Vegan Blended Baked Oatmeal Recipe

Introduction

This vegan blended baked oatmeal offers a creamy, wholesome breakfast that’s both quick and delicious. With simple ingredients like oats, banana, and almond butter, it’s a warm, comforting start to your day that satisfies your sweet tooth in a healthy way.

Ingredients

• 1/2 cup rolled oats
• 1/2 a banana
• 1/4 cup almond milk (or milk of choice)
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate chips or frozen berries
• Drizzle of almond butter, for serving

Instructions

1. Step 1: Add the oats, banana, almond milk, almond butter, maple syrup, baking powder, vanilla extract, and sea salt into a blender. Blend on high until the mixture is smooth and creamy.
2. Step 2: Gently fold the dark chocolate chips or frozen berries into the blended mixture.
3. Step 3: Lightly spray two ramekins with cooking spray. Pour the blended oatmeal mixture evenly into the ramekins. If desired, top with a few extra chocolate chips.
4. Step 4: To bake in the oven, preheat the oven to 350ºF (175ºC). Bake the ramekins for 23 to 25 minutes until the tops turn golden and feel mostly firm.
5. Step 5: Remove from the oven and allow to cool slightly. Drizzle with almond butter before serving.
6. Step 6: To cook in the microwave, place both ramekins in the microwave and heat on high for 2 to 3 minutes. Let cool briefly and drizzle with almond butter to serve.

Tips & Variations

• Swap almond milk for oat or soy milk to suit your taste or dietary needs.
• Add cinnamon or nutmeg for a warm, spiced flavor.
• Use frozen berries instead of chocolate chips for a fruity twist.
• To make it nut-free, substitute almond butter with sunflower seed butter.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds or until warm. You can also freeze portions for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats, but the texture might be softer and less chewy than with rolled oats. Adjust baking time slightly if needed.

Is this recipe gluten-free?

This recipe can be gluten-free if you use gluten-free certified rolled oats. Always check the packaging to ensure no cross-contamination.

Vegan Blended Baked Oatmeal Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

This Vegan Blended Baked Oatmeal is a creamy, nutritious breakfast treat made with rolled oats, banana, almond butter, and a hint of maple syrup. It offers a delightful texture with melted dark chocolate chips inside and can be easily prepared either baked in the oven or quickly microwaved for convenience. Perfect for a wholesome, plant-based start to your day.

• Author: Tim
• Prep Time: 5 minutes
• Cook Time: 25 minutes (oven) or 3 minutes (microwave)
• Total Time: 30 minutes (oven) or 8 minutes (microwave including prep)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1/2 cup rolled oats
• 1/2 a banana
• 1/4 cup almond milk (or milk of choice)
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of sea salt

Add-ins/Optional

• 1/4 cup dark chocolate chips or frozen berries
• Drizzle of almond butter for topping

Instructions

1. Prepare the blended baked oatmeal base: Combine the rolled oats, banana, almond milk, almond butter, maple syrup, baking powder, vanilla extract, and sea salt into a blender. Blend on high until the mixture becomes smooth and creamy, ensuring all ingredients are well incorporated. After blending, gently fold in the dark chocolate chips to evenly distribute them through the batter.
2. Prepare the baking vessels: Lightly spray two ramekins with cooking spray to prevent sticking. Pour the blended oatmeal mixture evenly into the ramekins. If desired, add a few extra chocolate chips on top for a decorative and flavorful finish.
3. To cook in the oven: Preheat your oven to 350ºF (175ºC). Place the filled ramekins on a baking tray and bake for 23 to 25 minutes. The baked oatmeal is done when the top turns golden and the cake feels mostly firm to the touch, indicating it is set. Remove from the oven and let it cool slightly before adding a drizzle of almond butter on top for extra richness.
4. To cook in the microwave: Place both ramekins into the microwave and cook on high power for 2 to 3 minutes. Cooking times may vary depending on your microwave, so check for firmness after 2 minutes. Let the ramekins cool slightly before drizzling almond butter on top and serving.

Notes

• You can substitute dark chocolate chips with frozen berries for a fruity twist.
• For a nuttier flavor, try different nut butters such as peanut or cashew butter.
• This recipe is naturally vegan and gluten-free if you use certified gluten-free oats.
• Ensure to cool the oatmeal slightly before eating, as it will be very hot right out of the oven or microwave.
• Adjust sweetness by adding more or less maple syrup according to your preference.

Keywords: vegan baked oatmeal, blended baked oatmeal, healthy breakfast, dairy-free breakfast, almond butter oatmeal, chocolate chip oatmeal