Gluten Free
Vegan Baked Oatmeal [Peanut Butter Chocolate]
Prep
10 minutes
Cook
30 minutes
Yield
12
🥣 This vegan baked oatmeal with peanut butter and chocolate is perfect for meal prep breakfasts! Easy, budget-friendly, and so damn delicious you'll want to eat it all week!
This vegan baked oatmeal is absolutely irresistible thanks to the unbeatable combination of peanut butter and chocolate. If you’ve been looking for a way to enjoy your favorite flavor pairing at breakfast time, this is it. The best part? This recipe doubles as a healthy dessert option when those sweet cravings hit.
❤️ Why You’ll Love This Vegan Baked Oatmeal [Peanut Butter Chocolate]
- Easy to Make: Simple mixing and baking with no complicated techniques required.
- Vegan-Friendly: Completely plant-based without sacrificing flavor or texture.
- Perfect for Meal Prep: Make it once and enjoy quick breakfasts all week long.
- Budget-Friendly: Uses affordable pantry staples you probably already have on hand.
🍲 Ingredients
Peanut Butter – Adds creamy richness and protein to keep you full throughout the morning while providing essential nutrients like vitamin E, magnesium, and vitamin B6 that support energy production and muscle function.
Bananas – Act as a natural sweetener and binder in this recipe, replacing eggs while adding potassium, fiber, and a subtle sweetness that complements the chocolate and peanut butter perfectly.
👩🍳 How to Make Vegan Baked Oatmeal [Peanut Butter Chocolate]
- Preheat oven to 350F and grease a 9X13 inch baking dish
- In the dish, mash the bananas till well combined and add in the maple syrup, peanut butter, vanilla, and flax eggs. Stir till combined
- To the dish, add the oats, baking soda, salt, and plant milk. Stir till there are no clumps and a smooth consistency has developed
- Before baking top with chocolate
- Bake in the middle rack for 28-35 minutes. If you want more oatmeal-like consistency, bake for less time. You want more of a bar texture bake a bit longer. You can eat immediately or after cooling.
- Enjoy them with fresh berries and bananas!
🪄 Tips and Tricks
- Consistency: Bake for 28 minutes for softer, spoonable oatmeal or 35 minutes for firmer, sliceable bars.
- Mashing: Make sure bananas are completely mashed with no lumps for even texture throughout.
- Mixing: Stir wet ingredients thoroughly before adding dry to prevent clumping in the final bake.
- Chocolate: Add chocolate chips right before baking so they melt perfectly on top without sinking.
🗒 Substitutions
- Nut Butter: Use almond butter, cashew butter, or sunflower seed butter in equal amounts as an alternative for those with peanut allergies.
- Sweetener: Replace maple syrup with agave nectar, date syrup, or 1/4 cup coconut sugar for different flavor profiles.
- Milk: Any plant milk works perfectly—try oat, soy, almond, or coconut milk based on preference.
- Fruit: Substitute mashed bananas with 1 cup of applesauce or pumpkin puree for seasonal variations.
🗒 Best served with
- Green Juice Recipe (without the juicer)
- How To Make Greek Yogurt
- Savory Breakfast Bowl
- High Protein Breakfast Burrito Recipe: Easy & Delicious
👝 How to Store Leftovers
Store baked oatmeal in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold straight from the fridge or warm it up for 30-60 seconds in the microwave.
🤔 Common Questions
Absolutely! This recipe is perfect for meal prep. Bake it on Sunday and portion it out for quick breakfasts throughout the week.
Flax eggs are made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5 minutes, until it becomes gel-like, before adding it to your recipe.
Yes! Cut into individual portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge or microwave from frozen.
You likely overbaked it. Start checking at 28 minutes, and remember it will firm up slightly as it cools. You can also add an extra splash of plant milk next time.
Rolled oats work best for texture, but quick oats will work in a pinch. The texture will be slightly softer and less chewy.
Replace peanut butter with sunflower seed butter or tahini for a completely nut-free version that’s safe for those with allergies.
It can be! Just make sure you’re using certified gluten-free oats, as regular oats are often cross-contaminated with wheat.
Vegan Baked Oatmeal [Peanut Butter Chocolate]
Ingredients
- 2 bananas mashed
- 1/4 cup maple syrup or honey
- 1/4 cup peanut butter
- 2 tsp vanilla
- 2 flax eggs or regular eggs
- 3 cups of oats
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups of plant milk
- 1/2 cup – 1 cup dark chocolate
Instructions
- Preheat oven to 350F and grease a 9X13 inch baking dish.
- In the dish, mash the bananas till well combined and add in the maple syrup, peanut butter, vanilla and flax eggs. Stir till combined.
- To the dish, add the oats, baking soda, salt and plant milk. Stir till there are no clumps and a smooth consistency has developed.
- Top with chocolate before baking.
- Bake in the middle rack for 28-35 minutes. If you want more oatmeal like consistency, bake for less time. You want more of a bar texture bake a bit longer. You can eat immediately or after cooling.
- Enjoy them with fresh berries and bananas.
Video
This was perfect and so easy to follow!
thank you so much!!!!
Ok, can we talk about how easy this was? SO SO GOOD! Thank you, Maria!
that’s what I love about it most! How easy it is!
Who else is obsessed with the way that this Is made in the video… you make it too easy for us !!!
Thank you, Sarah!