Baked Oats Recipe Vegan No Banana: Easy & Delicious Ideas

Are you looking for a wholesome, comforting breakfast that’s entirely plant-based and free from bananas? Look no further!

This baked oats recipe vegan no banana is a delicious, hearty way to start your day. Perfect for those who want to enjoy the creamy, satisfying texture of baked oats without relying on banana as a binder or sweetener.

Instead, we use a mix of plant-based milk, applesauce, and natural sweeteners to create a moist, flavorful dish that’s both nutritious and easy to customize.

Whether you’re a seasoned vegan or simply exploring plant-based meals, this recipe offers a versatile base that you can tweak to your liking. Imagine a warm, golden-baked dish filled with cinnamon, vanilla, and your favorite mix-ins like nuts, seeds, or berries.

It’s a perfect grab-and-go breakfast or a cozy weekend treat. Plus, it’s gluten-free if you use certified oats, and packed with fiber and protein to keep you energized all morning long.

Why You’ll Love This Recipe

This baked oats recipe stands out because it’s vegan, banana-free, and incredibly easy to make. Many baked oat recipes rely on bananas to add moisture and sweetness, but this version caters to those who aren’t fans of bananas or have allergies.

The use of unsweetened applesauce and plant milk ensures the perfect texture without overpowering the taste.

It’s also highly adaptable. You can swap out ingredients based on what’s in your pantry or add your favorite flavors like cocoa, pumpkin spice, or fresh fruit.

The recipe is perfect for meal prepping because it stores well in the fridge and reheats beautifully. Additionally, it’s a crowd-pleaser for both kids and adults alike, making it an excellent choice for family breakfasts or brunches with friends.

Ingredients

• 1 cup rolled oats (gluten-free if needed)
• 1 cup unsweetened plant-based milk (almond, soy, oat, or your favorite)
• 1/4 cup unsweetened applesauce (acts as the binder)
• 2 tbsp maple syrup or agave nectar
• 1 tbsp ground flaxseed (mixed with 3 tbsp water to form flax egg)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped nuts (walnuts, pecans, or almonds, optional)
• 1/4 cup fresh or frozen berries (optional)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork
• 9×9 inch baking dish or individual ramekins
• Oven
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease your baking dish or ramekins with a bit of oil or non-stick spray.
2. Prepare the flax egg: In a small bowl, combine 1 tbsp ground flaxseed with 3 tbsp water. Stir well and let it sit for 5-10 minutes until it thickens.
3. Mix dry ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir to evenly distribute.
4. Combine wet ingredients: In another bowl, whisk together the plant-based milk, applesauce, maple syrup, vanilla extract, and the flax egg until smooth.
5. Mix wet and dry ingredients: Pour the wet mixture into the dry oat mixture and stir until fully combined. If you’re using nuts or berries, fold them in gently at this stage.
6. Transfer to baking dish: Pour the batter into your prepared baking dish or divide evenly between ramekins.
7. Bake: Place in the oven and bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Cool and serve: Let it cool for 5-10 minutes before slicing and serving. This helps the oats set and makes serving easier.

Tips & Variations

“Want to make your baked oats extra special? Try adding a tablespoon of cocoa powder for a chocolate twist or swirl in some peanut butter before baking for a rich, nutty flavor.”

• Sweeteners: Adjust sweetness by using more or less maple syrup, or experiment with coconut sugar or date syrup for different flavors.
• Fruit substitutions: Replace berries with chopped apples, pears, or dried fruits like raisins and cranberries.
• Nut-free option: Omit nuts or substitute with seeds like pumpkin or sunflower seeds for a crunchy texture.
• Make it savory: Skip the sweeteners and cinnamon. Add nutritional yeast, herbs, and sautéed veggies for a savory baked oat dish.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.

Nutrition Facts

Serving Suggestions

Enjoy your baked oats warm with a drizzle of extra maple syrup or a dollop of coconut yogurt for added creaminess. Fresh fruit on top, such as sliced strawberries or blueberries, complements the cinnamon and vanilla beautifully.

For an indulgent touch, add a sprinkle of vegan chocolate chips or a spoonful of nut butter.

This dish pairs wonderfully with a cup of your favorite plant-based coffee or tea. Looking for more vegan breakfast inspirations?

Check out our Half Runner Beans Recipe for a savory side or sweeten your morning with the Go Macro Bar Recipe.

Conclusion

This baked oats recipe vegan no banana is a fantastic way to enjoy a nutritious, filling breakfast without the use of bananas. It’s easy to prepare, packed with wholesome ingredients, and offers endless opportunities for customization.

Whether you’re in a rush or looking to indulge in a comforting morning treat, this recipe delivers on flavor and convenience.

By using simple pantry staples like rolled oats, applesauce, and plant-based milk, you can whip up a batch that’s both satisfying and nourishing. Plus, it’s a great base to experiment with your favorite flavors and mix-ins.

Don’t forget to explore other delicious recipes on our site like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the delightful Glazed Twist Donut Recipe to keep your kitchen adventures exciting!

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