Make these baked oats without banana just using 6 main ingredients. The 5 different variations also provide all the flavor combinations that you could think of!
In this post you’ll learn:
- Why you will love this recipe
- Are baked oats healthy?
- Baked oats vs baked oatmeal
- How to replace the banana in baked oats
- Other equipment you can use if you don’t have a blender
- Topping variations
- Ingredients substitutions
- Storage instruction
- If you could make a bigger batch
- Meal prep tips
- Other variations of baked oats
Why You Will Love This Recipe
- No banana required: Tired of seeing that all vegan baked oats recipe includes banana? Then you’ve come to the right place! This recipe uses applesauce instead so say goodbye to spending days waiting for your banana to ripen, or to doing an extra run to the grocery store just to get bananas!
- Dessert for breakfast: It feels a bit like eating cake for breakfast, but without feeling any guilt! You can also choose from the 5 variations for the topping. Making this recipe kinda feels like a trip to the cake shop 😉
- Quick and easy: You only need 5 minutes of actual cooking and 6 ingredients for the base recipe.
- Healthy: This recipe uses rolled oats as the base which are packed with vitamins, minerals, and fiber.
- Perfect for meal prep: Tight on time? You can make this easy baked oats recipe ahead and store them for up to 5 days in the fridge, or up to 3 months in the freezer.
- Vegan and gluten-free: It’s dairy free, egg free, and also naturally gluten free!
Are baked oats healthy?
This recipe uses good 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. So all the good stuff!
To make sure that you make this recipe 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 aging process. Also be sure to get unsweetened applesauce, or make your own homemade applesauce.
Baked Oats vs Baked Oatmeal
In terms of ingredients, they are very similar but the most important difference is in the texture.
They both contain the same ingredients but they have different textures. In baked oatmeal recipes, the oats are not blended while they do get blended in baked oats recipes. This gives baked oats a more fluffy texture, making the baked oats taste like cake. On the other hand, baked oatmeal has more bite to it, more like a chewy granola bar texture.
What to use instead of banana in baked oats?
This recipe uses applesauce to replace the banana. Say no more to waiting for days for your banana to ripen, or for an extra run to the grocery store when you forget to get a banana.
I have also tried this recipe with plant-based yogurt to replace the banana and it works well too! Another substitution that I have not tried but think would work is to use pumpkin puree or any other fruit puree.
- Rolled oats: The good old fashioned oats. It’s a healthy base for this dessert-like recipe.
- Applesauce: Thickens the batter and ensures that we get the correct texture.
- Plant-based milk: Adds moisture and creaminess to the baked oats. I used soy but feel free to use any other plant-based milk! I also like to use unsweetened almond milk or coconut milk.
- Maple syrup: A bit of sweetener in the mix.
- Baking powder: Helps the baked oats rise, making them fluffy!
- Salt: A natural flavor enhancer to deepen the flavor.
- Flax egg (optional): If you want more texture and ‘bite’ to your baked oats. Just mix 1 Tablespoon of flax meal with 3 Tablespoons of water to get 1 flax egg!
And the toppings! Feel free to choose your favorite, and of course, you can choose more than one!
- Apple, cinnamon, and raisins: For the perfect, cozy fall breakfast🍁. Or dessert, depending on when you eat them.
- Cocoa powder and walnuts: For some brownie baked oats whenever you feel like having brownies for breakfast.
- Peanut butter and jelly: The classic combination that never goes wrong.
- Mixed berries: For the perfect summer breakfast option, or whenever you are missing the taste of summer.
- Matcha and dark chocolate: Because everybody loves matcha🍵 and everybody loves dark chocolate🍫, right?
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 do not get processed as finely. This makes the baked oats to be less fluffy but it is still tasty!
However, if you do want to have fluffy baked oats using a food processor, here are some tips you could try:
- 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.
Now here’s the fun part!
Apple, Cinnamon, and Raisins
The classic fall flavors🍂.
This is my current favorite baked oats variation. The flavor of the applesauce combines really well with the toppings!
Here’s what you need: 2 Tablespoons of cup of cubed apples, 1/2 teaspoon of cinnamon powder, and 1 Tablespoon of raisins.
