These Vegan Baked Oats are an easy, healthy breakfast perfect for oatmeal lovers looking for a quick breakfast that tastes like cake.
I can’t stop baking with oats lately because it’s such an easy vegan protein source that is also cheap, and everyone loves it. Our kids could eat some of my vegan baked oatmeal or my overnight oats every day, but today, I am sharing a different way to serve oats for breakfast. This blended oats recipe is the new TikTok trend and is making the rounds in our house.
Baked oats, also known as blended oats, is a healthy breakfast that has been viral on TikTok as it’s so simple to make by blending eggs, oats, bananas, and milk together.
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Vegan Baked Oats
Ingredients
- 1 cup Old-Fashioned Rolled Oats
- 1 teaspoon Apple Cider Vinegar
- 1 medium Banana - 1/3 cup mashed
- ½ cup + 2 tbps Almond Milk
- 2 tablespoons Peanut Butter (Unsalted)
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla Extract
Optional
- 2 tablespoons Dairy-Free Dark Chocolate Chips
- 1 teaspoon Chia Seeds
Instructions
- In a blender add all the ingredients: oat, baking powder, baking soda, banana, apple cider vinegar, peanut butter, almond milk, cinnamon, and vanilla extract.
- Blend all the ingredients together until smooth. Add the chia seeds if you like for a protein and fiber boost. The recipe works without!
- Stop the blender and use a silicone spatula to stir in chocolate chips if desired. Let the batter rest for 5 minutes.
- Grease 2 oven-safe ramekins with coconut oil and divide the batter evenly into each ramekin. Optional, fill them halfway, add a teaspoon of jam and a teaspoon of peanut butter in the center and top them up with the remaining batter.
- Bake for 20-30 minutes at 350°F (180°C). The timing depends on how you like to serve baked oats. For a runny, half-cooked center, stop baking earlier.
Serving Suggestion
- Serve with a drizzle of peanut butter and extra chocolate chips.
Nutrition
Ingredients and Substitutions
- Old-Fashioned Rolled Oats – You can use rolled oats or quick oats. Use a certified gluten-free oat brand if you have any intolerance to gluten, or try my quinoa breakfast bake recipe for a 100% gluten-free, healthy breakfast to make ahead. Don’t use steel-cut oats as they make a coarse texture.
- Bananas – Most banana ripeness levels work in this recipe, from yellow to very ripe. All it changes is the sweetness of the oats.
- Almond Milk – I prefer to use unsweetened almond milk, but you can use any plant-based non-dairy milk you like, such as coconut milk, cashew milk, or oat milk.
- Peanut Butter – Peanut butter is the cheapest option, but you can also use almond butter to reduce saturated fat or sunflower seed butter as a nut-free alternative.
- Apple Cider Vinegar – For a touch of sourness.
- Baking Powder and Baking Soda – for some rise.
- Vanilla Extract – To add some delicious flavors.
- Cinnamon – for flavor.
- Chia Seed – This is optional, the recipe works without it, but you can add chia seeds or hemp seeds to boost the proteins.
How To Make Vegan Baked Oats
You can find many recipes to make baked oats without eggs. I tested a few versions, and I came to the conclusion that you can’t make single-serve vegan baked oats without compromising on texture.
Single-serve baked oats without eggs result in a thicker batter, so much that it won’t blend. As a result, baked oats are often packed and dense. These vegan baked oats serve two breakfasts which is great for meal prep. You can also freeze or refrigerate leftovers for the rest of your week. More on that below.
- Bring all the ingredients together in a high-speed blender and blend on speed 8 of your Vitamix until smooth.
- Let the batter rest in the jug for five minutes.
- Meanwhile, grease two large oven-proof ramekins with coconut oil. Feel free to bake the recipe into a larger baking dish or four smaller ramekins for kid-size servings, as seen in my pictures below.
- Pour the batter to fill each ramekin up to half their level. Don’t over-fill them, so they bake faster and rise.
- Sprinkle some chocolate chips or berries on top if you like.
- Bake the vegan baked oats in the center rack of the oven for 25 to 30 minutes at 350°F (180°C). The time varies depending on the texture you are after. You might like your baked oats to be half-cooked and runny in the middle, which is safe to eat, but you can bake them longer to taste more like a muffin or cake. The size of your baking dish will impact the baking time as well. So if you divide the batter into smaller ramekins or use a wider baking dish, expect the recipe to bake faster.
- Cool the baked oats down for a few minutes and dig in!
Serving Suggestions
You can serve baked oats plain or add some delicious toppings like:
- Drizzling your favorite nut butter like peanut butter or almond butter
- Chocolate Chips
- Vegan Whipped Cream
- A dollop of yogurt
- Jam – like my 2-Ingredient Baby Jam
Filling Baked Oats
One of the most popular trends is to add a generous tablespoon of nut butter, jam, or chocolate chips to the center of your baked oats. To do so, fill the ramekin with half the amount of batter, add a large tablespoon of jam or peanut butter, then add the remaining batter on the top. Bake and dig the spoon in the center of the ramekin first to release the juicy, gooey texture.
Storage Instructions
As mentioned above, this recipe serves two baked oats, depending on how big you like yours. You can store leftovers in a mixing bowl or directly in the oven-safe ramekin. Seal the top with plastic wrap and pop it in the fridge for up to 2 days.
I don’t recommend freezing them, but if you made way too much batter, you can probably keep it in an airtight container for a couple of months in the freezer. Bake in the mornings or air fry just before breakfast.
Allergy Swaps
Below I listed some options to make this recipe compatible with common food allergies:
- Gluten-Free – Use a gluten-free certified oat brand or use quinoa flakes. Note that quinoa flakes can be bitter. You may want to roast them before using, to remove their bitterness. Also, make sure your baking powder is gluten-free.
- Nut-Free – You can swap the peanut butter for sunflower seed butter or tahini. Sunflower seed butter may turn your oats a bit greenish! It’s still tasty, just green.
- Banana-Free – Swap the banana for 1/3 cup of unsweetened apple sauce or dairy-free yogurt.
- Vinegar-Free – Swap the apple cider vinegar for lemon juice.
More Oatmeal Recipes
Below are some more recipes with oats to start your day healthy.
going to make this for sure. not fond of bananas. suggestion for replacement??
thanks!
I haven’t tried something else yet, usually unsweetened applesauce work great as a swap to mashed bananas.
What brand or specific kind of coco oil
do you buy to make all your delicious
recipes and where do you buy it ?
I recommend using extra Virgin unrefined coconut oil I don’t use particular brand, just buy local brands to be better for the planet.
This came out great, will do again. I love the baked tofu, such a great taste!
I didn’t have edamame so I made this with bkack beans instead, that was delicious.
You used black beans
“instead of what?”
Just curious