The 4 Best Baked Oatmeal Recipes

5 from 6 votes
This Blueberry Banana Baked Oatmeal is sweet, moist, warm and comforting. Enjoy for a delicious breakfast with your loved ones.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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Apr 4, 2023 by Hannah Sunderani

The 4 Best Baked Oatmeal Recipes

Hiya friends! I’ve rounded up 4 of the best baked oatmeal recipes for you to try this week. They’re chalked full of pantry staples and made with healthy plant-based ingredients that will help keep you full until lunch! Switch up the flavour depending on your mood and get ready to dig in.

Don’t forget to download your free guide to meal-prep these baked oatmeal recipes, and join me this week on my Youtube Channel. I’m going to show you just how easy it is to make vegan oatmeal recipes the whole family will love on Vegan Afternoon with Two Spoons.

These Baked Oatmeal Recipes are…

  • Ideal for busy mornings
  • Kid-friendly
  • Made with simple ingredients
  • An easy make-ahead breakfast idea
  • Healthy
  • Freezer-friendly
  • Gluten-free
  • Newbie cook approved

What You’ll Need to Make Baked Oatmeal

Although the oatmeal ingredients will vary depending on the flavour of your bake, there are a few key ingredients that make the base of every oatmeal bake and are essential to creating the perfect texture and flavour.

  • Oats – The best oats to use when making a baked oatmeal is old-fashioned rolled oats. They’re flatter and more processed than steel cut oats, but thicker than instant oats. They bake up soft and chewy and are the only oats I recommend using for baked oats.
  • Vegan egg replacer – Most non-vegan oatmeal bakes are made with eggs to help bind the oatmeal together and hold it together. Instead of eggs, I recommend using ground chia seeds or ground flax seeds. When combined with the wet ingredients, these seeds absorb excess moisture and are the perfect egg substitute.
  • Baking powder – Although oatmeal bakes don’t rise a ton, these do rise slightly with a bit of baking powder, making them lighter, fluffier and more cake-y in texture, which is one of the texture benefits of baked oatmeal vs. a bowl of oatmeal!
  • Almond milk – Just like making regular oatmeal on the stovetop (like this Maple Apple Butter Oatmeal), you’ll need almond milk or your favorite non-dairy milk to bake the oats in. I highly recommend learning How to Make Almond Milk at home. It’s quick, easy, and made without preservatives or other unfavourable ingredients. You can even invest in a machine like the Almond Cow to make plant milks at home in less than 1 minute. Read my review here: The Ultimate Almond Cow Review. Or, check out my store-bought Almond Milk review to help you purchase the best version for your family!
  • Maple syrup – Every oatmeal bake needs a bit of sweetness. My favourite is pure maple syrup. It’s refined sugar-free, rich in caramel notes, and deep in flavour. Feel free to use your favourite liquid sweetener of choice.

Baked Oats FAQs

How long does baked oatmeal last?

When stored in an airtight container or tightly covered with plastic wrap, baked oatmeal can last for up to 7 days in the refrigerator.

Why are my baked oats soggy?

If your baked oatmeal is soggy, it is possible it is not finished baking or there was too much liquid to begin with. For best results, carefully measure each ingredient to ensure an accurate ratio of dry and wet ingredients. Then, bake until a toothpick inserted in the center of the oats comes out clean. If the toothpick comes out sticky than bake for another 5 to 7 minutes and check again.

What size baking dish is best for baked oatmeal?

I typically use an 8×11 greased baking dish for my baked oatmeal recipes, sometimes I use a 9×9 square baking dish. Note that changing the size of the dish will change the bake time of the oats. For example, a 9×13 baking dish will spread the ingredients thinner and bake up in a shorter amount of time. If you use an 9×9 square baking dish, the oats will be much thicker and take a long time to cook. For best results, use a baking dish as close to the size recommended as possible.

Can I leave baked oatmeal out at room temperature?

For long term storage, it is best to store your leftover oatmeal bake in the refrigerator. However, it will be safe to eat if you leave it out overnight, or a few hours to cool during the day.

