Vegan Baked Oats
These vegan baked oats are a healthy breakfast with just a little bit of decadence thanks to the addition of dark chocolate. They’re a wholesome way to start your day—and they take just a few minutes of prep work!
Baked oatmeal has been a thing for a while, and I’ve shared my own version of it in the past: Baked Banana Bread Oatmeal Cups. But once again, TikTok has changed the game and given us a completely new option for making baked oats.
TikTok baked oats start by blending all of the ingredients, so instead of the traditional texture (which is kind of like a cross between porridge and bread pudding), these baked oats are almost cake-like.
Pulverizing the oats instead of keeping them whole is part of the reason for this texture, and all the air incorporated during the blending process helps too. We’re talking light, fluffy baked oats—like nothing you’ve ever had before!
My vegan baked oats take this idea and veganize it by omitting the egg and using banana as a binder instead. Using a ripe banana also adds sweetness, which means you hardly have to add any additional sweetener to this recipe!
Just like traditional baked oats, these vegan baked oats are easy to make and can be customized with your favourite flavours, add-ins, and toppings. The result is a warm and comforting breakfast that’s both nourishing and delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rolled oats
- Banana – The riper the banana, the sweeter your vegan baked oats will be. You can still make this recipe with a less-ripe banana, but note that you’ll probably have to add some extra maple syrup.
- Vegan milk – Any kind you like or have on hand will work here.
- Maple syrup – Another vegan sweetener is fine, too.
- Baking powder
- Vanilla extract – Or try almond extract for something a little different.
- Sea salt
- Cinnamon – Other cozy spices like cardamom are delicious, too.
- Vegan chocolate
What Kind of Oats Are Best for Baking?
Rolled oats are the best type of oats for baking, both when making traditional vegan baked oats and TikTok baked oats. That’s because rolled oats will blend up smoother than steel-cut oats, so you won’t end up with a grainy texture.
How to Make Vegan Baked Oats
I like starting this recipe right after I wake up, and then I get ready while it bakes. By the time I’m done, breakfast is ready!
- Prepare. Preheat your oven.
- Blend the ingredients. Combine the oats, banana, milk, maple syrup, baking powder, vanilla extract, sea salt, and cinnamon in a blender. Blend until the mixture is completely smooth.
- Bake. Pour the mixture into a large ramekin, leaving some room for rising. (I use a 14-ounce ramekin.) Bake for 25 to 30 minutes in the oven.
- Finish. Remove the baked oats from the oven, top them with chocolate, and let it melt slightly for about a minute before serving.
Tips for Success
To make sure your baked oats turn out perfect every time, follow these tips.
- Use ripe bananas. Not only are they sweeter, but they also have a more pronounced banana flavour. Then your vegan baked oats will taste like banana bread!
- Sweeten to taste. Because there are no eggs in this recipe, it’s safe to taste the batter and add more maple syrup if needed.
- Place the ramekin on a baking sheet. That way if it does overflow while baking, you won’t have a mess to clean up in your oven.
Variations
There are endless variations of baked oats. You can switch up the flavours by adding different ingredients, like blueberries, chocolate chips, or cherries. Or you can add spices like cardamom, nutmeg, or pumpkin pie spice to give your oats some extra cozy flavour.
Don’t forget that you can add toppings too! Sprinkle chopped nuts, seeds, hemp hearts, coconut flakes, and other garnishes over the top before serving.
How to Store Leftovers
Baked oats are best served warm, but you can store leftovers in the fridge for up to 5 days. Simply reheat them in the microwave or a 350ºF oven when you’re ready to enjoy.
Can This Recipe Be Frozen?
Yes, vegan baked oats can be frozen for up to 3 months. Wrap the ramekin with plastic wrap; when you’re ready to eat, let the oats thaw in the refrigerator overnight and then reheat according to the instructions above.
More Vegan Breakfast Ideas
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Vegan Yogurt Parfait Breakfast Popsicles
- Strawberry Coconut Overnight Oats
- Easy Vegan Blueberry Pancakes
Vegan Baked Oats
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- ¾ cup vegan milk
- 2 to 3 teaspoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch sea salt
- Pinch cinnamon
- Squares of vegan chocolate
Instructions
- Preheat the oven to 350°F/180°℃. Grease a ramekin with a little bit of olive oil or vegan butter (optional but helps it not to stick) and set aside.
- In a blender, mix together the oats, banana, milk, maple syrup, baking powder, vanilla extract, sea salt and cinnamon until completely smooth.
- Pour the mix into a large ramekin that comes almost all the way to the top (leave some space for rising) – I used a 14 ounce ramekin.
- Bake for 25-30 minutes in the oven. Remove, top with chocolate and let it melt slightly for about a minute. Dig in and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
love this recipe, easy, quick and deliriously decadent!
Jessica: Thanks for the recipe. I don’t understand one thing: It says to put 3/4 of the blended mixture in the ramekin. What should I do with the other 1/4? It doesn’t make sense to throw it out with the price of food now. Why not just use a larger vessel so 100% of the mixture can be used or reduce the quantities of the ingredients so that the mixture will fit into the 14-oz ramekin?
Hi David,
You should use everything! Confession: I made a cherry baked oats recipe and in that recipe you add the cherries into the centre, then added the other ¼ on top! I wanted to bring the recipe to my website (cherry free) and forgot to change the instructions accordingly – this was right before maternity leave which I’m still on so I didn’t get to check it properly before the post went live. I would never suggest throwing away food :), everything fits in the 14 ounce ramekin. Hope you enjoy, sorry for the confusion!
Hi so I see to reheat the oats is in an oven 350. To bake it though you just say pre-heat. What temp to cook?
Hi Mark it’s 350F. Sorry about that!
question: where did you find a 14 oz ramekin??
Hi Jessica-rose,
I bought mine at Target!!
You didn’t say what temp to bake. I assume 350
Hi Cy, yes 350! Sorry about that!
I made this with several mods considering ingredients I did or did not have in my kitchen. Key differences included: 1. I did not blend my ingredients, I just layered them in and poured cinnamon/baking pow/milk on top. 2. Used coconut for oil, shreds in the mixture, and yogurt on top and WOW. 3. Doubled the milk qty which caused nearly double the cook time. Also quadrupled the cinnamon because <3
Thanks, Jessica for this recipe. It was delicious. Made it exactly as written. I had smaller ramekin, so was able to make 4 ramekins. Will try with blueberries next time.