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5 from 5 reviews


These vegan baked oats are naturally sweetened, with warm spices and so easy to make! This is a delicious one bowl breakfast, and it’s gluten free, egg free, and dairy free. I’ve provided more than 5 different ways to make it too!

Vegan baked oats sliced on a plate topped with strawberries and blueberries

I’ll admit, after years of eating regular oatmeal, vegan baked oatmeal was a total game changer! It’s a fuss-free breakfast that is easy to meal prep at the beginning of the week.

I often start my day with a blueberry banana spinach smoothie or even a dragon fruit smoothie, but a lot of the time I just need something a bit more filling, like my chocolate baked oats or these vegan baked oats. 

Baked oatmeal is an easy breakfast and I never get sick of it because there are so many different ways to make it!

Why You’ll Love These Vegan Baked Oats

  • It’s easy to meal prep and makes the perfect amount for the work week (and it can easily be doubled too!) 
  • I’ve provided 5 different ways to make this vegan oatmeal bake recipe, but there are actually so many more variations – you can basically add anything to it!
  • Baked oatmeal uses just a few simple ingredients that you probably already have in your pantry, and there are a few easy modifications just in case you don’t!
  • Unlike many vegan baked oatmeal recipes, this recipe is made with no bananas!

Ingredients Needed

ingredients for vegan baked oats in bowls with labels
  • Oats: Rolled oats (also called old-fashioned oats) are used in this recipe – but not quick oats or steel cut oats. Be sure to use gluten free rolled oats if you are sensitive to gluten!
  • Milk: Any vegan milk works great for these baked oats. My favorite is unsweetened oat milk.
  • Coconut oil: Instead of melted coconut oil, you can also use unsweetened applesauce or other neutral oil of choice.
  • Flax eggs: be sure to use milled flaxseed. You can also use chia eggs instead.
  • Maple syrup: If you don’t follow a vegan diet and prefer to use honey, that works as well.
  • Nutmeg: if you prefer to omit the nutmeg, you can replace it with cinnamon or just leave it out entirely.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step One: Preheat the oven to 350°F and prepare your baking dish by lightly spraying it with cooking spray.

Make the flax egg by combining water and ground flaxseed, then set aside for 10-15 minutes, until the mixture is gel-like.

Step Two: Add the coconut oil to a large microwave-safe mixing bowl, then melt it in the microwave. Add in milk, maple syrup, flax eggs, and vanilla and whisk together. 

Step Three: Add the oats, baking powder, cinnamon, and nutmeg and mix until combined. Stir in any mix-ins you’d like, then pour the mixture into the prepared baking dish.

Step Four: Bake for 23-30 minutes, or until the baked oats are golden brown and baked in the middle. The centre should no longer be jiggly. 

Sprinkle with more toppings, let cool for 5 minutes, and enjoy! 

step by step process showing how to make vegan baked oats

Vegan Baked Oats – Variations

Part of what makes baked oats so fun is all the variations there are! You can have a new flavor every week!

  1. Chopped walnuts, sliced almonds, and shredded coconut: add all the toppings ( ⅓ -½ cup total) directly into the oatmeal before baking, then sprinkle more on top if desired once it’s done baking.
  2. Peanut butter, chocolate, and banana: Add vegan semisweet chocolate chips and 2 tablespoons of peanut butter directly into the mixture before baking. Top with bananas, a drizzle of peanut butter, and more chocolate chips!
  3. Mixed berries: Add ¼ -⅓ cup of mixed berries of your choice and 2 tablespoons of shredded coconut into the oatmeal before baking.
  4. Cranberry and chocolate: add ¼ cup semisweet vegan chocolate chips and ¼ cup of dried cranberries into the oatmeal mixture, then bake!
  5. Blueberry and coconut: This is one of my favorites! Add in ¼ cup of blueberries and ¼ cup of shredded coconut into the oatmeal before baking, then sprinkle more on top.

You can combine any of the above add-ins in whichever ways you like, plus here are a few more mix in ideas:

  • Orange zest
  • Pumpkin pie spice
  • Chopped apples
  • Any nut butter of your choice (like almond or cashew, or sun butter for nut free!)
  • Hemp seeds and/or chia seeds
Casserole dish of baked oats topped with berries and pictured from above

Expert Tips

  • Wait for the flax eggs to be a gel-like consistency before using them. This should take around 10-15 minutes.
  • Put the baked oats into the oven right away. If you leave the mixture out too long, the oats will soak up all the water and affect the way your oats taste. Some baked oatmeal recipes have a more sturdy texture, but this recipe has been developed to be soft.

