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+ servings
5 from 9 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


  • 2 ½ cups rolled oats
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 cups non dairy milk
  • 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


  • 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 9x9 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.


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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