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.
- 2 Cups Certified Gluten-Free Rolled Oats
- 1/4 Cup Brown Sugar + 1 extra tablespoon for topping
- 1 teaspoon Cinnamon
- 1 1/2 Cup Dairy-Free Milk
- 1 Tablespoon Organic Coconut Oil
- 1/4 Cup Unsweetened Applesauce (replaces one egg)
- 1 Ripe Banana
- 1 teaspoon Vanilla Extract
- 1/4 cup Carob Chips Substitute vegan Chocolate Chips
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.
1/4 cup carob chips can be substituted for chocolate chips
1 egg can be substituted for 1/4 unsweetened applesauce
1 tablespoon of coconut oil can be substituted for 1 tablespoon melted plant-based butter