Brownie Baked Oats
Craving brownies but don’t feel like eating something as heavy? Then go for this version!
All you need are 2 teaspoons of unsweetened cocoa powder, 1 teaspoon of maple syrup (or your sweetener of choice), and 1 Tablespoon of loosely-cracked walnuts.
Peanut Butter and Jelly
The classic combination that never goes wrong! It would also be the perfect combo for an afternoon snack.
You would need 1 Tablespoon of peanut butter and 1 Tablespoon of your favorite jelly or jam.
The healthiest version which is packed with antioxidants. It will also give you a taste of summer!
You only need 3 Tablespoons of your favorite berries. And the best part is, you can also use frozen berries (which I used here)! The berries will get baked anyway so don’t hesitate to buy them frozen.
Matcha and Dark Chocolate
Craving for some matcha latte, but in food form? This is your sign to make this variation.
All you need are 1 teaspoon of matcha powder and 1 Tablespoon of chopped dark chocolate. Feel free to substitute the chocolate with chocolate chips or chocolate sprinkles.
Some substitutions if you are running out of a certain ingredient, or just don’t like them.
- Rolled oats: Quick-cooking and instant oats are great substitutes. Subbing with oat flour will alter the texture but it will still work. For more information about the different types of oats (including pictures), check out this article.
- Applesauce: You can substitute it with plant-based yogurt. Another substitution that I have not tried but think would work is to use pumpkin puree or any other fruit puree.
- Plant-based milk: You can use all kinds of plant-based milk! But if you run out of milk, try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
- Maple syrup: Sub with agave nectar, date paste, or whatever your favorite sweetener is! You can also use normal sugar if that’s what you have at home!
- Baking powder: Without baking powder, your baked oats will not rise. I have not tried any substitution but feel free to experiment by substituting 1 tsp baking powder with 1/4 teaspoon baking soda + 1/2 teaspoon of vinegar.
How should I store my baked oats?
- 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 seconds 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 of these baked oats?
If you are making a big batch for meal prep, or for a gathering, it might be easiest to use a larger baking or 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 best to underbake than overbake since you cannot undo overbaking!
Can I meal prep with the baked oats?
For sure! Make a big batch, bake them, and store them in the fridge or freezer. It will make your day feel special having such a treat for breakfast!
Frequently Asked Questions (FAQ)
No, the steel-cut oats will not blend enough to give you a cake-like texture. However, you can substitute the old-fashioned rolled oats with quick-cooking oats, instant oats, or even oat flour. The texture will be different with oat flour but it will still be delicious.
Yes of course! I don’t find it necessary as it already tastes great without. However, if you are a fan of vanilla extract, feel free to add 1/4 teaspoon of vanilla extract for every serving of this recipe.
For a single serving, use an 8oz (250ml) ramekin.
If you are making a bigger batch, you can use a bigger baking or casserole dish. Note that the baking time would increase if you are using a bigger baking dish such that everything is cooked through.
Yes, you can! For my microwave, I need 1.5 minutes (90 seconds) for it to cook through. You might need anywhere between 1 to 3 minutes since every microwave is different.
I suggest starting with 1 minute and then incrementing by 30 seconds if it’s still not cooked through.
I have not tested this recipe using an air fryer but I imagine it would work by baking it at 175°C (350°F) for 8-10 minutes. Let me know in the comments if you decided to try this method!
Looking for Variations?
Try making Nutella baked oats by substituting the peanut butter with this Homemade Nutella!
Or for that time when you actually 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, especially if you like dried fruits like raisins!
Baked Oats Without Banana
- 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
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)
- 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.
- 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. Let it cool down for 5-10 minutes before serving.
- 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.
- You can also microwave instead of using an oven, although I recommend using the oven. To microwave, start with 1 minute and then increment by 30 seconds if it’s still not cooked through. I need 1.5 minutes (90 seconds) in total but the time will vary depending on the microwave.
- I have not tested this recipe using an air fryer but I imagine it will work. Feel free to experiment and let me know in the comments how it went!
- 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