Vegan Baked Oats (6 Ways, Customizable Recipe For One)

Close up on a few vegan baked oats for one with a focus on a chocolate chips flavored ramequin.

5 from 1 vote

Vegan Baked Oats (6 Ways, Customizable Recipe For One)

These customizable single-serving vegan baked oats are SO amazing! They taste like cake, they are super quick and easy to make and also make for a nutrient-rich breakfast, snack or dessert. Flavor it the way you want or include one of my 6 favorite adds-on! 100% vegan, gluten-free, plant-based and dairy-free.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: breakfast, dairy-free, gluten-free, healthy, oatmeal, oats, Vegan

Servings: serving

Calories: 375kcal

Author: Jessica Laroche

Ingredients

Basic Oat Mixture:

½ cup rolled oats
½ tsp baking powder
¼ cup mashed banana or apple sauce
1 tbsp peanut or almond butter
1 tbsp maple syrup or fruit jam
¼ cup plant-based milk I used oat milk
½ tsp vanilla extract
choose one of the flavoring ideas below or stir in your favorite adds-on ingredients!

Chocolate chips

2 tbsp vegan mini chocolate chips
2 tbsp walnuts chopped

Blueberry lemon

¼ cup blueberries
zest from half a lemon
1 tbsp almonds slivered or chopped

Matcha

1 tsp matcha powder
2 tbsp vegan white chocolate chips or chopped almonds

PB & J

use peanut butter for the basic oat mixture described above
swap the liquid sweetener for your favorite jam + add an extra "swirl" of jam within the oats before baking

Dark chocolate and raspberries

1 tbsp raw cacao powder
1 extra tablespoon plant-based milk
¼ cup raspeberries

Apple cinnamon pie

¼ cup apples finely diced or shredded
½ tsp cinnamon
1 tbsp walnuts chopped

Instructions

Pre-heat the oven to 350º (a mini toaster oven works well for this recipe)
In a small oven-safe container (about 16-20 oz), combine the mashed bananas, nut-butter, plant-based milk, liquid sweetener and vanilla extract. Stir well until there are no nut-butter clumps anymore.
Then, add the rolled oats and baking powder and stir until well combined.
Once the basic oat mixture is done, then stir in your favorite adds-on!
Bake for 18-22 minutes, watching carefully. I recommend to take it out when it looks mostly done with the center still a little soft. Then, let it sit for about 5 minutes so it finishes cooking. Slightly underdone is better than overcooked!

Video

Notes

This recipe is GREAT for meal-prep! You can make a few individualized portions ahead of time, let them cool down at room temperature, then cover well and pop in the fridge (up to 4-5 days). When ready to eat, simply warm up for about 30-60 seconds using a microwave. You can also freeze them!
This recipe is naturally gluten-free (choose GF certified oats). To make it nut-free, then use pumpkin seed butter instead of almond butter and choose a nut-free milk such as oat or soy milk.
Nutrition: please note that the nutritional information is an estimate per serving (no flavoring added) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition