Introduction — A Warm Slice of Comfort
There’s something about the smell of oats caramelizing at the edges, the gentle sweetness of maple weaving through soft, baked fruit, and the satisfying crunch of toasted nuts that makes vegan baked oatmeal feel like a hug from the inside out. Each spoonful brings creamy, chewy oats contrasted with bursts of juicy berries or tender banana, while a golden top offers a slight crisp that gives way to a custardy interior. It’s warm, wholesome, and quietly indulgent — comforting in the way only a slow-baked breakfast can be.
This vegan baked oatmeal is perfect for cozy weekend mornings, hectic weekday meal prep, potlucks, or holiday brunches when you want something that feeds a crowd without fuss. It reheats beautifully for quick breakfasts, makes a great snack, and can even be portioned and frozen for future mornings when time is short. If you love breakfasts that smell like home and taste like care, this recipe will become a staple in your repertoire. For more baked-oat inspiration, try this banana-and-nuts version I often pair ideas with.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 6 (about 1 generous square per person)
- Difficulty Level: Easy — great for novice bakers and busy cooks
Nutritional Breakdown
Nutrition Highlights (per serving — estimated)
- Calories: ~240 kcal
- Protein: ~7 g
- Carbohydrates: ~35 g
- Fat: ~8.5 g
- Fiber: ~4.5 g
- Sugar: ~11 g (includes natural fruit sugars and maple syrup)
Notes on accuracy: These are estimated values calculated from typical quantities and standard food-composition data (USDA FoodData Central) and typical product labels. Nutrient values will vary with brand choices (e.g., sweetened vs. unsweetened almond milk, specific nut mix, fruit selections). For general nutrition guidance and healthy-eating context, see resources from the USDA and the Mayo Clinic.
Why You’ll Love It
Flavor & Texture Highlights
- Irresistible contrast: a lightly crisp top and a soft, almost custard-like interior — chewy oats that soak up the sweet, floral maple and warm vanilla.
- Versatile comfort: works as both a breakfast centerpiece and an on-the-go snack. It’s familiar and nostalgic, perfect for creating new traditions or updating old favorites.
- Health-forward: plant-based, full of whole-grain oats, fruit, and healthy fats from nuts — a balance of energy and satiety that supports an active morning.
- Community food: makes a large batch easily shareable at brunch, potlucks, or family gatherings where you want something everyone can enjoy.
How to Make Vegan Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup mixed fruits (e.g., 1/2 cup berries + 1/2 cup sliced banana or diced apple)
- 1/2 cup nuts (walnuts, almonds, or pecans), roughly chopped
Optional ingredients and substitutions
- Sweetener: replace maple syrup with 1/4 cup brown sugar or agave nectar.
- Milk: use soy milk for more protein, oat milk for creaminess, or dairy milk if not strictly vegan.
- Gluten-free: ensure oats are certified gluten-free.
- Add-ins: 1–2 tablespoons chia or ground flax for extra fiber/omega-3s; 1 teaspoon cinnamon or a pinch of nutmeg for warm spice.
- Make it oil-free: omit oil entirely; nuts provide healthy fats and texture.
Step-by-step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Fold in the mixed fruits and nuts.
- Transfer the mixture to a greased (or parchment-lined) baking dish and spread it evenly.
- Bake for 25–30 minutes, or until the top is golden and the oatmeal is set (a toothpick inserted in the center should come out mostly clean).
- Allow to cool slightly before serving. Enjoy!
Practical tips
- Avoid overmixing: stir until combined — overmixing can make the texture gummy.
- Check doneness: center should feel set; a little springiness is okay. If it jiggles, give it another 3–5 minutes.
- Fruit distribution: reserve a few berries or thin banana slices to press gently on top before baking for a prettier presentation and juicy pockets.
- For a silkier interior: let it rest 10–15 minutes after baking; residual heat finishes the set and improves texture.
- For variety, try swapping in 1/2 cup cooked pumpkin puree (reduce milk a little) for a seasonal twist. If you want a similar recipe but with blueberries, this blueberry baked oat recipe is a great reference.
Serving Suggestions
Best Pairings
- Warm and plain: serve a square warm with a drizzle of additional maple syrup.
- Creamy finish: top with a dollop of coconut yogurt, almond butter, or a splash of warmed plant milk.
- Fresh accents: add fresh berries, sliced banana, or thin apple slices and a sprinkle of toasted nuts.
- Beverage pairings: pairs beautifully with coffee, chai, or a bright herbal tea.
- Snack or dessert: serve chilled with a scoop of dairy-free ice cream or ricotta-style vegan cheese for a sweeter treat.
