Vegan Baked Oatmeal

This peanut butter and jelly 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!

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 perfect for meal prep. You can add your favorite protein powder, blueberries, slice it up into bars, add mashed banana, anything goes with this recipe.

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 25-30 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.

Frequently asked questions

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.

What kind of oats are best? 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.

Can I make it in advance? 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 does it take to bake oatmeal? 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.

Try these recipes next

• Baked Cinnamon Roll Oatmeal
• PB & J Overnight Oats
• Gluten Free Banana Pancakes
• Caramelized Banana Oatmeal

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5 from 8 votes

Vegan Baked PB & J Oatmeal

by: claire cary

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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Prep: 10 mins

Cook: 30 mins

Total: 40 mins

6

1x2x3x

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

US Customary – Metric

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Combine the 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. Let cool for about 10 minutes, then serve with fresh berries and extra peanut butter and chia jam.

Notes

Once prepared, this oatmeal will keep in the fridge for about 5 days. 

You can sub the peanut butter for any nut or seed butter of your choice. 

Any type of non-dairy milk will work for this recipe. I used almond, but coconut, oat milk, soy milk will also work. 

The flax egg can be subbed for a regular egg.

Serving: 5servings / Calories: 285kcal / Carbohydrates: 39.2g / Protein: 9.1g / Fat: 8.5g / Fiber: 6.7g

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