Vegan Baked Oatmeal | Kara Lydon

Breakfast for the week is prepped in just 10 minutes! This vegan baked oatmeal is super easy to make and baked in just 35 minutes. Made with rolled oats, chia seeds, cinnamon, peanut butter, and maple syrup, this oatmeal is packed with flavor. Easily customizable to add in your fruit or topping of choice (chocolate chips, anyone?)

Why I like this recipe!

A week’s worth of breakfast prepped in just in 10 minutes! Need I say more?!

That’s right – this healthy baked oatmeal comes together in just 10 minutes. Prep it on a Sunday, pop it in the oven on a Monday morning, and you’ve got 6 servings breakfast for the week ahead!

And if you’ve been around here for a while, you know I love a baked oatmeal like my Apple Pie Baked Oatmeal and Peanut Butter Baked Oatmeal.

I also love this recipe because it’s so easily customizable. This make ahead vegan oatmeal is the base recipe that is delicious on its own but then you can get creative with the mix-ins and toppings based on what you’ve got in your fridge and pantry (keep scrolling for more ideas!)

As a registered dietitian, I choose breakfasts that are going to make me feel full and satisfied – this dairy free baked oatmeal with peanut butter will do just that, especially if you add some fruit for extra fiber and extra nuts / nut butter for more fat and protein.

The perfect vegan make-ahead breakfast! Baked in just 35 minutes.

Ingredients You’ll Need

Notes on ingredients:

cinnamon: adds warmth and depth to flavors.

vanilla: enhances the sweetness of existing sugars.

peanut butter: A pantry staple! It adds a creaminess and nuttiness that will have your tastebuds wanting more.

almond milk: A dairy free alternative that gives this dish a mild nutty flavor and adds moisture. This can be swapped for cow’s milk or a different dairy-free alternative.

salt: enhances the flavors.

chia seeds: acts as a vegan binding agent in lieu of eggs.

maple syrup – Adds a sweet richness.

baking powder – helps the oatmeal rise in the oven and contributes to the light, fluffy texture. 

rolled oats – I like using rolled oats in baked oatmeal since they retain their texture well with baking. If you want to make a gluten-free version, be sure to grab certified gluten-free rolled oats.

Oats are nutritious!

As a registered dietitian, I LOVE oats! Not only are they filling and satisfying, these tiny little grains are a nutrition powerhouse!

Oats are complex carbohydrates that are rich in many vitamins and minerals including manganese, phosphorous, copper, B vitamins, iron, selenium, magnesium, and zinc.

These whole grains are high in soluble fiber and have been linked to many health benefits like lowering cholesterol, reducing the risk of hypertension, diabetes, and cardiovascular disease, and promoting a healthy gastrointestinal tract.

How To Make Vegan Baked Oatmeal

1. Prepare baking dish. Grease a 11×7 baking dish and preheat oven to 350 degrees F.
2. Make chia egg replacement: In a large bowl, whisk 1 tablespoon of chia seeds with 2 1/2 tablespoons water and let rest for 5 minutes.
3. Combine wet ingredients. Whisk in peanut butter, egg, maple syrup, vanilla, and almond milk until combined.
4. Stir in dry ingredients. Add rolled oats, cinnamon, baking powder and salt, and stir until combined.
5. Fold in any fruit: Fold in any add ins you may be using.
6. Add to baking dish. Pour mixture into prepared baking dish.
7. Bake and serve. Bake until center of oatmeal is just set, about 35-40 minutes. Allow oatmeal to cool for at least 10-15 minutes on a wire rack before serving.

Equipment You’ll Need

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Baking Dish

Mixing Bowl

Expert Tips!

Customize by adding toppings of choice like more peanut butter, coconut flakes, fresh fruit, chocolate chips, etc. You can add these on top or fold into the mixture before baking.

Here are some ideas for mix-ins:

1. Apple Cinnamon – add 1 cup chopped apples and increase cinnamon to 1 tablespoon.
2. Banana Bread – add 1 cup sliced or mashed banana and 1/2 cup toasted walnuts
3. Almond Joy – add 1/4 cup coconut flakes and 1/4 cup chocolate chips. Substitute peanut butter for almond butter.
4. Strawberries and cream – add 1 cup sliced strawberries and dollop of yogurt, nondairy yogurt alternative, or coconut whipped cream on top.



Storage and Preparation

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in microwave for 1-2 minutes with a little splash of almond milk or milk of choice.

Baked oatmeal is also freezer-friendly. To store in the freezer, bake as directed and let cool completely. I recommend cutting it into squares and placing the portions in an airtight container. If you want to take an extra step, you could wrap each portion in plastic wrap before putting it in the container.

Store in the freezer for up to 3 months. Let defrost in the refrigerator overnight and you can pop it right on a microwave safe dish, add a splash of almond milk, and microwave for about 1-2 minutes. 

Recipes that Pair Well

Pomegranate Smoothie

Wild Blueberry Turmeric Zinger Smoothie

Lavender Latte



For more baked oatmeal inspiration, check out my oatmeal recipes below!

Chocolate Baked Oatmeal

Peanut Butter Baked Oatmeal

Apple Pie Baked Oatmeal

Peach Baked Oatmeal

Gingerbread Baked Oatmeal

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Description

Breakfast for the week is prepped in just 10 minutes! This vegan baked oatmeal is super easy to make and is ready to come out of the oven in just 35 minutes. Made with rolled oats, chia seeds, cinnamon, peanut butter, and maple syrup, this oatmeal is packed with flavor. Easily customizable to add in your fruit or topping of choice (chocolate chips, anyone?)

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• Vegan butter or coconut oil for greasing pan
• 1 tablespoon chia seeds
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• 2 tablespoons peanut butter
• 2 cups unsweetened almond milk (or nondairy milk alternative of choice)
• 2 cups rolled oats
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• Optional: 1 cup fruit of choice (raspberries, blueberries, sliced strawberries, chopped apples, etc.)

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1. Preheat oven to 350 degrees F. Grease a 11×7 baking dish with vegan butter or coconut oil.
2. To make a chia egg replacement, add chia to a small bowl and add 2 1/2 tablespoons water. Mix until incorporated and let sit until gels and thickens, about 5 minutes.
3. In a large bowl, add maple syrup, vanilla, peanut butter, almond milk and chia egg, and whisk until combined.
4. Add rolled oats, baking powder, cinnamon and salt and stir until combined.
5. Fold in any fruit, if using.
6. Transfer mixture to greased baking dish and bake until set, about 35-40 minutes.
7. Let cool on a wire rack for at least 10 minutes before serving.

Notes

1. Add toppings of choice like more peanut butter, coconut flakes, fresh fruit, chocolate chips, etc.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American