Your morning breakfast routine just got simpler with this easy vegan baked oatmeal recipe. Only 8-ingredients are needed to make this delicious banana chocolate chip baked oatmeal. This kid-friendly breakfast recipe is easily the best-baked oatmeal recipe ever!
EASY BANANA CAROB CHIP BAKED OATMEAL
Certified gluten-free old fashioned rolled oats are a staple in our house. We go through one 2-lb bag a month. Oats are a great, heart-healthy ingredient that I add to a lot of my baked desserts. My husband also uses them in his protein-packed, post-workout smoothies. If you’re like me and happen to have lots of oats on hand, I suggest trying out recipes like my Gluten-Free Apricot Crumble, gluten-free raspberry jam oatmeal bars, Easy brown sugar peach crisp, and of course this banana carob chip baked oatmeal.
For those of you living a vegan lifestyle, using the proper oats are crucial. Pre-packaged or flavored oats often contain non-vegan friendly ingredients like milk or whey. I suggest Bob’s Red Mill Certified Gluten-Free Rolled oats. I purchase them in bulk from amazon.
HOW TO MAKE VEGAN BAKED OATMEAL (& GLUTEN-FREE BAKED OATMEAL)?
I’ve never made baked oatmeal before but woke up craving something other than my typical bowl of hot cereal. Marisa Moore’s Fresh Peach & Pecan baked oatmeal recipe was the perfect guide.
To ensure that this baked oatmeal recipe is allergy-friendly, here are a few key substitutions that need to occur. Regular baked oatmeal contains dairy and eggs, which will need to be substituted. Additionally, gluten-free baked oatmeal will require gluten-free oats – preferably certified. I also removed all nuts.
To be clear, I used carob chips in this recipe, but chocolate chips will work just fine. I am addicted to carob chips after making these cookies. Please note that vegan chocolate chips can easily be substituted in this recipe.
This recipe is merely a suggested guide for creating the best-baked oatmeal. You can add whatever you like from walnuts to baked pears or cranberries! Trust the ancestors, lol.
REHEATING AND STORING BAKED OATMEAL
Cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on HIGH for 1 minute.
Baked oatmeal can be stored in a covered container in the refrigerator for up to 4 days. For freezer storage, place slices of oatmeal on a parchment -ined sheet pan, then freeze until solid. Transfer the oatmeal slices to a freezer bag for longer-term storage. To reheat, microwave an oatmeal slice for 30-40 seconds.
Other gluten-free, vegan breakfast recipes you’ll love:
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Easy Vegan Banana Carob Chip Baked Oatmeal
Breakfast just got easier with this banana carob chip baked oatmeal recipe. This Easy baked oatmeal is gluten, dairy, and egg-free, and takes just 25 minutes to make. Ingredients like ripe bananas, carob chip (easily substitute for vegan chocolate chips), and unsweetened applesauce make this one of the best-baked oatmeal recipes.
Preheat the oven to 375 F. Spray an 8×8 baking dish with cooking spray (set aside).
In a medium bowl, combine oats, cinnamon, brown sugar
In a second bowl, whisk together the dairy-free milk, organic coconut oil, unsweetened applesauce, and vanilla extract.
Add the wet ingredients to the dry. Stir to combine.
Add carob or chocolate chips.
Pour the oatmeal mixture into the prepped dish. Top with fresh banana sliced. Sprinkle bananas with remaining brown sugar.
Bake 20 minutes or until the edges are bubbly and bananas caramelized and slightly browned.
Recipe adapted from https://marisamoore.com/peach-pecan-baked-oatmeal/Storing Baked Oatmeal Baked oatmeal can be stored in a covered container in the refrigerator for up to 4 days. For freezer storage, place slices of oatmeal on a parchment-lined sheet pan, then freeze until solid. Transfer the oatmeal slices to a freezer bag for longer-term storage. To reheat, microwave an oatmeal slice for 30-40 seconds.Substitutions1/4 cup carob chips can be substituted for chocolate chips1 egg can be substituted for 1/4 unsweetened applesauce1 tablespoon of coconut oil can be substituted for 1 tablespoon melted plant-based butter