The breakfast of the week is prepared in just 10 minutes! This vegan baked oatmeal is super easy to make and bakes in just 35 minutes. Made with rolled oats, chia seeds, cinnamon, peanut butter and maple syrup, this oatmeal is packed with flavor. Easily customizable to add fruit or topping of your choice (chocolate chips, anyone?)
Because I love this recipe!
A week’s worth of breakfast prepared in just 10 minutes! Need I say more?!
That’s right – this healthy baked oatmeal comes together in just 10 minutes. Prepare it on Sunday, put it in the oven on Monday morning and you have 6 breakfasts for the week ahead!
And if you’ve been around for a while, you know I love a baked oatmeal like Apple Pie Baked Oatmeal and Peanut Butter Baked Oatmeal.
I also like this recipe because it is so easily customizable. This make ahead vegan oatmeal is the basic recipe that’s delicious on its own, but then you can get creative with the mix-ins and toppings based on what you have in your fridge and pantry (keep scrolling for more ideas !)
As a registered dietitian I choose mornings that will make me feel full and satisfied – this Dairy Free Baked Oatmeal with Peanut Butter will do just that, especially if you add some fruit for extra fiber and extra nuts / nut butter for more fat and protein.
The perfect vegan make-ahead breakfast! Bakes in just 35 minutes.
Materials you will need
Notes on ingredients:
cinnamon: adds warmth and depth to flavors.
vanilla: enhances the sweetness of existing sugars.
peanut butter: Basic cabinet! It adds a creamy and dry flavor that will leave your taste buds wanting more.
almond milk: A dairy-free alternative that gives this dish a mild nutty flavor and adds moisture. This can be replaced with cow’s milk or another dairy-free alternative.
salt: enhances flavors.
chia seeds: acts as a vegan binding agent instead of eggs.
maple syrup – Adds sweet richness.
baking powder – helps the oatmeal rise in the oven and contributes to the light, fluffy texture.
rolled oats – I like to use rolled oats in baked oatmeal as they hold their texture well with baking. If you want to make a gluten-free version, be sure to get certified gluten-free rolled oats.
Oats are nutritious!
As a registered dietitian, I LOVE oats! Not only are they filling and filling, but these tiny grains are a nutrition powerhouse!
Oats are complex carbohydrates that are rich in many vitamins and minerals, including manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium and zinc.
These whole grains are high in soluble fiber and have it is associated with many health benefits, including lowering cholesterol, reducing the risk of hypertension, diabetes and cardiovascular disease, and promoting a healthy gastrointestinal tract.
How to make vegan baked oatmeal
- Prepare a baking sheet. Grease an 11×7 pan and preheat the oven to 350 degrees F.
- Substitute chia egg: In a large bowl, whisk 1 tablespoon of chia seeds with 2 1/2 tablespoons of water and let rest for 5 minutes.
- Combine the wet ingredients. Whisk together the peanut butter, egg, maple syrup, vanilla and almond milk until combined.
- Mix the dry ingredients. Add the oats, cinnamon, baking powder and salt and mix until combined.
- Fold in any fruit: Fold in any plugins you may be using.
- Add to the pan. Pour the mixture into the prepared pan.
- Bake and serve. Bake until the center of the oatmeal is set, about 35-40 minutes. Let the oatmeal cool for at least 10-15 minutes on a wire rack before serving.
Equipment you will need
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Expert advice!
Customize by adding toppings of your choice, such as more peanut butter, coconut flakes, fresh fruit, chocolate chips, etc. You can add them on top or fold them into the mixture before baking.
Here are some ideas for mixes:
- Apple cinnamon – add 1 cup chopped apples and increase the cinnamon to 1 tablespoon.
- Banana bread – add 1 cup sliced or mashed banana and 1/2 cup toasted walnuts
- Almond Joy – add 1/4 cup coconut flakes and 1/4 cup chocolate chips. Replace peanut butter with almond butter.
- Strawberries and cream – add 1 cup of sliced strawberries and top with a dollop of yogurt, dairy-free yogurt alternative, or coconut whipped cream.
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in microwave for 1-2 minutes with some almond milk or milk of your choice.
Baked oatmeal is also freezer friendly. To store in the freezer, bake as directed and let cool completely. I recommend cutting it into squares and placing the portions in an airtight container. If you want to go an extra step, you could wrap each serving in plastic wrap before putting it in the container.
Store in the freezer for up to 3 months. Let it thaw in the fridge overnight and you can put it in a microwave safe dish, add a splash of almond milk and microwave it for about 1-2 minutes.
Recipes that go well together
Smoothie with pomegranate
Wild Blueberry Turmeric Zinger Smoothie
Lavender Latte
For more oatmeal inspiration, check out my oatmeal recipes below!
Chocolate Oatmeal
Oatmeal with peanut butter
Apple Pie Baked Oats
Baked Peach Oatmeal
Oatmeal with gingerbread
If you like this recipe, be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I will share it again with my followers! If you want to save this recipe for later, be sure to do so pin it on Pinterest!
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Description
The breakfast of the week is prepared in just 10 minutes! This vegan baked oatmeal is super easy to make and is ready to come out of the oven in just 35 minutes. Made with rolled oats, chia seeds, cinnamon, peanut butter and maple syrup, this oatmeal is packed with flavor. Easily customizable to add fruit or topping of your choice (chocolate chips, anyone?)
- Vegan butter or coconut oil for parchment paper
- 1 tablespoon of chia seeds
- 1/3 cup maple syrup
- 2 teaspoons of vanilla
- 2 tablespoons peanut butter
- 2 cups unsweetened almond milk (or non-dairy milk alternative)
- 2 cups rolled oats
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon
- 1/2 teaspoon salt
- Optional: 1 cup fruit of your choice (blackberries, blueberries, sliced strawberries, chopped apples, etc.)
- Preheat oven to 350 degrees F. Grease an 11×7 pan with vegan butter or coconut oil.
- To make a chia egg substitute, add the chia to a small bowl and add 2 1/2 tablespoons of water. Stir until incorporated and let sit until thick and thickened, about 5 minutes.
- In a large bowl, add the maple syrup, vanilla, peanut butter, almond milk and chia egg and whisk until combined.
- Add the oats, baking powder, cinnamon and salt and mix until combined.
- Fold in any fruit, if using.
- Transfer the mixture to a greased pan and bake until set, about 35-40 minutes.
- Let cool on a wire rack for at least 10 minutes before serving.
Notes
- Add toppings of your choice such as more peanut butter, coconut flakes, fresh fruit, chocolate chips, etc.
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Category: Breakfast
- Method: Frizz
- Kitchen: American
