Vegan Baked Oatmeal (Easy, Healthy & Meal-Prep Friendly!)

4 from 1 vote

Vegan Baked Oatmeal is one of those breakfasts that feels cozy but is also super practical. It's made with rolled oats, ripe bananas, and plant-based milk, then baked until soft and just set. You can enjoy it warm or cold, on its own or with your favorite toppings, and it's perfect to make ahead for busy mornings.

Vegan baked oatmeal cut into squares in a baking dish.

This baked oatmeal comes together with simple pantry staples and doesn't require any special equipment. The bananas help bind the oats and add natural sweetness, while the blueberries keep it juicy and flavorful. It's baked just until set, so it holds its shape when sliced but stays soft on the inside, without drying out.

You can enjoy this vegan baked oatmeal for breakfast or brunch, warm or cold, depending on what you feel like. It's great on its own, but you can also serve it with dairy-free yogurt, Coconut Whipped Cream, or fresh fruit. I usually make a batch at the beginning of the week and keep it in the fridge, so breakfast is ready whenever I need something quick and cozy.

If you enjoy cooking with oats, you might also like my Vegan Oatmeal, Vegan Overnight Oats, and Vegan Oatmeal Cookies. They're all easy to make, great for everyday breakfasts or snacks, and perfect if you're looking for more simple oat-based recipes to add to your routine.

Vegan Baked Oatmeal Ingredients

Ingredients to make vegan baked oatmeal.

Old-fashioned rolled oats: This recipe works best with rolled oats because they hold their texture after baking and give the oatmeal structure. I haven't tested it with quick oats or steel-cut oats.
Bananas: Use ripe bananas, as they're sweeter and easier to mash, which helps bind the oatmeal and adds natural sweetness. If yours aren't ripe, you can bake them (with the peel on) at 350°F (180°C) for 10-15 minutes, until the skins turn dark.
Unsweetened plant milk: I recommend unsweetened plant milk so you can control the sweetness. Soy Milk is my favorite because it has a neutral flavor and works really well, but Almond Milk, Oat Milk, or other dairy-free milks also work.
Maple syrup or brown sugar: Maple syrup adds moisture and keeps the baked oatmeal softer, while brown sugar gives a slightly deeper flavor and a firmer texture. I prefer maple syrup here, but both work well.
Baking powder
Ground cinnamon
Vanilla extract: Optional, but it adds a subtle sweetness and enhances the overall flavor. You can use store-bought or Homemade Vanilla Extract.
Salt
Blueberries: You can use fresh or frozen blueberries. Frozen blueberries work just as well and make the baked oatmeal a bit juicier, with no need to thaw.

Find the full recipe with exact measurements in the recipe card below.

How to Make Vegan Baked Oatmeal

Baking dish greased with nonstick spray.

Preheat the oven to 350°F (180°C) and lightly grease a 9×9-inch (23×23 cm) square baking dish with nonstick spray.

Vegan baked oatmeal ingredients mixed in a large bowl, excluding the blueberries.

Add all the ingredients to a large bowl, except the blueberries, and mix until well combined. If you have time, let the mixture rest for 5 minutes.

Vegan baked oatmeal mixture transferred to a baking dish.

Fold in 1 cup of blueberries (150 g), then pour the mixture into the prepared baking dish and spread it out evenly.

Vegan baked oatmeal mixture in a baking dish topped with blueberries.

Sprinkle the remaining ¼ cup blueberries (40 g) over the top and gently press them into the surface.

Vegan baked oatmeal baked in a baking dish.

Bake for 30-35 minutes, until the baked oatmeal is set, lightly golden on top, and the center no longer looks wet or jiggly.

Slice of vegan baked oatmeal served on a plate.

Let cool slightly before slicing and serving with your favorite toppings.

Slice of vegan baked oatmeal served on a plate with blueberries and a spoon.

How to Store and Reheat Leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezer: You can freeze baked oatmeal for up to 2-3 months. Let it cool completely, then store it in freezer-safe containers or wrap individual portions tightly.
To reheat: Reheating is optional. You can enjoy baked oatmeal cold or at room temperature, but if you prefer it warm, reheat individual portions in the microwave until heated through. Add a splash of plant milk if needed.

Serving Suggestions

This vegan baked oatmeal can be enjoyed warm or cold, depending on what you're in the mood for. It's great on its own, but it's also delicious served with Soy Yogurt or Coconut Yogurt for a creamier texture.

You can also add a spoonful of Peanut Butter, Almond Butter, or Hazelnut Butter on top. For something a bit more indulgent, finish it with Coconut Whipped Cream, fresh fruit, or a drizzle of maple syrup.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh ones in this recipe. There's no need to thaw them before using, and they help keep the oatmeal moist and juicy.

How do I know when it's done?

It's ready when the top looks lightly golden and the center is set. If you gently shake the pan, it shouldn't look wet or jiggly.

Can I make this ahead of time?

Yes, this vegan recipe is perfect for making ahead. You can prepare it in advance and store it in the fridge or freezer until ready to eat.

Can I eat baked oatmeal cold?

Yes, it can be enjoyed warm, cold, or at room temperature. Eating it cold straight from the fridge is a popular option for busy mornings.

Slice of vegan baked oatmeal served on a plate with blueberries.

More Vegan Breakfast Recipes

Baking dish with vegan baked oatmeal cut into squares, with one piece missing.

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