Quick and easy vegan banana baked oatmeal you can make on the weekend and reheat during the week for a quick vegan breakfast! This recipe is egg-free, dairy-free, oil-free, refined sugar-free, and gluten-free (if you use gluten-free oats!). You can customize this simple, delicious vegan baked oatmeal with the add-ins of your choice (peanut butter, chocolate chips, etc) and you can even make them as individual oatmeal cups. All of the directions are included in the recipe.
Lightly grease the bottom and sides of 8-inch x 8-inch (2 quart) baking dish or line with parchment paper. If using a muffin pan, lightly grease each cup or for oil-free, use silicone muffin baking cups.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, mix the oats, baking powder, salt, cinnamon, and nutmeg together.
In a medium bowl, mix the flax egg mixture, banana purée, maple syrup, non-dairy milk, and vanilla extract together.
Pour wet ingredients into dry ingredients and mix well to combine.
Mix in the raisins.
If Baking In an 8x8 Dish:
Pour mixture into the prepared baking dish and smooth out the top.
Bake for 40-45 minutes (until edges are slightly brown).
Allow the baked oatmeal to cool slightly, serve warm.
If Baking In a Muffin Pan:
Divide mixture evenly into each muffin cup.
Bake for 25-30 minutes (until edges are slightly brown).
Allow the baked oatmeal to cool slightly, serve warm.
Notes
Please read all of the info above and below before making this recipe.
Purée the bananas with a blender or a food processor until there are no chunks left and it's completely smooth. If you don't have a blender, mash the bananas very well with a fork so there are no chunks are left.
Allow your oatmeal to cool slightly before slicing.
If you aren’t going to serve it right away, make sure it’s fully cooled and then slice into squares, place the squares into an airtight container, and store in the refrigerator for up to 5 days. Warm the slices up when you're ready to serve them.
You can also freeze it for up to a month, just be sure to wrap each slice or cup individually and store them in an airtight container. When you’re ready to serve, thaw overnight in the refrigerator and warm up in the morning in the oven or microwave. You can skip warming it up and serve it cold, but I recommend warming them up.
Nutrition info listed below is for 1 of 9 slices baked in an 8-inch x 8-inch dish, made using the recipe as written, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.