Simple vegan baking is not a compromise. It is a quiet shift in how you work.
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You use oats, bananas, oil, and plant milk. The oven does the rest. The crumb stays tender. The edges turn golden.
This guide gives you one base recipe and a calm rhythm. Measure. Mix. Wait. Breathe.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Spoon flour into the cup and level it, or the bake turns dense. For gluten-free, use a 1:1 blend with xanthan gum.
1 cup (90g) rolled oats
Old-fashioned oats give chew and structure. Quick oats work but make a softer crumb.
2 large ripe bananas (about 1 cup, 240g mashed)
Bananas with brown spots are sweetest and mash smoothest. Unsweetened applesauce works as a swap.
1/2 cup (100g) neutral oil, such as canola or light olive
Oil keeps vegan bakes moist without butter. Melted refined coconut oil also works.
3/4 cup (150g) granulated sugar
White sugar keeps the crumb light. Coconut sugar adds a caramel note and a darker color.
1 1/4 cups (300ml) unsweetened oat milk
Oat milk is creamy and neutral. Soy milk gives the most protein and browning.
2 teaspoons baking powder
Check the date; old baking powder will not lift the batter. It is the only leavener here.
1/2 teaspoon fine sea salt
Salt balances the sweetness. Fine sea salt dissolves evenly; kosher salt needs a pinch more.
1 teaspoon ground cinnamon
Cinnamon warms the banana. Pumpkin pie spice or a pinch of nutmeg works too.
1 teaspoon vanilla extract
Real vanilla rounds the flavor. Vanilla bean paste gives the same depth in equal measure.
3/4 cup (90g) chopped walnuts or vegan chocolate chips
Toast nuts first for deeper flavor. Chocolate chips should be dairy-free; check the label.
Tips & Tricks
- Do not overmix. Stir just until the flour disappears, or the bake turns rubbery.
- Let the batter rest 10 minutes. The oats hydrate and the crumb bakes more evenly.
- Cool in the pan 15 minutes. Moving it hot makes it crumble.
- Oven thermometers lie. Check yours once, and trust the reading, not the dial.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Heat the oven to 350°F (175°C). Line a 9×9-inch (23x23cm) pan with parchment, leaving an overhang. The overhang lifts the bake out cleanly.
2. Mash the bananas
Mash the bananas in a large bowl until smooth. Whisk in the oil, sugar, oat milk, and vanilla for one minute. The mixture should look glossy.
3. Add the dry goods
Add the flour, oats, baking powder, salt, and cinnamon. Fold with a spatula just until no dry streaks remain. Stop there.
4. Fold in the extras
Fold in the walnuts or chocolate chips. The batter will be thick and spoonable, not pourable. This is correct.
5. Rest the batter
Rest the batter 10 minutes while the oven finishes heating. The oats soften and absorb liquid. The bake rises more evenly.
6. Bake until golden
Spread the batter into the pan and bake 32 to 38 minutes at 350°F (175°C). The top turns golden brown and the edges pull from the pan. A toothpick in the center comes out with moist crumbs.
7. Cool and slice
Cool in the pan 15 minutes, then lift out with the parchment. Cool 10 more minutes before slicing. Warm slices crumble; patience gives clean squares.
Delicious Variations
Berry Almond
Swap the walnuts for 1 cup fresh blueberries and 1/4 cup sliced almonds on top.
Double Chocolate
Use 1/2 cup cocoa powder in place of 1/2 cup flour and add 1 cup dairy-free chocolate chips.
Apple Spice
Replace the bananas with 1 cup unsweetened applesauce and add 1/2 teaspoon ground ginger.
How to Store Simple Vegan Baking Recipes
Refrigerator
Store in an airtight container up to 5 days. The crumb stays soft; a paper towel on the lid absorbs moisture.
Freezer
Wrap squares in parchment, then foil, and freeze up to 3 months. Thaw at room temperature for 1 hour.
Reheating
Warm a square 15 seconds in the microwave or 5 minutes in a 300°F (150°C) oven. It returns to fresh-baked softness.
Frequently Asked Questions
Q: Can I make these vegan bakes gluten-free?
Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The oats must also be certified gluten-free, since oats are often processed with wheat.
Q: What can I use instead of bananas?
Unsweetened applesauce works cup for cup and keeps the bake moist. Pumpkin puree also works, though it adds a slight squash note and a denser crumb.
Q: Why did my vegan bake turn out gummy?
Overmixing develops gluten and makes the crumb rubbery. Fold just until the flour disappears, then stop and bake right away.
Q: How do I know when it is fully baked?
The edges turn golden and pull slightly from the pan, and a toothpick in the center comes out with a few moist crumbs. If it comes out wet, bake 3 more minutes and check again.
Q: Can I use a different pan size?
Yes, an 8×8-inch (20x20cm) pan gives a taller, fudgier bake; add 5 minutes. A 9×13-inch (23x33cm) pan gives thin bars; start checking at 22 minutes.
Bake one batch this week. Change one thing next time. Notice how small shifts change the crumb. Breathe, then unplug.
Simple Vegan Baking Recipes
Simple Vegan Baking Recipes delivers soft, golden dairy-free treats with pantry staples and one bowl, so anyone can bake without eggs or butter.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (90g) rolled oats
- 2 large ripe bananas (about 1 cup, 240g mashed)
- 1/2 cup (100g) neutral oil, such as canola or light olive
- 3/4 cup (150g) granulated sugar
- 1 1/4 cups (300ml) unsweetened oat milk
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup (90g) chopped walnuts or vegan chocolate chips
📋 Instructions
- 1Heat the oven — Heat the oven to 350°F (175°C). Line a 9×9-inch (23x23cm) pan with parchment, leaving an overhang. The overhang lifts the bake out cleanly.
- 2Mash the bananas — Mash the bananas in a large bowl until smooth. Whisk in the oil, sugar, oat milk, and vanilla for one minute. The mixture should look glossy.
- 3Add the dry goods — Add the flour, oats, baking powder, salt, and cinnamon. Fold with a spatula just until no dry streaks remain. Stop there.
- 4Fold in the extras — Fold in the walnuts or chocolate chips. The batter will be thick and spoonable, not pourable. This is correct.
- 5Rest the batter — Rest the batter 10 minutes while the oven finishes heating. The oats soften and absorb liquid. The bake rises more evenly.
- 6Bake until golden — Spread the batter into the pan and bake 32 to 38 minutes at 350°F (175°C). The top turns golden brown and the edges pull from the pan. A toothpick in the center comes out with moist crumbs.
- 7Cool and slice — Cool in the pan 15 minutes, then lift out with the parchment. Cool 10 more minutes before slicing. Warm slices crumble; patience gives clean squares.
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.
