas already add some sweetness!
Chocolate chips (optional). Chocolate chips are optional of course, but who doesn’t love Chocolate Chip Banana Bread? My only suggestion here is to ensure you are using chocolate chips that fit your dietary needs. They are not all vegan, dairy free, or soy free, so read your labels! I used Hu Gems in the photos here, and I love that they are only 1 ingredient!
HOW TO MAKE A FLAX EGG
To make a Flax Egg, simply mix your ground flax seed and warm water together in a small bowl. Set in the fridge for at least 5 minutes, or up to a few hours. You will notice it thickens as it sits – give it a good stir again before you use it!
You should do this before you prep the rest of your ingredients, so you don’t need to spend any time waiting!
The whole recipe for Vegan Baked Oatmeal only takes about 5 minutes to throw together – talk about quick and easy!
Why Baked Oatmeal?
Making a big Baked Oatmeal has a lot of benefits over making a fresh batch of Oatmeal every morning!
For one, you only “make it” once, so you only clean up once! But you can enjoy all week.
It also takes much less time if you are trying to feed a crowd or a big family all at once.
I also love the texture and how easy it is. No tending to a pot on the stove, set it and forget it – and you’ve got your breakfast 20 minutes later!
Serving your Vegan Baked Oats
Scoop yourself a slice into a bowl or onto a plate, and you’ve got a delicious and healthy, gluten free and vegan breakfast!
You can enjoy this breakfast warm, hot, or cold. I love it fresh out of the oven with a splash of almond milk.
It’s also really delicious and refreshing cold, straight out of the fridge.
You can make it a ahead of time and enjoy a slice for breakfast all week. If you want to reheat it, you can microwave a slice for 1 – 2 minutes, or reheat it in the oven at 300 degrees for about 8 minutes.
You can top it with some fresh (or frozen) fruit, more banana slices, a dollop of Vegan yogurt, or simply enjoy as is!
Pin this recipe for later!
MORE DELICIOUS VEGAN RECIPES
- 2 Tbsp Ground Flax Seed
- 6 Tbsp Water
- 2 Ripe Bananas
- 2 Tbsp Maple Syrup
- 1 Cup Almond Milk
- 2 Cups Rolled Oats
- 1/2 tsp Baking powder
- Optional: 1/4 Cup Vegan Chocolate Chips
- Preheat oven to 350 degrees Farenheit and grease an 8 or 9" baking dish.
- Make your Flax Egg. Combine ground flax seed and water in a small bowl. Set in the fridge for about 5 minutes while you prepare the rest of your ingredients.
- In a large bowl, mash the ripe bananas with the back of a fork. It doesn't have to be perfect, just enough to make sure they are softened.
- Add the almond milk, maple syrup, and flax egg to the bowl with banana and whisk to combine everything.
- Now, add in your Rolled Oats and baking powder and stir to combine. If mixture seems dry, add another spalsh of almond milk.
- Lastly, fold in your chocolate chips if you are using them. Save some for topping!
- Pour batter into your baking dish, top with remaining chocolate chips. Bake for 20 minutes for softer baked oats, or up to 25 minutes for firmer oats.
- Serve immediately with a splash of almond milk or cover and store in the fridge for breakfast all week!
Did you make this recipe? Post a photo on Instagram and tag me @thegranoladiaries!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 24mgCarbohydrates: 19gFiber: 2gSugar: 7gProtein: 2g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.