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This easy, plant-based vegan baked oatmeal recipe combines gluten-free rolled oats, banana, almond milk, almond butter, flax seeds, chia seeds, cinnamon, a hint of maple syrup, and protein powder to make a delicious, protein-packed breakfast oatmeal casserole.
This kid-friendly and perfect meal prep breakfast recipe is gluten-free, dairy-free, and egg-free, and contains no refined sugars!
What Makes This Recipe Great
I have been loving recipes lately that have “hidden protein”. Recipes like these perfect protein pancakes and this healthy chocolate protein mug cake make delicious, healthy, and nourishing meals with added protein for even more nutrition.
I wanted to make a completely plant-based and vegan recipe with no dairy, no eggs, and no refined sugar! The result? A vegan baked oatmeal packed with all the good stuff. Nut butter, seeds, rolled oats, fresh fruit, natural sweetener, and protein powder! Ingredients that have tons of health benefits are all cozied together in a warm, delicious baked breakfast treat.
If you love these protein baked oats try my overnight oats with protein powder.
Ingredient Notes
- Rolled Oats: I like Bob’s Red Mill gluten-free rolled oats. Make sure to look for gluten free oats if you have Celiac or a gluten sensitivity!
- Almond Milk: Feel free to swap this for your favorite plant-based milk.
- Almond Butter: Or preferred nut butter of choice (peanut butter, cashew butter, etc.).
- Protein Powder: Use your favorite vegan protein powder. Chocolate or vanilla will work! You can also omit this if you don’t want protein baked oats.
- Chia Seeds & Flax Seeds: These both have tons of health benefits and also serve as a binding agent similar to eggs when mixed with moisture.
- Banana: This is used as an all-natural sweeter + fresh fruit topping.
- Maple Syrup: Use more or less depending on the desired sweetness/ how sweet your protein powder is.
- Blueberries: Optional. Add a cup of fresh blueberries if desired.
- Baking Staples: Vanilla extract, baking powder, ground cinnamon, and salt.
Recipe Step by Step
- Preheat oven to 375. Grease a 9×9 baking dish (or line with parchment paper). Combine dry ingredients in a bowl.
- Mix well.
- In a separate bowl, add the wet ingredients and stir.
- Add the dry ingredients to the wet ingredients.
- Fold with a spatula to combine.
- Gently stir in the blueberries.
- Pour the mixture into the greased baking dish.
- Bake for 35-40 mins until set.
- Let it cool completely before slicing and serving. Serve with more maple syrup and coconut cream if desired!
Mary’s Tips & Tricks
- This vegan baked oats recipe as written is moist and has a lovely texture. Be mindful of adding more or less of the dry ingredients because you don’t want it to turn out soupy (too much moisture!) or super dry (not enough moisture!).
- Using quick oats or steel-cut oats can often change the way it bakes (and how long it takes!). I recommend using rolled oats as that is what I have tested with the baking temperature and cooking time for this recipe.
Vegan Baked Oats Variations
- Chocolate Peanut Butter: Use chocolate protein powder and swap the almond butter for peanut butter!
- Berry Medley: Add 1 cup of mixed berries (raspberries, blueberries, and/or blackberries).
- Strawberry Banana: Add 1 cup of sliced strawberries and use strawberry or vanilla protein powder.
- Oatmeal Chocolate Chip Cookie: Add ½ cup of dairy-free dark chocolate chips (I like Enjoy Life brand).
- Apple Cinnamon: Add 1 cup of diced apples and an extra teaspoon of cinnamon.
Storage Tips
Leftovers: Store leftover vegan baked oats in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30 seconds.
Freezer: If you want to freeze it for later use, let your vegan baked oatmeal cool completely. Then, cut into slices and store in an airtight, freezer-safe container with layers separated by parchment paper. Store for up to 3 months. Warm in the microwave to reheat.
Meal Prep: Store individual baked oatmeal squares in containers for easy grab-and-go breakfasts.
