This Baked Oatmeal without Eggs is an easy 30-minute breakfast made with wholesome ingredients like oats, nuts, pumpkin puree, and pumpkin pie spice. It's ideal for meal prep and freezing, and is naturally vegan and gluten-free!
This baked oatmeal without eggs is perfect for a healthy breakfast or brunch. It's easy to make, with just 1 bowl and 5 minutes of prep needed!
The best part - it feels like eating a piece of cake for breakfast.
Some other of my favorite breakfasts include Overnight Oats without Chia Seeds, Overnight Oats with Biscoff, Vegan Bisquick Pancakes, and Overnight Oats without Yogurt.
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Why This Recipe Works
- The eggs are replaced with flax eggs which bind the baked oats and help them hold their shape better. I use this trick in many vegan baked goods including my vegan lemon pie and vegan baked churros.
- It's naturally egg-free and dairy-free, meaning no animal products.
- Customizable and versatile! You can add any of your favorite add-ins to make it your own. See my suggestions below under "Optional Add-ins".
Ingredients & Substitutions
- Rolled oats. They give a chewy texture to the oatmeal. Other types of oats such as quick or steel-cut oats won't work here.
- Pumpkin puree. I prefer to use my boiled pumpkin puree, however, it can be substituted with mashed bananas, apple sauce, or another fruit puree.
- Pumpkin pie spice. Again, I like to use my DIY pumpkin spice, but store-bought can also work. If you don't have it on hand, feel free to add a dash of ground cinnamon, cloves, and nutmeg.
- Plant milk. We like soy milk, but any milk will work such as oat milk, coconut milk, etc.
- Flax egg. This is the secret to making baked oatmeal without eggs. A flax egg is made by mixing flaxseed meal with water and leaving it to soak for 5 minutes or until it becomes gel-like. I love using flax seeds both in baked goods, as well as in my flax overnight oats.
- Sugar. We like brown sugar, but you can use maple syrup or honey.
- Oil. Baked oats can be dry, so oil gives them moisture, preventing them from being rubbery. I use canola oil, but olive oil, coconut oil, and melted vegan butter will work too.
- Baking powder. It helps the baked oatmeal rise.
- Raw pecans. Optional, any other nuts can work as well.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Baked Oatmeal Without Eggs
Step 1: Start by greasing a 9-inch baking dish with oil or cooking spray to prevent sticking. Then, add all of your wet ingredients to a large bowl - pumpkin puree, plant milk, flax egg, oil, and sugar. Mix until well combined.
Step 2: Continue by adding the dry ingredients - oats, pumpkin pie spice, baking powder, salt, and pecans.
Step 3: Next, stir until everything is well-mixed. Transfer the oat mixture to a baking dish and top with a few more pecans.
Step 4: Bake for 25-30 minutes in a preheated oven to 350ºF (180ºC), until golden brown. When ready, let cool for 5 minutes, then cut into pieces and enjoy! You can top it with either yogurt or coconut whipped cream.
👩🏼🍳 Petra's Tips
- Use old-fashioned rolled oats. They work best for baked oatmeal, providing a hearty texture without becoming too mushy.
- To make this recipe nut-free, omit the pecans. You can add seeds of choice such as pumpkin seeds or sunflower seeds if desired.
- Make sure your oats are gluten-free certified to make this recipe fully gluten-free.
- Add protein powder to make it more filling. Add 1 scoop of your favorite vegan protein powder with the dry ingredients. You will need to add ¼ cup more milk so the mixture isn't too thick.
Recipe FAQs
Yes! Simply replace the oil with more pumpkin puree or apple sauce to make up for the loss of moisture.
You either didn't bake them for long enough, or you used way too much milk. As a general rule, for every 2 cups of oats, use 1 ½ cups of milk.
Absolutely! Just keep in mind that you'll need to alter the baking time. I would suggest cooking it for 10 more minutes and keeping an eye on it towards the end.
Yes. Baked oatmeal needs to be refrigerated to stay fresh. You can save it in the fridge for 5 days.
You can! This baked oatmeal without eggs keeps for up to 5 days in the fridge or 2 days at room temperature.
Optional Add-Ins
This baked oatmeal without eggs is versatile and pretty forgiving. If you want to make it different and more fun, feel free to add one or more of the following ingredients:
- Chocolate chips or a chopped chocolate bar
- Dried fruits such as raisins or apricots
- Fresh or frozen berries or cranberries. If using frozen fruit, reduce the milk to ¼ cup.
- Banana slices or sliced strawberries for decoration
- Sliced almonds or any of your favorite chopped nuts
- ½ cup of shredded carrots for carrot cake flavor
- A drizzle of nut butter such as peanut butter or almond butter, or if you're nut-free - sunflower seed butter
Storage Tips
- Fridge: Let the baked oatmeal cool to room temperature. Transfer to an airtight container and cover with a lid. Save in the fridge for up to 5 days.
- Freezer: Let the baked oatmeal cool to room temperature. Transfer to a freezer-safe container, layering parchment paper between each layer of oatmeal to prevent it from sticking. Cover with a lid. Freeze for 3 months. Thaw overnight in the fridge.
How To Reheat
- Microwave: Transfer baked oatmeal to a plate and microwave for 1-2 minutes or until warmed through.
- Oven: Preheat the oven to 350ºF (180ºC). Transfer baked oatmeal to a baking sheet. Bake for 5-10 minutes or until warm.
More Breakfast Recipes with Oats
If you tried this Baked Oatmeal without Eggs or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Easy Baked Oatmeal Without Eggs
Ingredients
- 2 flax eggs (2 tablespoon flaxseed meal mixed with 1 tablespoon water)
- 1 cup pumpkin puree (or mashed banans, or apple sauce)
- 1 ½ cup plant milk (we like soy)
- 1 tablespoon neutral oil of choice
- ⅓ cup sugar (we like brown sugar)
- 2 cups rolled oats (use gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup raw pecans or another nut/seed of choice (optional)
Instructions
- If you haven't already, go ahead and prepare your flax egg by mixing in a small bowl 2 tablespoons of ground flax seeds with 4 tablespoons of water. Set it aside for 5 minutes to thicken.2 flax eggs
- Pre-heat oven to 350ºF (180ºC). Spray a 9-inch square baking dish with a little bit of oil or cooking spray to prevent sticking. Set aside.
- To a large bowl, add the wet ingredients- flax egg, pumpkin puree, oil, and plant milk. Add the sugar and mix until well combined.2 flax eggs, 1 cup pumpkin puree, 1 ½ cup plant milk, 1 tablespoon neutral oil of choice, ⅓ cup sugar
- Next, add the dry ingredients - rolled oats, salt, baking powder, pumpkin pie spice, and raw pecans. Stir until they are well mixed.2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt, ⅓ cup raw pecans or another nut/seed of choice
- Pour the oat mixture into the baking dish. Top with more raw pecans if desired. Bake for 25-30 minutes or until golden.
- Let it cool for 10 minutes before serving. Top with yogurt (either vegan or regular) and some more cinnamon if desired (all optional).
Video
Notes
- Fridge: Let the baked oatmeal cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
- Freezer: Let the baked oatmeal cool to room temperature. Transfer to a container, layering parchment paper between each layer of oatmeal to prevent it from sticking. Cover with a lid. Freeze for 3 months. Let it thaw before reheating or serving.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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