How to Store
Keeping it Fresh
- Room temperature: Covered and on the counter, baked oatmeal can be kept for up to 24 hours (overnight is fine). Because it contains fresh fruit, longer at room temperature isn’t recommended.
- Refrigeration: Store in an airtight container for 4–5 days. Reheat slices in the microwave or warm in a low oven.
- Freezer: Wrap individual portions tightly (plastic wrap + foil or freezer-safe container) and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Expert Tips
Chef’s Advice
- Best oats: use old-fashioned rolled oats for the ideal toothsome texture; quick oats will make it softer and less structured, while steel-cut oats are not recommended unless pre-cooked.
- Nut toasting: toast nuts lightly in a dry skillet before mixing for deeper flavor and crunch.
- Salt matters: a small pinch of salt (even if you’re watching sodium) brings out the oats’ natural sweetness and balances the maple.
- Fruit swap: use firmer fruits like apples or pears when baking longer; bananas add creaminess but can brown — slice them on top for presentation.
- Doneness cue: edges will pull slightly from the dish and the top will be golden brown — that’s your signal it’s ready.
Delicious Variations
Switch It Up!
- Apple-Cinnamon Baked Oatmeal
- Swap mixed fruit for 1 cup diced apples, add 1–2 teaspoons cinnamon and 1/4 teaspoon ground nutmeg. Optional: stir in 1/4 cup raisins.
- Blueberry-Lemon (bright & fresh)
- Use 1 cup fresh or frozen blueberries, add zest of 1 lemon and 1/2 teaspoon cardamom for brightness. Fold berries gently to avoid too much color bleed.
- Chocolate Hazelnut Indulgence
- Add 2 tablespoons cocoa powder to the dry mix, reduce almond milk by 2 tablespoons, and fold in 1/2 cup chopped hazelnuts and 1/4 cup dairy-free chocolate chips.
- High-Protein Boost
- Use soy milk, add 1/4 cup plant-based protein powder (vanilla), and include 2 tablespoons chia seeds for extra protein and satiety.
These variations keep the recipe vegan while letting you tailor flavor profiles for seasons or cravings.
- Use soy milk, add 1/4 cup plant-based protein powder (vanilla), and include 2 tablespoons chia seeds for extra protein and satiety.
Frequently Asked Questions
All Your Questions Answered
Q: Can I use quick oats or steel-cut oats?
A: Quick oats will work but produce a softer, less chewy texture. Steel-cut oats should be pre-cooked and drained, or use a different method, because they won’t cook properly in this bake.
Q: How do I stop the top from drying out while the center cooks?
A: If the top is browning too fast, tent loosely with foil for the last 10 minutes of baking, then remove for a final few minutes to restore crispness.
Q: Can I make this nut-free?
A: Yes — omit nuts or replace with toasted seeds (pumpkin or sunflower) for crunch. If you avoid seeds for allergy reasons, increase fruit or add toasted oats for texture.
Q: Is this suitable for meal prep?
A: Absolutely — baked oatmeal refrigerates well and reheats in the microwave or oven. Portion into single-serve containers for grab-and-go breakfasts.
Q: Want to reduce sugar?
A: Reduce maple syrup to 2 tablespoons and rely on naturally sweet fruit (ripe bananas or baked apples). You can also add a pinch of cinnamon and vanilla to enhance perceived sweetness.
Conclusion
I hope this vegan baked oatmeal inspires your next cozy breakfast or gathering — it’s simple, flexible, and deeply satisfying. If you’d like a minimalist take, check out this straightforward 6-Ingredient Vegan Baked Oatmeal for a quick base to customize. For a spiced fruit-forward version, this Vegan Baked Oatmeal with Apples & Cinnamon provides lovely seasonal inspiration.
For more recipe ideas and variations, continue exploring and share your photos and tweaks — I’d love to hear how you make this dish your own!
Print
Vegan Baked Oatmeal
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A warm and comforting vegan baked oatmeal featuring rolled oats, mixed fruits, and nuts, perfect for cozy breakfasts or meal prep.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup mixed fruits (e.g., 1/2 cup berries + 1/2 cup sliced banana or diced apple)
- 1/2 cup nuts (walnuts, almonds, or pecans), roughly chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Fold in the mixed fruits and nuts.
- Transfer the mixture to a greased (or parchment-lined) baking dish and spread it evenly.
- Bake for 25–30 minutes, or until the top is golden and the oatmeal is set (a toothpick inserted in the center should come out mostly clean).
- Allow to cool slightly before serving. Enjoy!
Notes
Best served warm, can be refrigerated for 4–5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 11g
- Sodium: 200mg
- Fat: 8.5g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4.5g
- Protein: 7g
- Cholesterol: 0mg
