Wholesome, hearty and easy to make, this dairy free baked oatmeal is sure to be a family favorite! Filled with warm cinnamon, rich vanilla and sweetened with maple syrup, it also features three different flavor variations and many other ways to customize yourself. Gluten free, nut free and soy free.

Ready to get back to basics with an easy, delicious, make-ahead breakfast?

Then let’s talk about this dairy free baked oatmeal.

Or otherwise known as the simple breakfast you’ll want to make again and again. And again.

We have hearty oats. Warm cinnamon. Rich vanilla. And SEVERAL different flavor combinations to really keep things interesting. 

It’s perfect for the weekend, for brunch or making ahead of time so breakfast is ready to go all week long. 

And the best part? There’s no milk or butter involved. 

Ingredient Notes & Substitutions

• Please be sure to stick with old-fashioned rolled oats. Other types of oats will not cook in the same way and the recipe will not work. 
• You can absolutely use a different dairy free milk in place of the almond milk.
• Along those lines, another oil or even melted dairy free butter can be substituted for the olive oil. If using melted dairy free butter (or melted coconut oil), be sure to let it cool for about 5 to 10 minutes before combining with the other ingredients. 
• Frozen blueberries or raspberries will work instead of fresh – just do NOT thaw them first. 
• Finally, I would not suggest using strawberries as they release a lot of liquid while baking. This will likely have an impact on the consistency of the oatmeal. 

Tips & Tricks

1. I recommend checking the oatmeal at the 35 minute mark as some of the combinations cook a bit quicker than others. In my oven, the banana version with blueberries takes the longest to bake (around 40 to 45 minutes), while the other flavors are done around 35 to 40 minutes. This may vary slightly for you.
2. The longer you let the oatmeal cool after baking, the more cleanly it will slice into squares.
3. As for serving, I personally love to drizzle a bit of peanut butter over the top of the oatmeal. You can also top with some extra fruit or even dairy free yogurt. For the pumpkin version, I like to serve with some maple syrup on the side (I find the banana and applesauce flavors don’t need the extra sweetness).

How To Store

Fridge: Let the oatmeal cool to room temperature, then cut into squares and transfer to an airtight container. It will keep in the refrigerator for about 4 to 5 days.

Freezer: Alternatively, the oatmeal will keep in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge. 

Additional Dairy Free Breakfast Recipes:

• Dairy Free Overnight Oats (8 Ways!)
• Dairy Free Oat Milk Pancakes
• Dairy Free Banana Pancakes
• Classic Dairy Free Waffles
• Coconut Oil Scones
• Dairy Free French Toast Casserole

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Baked Oatmeal (3 Ways!)

Yield: about 7 to 9 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Wholesome, hearty and easy to make, this dairy free baked oatmeal is sure to be a family favorite! Filled with warm cinnamon, rich vanilla and sweetened with maple syrup, it also features three different flavor variations and many other ways to customize yourself.

Print

Ingredients

• 2 ¼ cups old-fashioned rolled oats*
• 1 teaspoon baking powder 
• 2 teaspoons ground cinnamon
• ¼ teaspoon fine sea salt 
• 1 ¼ cups unsweetened almond milk**
• 1 cup well mashed ripe banana, unsweetened applesauce OR pumpkin puree***
• ⅓ cup pure maple syrup
• 3 tablespoons olive oil
• 1 ½ teaspoons vanilla extract
• 2 large eggs
• 1 ½ cups fresh blueberries (see notes for other options)****

Instructions

1. Preheat the oven to 375ºF. Grease a 9x9 inch baking dish with nonstick spray and set aside.
2. In a large bowl, mix together the oats, baking powder, cinnamon and salt until well combined. 
3. In a medium bowl, whisk together the almond milk, banana (or applesauce or pumpkin puree), maple syrup, olive oil, vanilla and eggs until well combined. Add to the bowl with the oats and mix to combine, then fold in the blueberries. 
4. Transfer the mixture to the prepared baking dish, spreading evenly.
5. Bake for about 35 to 45 minutes, until golden and the oats have set. Let stand for at least 15 minutes, then serve as desired.

Notes

*Use certified gluten free oats if needed for your diet. 

**To keep this nut free - use a different dairy free nut free milk of choice.

***Any of these three options work great. You can switch it up based on the flavor combination you are looking for. If using the pumpkin puree, the oatmeal is less sweet so I recommend adding 3 tablespoons of packed brown sugar to the dry ingredients. This makes it more comparable in sweetness to the banana and applesauce.

****Instead of the blueberries, try 1 ½ cups finely chopped apple (peeled first) or raspberries. Alternatively, you can use ¾ cup dairy free chocolate chips + ½ cup chopped raw pecans or walnuts. 

This baked oatmeal is really a sort of choose your own adventure when it comes to the puree and mix-ins. If you need some inspiration, here are my favorite combinations: 

- banana puree + blueberries

- unsweetened applesauce + chopped apple + ¼ teaspoon ground nutmeg (in addition to the cinnamon)

- pumpkin puree + dairy free chocolate chips & pecans (plus an extra ½ teaspoon ground cinnamon)

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 132mgCarbohydrates: 32gFiber: 4gSugar: 13gProtein: 5g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.