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Baked Oats No Banana, No Eggs (5 Ways!)

Five oven baked oats no banana without eggs, zoomed in to form a collage.
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!
Jem @ The Fruity Jem
Cook Time 25 minutes
Cooling Down Time 5 minutes
Total Time 30 minutes
Serving Size 1 serving

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

Ingredients 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.
Equipment Notes:
  • 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!
Storage and Meal Prep:
  • 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).
Other Notes:
  • 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