Have you ever seen a food trend floating around the internet and you need to try it? Well, that’s how I feel about blended baked oats.
At first I was a bit skeptical because I’ve tried viral food trends before and they don’t always have the staying power. But after I made these 1-Min Microwave Chocolate Baked Oats I was convinced that baked oats were here to stay.
The best thing about these vegan baked oats (aside from the pure deliciousness, obviously) is their ability to transcend from an easy breakfast to a decadent dessert. I’m giving you tons of ideas further down in the post to do exactly that.
So, grab your blender and ingredients and let’s get started on your new favorite breakfast.
Ingredients for Vegan Baked Oats
Oats. Because these are baked oats, after all! I use old fashioned rolled oats. They’ll give you the best texture when you blend them. Using steel cut, quick oats, or thick cut oats will mess with the texture of these baked oats.
Banana. Because banana and peanut butter and oats are kinda a trifecta of deliciousness. Plus, the banana is working double time and helping to bind these oats together.
Milk. Use your favorite milk! I use oat milk but almond milk, soy milk or dairy milk work just as well!
Peanut Butter. Love me some peanut butter! I use natural peanut butter. If you can’t have peanuts or just ran out of peanut butter, you can sub in another nut or seed butter here. Tahini sounds fun, sunflower seed butter or almond butter would all be delicious!
Sweetener. Go for a sticky sweetener like honey, maple syrup or agave nectar.
Vanilla. Just a splash!
Salt. To bring out all those delicious sweet oaty flavors!
Baking Soda. To help puff up these baked oats a bit.
Apple Cider Vinegar. This will react with the baking soda to help the baked oats rise. Don’t worry! You won’t be able to taste any vinegar flavor.
Make it Your Own – Try some Mix-Ins!
Blended oats are so deliciously smooth and yummy exactly as is. But you may want to switch it up and customize it to your own tastebuds.
Chocolate Chips. Big, mini, white chocolate, peanut butter chips. You can dress these baked oats up with ALL the chips if you want!
Berries. I can’t help but think a little blueberry or raspberry burst would be delicious in these oats. If you have some and are in the mood, throw them in!
Veggies. Want to up your veggie intake? Try some grated zucchini (squeeze out all the liquid first!) and carrots to the batter.
Nuts. Some chopped peanuts or walnuts would add a really great texture to these oats!
Cookie Crumbles. There, I said it. Take this from breakfast to dessert by adding chopped pieces or Oreos, chocolate chip cookies, or peanut butter cookies to the batter. Extra points if you add a scoop of ice cream on top.
How to Make Vegan Baked Oats
- Preheat. Start by preheating the oven to 350 degrees and finding 2 small ramekins for baking.
- Blend. Add all of the ingredients to a blender and blend until it becomes the consistency of a loose pancake batter, stopping to scrape down the sides as necessary.
- Bake. Divide the batter between the 2 ramekins and bake for 25-30 minutes or until the oatmeals are risen and golden.
- Enjoy! Top with banana, extra peanut butter or whatever your heart desires!
Make This Ahead!
Prep these baked oats ahead and have breakfast ready all week! Bake the oats as directed and allow to cool completely.
Store in the fridge. Cover the baked oats with plastic cling wrap and store in the fridge for about one week. Reheat in the microwave for 30 seconds to 1 minute or in the oven at 350F until warmed through.
Store in the freezer. Once cooled cover the oats with plastic cling wrap and place in the freezer for up to two months. Reheat in the microwave, at 1 minute intervals until heated through. Or, reheat it in the oven at 350F for about 10 minutes until heated through.
- 1 cup oats
- 1 banana
- 1/2 cup oat milk or other dairy free milk
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 1 tsp vanilla
- pinch of salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- Start by preheating the oven to 350 degrees and finding 2 small ramekins for baking.
- Add all of the ingredients to a blender and blend until it becomes the consistency of a loose pancake batter, stopping to scrape down the sides as necessary.
- Divide the batter between the 2 ramekins and bake for 25-30 minutes or until the oatmeals are risen and golden.
- Top with banana, extra peanut butter or whatever your heart desires!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
- Serving Size: 1 serving
- Calories: 393
- Sugar: 26.1g
- Sodium: 812mg
- Fat: 11.6g
- Saturated Fat: 2.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 7.1g
- Protein: 11g
- Cholesterol: 0mg