This is an overhead image of a ramekin with baked oats. The blended baked oats are topped with a drizzle of peanut butter and sliced banana. The ramekin is on a white plate with an antique spoon with peanut butter on it. The plate sits on a light grey surface. Another ramekin with baked oats is in the top left corner of the image. A small white bowl of peanut butter and an open, sliced banana is in the top right corner of the image. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

5-Min Fluffy Vegan Baked Oats

Vegan baked oats are easy to make in your blender with banana, peanut butter and maple syrup. It’s a quick and easy breakfast (or dessert!).

Prep: 5 minCook: 25 minTotal: 30 min
Servings: 2 1x


  • 1 cup oats
  • 1 banana
  • 1/2 cup oat milk or other dairy free milk (How to Make Oat Milk)
  • 2 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar


  1. Start by preheating the oven to 350 degrees and finding 2 small ramekins for baking.
  2. 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.
  3. Divide the batter between the 2 ramekins and bake for 25-30 minutes or until the oatmeals are risen and golden.
  4. Top with banana, extra peanut butter or whatever your heart desires!


Recipe Development + Food Photography by Jessica Reynolds-Corden
fromĀ Jessica Eats.

Nutrition Info:

  • 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
© The Toasted Pine Nut