This Baked Oatmeal is the easiest healthy breakfast to meal prep or feed the whole family. It takes under 10 minutes to prepare, comes with 3 different flavors and ticks all the allergy restrictions with a nut-free option, no dairy, and no eggs. It’s packed with proteins, fibers and you will love its creamy texture.
I love making baked oatmeal and over the last little while, I’ve tried many flavors, like my Lemon Blueberry Baked Oatmeal, Strawberry Baked Oatmeal, and Peach Baked Oatmeal, but today I wanted to make the simple, back-to-basic version, all with dairy-free and egg-free ingredients.
Ingredients and Substitutions
You only need 5 base ingredients for the baked oats, to which you can add many toppings and add-ins. Here’s how to pick them.
- Ripe Bananas – These act as a natural sweetener and binder, adding moisture and a subtle sweetness to the recipe. You can replace them with unsweetened applesauce for a slightly tangier flavor or pumpkin puree for an autumn twist. Avoid removing this ingredient entirely, as it’s crucial for texture.
- Peanut Butter – It provides creaminess, a rich flavor, and a dose of healthy fats and protein. You can use almond butter, sunflower seed butter (nut-free), or tahini as substitutes. Powdered peanut butter works for a lower-fat option but requires more liquid to balance the consistency. Avoid spreads with added sugar or oils for the healthiest option.
- Chia Seeds – These add fiber, omega-3 fatty acids, and binding to hold the oatmeal together. Flaxseed meal is an excellent substitute, but do not omit the seeds entirely as they are key to the structure of the dish.
- Old-Fashioned Rolled Oats – The base of the recipe, providing texture, fiber, and a hearty flavor. Quick oats can be used for a faster bake time but may yield a softer texture. Avoid steel-cut oats as they won’t cook properly in this recipe.
- Unsweetened Almond Milk – This adds moisture and creaminess without overpowering flavors. You can swap it with cashew milk, oat milk, or soy milk. Avoid sweetened varieties unless you want a sweeter oatmeal.
How to Make Baked Oatmeal
Making this baked oatmeal is really easy. Here’s how in pictures.
Mash the bananas directly in the baking pan.
Add all the other base ingredients to the bananas.
Stir the batter until it’s well combined.
Fold in any of your add-ins and toppings and bake the oatmeal for 20-30 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I have a few more tips to help you make the very best oatmeal.
- Customize Texture with Bake Time – For a softer, creamier texture, remove the oatmeal at around 20 minutes when the top is set but the center is moist. For a firmer, sliceable oatmeal, bake for up to 30 minutes.
- Keep it Moist – Cover the baking dish with foil halfway through baking if you notice the edges drying out too quickly. This helps maintain an even texture.
- Even Distribution of Add-ins – Toss your add-ins (like chocolate chips or berries) in a teaspoon of oats before folding them into the mixture. This prevents them from sinking to the bottom.
- Room Temperature Ingredients – Using room-temperature almond milk and peanut butter helps the ingredients mix evenly without clumping.
- Boost the Protein – Add a scoop of pea protein powder but remember to increase the liquid by about 1/3 cup per scoop to maintain the right texture. You can also use protein-enriched soy milk for a bigger boost.
- Meal Prep Convenience – Portion leftovers into single-serving containers for an easy grab-and-go breakfast. Add a splash of almond milk before reheating to bring back creaminess.
- Make It Kid-Friendly – Add a drizzle of maple syrup or a sprinkle of coconut sugar before serving to enhance sweetness for picky eaters.
- Layer for Extra Flavor – Create layers by spreading half the batter, adding a layer of fruit or chocolate chips, then covering with the remaining batter. This adds a fun presentation.
- Avoid Overmixing – Stir just until combined to avoid breaking down the oats too much, which can result in a gummy texture.
Storage and Reheating
You can store this baked oatmeal in the fridge in its baking pan wrapped in plastic wrap or in airtight containers. It keeps well for 3-4 days. You can also freeze individual servings in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the microwave with a splash of almond milk to restore creaminess. For a firmer texture, reheat in the oven at 350°F for 10-15 minutes.
More Baked Oatmeal Flavors
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Baked Oatmeal
Ingredients
- 2 ripe Bananas - or unsweetened applesauce
- ½ cup Peanut Butter - (note 1)
- 3 tablespoons Chia Seeds
- 2 cups Old-Fashioned Rolled Oats - (note 2)
- 1 ½ cups Unsweetened Almond Milk - (note 3)
Snickers Flavors
- ½ teaspoon Cinnamon
- ½ cup Salted Peanuts
- ½ cup Chocolate Chips
Berry Flavors
- 1 teaspoon Vanilla Extract
- 1 cup Mixed Berry - fresh or frozen (note 4)
Apple Cinnamon
- 1 teaspoon Cinnamon
- 1 cup Diced Green Apples
- ½ cup Chopped Pecan
Instructions
- Preheat the oven to 350 °F (180 °C). Slightly oil a 9-inch x 11-inch baking pan.
- Peel the bananas, place them in the baking pan and mash with a form until a smooth puree form.
- Add chia seeds, cinnamon or vanilla if used, rolled oats, almond milk, and peanut butter.
- Stir with a fork until evenly combined.
- Fold in frozen berries or peanuts and chocolate, or apples and pecan. Stir to evenly incorporate.
- Bake the oatmeal for 20-30 minutes at 350 °F (180 °C) until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you.
- Let it cool down in the pan for 20 minutes then serve lukewarm with a drizzle of maple syrup, a dust of cinnamon, or almond milk/yogurt for extra moisture.
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