Recipe FAQs
Yes! Oatmeal is a heart-healthy food that is a great option for a filling, nutritious breakfast. Going one step further, this vegan baked oatmeal adds other healthy ingredients to give it even more nutrition.
Yes! Baking oatmeal does not take away from any of the health benefits.
Typically, the eggs are what serve as a binder for baked oatmeal. In this recipe, I use chia seeds and flax seeds instead. When added with moisture, chia seeds and flax seeds have the same gelatinous texture as eggs, serving as a binder for this oatmeal bake.
You may have added too much moisture or didn’t bake your oatmeal long enough. Try putting it back in the oven for 5-10 minutes to absorb the excess moisture.
With this vegan version, it is fine to stay out at room temperature for up to 24 hours. I recommend storing it in an airtight container on the counter and then moving the leftovers to the refrigerator the next day.
In one serving of these protein baked oats, there are 11 grams of protein. See the nutrition facts in the recipe card below for even more nutrition information.
Try These Vegan Treats…
Easy Vegan Baked Oats with Protein Powder
Video
Equipment
Ingredients
- 1 medium ripe banana
- 1 ½ cups almond milk, or dairy free milk of choice
- ⅓ cup maple syrup, reduce if using a very sweet protein powder
- 1 tsp vanilla extract
- ¼ cup smooth almond butter, or nut butter of choice
- 1 tbsp ground flax seeds
- 2 tsp chia seeds
- 2 tbsp protein powder, optional
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 2 cups gluten free rolled oats
- 1 cup blueberries, or mix-in of choice
Instructions
- Preheat oven to 375. Grease a 9×9 baking dish.
- Combine wet ingredients and mash banana / stir to combine.
- In a separate bowl, add the flaxseeds, chia seeds, protein powder, cinnamon, baking powder, salt, and oats. Stir to combine.
- Add the dry ingredients into the wet and fold with a spatula to combine. Gently stir in the blueberries.
- Bake for 35-40 mins until set.
- Let it cool completely before slicing and serving. Serve with more maple syrup and coconut cream if desired!
Notes
Mary’s Tips & Tricks
- This vegan baked oats recipe as written is moist and has a lovely texture. Be mindful of adding more or less of the dry ingredients because you don’t want it to turn out soupy (too much moisture!) or super dry (not enough moisture!).
- Using quick oats or steel-cut oats can often change the way it bakes (and how long it takes!). I recommend using rolled oats as that is what I have tested with the baking temperature and cooking time for this recipe.
Vegan Baked Oats Variations
- Chocolate Peanut Butter: Use chocolate protein powder and swap the almond butter for peanut butter!
- Berry Medley: Add 1 cup of mixed berries (raspberries, blueberries, and/or blackberries).
- Strawberry Banana: Add 1 cup of sliced strawberries and use strawberry or vanilla protein powder.
- Oatmeal Chocolate Chip Cookie: Add ½ cup of dairy-free dark chocolate chips (I like Enjoy Life brand).
- Apple Cinnamon: Add 1 cup of diced apples and an extra teaspoon of cinnamon.
Storage Tips
- Leftovers: Store leftover vegan baked oats in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30 seconds.
- Freezer: If you want to freeze it for later use, let your vegan baked oatmeal cool completely. Then, cut into slices and store in an airtight, freezer-safe container with layers separated by parchment paper. Store for up to 3 months. Warm in the microwave to reheat.
- Meal Prep: Store individual baked oatmeal squares in containers for easy grab-and-go breakfasts.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Love!!! This is my favorite recipe for baked oatmeal. I have made this recipe many times and it always comes out perfectly!
This looks good! Do you have any suggestions to sub out the banana? My spouse has a banana allergy (😭) but I would love to find a way to make this work. Thanks!
You could sub in applesauce instead!
Could i sub banana for applesauce?
I have used this recipe for a long time as is and I just tried replacing the banana with half a can of pumpkin puree and adding 1t of pumpkin pie spice and mix in pecan pieces. Delicious. I also add 1T of hemp seeds to both variations.
I will often double the recipe and divide it into containers for my husband to take to work with him for the week!!
This recipe is definitely a win!!