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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.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 290kcal
Author Mary Smith

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

Instructions

  • Preheat oven to 375. Grease a 9x9 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!

Video

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