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!
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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-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.
Other gluten-free, vegan breakfast recipes you’ll love:
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Easy Vegan Banana Carob Chip Baked Oatmeal
- 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.