Vegan Baked Oatmeal (Healthy Recipe!)

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I love making this vegan baked oatmeal that I sweeten with maple syrup. I usually prepare it with fresh blueberries, and I also enjoy trying new flavor variations when I want something different. These vegan baked oats make a hearty brunch or a special breakfast that brings everyone to the table. I do not use bananas, eggs, or refined sugar in this recipe, and the best part is that it is ready in 50 minutes.

Oatmeal is an all-time favorite in our house. From my peanut butter banana overnight oats to vegan baked oats and vegan oatmeal chocolate chip cookies, I love creating plenty of oat-centered recipes for every occasion. Most of my oatmeal recipes serve 1, but this vegan oatmeal bake serves a crowd! One batch provides 6 large servings, making it the perfect breakfast to enjoy for brunch, during the holidays, or on busy mornings before school.

For me, these baked oats are the perfect vegetarian breakfast idea. They’re heart-healthy, high in fiber, and full of antioxidants. I think this is the best vegan oatmeal recipe not only because it’s delicious, easy to make, and versatile, but also because I can make a big batch and have a filling breakfast ready to go all week long.

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🥘 Ingredients

I love making this vegan baked oatmeal because it uses simple ingredients. Here’s what I usually keep on hand to make it:

Ground Chia Seeds and Water: I mix ground chia seeds with water to create a chia egg. The mixture thickens into a gelatinous texture that behaves like an egg, binding the ingredients together.

Almond Milk: I use almond milk for its mild flavor and creamy texture. To keep this oatmeal bake healthy and free of refined sugar, I always choose unsweetened almond milk.

Maple Syrup and Vanilla Extract: I use maple syrup for natural sweetness and added antioxidants and nutrients. Agave, coconut sugar, or brown sugar work well too. Vanilla extract adds a hint of vanilla that enhances the sweetness of the syrup. For the best flavor, I use pure vanilla extract.

Applesauce: I add applesauce for moisture and natural sweetness. To keep this vegan breakfast oatmeal bake processed sugar-free, I use unsweetened applesauce.

Rolled Oats: I use old-fashioned oats because they are hearty, a great source of fiber, and bake up perfectly in this recipe.

Baking Powder: I use baking powder to help the vegan baked oatmeal rise in the oven, keeping it from becoming too dense.

Cinnamon: I add cinnamon to bring a warm, comforting spice to this healthy breakfast oatmeal bake.

Blueberries: I add blueberries for a sweet, fresh pop of flavor. I prefer using fresh berries if I can find them for this fruit baked oatmeal.

Substitutions

Milk: I use any plant-based milk, and oat milk, soy milk, or coconut milk all work great.

Vegan Egg: Instead of chia seeds, I sometimes swap the ground chia seeds with ground flaxseed to make a flax egg.

Vanilla Extract: If I don’t have any extract on hand, I try one of these vanilla extract substitutes.

🔪 How To Make

I find this healthy baked oatmeal quick and easy to make! I just follow the following steps:

Preheat The Oven and Make The Chia Egg: I preheat the oven to 375 degrees Fahrenheit and spray an 8 by 8-inch baking dish with nonstick cooking spray. In a large bowl, I combine the ground chia seeds and water and let it sit for five minutes to thicken.

Add The Wet Ingredients: I whisk the almond milk, vanilla extract, maple syrup, and applesauce into the chia seed mixture.

Add The Dry Ingredients: I add the rolled oats, baking powder, cinnamon, and one cup of blueberries. I gently fold them into the liquid ingredients to combine.

Pour Oats Into A Large Baking Dish: I pour the oat mixture into the prepared baking dish and top it with the remaining blueberries.

Bake Oats, Let Cool: I bake the oatmeal in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. I carefully remove the dish from the oven and let the baked oatmeal cool for 20 minutes. This gives it time to set up before I slice it. I then slice and serve this dairy-free baked oatmeal with my favorite toppings.

📖 Variations

This healthy blueberry oatmeal bake is already delicious on its own, but I love how easily I can customize it with so many different flavors. Here are some of my favorite variations:

Peanut Butter Banana: Instead of using berries, I use ripe banana slices and walnuts to create a banana bread flavor. I also like adding a little natural peanut butter for a PB and B taste.

Chocolate Chip: I substitute 3/4 cup of dairy-free chocolate chips for the blueberries, or I leave the berries in for a chocolate berry variation.

Fruity: I turn this vegan blueberry baked oatmeal into an oatmeal fruit bake by adding a mix of my favorite fruits instead of just blueberries. I especially like using a mix of berries, blackberries, raspberries, and strawberries all taste great alongside the blueberries in this recipe.

Toddler Baked Oatmeal: Vegan baked oats is great for kids of all ages, and you can start giving this hearty dish to your child at age 1. For toddlers, just cut it up into small pieces so it’s easy for them to pick up and “chew.” You can also swap the blueberries with your baby’s favorite fruit, and reduce the maple syrup as needed.

🍽 Serving Suggestions

This plant based oatmeal bake is great on its own, but I also love enjoying it with my morning coffee or tea. When I want to change things up, I pair it with my mocha latte or my golden latte.

I also love serving this eggless baked oatmeal topped with flaked coconut, a pat of vegan butter, coconut whipped cream, a drizzle of maple syrup, vegan nutella, fresh fruit, caramelized bananas, or a dollop of my white chocolate hazelnut spread on top.

🧊 Storage Directions

Refrigerating: This eggless baked oatmeal is perfect for making ahead and enjoying all week. I let it cool completely, then transfer it to an airtight container and store it in the fridge for about 4-5 days. When I’m ready to eat, I just pop a portion in the microwave for about a minute and it’s good to go!

Freezing: I cut the baked oatmeal into individual portions and wrap each one loosely in parchment or wax paper. Then I place the wrapped portions in an airtight container or a zip-top freezer bag and freeze them for up to 3 months.

Reheating: I reheat my leftover baked oatmeal from the fridge on medium power in the microwave for 30 seconds to 1 minute, or until it’s warmed through. If I’ve frozen a batch, I let it thaw in the fridge overnight and then microwave it the next day for about a minute until heated. Sometimes I add 1 to 2 tablespoons of almond milk to make it extra moist.

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