These healthy baked oats use no bananas and no eggs! With just 5 minutes of cooking and 5 vegan flavor options, ranging from apple to chocolate!
P.S. I’ve also included a video below to make this Baked Oats Without Eggs even easier!
Watch the Video Below!
What to use instead of bananas?
This baked oats no banana uses applesauce to replace the banana. You can also use yogurt to sub for bananas! Speaking of applesauce, you might want to check this applesauce overnight oats!
Ingredients and Substitutions
- Rolled oats: The good old-fashioned oats for a healthy breakfast or dessert.
- Quick-cooking and instant oats are great substitutes. Subbing with oat flour will alter the texture but it will still work.
- Applesauce: The substitute for banana to get the correct texture.
- Plant-based milk: Adds moisture and creaminess to the vegan baked oatmeal. I used soy but feel free to use any other plant-based milk!
- Maple syrup: Sub with any other liquid sweetener.
- Baking powder: Helps the baked oats rise, making them fluffy!
- Without baking powder, your baked oats will not rise. Substitute 1 tsp baking powder with 1/4 teaspoon baking soda + 1/2 teaspoon of vinegar.
- Salt: A natural flavor enhancer to deepen the flavor.
- Flax egg (optional): The substitute for eggs. Use if you want more texture and ‘bite’ to your baked oats. It’s literally just flax seeds + water btw!
- Speaking of flax meal, you might like my viral Easy Flax Meal Pudding!
And the toppings!
- Apple, cinnamon, and raisins
- Cocoa powder and walnuts
- Peanut butter and jelly
- Mixed berries
- Matcha and dark chocolate
Step-by-step Instructions
Blend: Blend all the ingredients except the toppings together in a blender until smooth.
Bake: Mix in the toppings, then bake at 175°C (350°F) for 20-25 minutes. That’s it! Just two simple steps that will get you dessert for breakfast! And it’s great for meal prep too!
I don’t have a blender. Can I use a food processor or an immersion blender instead?
Yes, you can. It will probably take longer to get everything blended up smoothly with a food processor but it will still work. When I tried this, the oats did not get processed as finely. This makes the baked oats to be less fluffy but it is still tasty!
If you do want to have fluffy baked oats using a food processor, here are some tips:
- Make a bigger batch so the food processor gets filled up and can blend better
- Process them longer
- First process the rolled oats until they become fine flour. Then add the other ingredients and blend
- Use oat flour instead of rolled oats
If you want to use an immersion blender, be sure to make a bigger batch so there is enough batter to blend smoothly.
Topping Variations
Now here’s the fun part! Five ways to jazz your baked oats without eggs!
Apple, Cinnamon, and Raisins
The classic fall flavors🍂. The flavor of the applesauce combines really well with the toppings!
Brownie Baked Oats
Craving brownies but don’t feel like eating something as heavy? Then go for this version! Feel free to sub with other nuts to boost the protein content.
Peanut Butter and Jelly
The classic combination that never goes wrong! It would also be the perfect combo for an afternoon snack. Feel free to sub with almond butter or other nut butter.
Mixed Berries
The healthiest version which is packed with antioxidants. It will also give you a taste of summer!
Matcha and Dark Chocolate
Craving for some matcha latte, but in food form? This is your sign to make this variation. Feel free to sub the chocolate with some vegan chocolate chips or even chocolate sprinkles.
Troubleshooting this Baked Oats Without Eggs
Why aren’t my baked oats baking? This probably just means that your oats are undercooked. Bake them further in the oven for longer. Note that this is okay even if this goes against the recipe instructions because ovens can differ a little bit in terms of how hot they could be.
Why are my baked oats mushy/runny/soggy? Probably there’s too much liquid or is undercooked. Add a bit more oats and/or increase cooking time to adjust.
Why are my baked oats so dense? Probably there isn’t enough liquid or the oven baked oats without banana are overcooked. Add more liquid and/or reduce cooking time to adjust for this.
Storage and Meal Prep Instructions
Fridge: Store your baked oats in the refrigerator for up to 5 days. To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30-second increments.
Freezer: You can also freeze this for up to 3 months. To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).
Can I make a bigger batch to meal prep?
Absolutely! I recommend using a casserole dish instead of small ramekins. The baking time would increase so that everything will be cooked through.
For example, if you are making 4 servings in a larger dish, I would start with 35 minutes of baking. Then check if it’s still underbaked, and continue. Remember that it’s better to underbake than overbake since you cannot undo overbaking!
Speaking of meal prepping, you might like my granola cups recipe, which comes with 6 flavor variations!
Are baked oats healthy?
This baked oats no eggs uses old-fashioned rolled oats as the base instead of plain flour. Rolled oats have so many great health benefits such as reducing the risk of coronary heart disease, lowering blood pressure, and helping with digestion. Oats are also loaded with fiber, vitamins, minerals, and antioxidants.
