Vegan Baked Oatmeal with Frozen Berries (No Banana)

The recipe is made without eggs, dairy, oil, or bananas. Unsweetened applesauce adds moisture and helps keep the baked oatmeal soft, while ground flaxseed helps bind everything together. It's great for meal prep because it stores well in the fridge, freezes nicely, and can be sliced into squares for quick breakfasts during the week.

For more healthy vegan baked oatmeal recipes, try this chocolate baked oatmeal with peanut butter, pumpkin baked oatmeal, or apple vegan baked oatmeal. For more recipes with frozen berries, try mixed berry cheesecake overnight oats or frozen fruit overnight oats.

Ingredient notes and substitutions

This baked vegan oatmeal recipe uses simple ingredients, but please see the recipe card below for exact amounts.

Ground flaxseed - When mixed with water, it helps bind the baked oatmeal without eggs. Let the flax egg sit for about 10 minutes to thicken before adding it to the oat mixture.   For leftover ground flaxseeds, try dairy-free overnight oats or flaxseed pudding with strawberries.

I think the oatmeal holds together better with a flax egg, but I tested the baked oatmeal without a flax egg. To make the swap, increase the dairy-free milk to 1 ½ cups while keeping the rest of the ingredients the same (don't skip the applesauce). Start checking the baked oatmeal at 35 minutes.

Oats - Rolled oats create a softer, heartier texture in baked oatmeal, while quick-cooking oats make it more uniform and bar-like. Steel-cut oats cannot be substituted for rolled or quick-cooking oats.

Dairy-free milk - Use an unsweetened plant-based milk, such as almond, cashew, soy, or oat milk. I don't recommend canned coconut milk because it's much thicker and richer than regular dairy-free milk.

Unsweetened applesauce - Applesauce adds moisture and helps keep the baked oatmeal soft without using banana or oil. If you want to use banana instead, replace the applesauce with ½ cup mashed ripe banana. Depending on how ripe the banana is, it may make the oats sweeter and add a light banana flavor.  Since mashed banana is thicker than applesauce, the baked oatmeal may bake a little faster, so start checking it about 5 minutes early.

I tested the baked oatmeal without applesauce. To make the swap, increase the dairy-free milk to 1 ½ cups and the maple syrup to ⅓ cup, while keeping the rest of the ingredients the same. Start checking the baked oatmeal at 35 minutes.

Maple syrup - Maple syrup can be substituted with date syrup, agave syrup, or if you prefer less sweetness, it can be reduced to 2 tablespoons. If needed, drizzle more maple syrup over individual servings after baking.

Berries - Use 1 ½ cups frozen mixed berries straight from the freezer; don't thaw them first. If using frozen strawberries, choose sliced or quartered strawberries instead of whole ones.  Fresh berries also work, but start checking the baked oatmeal about 5 minutes earlier. If using fresh strawberries, slice or quarter them.

Vanilla, cinnamon, and salt - These add flavor and make the baked oatmeal taste more balanced. Don't skip the salt; it helps bring out the sweetness.

Walnuts or pecans - They add a little crunch. You can swap them with sliced almonds, pumpkin seeds, or sunflower seeds, or leave them out if needed.

How to make vegan baked oatmeal

Preheat and prep the pan. Preheat the oven to 350 F and lightly grease an 8x8-inch baking dish.

Make the flax egg. In a small bowl, stir together the ground flaxseed and water. Let it sit for 10 minutes to thicken while you prep the rest of the ingredients.

Mix the dry ingredients. In a large bowl, stir together the rolled oats, cinnamon, baking powder, and salt.

Add the wet ingredients. Add the dairy-free milk, applesauce, maple syrup, vanilla, and flax egg to the oat mixture. Stir until everything is well combined.

Fold in the berries and nuts. Gently fold in the frozen mixed berries and walnuts or pecans. Don't thaw the berries first.

Transfer to the baking dish. Pour the mixture into the prepared baking dish and spread it out evenly.

Bake. Bake for 40-45 minutes, or until the middle is set and the edges have firmed up. If you substituted mashed banana for applesauce or used fresh berries instead of frozen, check it 5 minutes early. 

Cool and serve. Let the baked oatmeal cool for 10-15 minutes before serving. Enjoy warm or cold.

Tips and troubleshooting

• Using parchment paper for easier cleanup. I haven't tested this recipe with parchment paper, but it may retain moisture and add a few extra minutes to the baking time. Check that the center is set before removing it from the oven.
• Make sure the center is set. The edges should look firm, and the middle should no longer look liquid. Gently touch the center of the baked oatmeal; it should feel set, and no wet batter should come up. If the center is still wet, bake it for a few more minutes. The center will not be as firm as the edges.
• Let it cool before slicing. Baked oatmeal is soft when warm and firms as it cools. For cleaner slices, cool completely, then refrigerate until firm.
• Too dry? Add a splash of dairy-free milk, a spoonful of vegan yogurt, or a drizzle of maple syrup when serving.
• Not sweet enough? Add maple syrup to individual servings instead of increasing the sweetener in the whole pan.

Serving suggestions

These vegan baked oatmeal bars can be served warm, chilled, or at room temperature. For a more filling breakfast, pair it with a smoothie or fruit salad.

Try serving it with:

• Creamy toppings - Add a splash of dairy-free milk or spoon vegan yogurt on top for a creamy contrast.
• Nut or seed butter - Try peanut butter, almond butter, hazelnut butter, or sunflower seed butter.
• Fresh fruit toppings - Top with fresh berries, sliced banana, or diced mango.
• Cooked or stewed fruit - Top with warm cooked berries, apples, peaches, or cherries for extra fruit flavor.
• Crunchy toppings - Add walnuts, pecans, pumpkin seeds, or granola.
• Dessert-style toppings - Add coconut whipped cream, chocolate sauce, or a drizzle of maple syrup for a sweeter option.

Variations

• Use one type of berry - Replace the mixed berries with all blueberries, raspberries, blackberries, or sliced strawberries.
• Make it nut-free - Skip the walnuts or pecans, or swap in pumpkin seeds or sunflower seeds for a little crunch.
• Add chocolate chips - Swap the nuts for dairy-free chocolate chips, or sprinkle a few on top before baking.
• Use banana instead of applesauce - Replace the applesauce with ½ cup mashed ripe banana.
• Make it extra cozy - Use apple pie spice or pumpkin pie spice instead of cinnamon.

Storage and reheating

Let the baked oatmeal cool completely before storing. It firms up after chilling, which makes it easier to slice.

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Slice into individual portions and freeze in a freezer-safe container for up to 3 months. Place parchment paper between the pieces when stacking the slices.
• Reheating: Warm individual portions in the microwave until heated through, or reheat in a 350 F oven until warm. Add a splash of dairy-free milk if the baked oatmeal seems dry.
• Serving cold: The baked oatmeal can also be eaten chilled, straight from the fridge.

Vegan baked oatmeal FAQs

Related recipes

• Mixed berry cheesecake overnight oats
• Banana and cinnamon overnight oats
• Cherry overnight oats
• Chia seed pudding with oat milk
• Chia seed breakfast bowl
• Pumpkin baked oatmeal

I hope you enjoy the recipe! If you did, feel free to rate and leave a comment. For more simple vegan breakfasts, check out all my oil-free vegan breakfast recipes.