These healthy vegan baked oats sit somewhere between creamy oatmeal and a juicy breakfast cake. Banana takes care of the sweetness, nectarines and blackberries bring summery freshness, and oats make the whole thing properly filling. Best part: bake once and you have six portions of breakfast ready to go.
I recently rediscovered an oatmeal variation you do not strictly need a spoon for: baked oats! You stir together all the usual oatmeal suspects, slide the dish into the oven and, tada, you have oatmeal you can actually slice. Six portions of it, no less. Meal prep win.
Baked oatmeal is essentially a healthy breakfast cake. And who says no to cake for breakfast? Ideally with a spoonful of your favorite nut butter melting on top.
This vegan baked oatmeal gets by entirely without refined sugar, with ripe banana doing all the sweetening. Juicy nectarines and blackberries bring a proper scoop of summer to the breakfast table. You can just as easily treat the recipe as your baked oats base recipe: simply swap the fruit for whatever is in season or sitting in the fruit bowl.
Jump to:
Why You Will Love This Baked Oats Recipe
- Breakfast cake you can slice: oatmeal in cake form, do I need to say more?
- Made for meal prep: bake once and you have six portions of breakfast prepped.
- Naturally sweetened: the banana already brings plenty of sweetness. If you like things a little sweeter, add a splash of date syrup or maple syrup.
- Summery and fruity: nectarines and blackberries turn a simple oat breakfast into a decidedly summery affair.
- Easily adaptable: the recipe works beautifully as a baked oats base recipe. Just swap the fruit for whatever is in season or rolling around your fruit bowl.
Ingredient Notes
- Rolled oats - I used quick-cooking rolled oats here, but old-fashioned rolled oats work just as well and give the baked oats a chewier texture. Purely a question of preference.
- Bananas - ripe bananas bring natural sweetness and keep the baked oats lovely and moist. The riper the bananas, the sweeter the result. If you would rather make baked oats without banana, use a generous ¾ cup (200 g) unsweetened apple puree.
- Plant milk - oat, soy or almond milk all work equally well.
- Nectarines and blackberries - I am especially fond of the combination of sweet, juicy nectarines and slightly tart blackberries here. You can of course swap the fruit with the seasons.
- Cinnamon and vanilla - two small ingredients that make plain oats taste like a slow, cozy breakfast.
- Slivered almonds - optional, but they look wonderful scattered over the oat bake. Other chopped nuts are a great choice too.
See recipe card for quantities.
Step-By-Step Instructions
Preheat the oven to 350°F convection / 400°F conventional (180°C fan). Line a large baking dish, about 11 x 9 inches (28 x 22 cm), with parchment paper or grease it lightly.
Cut the nectarines into small pieces. Halve the blackberries if they are large.
- Step 1: Mash the bananas thoroughly with a fork, then stir in the remaining wet ingredients.
- Step 2: Combine the oats with vanilla, cinnamon and salt in a large bowl. Stir in the wet ingredients, then fold about two thirds of the fruit through the mixture.
- Step 3: Transfer the mixture to the prepared dish and spread it out evenly. Scatter the remaining fruit over the top and sprinkle with sliced almonds if you like.
- Step 4: Bake in the preheated oven for about 30 to 35 minutes, until the baked oats are set and lightly golden on top.
Take the summery vegan and refined sugar-free baked oats out of the oven and let them cool briefly. Then cut into 6 portions and serve warm, or keep them in the fridge once they have cooled completely.
Tips & Variations
Other fruit:
In summer, peaches or apricots with blueberries or raspberries work beautifully too. In autumn, reach for apple, persimmon and pear, combined with raisins.
Without banana:
Not a banana fan, or no ripe ones on hand? Then simply use a generous ¾ cup (200 g) unsweetened apple puree instead.
Adjusting the sweetness:
If your bananas are very ripe, you probably will not need any extra syrup at all. For a sweeter version, just add 1 to 2 tablespoons of date syrup or maple syrup.
Warm or cold:
Enjoy the baked oatmeal either warm from the oven (or reheated in the microwave) or chilled straight from the fridge.
Storage:
It keeps for about 5 days in the fridge. Alternatively, you can freeze the baked oats in portions for up to 3 months. Thaw overnight in the fridge, then warm briefly in the microwave or oven.
Serving Suggestions
- With a spoonful of soy or coconut yogurt
- Drizzled with vegan coconut caramel or any nut butter you like
- Warmed through in a bowl with a nutty plant milk (pistachio milk, for example) poured over
FAQ - Frequently Asked Questions
Absolutely. This recipe makes a wonderful baked oats base recipe. Just use whatever is in season or your personal favorite combination.
Yes. Once completely cooled, cut them into portions and freeze them airtight for up to 3 months. Let them thaw before serving, then warm through.
As long as you use certified gluten free oats, this baked porridge recipe is free from gluten.
More Breakfast Recipes with Oats
Whatever you may hear out there: oats are ideal for a healthy start to the day. So here are a few more delicious oat recipes for you:
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I hope you’ll give my vegan baked oatmeal recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe⭐️ and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Baked Oats with Nectarines & Blackberries (Naturally Sweetened)
These healthy vegan baked oats sit somewhere between creamy oatmeal and a juicy breakfast cake. Banana takes care of the sweetness, nectarines and blackberries bring summery freshness, and oats make the whole thing properly filling. Best part: bake once and you have six portions of breakfast ready to go.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 portions
Ingredients
- 3 ⅓ cups rolled oats (300 g)
- 2 cups plant milk (500 ml)
- 2 ripe bananas (about 190 g, peeled)
- 1–2 tbsp date or maple syrup (optional)
- 2 teaspoon vanilla extract or vanilla powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2–3 ripe nectarines
- 1 scant cup blackberries (125 g)
- ⅓ cup slivered almonds (30 g) (optional)
Instructions
- Preheat the oven to 350°F convection / 400°F conventional (180°C fan). Line a large baking dish, about 11 ½ x 8 ½ inches (29 x 22 cm), with parchment paper or grease it lightly.
- Wash the nectarines, remove the pits and cut them into small pieces. Wash the blackberries and halve them if they are large.
- Mash the bananas thoroughly with a fork. Stir in the plant milk, date syrup (optional) and vanilla extract.
- Combine the oats with the cinnamon and salt in a large bowl. Add the wet ingredients and mix everything together.
- Fold about two thirds of the nectarines and blackberries through the oat mixture.
- Transfer the mixture to the prepared dish and spread it out evenly.
- Scatter the remaining fruit over the top and sprinkle with sliced almonds if you like.
- Bake in the preheated oven for about 30–35 minutes, until the baked oats are set and lightly golden on top.
- Remove from the oven and let cool briefly. Then cut into 6 portions.
- Serve warm (or cold) with vegan yogurt, fresh berries and nut butter, if you like.
- Store leftovers airtight in the fridge for up to 5 days.
This post is also available in German (Deutsch).
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