1. Blueberry Banana Baked Oatmeal

blueberry banana baked oatmeal recipe
This Blueberry Banana Baked Oatmeal is sweet, moist, warm and comforting. Enjoy for a delicious breakfast with your loved ones.
Get the recipe

2. Baked Apple Oatmeal

baked apple oatmeal
This baked oatmeal is sweet and comforting. It's vegan, healthy and gluten-free! Loaded with apples, crunchy walnuts and cinnamon. Feeds a crowd and can be meal prepped to enjoy through the week.
Get the recipe

3. Chocolate Chip Banana Baked Oatmeal

Chocolate Chip Banana Baked Oatmeal
This baked oatmeal is sweet and comforting. It's vegan, healthy and gluten-free! Loaded with chocolate chips, mashed banana and peanut butter. Feeds a crowd and can be meal prepped to enjoy through the week.
Get the recipe

4. Baked Pumpkin Oatmeal

pumpkin baked oatmeal recipe
Vegan, gluten-free and made with pantry ingredients. This is a simple baked oatmeal recipe full of pumpkin flavour and pumpkin spice! A great meal-prep recipe to feed a family!
Get the recipe

Serving Instructions

No matter which baked oatmeal recipe you choose, I love serving baked oatmeal with a variety of toppings. Here are a few of my favourites:

  • fresh fruit like sliced bananas, fresh blueberries, strawberries, or cherries
  • dark chocolate chips
  • a drizzle of peanut butter or almond butter
  • a dollop of coconut whipped cream
  • chopped walnuts, pecans, almonds or peanuts
  • maple syrup
  • a dash of warm spices such as cinnamon, pumpkin pie spice, or nutmeg.

How to Store Baked Oats

These baked oatmeal recipes will keep best when stored in the refrigerator. They can be stored directly in the baking dish covered with saran wrap or transferred to an airtight Tupperware container.

Alternatively, these baked oatmeal recipes can be frozen. To do so, allow the oatmeal to cool completely to room temperature, then cut into individual serving sizes. Place the oatmeal squares on a parchment lined baking sheet, then stick the baking sheet into the freezer. Flash freeze the oatmeal until frozen solid, about 1-2 hours. Then, transfer the frozen oatmeal to a freezer bag or container and store for up to 1 month.

Reheat leftovers in the microwave or in a baking dish tightly covered in the oven at 350F/180C until warmed through again.

image of the 4 baked oatmeal recipes in this round-up

So there you have it! I hope you love these baked oatmeal recipes as much as we do! If you do bake these cookies, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.

And don’t forget to join me for a Vegan Afternoon with Two Spoons on Youtube.

As always, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.


Blueberry Banana Baked Oatmeal

5 from 6 votes
This Blueberry Banana Baked Oatmeal is sweet, moist, warm and comforting. Enjoy for a delicious breakfast with your loved ones.
blueberry banana baked oatmeal recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 9 squares


  • 2 tbsp ground chia or ground flax
  • 6 tbsp water
  • 2 cup rolled oats (gluten-free)
  • 2 tbsp coconut sugar or brown sugar
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 3/4 cup pecans chopped
  • 1 3/4 cup almond milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla extract
  • 1 cup mashed banana (about 1 large banana)
  • 2 cups blueberries fresh or frozen


  • Preheat oven to 350F/176C. Make chia egg by combining ground chia with water. Stir well to combine and let sit at least 5 mins.
  • In a large mixing bowl combine oats, coconut sugar, cinnamon, nutmeg, cardamom, baking powder and sea salt. Reserve 2 tbsp pecans for topping and add the rest. Mix to combine.
  • In a separate smaller mixing bowl, combine wet ingredients: chia egg, almond milk, maple syrup, melted coconut oil, vanilla extract. Mix to combine.
  • Add mashed banana to dry bowl, then pour in wet ingredients and stir to combine.
  • Reserve 1/2 cup blueberries for topping, and add the remaining to the bottom of your baking dish (I used a square 9×9-inch baking dish). Slowly pour oatmeal mixture overtop and spread to even. Top oatmeal bake with 1/2 cup reserved blueberries, and 2 tbsp reserved pecans. (Optional to also top with sliced banana if you have, but not necessary).
  • Bake oatmeal for 40-50 minutes or until golden and firm. Let cool for at least 15 minutes to set. Then cut in squares and serve. (I like to serve with coconut yogurt, fresh banana and maple syrup).

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Baked oatmeal will keep for up to 5 days. Store in fridge. Reheat in oven at 350F/176C for 10 mins. Or microwave.
You can freeze baked oatmeal to store for longer. Keep in a freezer proof container for up to one month. Additionally, it’s optional to store in individual pre-cut squares for single portions. Let thaw before eating and reheat in oven or microwave.
Nutritional information is a rough estimate. 



Calories: 277kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Sodium: 267mg | Potassium: 267mg | Fiber: 5g | Sugar: 15g | Vitamin A: 28IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 1mg

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