Vegan Baked Oats 12G Protein

I can’t stop baking with oats lately because it’s such an easy vegan protein source that is also cheap, and everyone loves it. Our kids could eat some of my vegan baked oatmeal or my overnight oats every day, but today, I am sharing a different way to serve oats for breakfast. This blended oats recipe is the new TikTok trend and is making the rounds in our house.

What Are Baked Oats?

Baked oats, also known as blended oats, is a healthy breakfast that has been viral on TikTok as it’s so simple to make by blending eggs, oats, bananas, and milk together.

Ingredients and Substitutions

Old-Fashioned Rolled Oats – You can use rolled oats or quick oats. Use a certified gluten-free oat brand if you have any intolerance to gluten, or try my quinoa breakfast bake recipe for a 100% gluten-free, healthy breakfast to make ahead. Don’t use steel-cut oats as they make a coarse texture. Bananas – Most banana ripeness levels work in this recipe, from yellow to very ripe. All it changes is the sweetness of the oats. Almond Milk – I prefer to use unsweetened almond milk, but you can use any plant-based non-dairy milk you like, such as coconut milk, cashew milk, or oat milk. Peanut Butter – Peanut butter is the cheapest option, but you can also use almond butter to reduce saturated fat or sunflower seed butter as a nut-free alternative. Apple Cider Vinegar – For a touch of sourness. Baking Powder and Baking Soda – for some rise. Vanilla Extract – To add some delicious flavors. Cinnamon – for flavor. Chia Seed – This is optional, the recipe works without it, but you can add chia seeds or hemp seeds to boost the proteins.

How To Make Vegan Baked Oats

You can find many recipes to make baked oats without eggs. I tested a few versions, and I came to the conclusion that you can’t make single-serve vegan baked oats without compromising on texture. Single-serve baked oats without eggs result in a thicker batter, so much that it won’t blend. As a result, baked oats are often packed and dense. These vegan baked oats serve two breakfasts which is great for meal prep. You can also freeze or refrigerate leftovers for the rest of your week. More on that below.

Serving Suggestions

You can serve baked oats plain or add some delicious toppings like:

Drizzling your favorite nut butter like peanut butter or almond butter Chocolate Chips Vegan Whipped Cream A dollop of yogurt Jam – like my 2-Ingredient Baby Jam

Filling Baked Oats

One of the most popular trends is to add a generous tablespoon of nut butter, jam, or chocolate chips to the center of your baked oats. To do so, fill the ramekin with half the amount of batter, add a large tablespoon of jam or peanut butter, then add the remaining batter on the top. Bake and dig the spoon in the center of the ramekin first to release the juicy, gooey texture.

Storage Instructions

As mentioned above, this recipe serves two baked oats, depending on how big you like yours. You can store leftovers in a mixing bowl or directly in the oven-safe ramekin. Seal the top with plastic wrap and pop it in the fridge for up to 2 days. I don’t recommend freezing them, but if you made way too much batter, you can probably keep it in an airtight container for a couple of months in the freezer. Bake in the mornings or air fry just before breakfast.

Allergy Swaps

Below I listed some options to make this recipe compatible with common food allergies:

Gluten-Free – Use a gluten-free certified oat brand or use quinoa flakes. Note that quinoa flakes can be bitter. You may want to roast them before using, to remove their bitterness. Also, make sure your baking powder is gluten-free. Nut-Free – You can swap the peanut butter for sunflower seed butter or tahini. Sunflower seed butter may turn your oats a bit greenish! It’s still tasty, just green. Banana-Free – Swap the banana for 1/3 cup of unsweetened apple sauce or dairy-free yogurt. Vinegar-Free – Swap the apple cider vinegar for lemon juice.

Below are your most frequent questions about this vegan baked oats recipe.