Baked Oats Without Banana (No Egg)

These baked oats are made without an egg AND without banana! The recipe requires the most simple ingredients and comes together in no time. You can bake it in the oven or in the microwave for time-saving purposes.

We know the frustration of looking for a specific recipe but every single one of them seems to use the same ingredients. While banana is great to replace eggs in baked goods, it also provides a relatively strong flavor. That's why we came up with a very simple baked oats recipe, that doesn't use mashed banana, applesauce or any other pureed fruits.

Jump to:

• Why you'll love this recipe
• Key ingredients and substitutions
• Add-ins
• Elo's tips
• Step-by-step (with pictures)
• Frequently asked questions
• More oatmeal recipes
• Join us!
• The recipe

Why you'll love this recipe

• This is one of the only vegan baked oats recipes that is made without bananas and plant-based protein powder.
• It's a very nutritious and filling breakfast that will keep you satisfied until your next meal.
• The texture is really different from porridge, which makes it a great alternative.
• You can prepare the batter in 5 minutes. No food processor required!
• Baked oats are very versatile. We've divided the recipe card into the base recipe and its add-ins. That way, you can always follow the instructions for the base recipe and switch up the flavors.

Key ingredients and substitutions

Oat flour is the base ingredient of this baked oatmeal recipe. You can make your own by grinding rolled oats (or quick oats but not steel-cut oats) in a food processor. Use gluten-free oats to fit your dietary needs and restrictions if necessary.

Ground flax seeds replace the egg and help the mixture firm up in the oven. You can buy flaxseed meal or grind them with the oats in a blender.

Baking soda is required to make your baked oats rise and provide a fluffy texture.

Cashew butter acts as a binding agent here and provides a cake-like texture after it has been baked with oat flour. We like cashew butter for its relatively neutral flavor that pairs well with a large variety of add-ins. However, you can replace it with any nut or seed butter you like (e.g., peanut butter, almond butter). Choose sunflower seed butter to keep it nut-free.

Pure maple syrup is our sweetener of choice. You can substitute it with your favorite liquid sweetener (e.g., agave syrup, date syrup) or the same amount of brown sugar or coconut sugar.

Non-dairy milk and lemon juice are mixed to make vegan buttermilk. When an acidic component such as lemon juice is added to warm milk, it curdles. The reason we do this is that the acidity of the milk increases the leavening properties of baking soda. You can replace the lemon juice with apple cider vinegar (you won't taste it, we promise). We find that soy milk and oat milk work best for making vegan buttermilk.

Add-ins

• Fresh or frozen raspberries or blueberries. We absolutely recommend making blueberry lemon baked oats.
• Lemon and orange zest add freshness to your oats.
• Chocolate chips, cocoa nibs and cocoa powder make this breakfast more indulgent.
• Vanilla extract is great if you want to keep the recipe plain.

Elo's tips

1. If you're making baked oats on the regular, blend a large bag of oats into a fine powder. Making your own oat flour is usually cheaper than buying it.
2. Double the ingredients and transfer the mixture into a baking dish to make baked oats for the entire family on the weekend.
3. If you make your baked oats ahead of time, you can bake them in a muffin tin. It's the perfect grab-and-go snack for busy mornings.

Step-by-step (with pictures)

If using rolled oats and whole flax seeds, blend them in a small blender or food processor until a fine powder forms.

Make the vegan buttermilk. Heat up the milk until it's lukewarm (no need to bring it to a boil) on the stove or in the microwave. Add the lemon juice or apple cider vinegar to the milk and let it sit for a few minutes until the milk curdles (see video).

Mix the dry ingredients. In a small bowl, combine the oat flour, ground flax seeds, baking soda and a pinch of salt.

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Add in the wet ingredients. Form a well at the center of the dry ingredients and add in the cashew butter, vegan buttermilk, and maple syrup. Stir until well combined. Fold in the toppings of your choice. We used frozen raspberries and lemon zest.

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Grease single-serving ramekins with a little coconut oil or vegan butter. Transfer the oat mixture into the ramekins and bake for 25 minutes in a preheated oven (or microwave for 3 minutes).

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Serve with fresh fruits, yogurt and some more freshly grated lemon zest.

Frequently asked questions

More oatmeal recipes

• Chocolate banana baked oat for one (with chocolate chips)
• Vegan Nutella baked oats (using vegan chocolate spread)
• Chocolate raspberry overnight oats
• Cinnamon overnight oats

The recipe