Vegan baked oatmeal is a cozy, practical breakfast that’s easy to make and perfect for busy mornings. Rolled oats, ripe bananas and plant-based milk are combined and baked until just set, creating a soft, sliceable dish that’s delicious warm or cold. Make it ahead and store in the fridge for quick breakfasts all week.
This recipe uses simple pantry staples and requires no special equipment. Ripe bananas act as a natural binder and sweetener, while blueberries add juiciness and bright flavor. The oatmeal is baked just long enough to hold its shape while staying tender inside, never dry.
Serve it for breakfast or brunch, warm or chilled. It’s excellent on its own or topped with dairy-free yogurt, coconut whipped cream, or fresh fruit. I often prepare a batch at the start of the week and refrigerate portions for effortless mornings.
If you like oat-based breakfasts, try other simple recipes such as vegan oatmeal, overnight oats or oatmeal cookies for more ideas to add variety to your routine.
Vegan Baked Oatmeal Ingredients
- Old-fashioned rolled oats: Use rolled oats for the best texture; they hold up in the oven and give structure.
- Bananas: Ripe bananas are sweeter and mash easily to bind the mixture. If they aren’t ripe, bake whole bananas at 350°F (180°C) for 10–15 minutes until the skins darken.
- Unsweetened plant milk: Unsweetened versions let you control sweetness. Soy milk is neutral and works well, but almond, oat or other dairy-free milks are fine.
- Maple syrup or brown sugar: Maple syrup adds moisture and keeps the bake softer; brown sugar gives a deeper flavor and firmer texture. Both work.
- Baking powder
- Ground cinnamon
- Vanilla extract: Optional, but it enhances flavor.
- Salt
- Blueberries: Fresh or frozen blueberries can be used; frozen berries add juiciness and don’t need thawing.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Baked Oatmeal
- Preheat the oven to 350°F (180°C) and lightly grease a 9×9-inch (23×23 cm) square baking dish.
- In a large bowl, combine all ingredients except the blueberries and mix until evenly combined. If possible, let the batter rest 5 minutes to hydrate the oats.
- Fold in 1 cup (about 150 g) of blueberries, then transfer the mixture into the prepared baking dish and spread it evenly.
- Scatter the remaining ¼ cup (about 40 g) of blueberries on top and gently press them into the surface.
- Bake for 30–35 minutes, until the top is lightly golden and the center is set. The center should not look wet or jiggle when you gently shake the pan.
- Let the bake cool slightly before slicing. Serve with your favorite toppings.
How to Store and Reheat Leftovers
- Refrigerator: Keep leftovers in an airtight container for 4–5 days.
- Freezer: Freeze fully cooled portions for 2–3 months in freezer-safe containers or wrapped tightly.
- To reheat: Enjoy cold or at room temperature, or microwave individual portions until warm. Add a splash of plant milk if desired.
Serving Suggestions
Enjoy this baked oatmeal warm or cold. It pairs well with soy or coconut yogurt for creaminess. A spoonful of peanut, almond or hazelnut butter adds richness. For a treat, top with coconut whipped cream, fresh fruit or a drizzle of maple syrup.
Frequently Asked Questions
Yes. Frozen blueberries work well and don’t need to be thawed; they help keep the oatmeal moist.
It’s done when the top is lightly golden and the center is set. The pan shouldn’t look wet or jiggly when gently shaken.
Yes. This recipe is ideal for making ahead and storing in the fridge or freezer until needed.
Yes. Cold or room-temperature baked oatmeal is convenient and tasty straight from the fridge.
More Vegan Breakfast Recipes
- Vegan Waffles
- Vegan Pancakes
- Vegan Banana Bread
- Vegan Blueberry Muffins
- Tofu Scramble
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Vegan Baked Oatmeal
Ingredients
- 2 ripe bananas, well mashed (about 1 cup or 240 g)
- 2½ cups old-fashioned rolled oats
- 1¾ cups unsweetened plant milk, I use soy milk
- ¼ cup maple syrup, or brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon salt
- 1¼ cups fresh or frozen blueberries, divided
Instructions
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Preheat the oven to 350°F (180°C) and lightly grease a 9×9-inch (23×23 cm) square baking dish.
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Add all ingredients to a large bowl, except the blueberries, and mix until combined. Let the mixture rest 5 minutes if you can.
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Fold in 1 cup (150 g) blueberries, then pour the mixture into the prepared dish and spread it evenly.
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Sprinkle the remaining ¼ cup (40 g) blueberries on top and gently press them in.
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Bake 30–35 minutes until set and lightly golden. The center should be firm and not jiggle.
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Cool slightly before slicing and serving with dairy-free yogurt, coconut whipped cream, or other toppings.
Notes
- Store leftovers in an airtight container in the fridge for 4–5 days.
- Freeze completely cooled portions for 2–3 months.
- Enjoy cold, at room temperature, or reheat in the microwave until warm.
Nutrition