Created on September 11th, 2025 at 05:15 pm
A warm & hearty plant-based breakfast
There’s nothing quite like a warm, cinnamon-spiced slice of baked oatmeal to make mornings feel special — even on the busiest weekdays. This vegan baked oatmeal is loaded with whole grain oats, juicy fruit, and sweet maple syrup, but totally free from dairy and eggs. Whether you’re fueling up for work, prepping breakfast for the family, or planning your healthy plant-based meal prep, this one-bowl recipe is the cozy answer. The applesauce adds moisture and natural sweetness, while the flax eggs keep it wholesome and egg-free. Best of all? It’s endlessly customizable with your favorite fruits and nuts!
🌟 Why You’ll Love This Recipe
This whole food plant-based breakfast is more than just a treat — it’s a time-saving, crowd-pleasing staple. Make a batch on Sunday, and enjoy healthy grab-and-go breakfasts all week. The combination of rolled oats, nuts, and fruit keeps you full and energized without added fuss. It’s also gluten-free (if you use certified oats!) and made with pantry staples, so there’s no need for last-minute store runs. Whether you’re new to vegan baking recipes or a seasoned pro, you’ll love how flexible and foolproof this one is. Bonus: It tastes amazing warm, cold, or reheated with a splash of non-dairy milk. 🥣✨
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
📝 Ingredients List
Dry Ingredients:
- 3 cups rolled oats (not quick oats)
- ½ cup chopped pecans or walnuts
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsweetened applesauce (or mashed banana)
- 1¾ cups non-dairy milk (like almond, oat, or soy)
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- ½ cup pure maple syrup
- 1 tsp vanilla extract
Add-Ins:
- 1 cup blueberries (fresh or frozen)
- 1 small banana, sliced (optional, for topping)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Large mixing bowls
- Measuring cups & spoons
- 9×9 or 11×7 inch baking pan
- Whisk
- Wooden spoon or spatula
- Oven mitts
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×9 or 11×7 baking pan. - Make Flax Eggs
In a small bowl, combine 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5–10 minutes to thicken. 🌱 - Mix Dry Ingredients
In a large bowl, stir together the oats, nuts, cinnamon, nutmeg, baking powder, and salt. - Mix Wet Ingredients
In a separate bowl, whisk the applesauce, non-dairy milk, maple syrup, vanilla, and flax eggs. - Combine
Pour wet mixture into dry mixture and stir until just combined. Don’t overmix — just enough to bring it together. - Fold in Fruit
Gently fold in the blueberries (or fruit of choice). 🍓 - Bake
Pour mixture into the prepared pan. Top with sliced banana or extra fruit if desired.
Bake for 35–45 minutes, until center is mostly set. For firmer texture, bake full 45 minutes. - Cool & Serve
Let cool for 5 minutes. Serve warm with non-dairy yogurt, a splash of plant milk, or a drizzle of maple syrup. 🥄
💡 Pro Tips for Success
- Storage: Store in the fridge for up to 1 week. Freeze in slices for up to 1 month.
- Substitutions: Use mashed banana in place of applesauce, or swap fruit based on the season.
- Meal Prep Win: Make on Sunday for a ready-to-go breakfast all week long!
- Serving Ideas: Try with vegan yogurt, chopped almonds, or a spoonful of almond butter on top.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 347 | 8g | 58g | 11g | 7g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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