This vegan baked oatmeal is like a time machine back to childhood. Made with simple, wholesome ingredients, this is the perfect oatmeal recipe to fuel your day. It’s gluten free and incredibly easy to make!
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Is there ever a bad time for some peanut butter and jelly flavored foods?! From PB & J overnight oats, to my peanut butter and jelly granola bars, I certainly don’t run away from opportunities to enjoy a good old PB & J.
This vegan baked oatmeal may take the cake on my favorite PB & J recipe though. It’s easy to make, gluten free, refined sugar free, and vegan.
It’s made ultra delicious with generous swirls of peanut butter and raspberry chia jam on top. Plus, you can easily prep this in advance because it stores really well in the fridge!
Only cooking for yourself? Don’t worry because it will keep for about 5 days and you’ll have breakfast ready to go Monday-Friday.
How to make this recipe
First, preheat the oven to 350 degrees Fahrenheit.
If you’re making the vegan version of this baked oatmeal, combine the ground flax seeds and water in a bowl and set aside to thicken (about 5 minutes). Once this mixture thickens, it creates an egg-like consistency and helps to bind all of the ingredients together.
In a large mixing bowl, whisk together the oats, salt, cinnamon and baking powder.
Add in all remaining ingredients including the flax egg once thickened. Make sure the peanut butter is well mixed into the batter, it tends to clump up at times!
Transfer to a 9×9 baking dish. You can put it in the oven as is, or swirl on top some peanut butter and chia jam, or wait to do the swirling until it comes out of the oven (or both!).
Bake for 30-35 minutes or until a toothpick comes out clean. If you’re using a deep pan, you will need to bake it for a bit longer.
To get the swirls that you see in the pictures, you will want to bake the oats, let it cool for about 15 minutes. Then, spread a layer of chia jam over the top of the oats. Next, place about 9 small dollops of peanut butter around the oats (I did 3 rows of 3) and then take a toothpick and carefully swirl it around the peanut butter to spread it into the jam and vice versa.
Be sure you don’t poke the toothpick in too far, you want to just lightly graze the top of the oats to get the swirl effect.
How long does it keep?
This vegan baked oatmeal should last in the fridge for about 3-5 days. I would suggest baking it per the instructions, covering it with foil after it cools, and keeping it in the fridge with no additional toppings.
Then, when you’re ready to eat, you can pop it in the microwave or back in the oven to warm it up and top it with the peanut butter and chia jam. The oats will get a bit thicker while they sit, but I personally love it this way.
Tips, tricks and notes
- I suggest using old fashioned/rolled oats for this recipe. Quick oats will end up too soft/mushy and steel cut oats won’t cook properly.
- You can sub the peanut butter for any nut butter of your choice, such as sunflower seed butter or almond butter.
- You can use any type of jam you like. My personal favorite is raspberry chia jam, but you can also use any other berry or simply use store bought jam.
- This vegan baked oatmeal can definitely be made the night before! Prep it ahead, let it cool, cover it, then keep it in the fridge for 5 days. You can reheat it in the microwave or back in the oven.
- How long you have to cook the oats will depend on how deep/large your pan is. It generally takes around 30-35 minutes, but you will know the oats are done when a toothpick comes out clean.
- Any type of plant milk will work for this recipe. My personal favorite is almond milk, but oat milk, coconut milk, and soy milk all work.
Try these recipes next
- Shockingly Healthy Baked Cinnamon Roll Oatmeal
- 5 Minute PB & J Overnight Oats
- Gluten Free Banana Pancakes
- The Best Caramelized Banana Oatmeal
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Vegan Baked PB & J Oatmeal
Ingredients
- 2 ½ cups rolled oats
- 1 tsp baking powder
- 1 ½ tsp cinnamon
- 2 cups non dairy milk
- ⅓ cup apple sauce
- 3 tbsp peanut butter (plus more for topping)
- 2 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax seeds + 2.5 tbsp water*)
- 4 tbsp maple syrup or sweetener of choice
- ¼ tsp salt
- 1 batch chia jam
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- If you’re making this vegan, combine ground flax seeds and water in a bowl and set aside to thicken (about 5 minutes).
- In a large mixing bowl, whisk together the oats, salt, cinnamon and baking powder.
- Add in all remaining ingredients including the flax egg once thickened.
- Transfer to a 9×9 baking dish. Top with chia jam and extra peanut butter now, wait until it’s done baking, or both!
- Bake for 25-30 minutes or until a toothpick comes out clean. If topping with extra pb & j, allow the oats to cool slightly so it doesn’t all melt.
James white
This recipe is wonderful I love it, simple to make and taste delicious, and you can play with the flavors just by changing the jelly.
Claire Cary
Yes, exactly! So glad you’re enjoying it!
Sarah
How much is “1 batch” for the chia jam? I planned to use store bought jam & add the chia seeds separately.
Claire Cary
You can definitely use store bought jam, but I wouldn’t recommend mixing it with chia seeds since it will get way too thick and goopy. You can really use as much or as little jam as you like, probably around 1/2 cup is a good amount!
Sarah
Great! Thanks so much 🙂 will be making this soon!
Laura
Does jam go into the batter or is it just used as a topping?
Claire Cary
I usually do both! I swirl some on top of the oatmeal before it bakes, then add more to each serving.
courtney
Was wondering if you have a recipe for the chia jam
Claire Cary
Yes! It’s linked in the recipe card but you can also find it here: https://eatwithclarity.com/chia-seed-jam/
Daniel
Hey 🙂
I want to make this amazing recipe .
And I have question Before 🙂
When you wrote the nutritional values..
What’s the weight ( the grams )of each serving ?
And do you think I can add protein powder ?
Claire Cary
Hi there, I do not have the weight in grams of each serving unfortunately, but one serving is about 1 cup worth. You can definitely add protein powder if you’d like!
Peg
We are addicted and make this dish weekly. As ingredients (namely coconut milk) start to get close to expiring, we were thinking of making a few dishes and freezing. Can the dish be frozen once cooked? Does it lose its integrity?
Claire Cary
Thank you Peg! So happy you’ve enjoyed it. I can’t say for certain since I have not tried this myself, but I do think that would be ok! I would bake it as usual, let it cool completely and then freeze it. Reheat it back in the oven. It may not be quite the same as when it’s cooked from fresh, but it should be ok! You can also just get shelf stable non-dairy milk which has a pretty long shelf life.
Karen P
Amazing way to eat oats. We have now made the recipe 3x in 2 weeks. It tastes great and is easy to make and then reheat for meals for several days. So glad I found your blog.
Claire Cary
Thanks Karen! So happy you’re enjoying it 🙂
Madison
Delicious and so easy😄
Claire Cary
Thanks Madison! So glad you like it!
A
Is that 1.5 cups of cooked oats?
Claire Cary
No, it’s 1.5 cups of uncooked oats! They cook while in the oven!
Thor
Much yum
Claire Cary
Thanks so much, glad you think so!
Trina Fentriss
This was so easy to make and perfectly delicious!
Claire Cary
Thanks, Trina! So glad you liked it!