Baked Oatmeal Recipe Without Eggs: Easy Vegan Breakfast

If you’ve been searching for a cozy, nourishing breakfast that’s easy to make, endlessly customizable, and doesn’t require eggs, you’re in the right place! Baked oatmeal is a breakfast classic, loved for its deliciously soft and chewy texture—a perfect cross between oatmeal and a warm oatmeal cookie.

But what if you want to keep it egg-free? Whether you’re vegan, have allergies, or simply ran out of eggs, this baked oatmeal recipe without eggs brings all the comfort and flavor you crave, using wholesome pantry staples and clever swaps.

This recipe is incredibly versatile and inviting. It’s naturally sweetened, packed with heart-healthy oats, and can be prepped ahead for busy mornings.

You’ll also love that it’s family-friendly, meal-prep approved, and totally fuss-free. Keep reading to discover why this baked oatmeal should be your next breakfast staple—and how to make it perfectly every time!

Why You’ll Love This Recipe

• No eggs required—perfect for vegans, those with egg allergies, or anyone embracing a plant-based lifestyle.
• Meal prep superstar: Make a batch and enjoy quick, hearty breakfasts all week long.
• Customizable: Add your favorite fruits, nuts, or chocolate chips to suit any craving.
• Wholesome ingredients: Made with rolled oats, fruit, and plant-based milk for a nourishing start to your day.
• Kid-approved: Naturally sweet, soft, and easy to eat—kids will ask for seconds!
• Easy to make: Just mix, pour, and bake. No complicated steps or equipment.

Tip: Baked oatmeal is also an excellent way to use up overripe bananas or leftover berries!

Ingredients

Equipment

• 8×8-inch baking dish or similar
• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Knife and cutting board (if adding fruit or nuts)
• Oven mitts

Instructions

1. Preheat your oven to 375°F (190°C).

   Lightly grease your baking dish with a little oil or nonstick spray to prevent sticking.

2. Mash the banana.

   In your large mixing bowl, mash the banana until smooth. This will help bind the oatmeal and add natural sweetness.

3. Add wet ingredients.

   Pour in the plant-based milk, maple syrup, and vanilla extract. Whisk everything together until well combined.

4. Stir in dry ingredients.

   Add the rolled oats, baking powder, cinnamon, and salt. Use your spatula or spoon to mix until everything is evenly distributed.

5. Fold in berries, nuts, or extras.

   If using, gently fold in your chosen berries, nuts, or chocolate chips. Save a few for sprinkling on top.

6. Pour into baking dish.

   Spread the mixture evenly in your prepared baking dish. Scatter any reserved toppings over the surface.

7. Bake.

   Bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set. The oatmeal will firm up as it cools.

8. Cool slightly and serve.

   Let the baked oatmeal cool for at least 10 minutes before slicing. Serve warm, or let it cool completely for easy slicing and storing.

Make-ahead tip: This baked oatmeal keeps well in the fridge for up to 5 days, and freezes beautifully for longer storage!

Tips & Variations

• Banana alternatives: Not a fan of banana? Try unsweetened applesauce or pumpkin puree instead. Use 1/2 cup for best results.
• Gluten-free: Use certified gluten-free rolled oats if needed.
• Flavor twists: Add orange zest, swap cinnamon for ginger or nutmeg, or stir in coconut flakes for a tropical vibe.
• Sweetener options: Adjust sweetness by using more or less maple syrup, or try coconut sugar for a different flavor.
• Single-serve: Bake in muffin tins for individual portions—perfect for grab-and-go breakfasts!
• Protein boost: Stir in a scoop of plant-based protein powder or a spoonful of nut butter.

Pro tip: For extra crunch, sprinkle a handful of chopped nuts over the top before baking.

Nutrition Facts

Nutrition information will vary based on mix-ins and milk choice. For lower sugar, reduce maple syrup or skip the chocolate chips.

Serving Suggestions

• Classic breakfast: Cut a warm square and top with a splash of plant-based milk or a dollop of non-dairy yogurt.
• On-the-go: Let the oatmeal cool and slice into bars—perfect for packed lunches or busy mornings.
• Fruit-forward: Top with fresh berries, sliced banana, or a spoonful of homemade fruit compote.
• Indulgent treat: Drizzle with extra maple syrup or nut butter for a decadent twist.
• Brunch platter: Serve alongside savory options like the Afghan Vegetarian Pulao Recipe or a crisp Baby Spinach Salad Recipe Vegan for a well-rounded plant-based spread.

Did you know? Baked oatmeal is delicious both warm and cold, so it’s a year-round favorite!

Conclusion

Embracing an egg-free baked oatmeal recipe opens up a world of possibilities for breakfast lovers everywhere. With just a handful of pantry staples and a few simple steps, you’ll create a nourishing, delicious meal that’s perfect for all ages and dietary needs.

Whether you’re serving it for a cozy weekend brunch or prepping it for weekday mornings, this recipe is sure to become a beloved staple in your kitchen.

If you’re exploring more ways to enjoy plant-based meals, don’t miss these reader favorites: Best Vegetarian Recipes Without Tofu for Every Meal, Clean Eating Breakfast Vegetarian Recipes for Every Morning, and Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

With a few wholesome swaps and a dash of creativity, you can transform your mornings—one delicious bite at a time!

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