Mornings are often a blur of coffee and lost shoes. You need a breakfast that works as hard as you do. This Easy Vegan Baked Oatmeal is the perfect solution for your busy schedule. It is warm, filling, and incredibly simple to make for the whole family.
Why This Easy Vegan Baked Oatmeal Works
This recipe is a winner for busy families. It is meal prep friendly and stays fresh for several days. You can customize it with whatever mix-ins you have in your pantry. It is perfect for chilly fall mornings before school or work. Your kids will love the soft, cake-like texture of every bite.
Simple Method
Making this breakfast is very straightforward and fast. You just mix your dry ingredients in one large bowl. Then you whisk the liquid ingredients together until they are smooth. Combine them, add your favorite toppings, and let the oven do the work. Even beginner cooks can master this recipe in minutes.
Simple Ingredients
Most of these items are likely already in your kitchen pantry.
- 2 cups old-fashioned rolled oats
- 1/4 cup ground flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 cups unsweetened almond milk
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 cup preferred mix-ins (blueberries, chocolate chips, sliced bananas, or chopped walnuts)
Step-by-Step
- Preheat oven to 375°F (190°C) and lightly grease an 8×8 inch square baking dish.
- In a large mixing bowl, combine the rolled oats, ground flaxseed meal, baking powder, sea salt, and ground cinnamon.
- In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract until emulsified.
- Pour the liquid ingredients into the dry oat mixture and stir until fully incorporated.
- Fold in your chosen mix-ins and transfer the batter into the prepared baking dish, spreading it evenly.
- Bake for 30 to 35 minutes or until the edges are golden brown and the center is firm to the touch.
- Remove from the oven and allow to cool for at least 5 minutes to set the structure before slicing and serving.
Best Ways to Enjoy It
Serve this oatmeal warm in a shallow bowl. You can top it with a splash of cold almond milk. Add a dollop of creamy almond butter for extra protein. It also tastes great with a side of fresh seasonal fruit. Pack slices into containers for easy weekday lunches on the go.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to five days. To reheat, place a slice in the microwave for 45 seconds. You can also use a 350°F oven for 10 minutes. This recipe is freezer-friendly if you want to stock up.
Tips for Best Results
- Don’t skip the flaxseed meal because it holds everything together.
- Avoid overbaking the dish so the center stays nice and tender.
- Use any plant-based milk you prefer for a different flavor profile.
- Bake a double batch on Sunday to save time all week.
- Add a handful of fresh autumn apples for a seasonal twist.
- Sprinkle a little extra cinnamon on top for a beautiful finish.
Ways to Switch It Up
- Use certified gluten-free oats to keep this meal safe for everyone.
- Swap the maple syrup for agave nectar for a milder sweetness.
- Stir in pumpkin puree and pumpkin spice for a festive fall treat.
- Add dark chocolate chips to make it feel like a dessert.
Common Questions
Can I make this ahead of time?
Yes, you can bake it the night before. Just reheat a slice in the morning for a fast meal. It actually tastes even better the next day.
Can I use steel-cut oats instead?
No, steel-cut oats require a lot more liquid and time. Stick with old-fashioned rolled oats for the best texture. They absorb the liquid perfectly in 30 minutes.
Will my kids actually eat this?
Most kids love the soft and chewy texture of this dish. Adding chocolate chips or bananas makes it a huge hit. It is much healthier than sugary boxed cereals.
I hope this Easy Vegan Baked Oatmeal brings some calm to your busy mornings. It is a cozy staple in my home during the fall months. Give it a try and let the warm aroma fill your kitchen.
— Alex
Ingredients
- 2 cups old -fashioned rolled oats
- 1/4 cup ground flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 cups unsweetened almond milk
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 cup preferred mix-ins (blueberries, chocolate chips, sliced bananas, or chopped walnuts)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8x8 inch square baking dish.
- In a large mixing bowl, combine the rolled oats, ground flaxseed meal, baking powder, sea salt, and ground cinnamon.
- In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract until emulsified.
- Pour the liquid ingredients into the dry oat mixture and stir until fully incorporated.
- Fold in your chosen mix-ins and transfer the batter into the prepared baking dish, spreading it evenly.
- Bake for 30 to 35 minutes or until the edges are golden brown and the center is firm to the touch.
- Remove from the oven and allow to cool for at least 5 minutes to set the structure before slicing and serving.
