Can I use steel cut oats or quick oats instead?

No, do not substitute steel cut oats or quick oats. Steel cut oats require more cook time and more liquid, which this recipe is not suited for. Similarly, quick oats require less liquid and less cook time. You are of course welcome to experiment, but please don’t come and give me a bad rating if it doesn’t work out! I may think about making recipes in the future that use either of these types of oats, but as it stands, this recipe requires rolled oats with no substitution.

Will sprouted rolled oats work?

Yes. You might just need a slightly different bake time so keep an eye on them!

Refrigerate this eggless baked oatmeal in an airtight container for up to 5 days, or freeze in a freezer-safe container or food storage bag for up to 3 months! I recommend thawing in the fridge overnight and warming in an oven or microwave. Air fryer works too for a chewier texture!

Serve warm or cold--it’s delicious either way! I highly recommend you try these vegan baked oats with a little vegan vanilla ice cream on top at least once, as a dessert if you like! SO GOOD. But honestly, great either way. And some people eat their baked oatmeal with a little cold non-dairy milk on top. If you want it sweeter, you could always drizzle on a little more maple syrup or agave before eating.

Banana Bread Vegan Baked Oats

Name: Banana Bread Vegan Baked Oats Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 5 medium ripe or overripe bananas (see note 1); 2 tablespoons maple syrup or agave (see note 2 for adjustment if omitting); 1 teaspoon pure vanilla extract; 1 cup unsweetened non-dairy milk (any variety, original flavor is best); 2 tablespoons chia seeds or ground flaxseed + 4 tablespoons water (see note 3); 2 ½ cups rolled oats (old fashioned oats) (see note 4); 1 teaspoon baking powder; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg, optional; ¼ teaspoon sea salt (see note 5); ½ cup vegan chocolate chips, optional (or chopped walnuts, etc. see note 6 for ideas) + a few more for topping

Description

This pan of hearty, sweet, delicious Banana Bread Vegan Baked Oats is the breakfast MVP! Make it once and you’ll have enough for the week.

Ingredients

Units Scale

5 medium ripe or overripe bananas (see note 1)
2 tablespoons maple syrup or agave (see note 2 for adjustment if omitting)
1 teaspoon pure vanilla extract
1 cup unsweetened non-dairy milk (any variety, original flavor is best)
2 tablespoons chia seeds or ground flaxseed + 4 tablespoons water (see note 3)
2 1/2 cups rolled oats (old fashioned oats) (see note 4)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon sea salt (see note 5)
1/2 cup vegan chocolate chips, optional (or chopped walnuts, etc. see note 6 for ideas) + a few more for topping

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Instructions

Prep egg replacer: First, prep your egg replacer by mixing chia seeds (or ground flaxseed) with water and setting aside. Note that the refrigerator can speed up this process (especially with flax). I would not recommend doing that with the chia since it can get hard to mix if it stands for too long or gets too cold.
Prep oven and dish: Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). Lightly grease (or line with parchment paper) a 9x9-inch or 8x8-inch baking dish if you want tall but thin portions or a 9x13-inch dish if you want thinner but wider portions.
Mix wet ingredients: In a large bowl, mash up the peeled bananas until they are relatively uniform and a little glossy. Then add the non-dairy milk, maple syrup, vanilla extract, and gelled vegan egg replacement (chia seeds + water or whatever you’re using). Mix well.
Add dry ingredients: Sprinkle the oats, baking powder, cinnamon, nutmeg, and sea salt on top and mix again.
Add the add-ins: Stir in the chocolate chips (or walnuts, etc.).
Transfer to baking dish: Transfer the mixture to the prepared baking dish and flatten with your spatula. Sprinkle a few chocolate chips (or whatever) on top.
Bake: Bake uncovered for 40-45 minutes for the 8x8-inch or 9x9-inch OR 35-40 minutes for the 9x13-inch dish. Oats will be lightly browned and all the liquid should be absorbed. Allow to set while it cools, about 30-40 minutes.
Serve: Serve, with or without a scoop of vegan vanilla ice cream and a few fresh banana slices. Or serve with a little cold non-dairy milk poured on top. This vegan baked oatmeal is great cold or warm.
Store: Store your vegan baked oats in an airtight container for up to 5 days in the fridge or in a freezer safe container for up to 3 months in the freezer. I like to portion mine out into individual glass meal prep containers as soon as it’s cooled so I can grab and go in the mornings.

Notes

Note 1: The riper your bananas, the sweeter this dish will be (and easier to mash!). I highly recommend bananas covered in brown spots, but fully brown (but not moldy or falling apart) bananas will also work. Missing a banana or two? Swap out ¼ cup unsweetened applesauce per missing banana if you don’t have enough. But I used the number I did (5) because I wanted a lot of delicious banana bread flavor in my vegan baked oatmeal!
Note 2: Grade A Maple Syrup is preferred. Agave is also fine. If you wish to omit, add one extra tablespoon of non-dairy milk.
Note 3: This is for the “egg.” You can substitute ground flaxseed 1:1 OR use your favorite vegan egg substitute. Bob’s Red Mill Egg Replacer would work well here (I’d use 2 tablespoons of that and however much water the package says).
Note 4: Do not substitute steel cut oats or quick oats. Steel cut oats require more cook time and more liquid, which this recipe is not suited for. Similarly, quick oats require less liquid and less cook time. I may think about making recipes in the future that use either of these types of oats, but as it stands, this recipe requires rolled oats with no substitution.
Note 5: If substituting table salt or iodized salt, use half the amount.
Note 6: Don’t want to use chocolate chips? Swap them out for cacao nibs, chopped walnuts, chopped pecans, raisins, raw pumpkin seeds, etc. Or leave them out!

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American