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!

vegan baked oats on a plate with a gold fork taking a bite out

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

recipe ingredients labeled and in nesting bowls
  • 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

numbered step by step photos showing how to make vegan baked oats
more numbered step by step photos showing how to make this recipe
  1. Preheat oven to 375. Grease a 9×9 baking dish (or line with parchment paper). Combine dry ingredients in a bowl.
  2. Mix well.
  3. In a separate bowl, add the wet ingredients and stir.
  4. Add the dry ingredients to the wet ingredients.
  5. Fold with a spatula to combine.
  6. Gently stir in the blueberries. 
  7. Pour the mixture into the greased baking dish.
  8. Bake for 35-40 mins until set. 
  9. Let it cool completely before slicing and serving. Serve with more maple syrup and coconut cream if desired!
vegan baked oats in a baking dish topped with blueberries and cut into squares

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 1/2 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.
an overhead shot of a plate with a slice of baked oatmeal with a fork resting on the side

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

Is vegan baked oatmeal healthy?

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.

Are baked oats as healthy as oatmeal?

Yes! Baking oatmeal does not take away from any of the health benefits.

Do you have to put eggs in baked oats?

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.

Why are my baked oats soggy?

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.

Can I leave baked oatmeal out overnight?

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.

How much protein is in a serving of protein baked oats?

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.

a close up of a sliced of baked oatmeal with blueberries and maple syrup on top

Easy Vegan Baked Oats with Protein Powder

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. Kid-friendly, gluten-free, dairy-free, egg-free, and refined sugar-free.
5 from 5 votes
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Ingredients

  • 1 medium ripe banana
  • 1 ½ cups almond milk, or dairy free milk of choice
  • 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

Equipment

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 1/2 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

Serving: 1serving, Calories: 290kcal, Carbohydrates: 43g, Protein: 11g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 8mg, Sodium: 358mg, Potassium: 338mg, Fiber: 6g, Sugar: 17g, Vitamin A: 41IU, Vitamin C: 4mg, Calcium: 220mg, Iron: 2mg