There is nothing better than a warming breakfast on a chilly morning. This vegan baked oatmeal is one of my favorite breakfast recipes for fall and winter. It perfectly blends the simplicity of oatmeal with the warmth and flavor of a cozy morning baked treat. So good and simple!
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Why This Recipe Works
I’m a huge fan of oatmeal and overnight oats, but this vegan baked oatmeal is definitely on the next level of deliciousness! I make this recipe at least once a week during fall and winter.
It’s a comforting, nutritious, and endlessly customizable breakfast that is just perfect for a chilly morning. And it’s also a huge hit with kids!
We’ve been making this recipe so many times and it always works like a charm. The recipe couldn’t be much easier. All you have to do is combine rolled oats, oat milk, mashed banana, frozen berries, maple syrup, cinnamon, and shredded coconut in a casserole dish.
Then place it in the oven and bake for 30 minutes until all the plant-based milk has evaporated and the baked oatmeal is golden on top. The oats, when baked to perfection, develop a delightful chewiness on the outside while remaining soft and creamy on the inside.
One of the things I love most about this recipe (besides its amazing taste!) is its flexibility. I like this recipe best with berries and shredded coconut, but it’s also amazing with apples and pears. Or make it with peaches in the summer or a tropical version with coconut and mango.
It’s a wholesome recipe that is full of nutrients that will keep you fueled and satisfied throughout the morning.
So, grab those oats, preheat that oven, and start your day right with a bowl of warm, comforting goodness.
Ingredients & Substitutions
- Oats – you need rolled oats for this recipe.
- Oat Milk – use unsweetened oat milk. You could also replace it with soy or almond milk.
- Frozen Berries – I used a mix with frozen blueberries, raspberries, and cherries.
- Shredded Coconut
- Mashed Bananas – make sure the bananas are ripe with a few brown spots. The riper, the sweeter.
- Maple Syrup – adjust the amount to your personal liking.
- Cinnamon – ground cinnamon.
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. Mash the bananas with a fork.
2. Step: Place all ingredients in a casserole dish.
3. Step: Stir well.
4. Step: Bake for 30 minutes until all the plant-based milk has evaporated and the baked oatmeal is golden on top. Serve warm.
Tips & Tricks
- I love to serve this baked oatmeal with a bit of vegan coconut yogurt (either plain or vanilla-flavored) and fresh berries.
- In fall and winter, it’s also amazing with apples and pears and apple pie and pumpkin spice.
- I usually use a frozen berry mix to keep things super easy. But of course you could also use fresh berries when they are in season.
Storing
Stored in an airtight container in the fridge, the oatmeal will last 3-4 days.
Freezing
You can freeze leftovers for up to 3 months for a quick breakfast. To reheat baked oatmeal from frozen, bake at 360 °F until heated through.
Reheating
I recommend reheating leftovers in the microwave. Alternatively, you could place them in the oven at 350 °F.
I Like To Hear From You!
I hope you like vegan baked oatmeal as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Baked Oatmeal
There is nothing better than a warming breakfast on a chilly morning. This vegan baked oatmeal is one of my favorite breakfast recipes for fall and winter. It perfectly blends the simplicity of oatmeal with the warmth and flavor of a cozy morning baked treat
Print Pin RateServings: 6 servings
Calories: 253kcal
Instructions
Preheat the oven to 350 °F. Mash the bananas with a fork.
Place all ingredients in a casserole dish.
Stir well.
Bake for 30 minutes until all the plant-based milk has evaporated and the baked oatmeal is golden on top. Serve warm.
Notes
- I love to serve this baked oatmeal with a bit of vegan coconut yogurt (either plain or vanilla-flavored) and fresh berries.
- In fall and winter, it’s also amazing with apples and pears and apple pie and pumpkin spice.
- I usually use a frozen berry mix to keep things super easy. But of course you could also use fresh berries when they are in season.
Nutrition
Calories: 253kcal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 469mg | Fiber: 6g | Sugar: 21g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg
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