Vegan Baked Oatmeal

Vegan baked oatmeal is the latest breakfast sensation. And with good reason, it's super easy to make, plus who can say no to bananas and chocolate chips? It's also vegan and gluten-free!

5 from 8 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Cuisine American

Servings servings

Calories 195 kcal

Ingredients

1 cup plant based milk *I used oat milk
1 teaspoon lemon juice
2 cups rolled oats
2 bananas very ripe
4 tabespoons maple syrup
1 teaspoon baking powder
½ cup chocolate chips dairy free
¼ teaspoon salt
1 teaspoon ground cinnamon

Instructions

Pour the oat milk (or other plant based milk) into a small bowl, add the lemon juice and leave to rest for 10 minutes.
Preheat the oven to 350° F (180° C). Grease an 8x8 inch pan with a bit of vegetable oil.
Place all of the ingredients except the chocolate chips into a blender or food processor and blend for one minute.
Stir in the chocolate chips, reserving a handful for the sprinkling over the top.
Bake for 25-30 minutes, or when a knife inserted into the center comes out clean.

Notes

❄️Storage Instructions

Refrigerator

Allow the baked oatmeal to cool completely after baking, then store in an airtight container in the refrigerator for 3-4 days.

Freezer

Place cooled oatmeal in freezer safe containers or freezer bags, making sure to remove as much air from the bags as possible. Freeze for up to 2-3 months.

Reheating

Refrigerated oatmeal can be reheated in the microwave in 30 second intervals. To reheat frozen oatmeal, thaw it overnight in the refrigerator before reheating. You can also reheat straight from frozen in a microwave or oven.

Nutrition

Calories: 195kcalCarbohydrates: 35gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 227mgPotassium: 243mgFiber: 4gSugar: 11gVitamin A: 26IUVitamin C: 4mgCalcium: 109mgIron: 1mg

Keyword vegan baked oatmeal

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