Vegan Strawberry Banana Baked Oatmeal
Warm, fragrant, and packed with fruity flavor, this Strawberry Banana Baked Oatmeal is an easy way to start your day on a nourishing note. The combination of strawberries and bananas adds both natural sweetness and a tender, jammy texture, while oats and nuts provide fiber and protein to keep you satisfied until your next meal.
(This post is sponsored by Silk®.)
Vegan baked oatmeal is such a versatile dish. Enjoy it hot right out of the oven, let it cool for a sliceable breakfast bar, or serve it with a dairy-free yogurt alternative for an extra creamy touch.
This recipe is kid-friendly, customizable, and makes excellent meal prep for busy mornings or festive brunch gatherings. It's a wonderful vegetarian freezer meal for batch cooking, too!
You can use any type of milk, but I prefer Silk® Unsweetened Vanilla Almondmilk for this recipe. The nutty almond flavor pairs perfectly with oats and strawberries, and, because it's already vanilla flavored, there's no need to add vanilla extract as another separate ingredient. I also buy Silk® because it's part of Danone North America, which is a Certified B Corporation® that is committed to sustainability.
If you're looking for more nourishing breakfast ideas, try my High-Protein Strawberry Banana Smoothie, Strawberry Yogurt Parfait with Chocolate Granola, Greek Yogurt Bowls with Berries, Fried Egg Avocado Toast with Chili Crunch, or Berry Coconut Water Smoothie. For a savory breakfast casserole option, try my Sun-Dried Tomato Basil Strata.
Want even more plant-forward recipe inspiration? Get my free resource with 100+ Nourishing Meal and Snack Ideas here.
Ingredients
This recipe uses ripe bananas, unsweetened almond milk, maple syrup, and peanut butter for a creamy, naturally sweet base. Rolled oats, baking powder, and salt provide structure, while chopped almonds and fresh strawberries lend flavor and texture. Optional toppings include a dairy-free yogurt alternative and extra fresh strawberries for a brunch-worthy presentation.
Substitutions
- Milk: Use oat, soy, or any plant-based milk instead of almond milk.
- Peanut butter: Peanut butter can be swapped with almond, cashew, or sunflower seed butter.
- Nuts: Substitute any chopped nuts or seeds for almonds, or leave them out entirely.
- Sweetener: Maple syrup can be replace with agave nectar.
Making Ahead and Storage
This baked oatmeal can be prepared the night before and baked fresh in the morning, or fully baked and stored in the fridge or freezer.
Cover and refrigerate the baked oatmeal for up to 3 days. Reheat in the oven or microwave.
For longer storage, slices can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Yes! Strawberries add natural sweetness and juiciness to baked oatmeal, complementing other fruits like bananas or apples.
Absolutely. Mashed bananas add sweetness, moisture, and acts as a natural binder, making them a great egg-free option.
Baked oats are a nutritious option, often made with with whole grains, fruit, and nuts or seeds. They're a balanced, satisfying breakfast option.
Yes. Mashed bananas, applesauce, and flax/chia "eggs" can replace eggs as a binder in baked oatmeal recipes.
Any plant-based milk alternative-such as almond, oat, soy, or coconut milk-works well.
Nut butter, seed butter, coconut oil, or applesauce can replace butter while maintaining moisture and flavor.
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📖 Recipe
Vegan Strawberry Banana Baked Oatmeal
Equipment
- Oven
- 8-inch by 11-inch baking dish
Ingredients
- 3 medium ripe bananas (see note)
- 1 ½ cups Silk Unsweetened Vanilla Almondmilk
- ¼ cup maple syrup
- ¼ cup peanut butter or nut butter of choice
- 3 cups old fashioned rolled oats (gluten-free if needed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped almonds or any chopped nuts
- 3 cups sliced strawberries, divided
- 2 teaspoons organic cane sugar (optional)
Optional for serving:
- Strawberry or vanilla yogurt alternative or yogurt of choice
- Fresh strawberries
- Edible flowers
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8-inch by 11-inch (or similar size) baking dish. Add bananas to a large mixing bowl and mash with a potato masher or fork. Stir in Almondmilk, maple syrup, and peanut butter. Add oats, baking powder, and salt and stir to combine. Fold in almonds and a third of the sliced strawberries.
- Transfer the mixture to the baking dish. Arrange remaining strawberries on top of the oat mixture. Sprinkle cane sugar on top of the strawberries if desired.
- Transfer to the oven and bake 50 minutes, or until the center is set.
- Cool 5 minutes before slicing into pieces and serving. Serve with yogurt alternative, fresh strawberries, and edible flowers if desired.
- Cover and refrigerate for up to 3 days.
This is an incredible recipe! I love that it uses mashed bananas for the 'sweet'. Silk is such a good product. Thanks for the beautiful recipe!