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.
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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
- 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.
- Double the ingredients and transfer the mixture into a baking dish to make baked oats for the entire family on the weekend.
- 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.
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.
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).
Serve with fresh fruits, yogurt and some more freshly grated lemon zest.
Frequently asked questions
It's preferable to blend the oats into a fine powder to improve the rising and texture of the baked oats. You can however use quick or rolled oats.
You can make baked oats up to 4 days ahead of time. Cover them with plastic wrap or store them in an airtight container once cooled.
You definitely eat baked oats cold. Personally, we love them when they come out of the oven and are still a little warm but both options taste great!
You can freeze baked oats for up to 1 month. We recommend baking them in a muffin tin and freezing the individual portions into an airtight container. Alternatively, you can bake them in a larger baking dish and freeze them covered with plastic wrap. Pop them in the oven at 350°F until thawed or use the defrost function of your microwave.
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
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The recipe
Baked Oats Without Banana (No Egg)
Equipment
- 1 Kitchen scale or measuring cups and spoons
- 1 Mixing bowl
- 2 Ramekins
Ingredients
Base recipe
- ½ cup warm plant-based milk
- ½ teaspoon lemon juice or apple cider vinegar
- 1 cup (120 g) oat flour or grind oats in a food processor
- 4 teaspoons ground flaxseeds or grind whole flax seeds in a food processor or coffee grinder
- ¼ teaspoon baking soda
- 1 pinch of salt
- 4 teaspoons cashew butter
- 2 teaspoons maple syrup
Add-ins
- ½ cup fresh or frozen raspberries or blueberries
- 2 teaspoons lemon zest
- 2 drops lemon essential oil see notes
Instructions
- If baking the oats in the oven (rather than in the microwave), preheat the oven to 350°F (180°C), fan.
- Heat up the plant-based milk in the microwave or on the stove until lukewarm. Mix the warm milk with lemon juice to make vegan buttermilk. Wait for several minutes for it to curdle.
- In a medium-size bowl, combine the oat flour, ground flaxseeds, baking soda and a pinch of salt.
- Form a well at the center of the dry ingredients and add in the cashew butter, maple syrup and vegan buttermilk. Stir until well combined.
- Fold in the raspberries and lemon zest.
- Pour the mixture into two greased ramekins. Baked for 20-25 minutes or microwave on high for 3 minutes.
Notes
- If using the lemon essential oil, mix it with the cashew butter (or a little coconut oil) first. You can replace it with ¼ teaspoon lemon extract.
- Different add-ins: orange zest, chocolate chips, cocoa nibs, cocoa powder or vanilla extract.
- 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.
- Double the ingredients and transfer the mixture to a baking dish to make baked oats for the entire family on the weekend.
- If making your baked oats ahead of time, you can bake them in a muffin tin. Store them in an airtight container for up to 5 days in the refrigerator.
Nutrition
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