Chocolate and Strawberry Baked Oats

This baked oat recipe is a staple in my house and one I love to prep on Sundays. I eat off it all week for breakfast, and my kids love to snack on it after school. Loaded with protein and fiber, these baked oats are sure to keep you full and satisfied throughout the day, not to mention full of energy!

Ingredients: Makes 12 squares

  • 2 mashed bananas

  • About 4 c rolled oats

  • 1 c plant milk

  • 1/4 c apple sauce

  • 1/4 c nut butter or PB2 powder “butter” (mix pb2 and a little water to get nut butter consistency)

  • 1/4 c maple syrup

  • 1/2 tbsp vanilla extract

  • Vegan chocolate chips (I use about 2 tbsps)

  • Fresh Strawberry slices

Instructions:

  • In a large nonstick baking pan, mash bananas and add all ingredients, except strawberry

  • Mix well and flatten evenly

  • Top with strawberry slices

  • Baked at 350 degrees for 30-35 minutes

If you do not have a non-stick baking pan, line your baking dish with parchment paper

Store in the refrigerator for later

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Tia

Full On Plants is about eating in a way that keeps you full, fuels your body, and supports your health—fully.

This is where simple, satisfying, whole food plant-based meals meet real results. No calorie counting, no restriction—just feel-good food that fills your belly and supports long-term wellness.

I started this journey after losing 50 pounds by doing the opposite of what most diets teach—I ate more food, not less. And I kept it off by focusing on meals that are fast, flavorful, and packed with the power of plants.

Full On doesn’t just mean full and satisfied—it also means we’re all in on living well, eating better, and making this lifestyle doable for real life.

Whether you’re just getting started or ready to stay consistent, Full On Plants makes plant-based eating simple, sustainable, and energizing—so you can thrive without overthinking it.

Because food should fuel your body, fill your belly, and support your health.

And plants? They do all three.

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