There was no shortage of tasty TikTok trends last year, from Snickers dates to grated egg toast. But the one that excited me the most was baked oatmeal. I watched in fascination as berries, nut butters, and all sorts of fun mix-ins were combined with rolled oats and baked to golden brown perfection. The cozy, make-ahead breakfast looked almost too good to be true.
It didn’t take long before I whipped up my own version. Though many of the trending recipes have you blend the batter before baking, resulting in a cake-like treat, I prefer the soft, creamy, and slightly chewy texture of a batter mixed by hand. I drew flavor inspiration from Healthy Girl Kitchen, whose brownie baked oats are plant-based bliss.
Adding espresso powder amps up the chocolate flavor and gives your breakfast a caffeine boost (leave it out if you have kiddos around), while stirring in chopped chocolate ensures melty goodness throughout. Mashed bananas and chia seeds help thicken and bind the oats, eliminating the need for an egg. Peanut butter adds protein, a drizzle of maple syrup lends the just the right amount of sweetness, and a final sprinkle of flaky salt gilds the lily. The result is a satisfying vegan breakfast bake that looks and tastes decadent, but is good for you, too. Serve as-is, with a glass of plant-based milk, or dolloped with dairy-free yogurt.
Use Whatever You Have on Hand
- No ripe bananas or don’t like their flavor? Feel free to swap in 1 cup of pumpkin purée instead. The resulting treat will just be a little less sweet.
- Any type of plant-based milk, such as oat or soy, can be used in place of almond.
- Both conventional peanut butter and well-stirred natural peanut butter work great, as does almond butter.
- If you’re looking to increase the protein content, you can stir in plant-based vanilla or chocolate protein when you add the oats. Just be sure to add an equal amount of extra milk.
How to Store Baked Oatmeal
Baked oatmeal holds up well throughout the week so that you can enjoy it for longer. Transfer leftovers into an airtight container and refrigerate for up to 4 days. When you’re ready to dig in, enjoy a slice cold from the fridge or warm it up in the microwave or oven.
More Vegan Breakfasts You’ll Love
- Vegan Tofu Scramble Burrito Bowl
- Vegan Drop Biscuits
- Grab-and-Go Oatmeal Chia Cups
- Vegan French Toast with Caramelized Bananas
Preheat the oven to 375°F.
Coat an 8×8-inch baking pan with cooking spray. Set it aside.
Mash the bananas:
Mash the bananas with a fork in a large bowl. You should have about 1 cup.
Add the dry ingredients:
Add the oats, cocoa powder, chia seeds, espresso powder, if using, baking powder, and salt, and stir the mixture with a rubber spatula to combine.
Add the wet ingredients:
Add the almond milk, peanut butter, maple syrup, and vanilla, and stir to combine.
Stir in half of the chocolate.
Scrape the mixture into the prepared baking pan, spread it out evenly, and top with the remaining chocolate. Bake until the oatmeal is puffed, set, and the edges start to pull away from the baking pan, 30 to 35 minutes.
Let the oatmeal cool for 10 minutes on your kitchen counter. Top with flaky sea salt, if desired, and serve warm or at room temperature. The oatmeal will be very creamy and scoopable when warm. As it cools, it will become firmer and sliceable. How you enjoy it is entirely up to you!
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