Go Back
+ servings
Vegan baked oats with strawberries topped with yoghurt and walnuts.
Print

Vegan Baked Oats

Baked oats are like eating cake for breakfast only healthier! Paired with peanut butter and strawberries for that peanut butter and jelly feel.
Course Breakfast
Cuisine Fusion
Diet Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 225kcal
Author Jess & Dan

Ingredients

For the baked oats:

  • 2 bananas - sliced
  • 2 cups oats
  • 3 cups almond milk – sweetened
  • 2 tablespoon peanut butter
  • 2 tablespoon ground flaxseed
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup strawberries - halved

Instructions

  • Pre-heat your oven to gas mark 5/190c.
  • In a large bowl or measuring jug, whisk together the peanut butter and a cup of the almond milk until well combined. Add the rest of the almond milk, maple syrup, vanilla, ground flaxseed and whisk until everything is combined.
    3 cups almond milk, 2 tablespoon ground flaxseed, 2 tablespoon maple syrup, 1 teaspoon vanilla extract, 2 tablespoon peanut butter
  • Grease a roasting 26 x 19.5cm baking tray with vegan butter or a neutral oil, then place a single layer of sliced banana across the bottom. Evenly sprinkle the oats over the top then pour on the mixed wet ingredients.
    2 bananas, 2 cups oats
  • Evenly place the strawberry pieces on top of the oats.
    1 cup strawberries
  • Put the tray in the oven and bake for 30 minutes, turning halfway through to help it bake evenly.
  • Cut into 6 slices and serve with optional toppings like coconut yoghurt, fresh fruit and/or more peanut butter.

Notes

  • Any type of oats are fine – porridge, rolled, Irish, steel-cut etc. We personally like to use Irish (steel-cut) oats.
  • Almond milk can be substituted for any other plant-milk – if using unsweetened more maple syrup might be needed.
  • Maple syrup can be substituted for any other plant-based sweetener such as agave syrup.
  • The vegan baked oats will keep in the fridge in an airtight container for up to 3 days. Eat cold, or gently reheat in a low oven or for a short time in the microwave. We don’t recommend freezing.
  • Increase protein content by adding protein powder to the almond milk before mixing with the oats. Or served with more peanut butter.

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 189mg | Potassium: 339mg | Fiber: 5g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 18mg | Calcium: 186mg | Iron: 2mg