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Close-up picture of baked oats topped with raspberries and lemon zest.

Baked Oats Without Banana (No Egg)

5 from 2 votes
These vegan lemon-blueberry baked oats are made without an egg AND without banana! You can bake them in the oven or in the microwave.
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Prep Time: 5 minutes
Baking Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes


  • 1 Kitchen scale or measuring cups and spoons
  • 1 Mixing bowl
  • 2 Ramekins


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


  • ½ cup fresh or frozen raspberries or blueberries
  • 2 teaspoons lemon zest
  • 2 drops lemon essential oil see notes


  • 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.


  1. 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.
  2. Different add-ins: orange zest, chocolate chips, cocoa nibs, cocoa powder or vanilla extract.
  3. 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.
  4. Double the ingredients and transfer the mixture to a baking dish to make baked oats for the entire family on the weekend.
  5. 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.


Calories: 389kcal | Carbohydrates: 56g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Fiber: 7g | Sugar: 10g
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