If you want to know anything about our family, know that we will turn anything in a cinnamon roll flavored thing.
Of course that means we have the classic cinnamon rolls, but also cinnamon roll pancakes, cinnamon roll knots, and even a cinnamon roll star bread perfect for the holidays.
So when we were trying to decide our next baked oatmeal flavor, we had to do a cinnamon roll version!
Baked oatmeal has all the fiber, protein, and on-the-go needs that you have to get you through a busy week. It’s perfect for those who don’t necessarily like the texture of traditional oatmeal and uses pantry staples that you likely already have on hand.
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Why You’ll Love Vegan Baked Oatmeal
- No Mushy Texture – One of the biggest complaints about oatmeal is that the texture is mushy; however, with baked oatmeal, that’s not a concern. Baking allows for it to crisp up on the tops and edges and perfectly cook the oatmeal itself. If you love oatmeal cookies, you’ll love baked oatmeal as well.
- Lots of Flavor – Most of the time, we hear that people aren’t fans of oatmeal because they lack flavor and they aren’t sure how to fix that. This baked oatmeal has all the flavor you could want inside of it!
- Great for Meal Prep – it’s seriously so good for on the go. Cut a square and out the door you go! You don’t even have to warm it back up if you don’t want.
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Vegan Banana Bread Baked Oatmeal Ingredients:
Gather Your Ingredients
Full recipe amounts and instructions below in the printable recipe card:
- ripe banana – you want to use a ripe banana as it will taste sweet and enhance the flavor of your baked oatmeal dish. Using unripe bananas will give you a more earthly taste that you aren’t looking for in this particular dish; however, they are great for topping once the dish is cooked (PS – riper than you see in the photo 😉 )
- Substitute: Applesauce would work in it’s place
- dairy free milk – you can use any non-dairy milk for this recipe, such as almond, oat or soy milk. The milk helps us with not only texture and getting that oatmeal to the perfect consistency, but also with flavor
- maple syrup – we are using this liquid sweetener to not only help with the liquid to oat ratio, but it also give us a better sweetness that we love
- Substitute: any liquid sweetener like date syrup will also work
- vanilla extract – using vanilla not only adds more flavor to the dish, but it also helps bring out the flavors of the other ingredients
- rolled oats – sometimes you will see this say rolled oats and other times old fashioned oats. You just want to make sure that you are not using quick oats for this recipe
- cinnamon – really brings out that classic oatmeal flavor. You can use store bought ground varieties or you can freshly grate cinnamon yourself
- salt – a flavor enhancer and while you don’t need a lot, you will definitely be able to tell the difference when making the other ingredients shine in each bite that you take
🥳 Get the Full Recipe
Easy Cinnamon Swirl Baked Oatmeal
Ingredients
Oatmeal Base
- 2 cups old-fashioned rolled oats (180g)
- 1 cup old-fashioned rolled oats, left whole (90g)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 cups unsweetened non-dairy milk (480mL)
- 2 ripe bananas, (about 220g) mashed
- ¼ cup maple syrup (60mL)
- 2 tablespoons vegan butter, (28g) melted
- 1 tablespoon vanilla extract
Cinnamon Swirl
- ¼ cup light brown sugar (55g)
- 2 tablespoons vegan butter, (28g) melted
- 1½ teaspoons ground cinnamon
- 1 tablespoon oat flour (or all-purpose flour)
Vanilla Cream Cheese Glaze
- 3 oz vegan cream cheese, softened (85g)
- 2 tablespoons non-dairy milk (30 mL)
- 2 tablespoons maple syrup (30 mL)
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Optional Toppings
- Chopped toasted pecans
- Chopped Walnuts
- Fresh Berries
- More Cinnamon
- Maple Syrup
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. Add 2 cups of the oats to a blender and blend into a fine oat flour.
- In a large bowl, whisk together the blended oats, remaining whole oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the non-dairy milk, mashed bananas, maple syrup, melted vegan butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until evenly combined. Let the mixture rest for 5 minutes so the oats can begin absorbing the liquid.