To make sure that you make oven baked oats as healthy as possible, I suggest going with the mixed berries version. Berries are really rich in antioxidants, the good stuff that slows down the ageing process.
FAQ
Which is better: overnight oats or baked oats?
Overnight oats offer a no-cook option with a creamy texture, while baked oats provide a warm, slightly firmer texture and can be more suitable for those who prefer a cooked breakfast. Ultimately, it depends on personal preference!
Speaking of overnight oats, you might like my Frozen Berries Overnight Oats, Cookies and Cream Overnight Oats, or this Biscoff Overnight Oats!
Looking for Variations?
Try making Nutella baked oats by substituting the peanut butter with this Homemade Nutella!
Or for that time when you do have bananas, try this version of banana baked oats: Chocolate Chip Baked Oats recipe!
And if you’re a fan of healthy cakes, I highly recommend my 10-minute Weetabix Cake Loaf recipe, which is a crowd-pleaser for everyone!
Baked Oats No Banana, No Eggs (5 Ways!)
Ingredients
Base Recipe
- ½ cup rolled oats (45 grams)
- ¼ cup applesauce (65 grams) I used sweetened
- 1 teaspoon maple syrup (5 grams) or sub with agave nectar
- 4 Tablespoons plant-based milk (52 ml) I used soy but any plant-based milk will work
- ½ teaspoon baking powder
- a pinch of salt
- 1 Tablespoon ground flax seeds (6 grams) + 3 Tablespoons water (45 grams) to make your flax egg optional
Toppings
Option 1: Apple, Cinnamon, and Raisins
- ¼ teaspoon cinnamon powder (1 gram)
- 2 Tablespoons cubed apple (15 grams)
- 1 Tablespoon raisins (9 grams)
Option 2: Brownie Baked Oats
- 1 teaspoon cocoa powder (3 grams)
- 2 Tablespoons chopped walnuts (14 grams)
Option 3: Peanut Butter and Jelly
- 1 Tablespoon peanut butter (15 grams) or sub with another nut butter of choice
- 1 Tablespoon jelly/jam (20 grams)
Option 4: Mixed Berries
- ¼ cup mixed berries (36 grams) I used frozen but feel free to use fresh berries!
Option 5: Matcha and Dark Chocolate
- 1 teaspoon matcha powder (3 grams)
- 1 Tablespoon chopped dark chocolate (11 grams)
Instructions
- Blend: First preheat the oven to 175°C (350°F). Then place all ingredients except the toppings in a blender. Blend until smooth for about 1 minute.½ cup rolled oats (45 grams), ¼ cup applesauce (65 grams), 1 teaspoon maple syrup (5 grams), 4 Tablespoons plant-based milk (52 ml), ½ teaspoon baking powder, a pinch of salt, 1 Tablespoon ground flax seeds (6 grams) + 3 Tablespoons water (45 grams) to make your flax egg
- Transfer: Transfer the batter to a 250ml (8oz) ramekin. Add the toppings of your choice. Mix evenly.If the toppings includes something in powder form (so the cinnamon, cocoa powder, or matcha powder), be sure to mix that one first.
- Bake: Bake for 20-25 minutes, or air fry at 140℃ (290℉) for 12-15 minutes. Let it cool down for 5-10 minutes before serving.
Notes
- To substitute for rolled oats, try quick-cooking or instant oats. Subbing with oat flour will alter the texture but it will still be delicious!
- If you run out of plant-based milk (all types of milk will work such as almond milk, oat milk, soy milk, etc), try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
- I used sweetened applesauce but feel free to use unsweetened one. In that case, you might need to add 1 teaspoon more maple syrup.
- The flax egg is optional, if you would like more texture and ‘bite’ to your baked oats.
- You can also use a food processor instead of a blender. The oats do not get processed as finely but this will be solved if you process the batter longer.
- If you are making a bigger batch, using an immersion blender will also work.
- Please read the post above for notes on how to microwave this instead of baking it in the oven!
- Store your baked oats in the refrigerator for up to 5 days.
- To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30 seconds increments.
- You can also freeze this for up to 3 months.
- To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).
- The calorie information is calculated based on just the base recipe, excluding toppings. The following are the additional calories of the toppings:
- mixed berries: 20 kcal
- apple, cinnamon, and raisins: 43 kcal
- brownie: 100 kcal
- peanut butter and jelly: 114 kcal
- matcha and dark chocolate: 73 kcal
It’s healthy but tasted unbelievably good!
I’m a fan of matcha so that’s also what I tried. Feels like eating dessert, but without the guilt. 🙂
The best baked oats recipe out there y’all! Haven’t tried all variations but my favorite so far is the brownie baked oats. Can’t wait to try the matcha one too once I get some matcha powder!