Storage Instructions

These vegan baked oats can be stored in the fridge, covered in the pan or in a food storage container for up to 5-6 days (this will depend on the add ins you used).

You can also slice oats into individual pieces and freeze them in a ziploc freezer bag for up to 3 months.

To reheat the baked oatmeal, you can either heat it up in the microwave for 30-60 seconds (this can also be done from frozen), or heat it up again in the oven at 350°F for 10 minutes.

More Recipes You’ll Love

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Chocolate Baked Oats (Without Banana)
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Oat Flour Banana Bread
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Oatmeal Banana Chocolate Chip Muffins
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Oat Milk Pancakes (Thick & Fluffy!)

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Vegan Baked Oats pictured close up with a fork in it and topped with berries
5 from 5 reviews

Vegan Baked Oats (5 Ways!)

Gabby Kislanko
These vegan baked oats are so easy to make! Warm spiced and so delicious; I’ve provided more than 5 different ways to make it too.
Prep Time: 10 minutes
Bake: 25 minutes
Total Time: 35 minutes
Servings: 9 slices
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Ingredients
 

  • 2 Tablespoons ground/milled flaxseed, (or chia seeds)
  • 5 Tablespoons warm water
  • 1 cup (250 ml) vegan milk of choice, (I use unsweetened oat milk)
  • 4 Tablespoons (60 ml) maple syrup
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (40 g) coconut oil, melted
  • 2½ cups (203 g) old fashioned oats (rolled oats)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Optional Add-Ins

  • ¼ cup (30 g) nuts, (walnuts, almonds, pecans, peanuts, or cashews)
  • 2 Tablespoons (15 g) unsweetened shredded coconut
  • 2 Tablespoons nut butter, (peanut butter, almond butter, cashew butter, sun butter, or other)
  • ⅓ cup berries, (strawberries, blueberries, raspberries, or blackberries)
  • ¼ cup vegan semisweet chocolate chips
  • ¼ cup dried cranberries, blueberries, or raisins
  • ¼ cup chopped apples
  • 2 Tablespoons hemp seeds and/or chia seeds

Toppings (Optional)

  • banana slices, apple slices, or fresh berries
  • vegan yogurt or vegan whipped cream
  • nut butter of choice
  • maple syrup

Instructions
 

  • Make the flax egg by combining water and ground flaxseed in a small bowl, then set aside for 10-15 minutes, until the mixture has a gel-like consistency.
  • Preheat the oven to 350°F and prepare your baking dish by lightly spraying it with cooking spray.
  • Add the coconut oil to a large microwave-safe mixing bowl, then melt it in the microwave. Add in milk, maple syrup, flax eggs, and vanilla and whisk together.
  • Add the oats, baking powder, cinnamon, and nutmeg and mix until combined. Stir in any mix-ins you’d like, then pour the mixture into the prepared baking dish.
  • Bake for 23-30 minutes, or until the baked oats are golden brown and baked in the middle. The centre should no longer be jiggly. Sprinkle with more toppings if desired, let cool for 5 minutes, and enjoy!

Equipment

1 8×8 or 9×9 baking dish
1 Mixing Bowl

Video

Notes

Oats: Rolled oats or old fashioned oats should be used. Do not use steel cut oats or quick oats.
Maple syrup: If you don’t follow a vegan diet and prefer to use honey, that works as well.
Flax eggs: If you don’t follow a vegan diet and prefer to use eggs, replace the flax eggs (flaxseed and water) with 2 eggs.
Doubling The Recipe: Double all ingredients and use a 9×13 baking dish.
Storage and Freezing: 
Baked oats can be stored in the fridge, covered in the pan or in a food storage container for up to 5-6 days (this will depend on the add ins you used).
To freeze: slice oats into individual pieces and freeze them in a ziploc freezer bag for up to 3 months.
To reheat: heat it up in the microwave for 30-60 seconds (this can also be done from frozen), or heat it up again in the oven at 350°F for 10 minutes.
Calories: 197kcal, Carbohydrates: 24g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 87mg, Potassium: 149mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.