Vegan Baked Oatmeal Recipe (Easy and Healthy)
This vegan baked oatmeal recipe is easy and healthy with dried cranberries, minimal prep, and no bananas for a gluten-free breakfast cake that bakes in 30 minutes.
Servings: 8
Calories: 259kcal
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt if using unsalted peanut butter
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- ½ cup applesauce
- ¼ cup peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups plant milk
Instructions
- In a small bowl, combine 2 tablespoons of ground flax seeds with 6 tablespoons of water. Set aside for 15 minutes.
- Preheat the oven to 375 F (190 C) and place the rack in the middle.
- Toss the dry ingredients (oats, baking powder, cinnamon, nutmeg, and salt) in a large bowl.
- Mix the applesauce, peanut butter, maple syrup, and flax eggs in a small bowl until smooth.
- Measure out the milk in a separate cup and stir in the vanilla.
- Add the peanut butter mixture to the oats and stir. Slowly pour in the milk and mix until all the ingredients are moist. Stir in the cranberries and walnuts.
- Spread the oatmeal batter in an 8x11-inch baking dish and place it in the middle of the oven. Bake the oats for 30 minutes. It should be slightly brown on top and firm in the middle. Bake until a toothpick inserted in the middle comes out clean.
- Remove the baking dish from the oven and allow it to sit for 5 minutes. Cut and serve!
Video
Notes
- Be sure to use ground flax seeds for the eggs. You can also substitute ground chia seeds in the same amount.
- Applesauce is used as an oil replacement for this recipe. You can make your own by pureeing a fresh apple or using ripe, mashed bananas.
- Consider sunflower seed paste or mashed chickpeas if you need to substitute peanut butter for something nut-free.
- Store vegan baked oatmeal in the baking dish, covered with plastic wrap or foil. You can also transfer it to an airtight container or separate containers for easy carrying. It will last at room temperature for 3 days and in the refrigerator for 5 days.
Nutrition
Calories: 259kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 189mg | Potassium: 238mg | Fiber: 5g | Sugar: 13g | Vitamin A: 114IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 2mg