- Meanwhile, make the cinnamon swirl by stirring together the brown sugar, melted butter, cinnamon, and oat flour until it forms a thick paste.
- Spread half of the oatmeal mixture into the prepared baking dish. Dollop half of the cinnamon mixture over the top and gently swirl with a butter knife. Add the remaining oatmeal mixture, then dollop and swirl in the remaining cinnamon mixture.
- Bake for 35–40 minutes, or until the edges are lightly golden and the center is just set. It should still have a slight jiggle in the very center. Let cool for 10 minutes before glazing.
- While the oatmeal cools, whisk together the cream cheese, non-dairy milk, maple syrup, vanilla, and salt until smooth and pourable. If needed, add another splash of oat milk to thin it. Drizzle the glaze over the warm baked oatmeal and serve.
Notes
Video
Nutrition
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Frequently Asked Questions:
Make sure to use a safe for you non-dairy milk and butter. Omit the optional nuts.
Once it has cooled for a few minutes, you can cut the dish into 6-9 squares or other desired size. Serve as is or add options toppings like vegan whipped cream and fresh fruit to it.
Baked oatmeal can be eaten however you wish – some will prefer it warm, especially freshly out of the oven; while others will enjoy this dish served chilled.
Baked oatmeal should be store in an air tight container in the fridge for up to 5-7 days.
Yes! This dish is great for meal prepping. Since make and let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.
I’m sure I will love this recipe. Please don’t include photos on the print feature.
There’s a little button at the top of the print page where you can toggle the pictures off! This way people that want them can have them and vice versa 🙂
We have a BANANA allergy in the house. Have you tried any of your recipes like this one that uses an alternative to the banana?
Thank you.
Hey! Totally understand and luckily their are some easy swaps you can make with this recipe that will still taste fantastic! You can sub the banana in the recipe for 3/4 to 1 cup of unsweetened applesauce or you can sub for 1 cup of unsweetened pumpkin puree. If you go with the pumpkin puree I would add an extra tablespoon of maple syrup to keep the sweetness on par with the applesauce option!
OMG!! I had so much fun making this vegan banana oat bake. I made each component of this recipe. This recipe was so delicious and flavorful. It definitely has the texture of a bread pudding. This recipe can be eaten for breakfast lunch or as a simple dessert. This recipe will definitely go in the archives.
Thank you so much! We’re so happy to hear that you had fun making the recipe and that you loved the flavors. Thank you for taking the time to share your experience with us!
So delicious! I made this for my partner’s birthday breakfast topped with some candied pecans and fresh blueberries. Amazing! A perfect special occasion meal or a meal to make an ordinary day a special occasion. Thank you for sharing!
This is so awesome! We really appreciate you making our recipe a part of your partners birthday breakfast and we’re thrilled to hear that everyone enjoyed it!
Damn good recipe! It didn’t see the cream cheese icing, was eaten too quickly by the fam. Btw, love you and your fam too. And your sense of humour and video esthetics. A recipe must try.
Awww, thank you!! We’re so happy to hear that you enjoyed the recipe. Thank you for taking the time to share that with us here!!
Heyy we made this today & it was delicious even though I screwed a few things up. I somehow reversed the oat flour and whole oats amounts. Whoops. And I did also substitute half the maple syrup with agave b/c we ran out of syrup.
I didn’t have any fruit topping but next time want to do some baked cinnamon apples on top, like an apple pie filling kinda situation. I think that would go well with the dish. I’m also upping the cinnamon sugar swirly component b/c I can’t get enough of it tbh. I plan to experiment with Protein Oats (I use the Bobs red mill ones) to make the macros a little better and maybe to swap out the brown sugar for Swerve brown Sugar which I’ve found to be a great sub in many of my baked treats. Anyway, thanks for this recipe b/c I’ve never enjoyed baked oats, like literally in 52 years have not EVER enjoyed them but something told me to try these out and I’m not mad about it.
Awww, thank you!! We’re thrilled to hear that our recipe the first baked oats recipe you really enjoyed. Thank you so much for taking the time to share such amazing details about your experience. We’re positive that other readers will really appreciate it!