7-Ingredient Vegan Baked Oatmeal
This vegan baked oatmeal is a warm, filling breakfast that comes together in one bowl with just a handful of pantry staples. It uses no eggs or dairy, and the mashed banana and maple syrup sweeten it naturally without tasting heavy.
It is tender and slightly chewy, with a golden top and soft middle. I make a batch on Sunday and reheat squares all week for busy mornings, and it never turns dry.
Why This Baked Oatmeal Works
I reach for this recipe when I want a breakfast that actually keeps me full until lunch. The banana and maple syrup give it a gentle sweetness that plays nicely with cinnamon, and the oats bake into a soft, chewy texture without any butter or oil.
Leftovers are the real gift here. A square straight from the fridge tastes just as good cold, and a quick zap in the microwave brings back the fresh-from-the-oven warmth.
Ingredients
- 2 cups old-fashioned rolled oats: use old-fashioned, not instant, for the best chewy texture.
- 1 ripe banana, mashed: the riper the banana, the sweeter the bake.
- 1 3/4 cups unsweetened almond milk: oat or soy milk also work well.
- 1/4 cup maple syrup: adds a gentle caramel sweetness.
- 2 tbsp ground flaxseed meal: replaces eggs and helps bind everything.
- 1 tsp baking powder: gives the oatmeal a slight lift.
- 1/2 tsp ground cinnamon: warm spice that pairs perfectly with banana.
- Pinch of salt: brightens the other flavors (optional).
- 1 tsp vanilla extract: adds a hint of depth (optional).
Variations / Substitutions
- Banana swap: use 1/2 cup unsweetened applesauce or 1/2 cup pumpkin puree if you are out of bananas.
- Sweetener swap: agave nectar or date syrup can replace the maple syrup measure for measure.
- Add-ins: fold in 1/2 cup fresh blueberries, chopped walnuts, or dairy-free chocolate chips right before baking.
- Nut-free: stick with oat milk or soy milk and skip any nut-based toppings.
- For a fruity version, you might also like my Raspberry Chia Jam Baked Oatmeal.
How to Make 7-Ingredient Vegan Baked Oatmeal
Step 1: Mix the Flax Egg and Wet Ingredients
Preheat your oven to 375°F (190°C). In a medium bowl, stir together the 2 tbsp flaxseed meal with 5 tbsp water and let it sit for 5 minutes to thicken. Whisk in the mashed banana, 1/4 cup maple syrup, 1 3/4 cups almond milk, and the vanilla. The mixture will be thin and speckled with banana, which is exactly what you want.
Step 2: Stir the Oatmeal Batter
Add the 2 cups rolled oats, 1 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt. Stir until everything is evenly moist and no dry pockets hide at the bottom. The batter will look quite loose, but it sets up as it bakes, so do not be tempted to add more oats.
Step 3: Bake and Serve
Pour the batter into a greased 8×8-inch baking dish and smooth the top with a spatula. Bake for 30 to 35 minutes, until the top is golden brown and the center barely jiggles when you gently shake the pan. Let it cool for 5 minutes, then slice into squares and serve warm with an extra drizzle of maple syrup or a spoonful of nut butter.
Tips for the Best Vegan Baked Oatmeal
- Pick a banana with plenty of brown spots; it mashes more easily and delivers more natural sweetness than a just-yellow one.
- If you like a crispier top, scatter a thin layer of coconut sugar or raw sugar over the batter right before it goes into the oven.
- For easy removal, line your baking dish with parchment paper before pouring in the batter. Lift the whole slab out by the paper edges once it cools.
- You can cut the maple syrup to 2 tbsp if you prefer a less sweet, more oaty breakfast.
Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| 8×8-inch dish | 30-35 mins |
| 9×9-inch dish | 25-30 mins |
| Muffin tin (12) | 18-22 mins |
Storing Leftover Baked Oatmeal
Refrigerate: Cover the baked oatmeal tightly and store in the fridge for up to 4 days. Cut a square and enjoy cold or reheat it. Reheat: Pop a serving in the microwave for 45-60 seconds, or warm in a 350°F oven for 10 minutes until heated through. Serve cold: This oatmeal is dense and satisfying straight from the fridge, especially when packing for work or camping.
What to Serve with Vegan Baked Oatmeal
A dollop of plain coconut yogurt adds a cool, tangy contrast to the warm spiced oats. A handful of fresh berries or sliced banana on top brings juiciness and color. For a more substantial plate, spoon some almond butter or tahini over each slice and let it melt in.
Frequently Asked Questions
Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats stay too chewy and won’t soften enough in this bake. Stick with old-fashioned rolled oats for the right texture.
How do I make it gluten-free?
Use certified gluten-free rolled oats. All the other ingredients are naturally gluten free.
Why did my oatmeal turn out mushy?
The most common cause is underbaking. Make sure the center is set and the top is golden; a slight jiggle is fine, but if it sloshes, give it 5 more minutes. Also measure your plant milk carefully—too much liquid makes it soggy.
Can I double the recipe for a larger pan?
Yes, simply double all the ingredients and bake in a 9×13-inch dish. The bake time will be about 35-40 minutes; start checking at 35 minutes.
7-Ingredient Vegan Baked Oatmeal Recipe
Ingredients
Method
- Stir the flaxseed meal with 5 tbsp water in a medium bowl and let thicken 5 minutes. Whisk in the mashed banana, maple syrup, almond milk, and vanilla.
- Add the rolled oats, baking powder, cinnamon, and salt. Stir until no dry spots remain.
- Pour the batter into a greased 8×8-inch baking dish and smooth the top. Bake at 375°F (190°C) for 30-35 minutes, until golden and the center is just set. Cool 5 minutes, slice, and serve warm.
