Vegan Baked Oatmeal

This vegan baked oatmeal is the ultimate low-effort, comforting yet healthy breakfast, brunch, or even dessert dish with a lightly caramelized top and soft, gooey middle. With hundreds of ways to adapt it to your liking, you’ll never get bored! Plus, this recipe is dairy-free, gluten-free, refined sugar-free, and can be made nut-free!

📝 Ingredients

• 2 small ripe bananas ((see notes))
• 3 tbsp creamy peanut butter ((see notes))
• 2 tbsp maple syrup (or any other liquid sweetener)
• 1 tsp vanilla extract
• 1 1/2 cups plant-based milk ((see notes))
• 1 1/2 tbsp ground chia seeds (or flax seeds)
• 3/4 tsp ground cinnamon
• 1/8 tsp each of cardamom, nutmeg, and ground cloves ((optional))
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 cups quick oats (gluten-free if needed, see notes)
• 1/4 cup nuts or seeds (of choice (optional, see notes))

👨‍🍳 Instructions

1. 1Watch the video in the post for easy visual instructions.Preheat oven to 350 degrees F (180 degrees C) and grease a 6x9 inch (15x23 cm) or similar size baking pan with oil.
2. 2In a large bowl, mash the two bananas with a fork. Add in peanut butter, maple syrup, and vanilla extract. Mix until well combined.
3. 3Pour in the plant-based milk gradually and stir with a whisk. Also, add in the ground chia seeds and immediately whisk to combine.
4. 4Stir in the spices, baking powder, and salt. Also, add in the oats in batches and stir with a spatula. You can now also add chopped nuts or seeds of choice (I used walnuts).
5. 5Pour the mixture into the prepared pan. You can top the oatmeal with 2 additional thinly sliced bananas (optional). Bake for about 35-40 minutes (depending on the size of the pan) or until the oatmeal is set and golden brown.
6. 6Remove, and let cool for a couple of minutes. Serve warm, drizzle with peanut butter and/or maple syrup, and top with chopped nuts if you like. Enjoy!
7. 7Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in the oven or microwave.