Use it up
25 plant-based recipes that use rolled oats, with nutrition for every serving.
Per 100 g, rolled oats has 379 kcal, 13.15 g protein and 10.1 g fiber (USDA).
dessert90 minA creamy vegan pumpkin pie without tofu. Coconut milk and cornstarch set the spiced filling, and a toasty oat-pecan crust presses into the pan with no rolling.
lunch65 minHearty green lentil, walnut and mushroom burgers bound with vital wheat gluten so they sear and grill without falling apart, topped with a smoky Dijon sauce.
lunch52 minBaked sweet potato black bean burgers with smoked paprika, cumin, cilantro and oats. They hold together, crisp at the edges and freeze well for quick lunches.
dessert6 minA vegan protein mug cake made with plant protein powder, oat flour, cocoa and soy milk, with a soft peanut butter center. It's ready in 5 minutes and needs one mug.
breakfast35 minVegan oatmeal pancakes blended from rolled oats and flax, with grated apple in the batter and a warm cinnamon-apple topping. Gluten-free and soy-free.
breakfast32 minSoft, flourless pumpkin oatmeal breakfast cookies sweetened mostly with ripe banana, bound with flax and sunflower seed butter, and studded with pepitas.
dessert65 minJuicy cinnamon pears and tart dried cranberries baked under a crunchy almond oat topping sweetened with maple. Easy fall dessert for a cozy crowd.
breakfast15 minA one-pot masala oats recipe: rolled oats simmered with mustard seeds, curry leaves, ginger, tomato, peas and carrots for a savory Indian breakfast in 15 minutes.
snack60 minCrunchy pumpkin spice granola clusters made with oats, pumpkin purée, maple syrup, pecans, pepitas and hemp hearts. Slow-baked for big, snackable chunks.
dessert70 minCreamy pumpkin cheesecake bars made with Greek yogurt and cream cheese, sweetened with maple syrup and baked on a toasty oat-pecan crust. An easy fall dessert.
breakfast8 minA thick, cinnamon-spiced apple pie smoothie made with silken tofu, soy milk, oats and dates. No protein powder needed, and it blends in about 5 minutes.
snack24 minNut-free energy balls made with sunflower seed butter, oats, pumpkin and toasted pepitas. They're no-bake, school-safe and full of warm pumpkin spice.
breakfast42 minVegan apple cinnamon muffins with whole wheat flour, chunks of fresh apple and a crunchy oat streusel on top. They make an easy fall breakfast and freeze well.
snack20 minNo-bake apple pie protein balls with dates, dried apples, oats, almond butter and hemp hearts. Spiced with cinnamon and nutmeg, and no protein powder needed.
breakfast28 minCreamy soy milk oats with ginger, spinach and white miso, topped with crispy sesame-crusted tofu and green onion. A savory, filling vegan breakfast in 30 minutes.
breakfast55 minPear raspberry baked oatmeal with ground and fresh ginger, a flax-set almond milk custard and a crunchy sliced almond top. Make-ahead fall breakfast for six.
dessert87 minVegan apple crumble bars with a pressed oat shortbread base, cinnamon apple filling thickened with cornstarch, and a buttery pecan streusel top. Makes 16.
breakfast55 minPumpkin baked oatmeal baked firm enough to slice into squares, sweetened with maple syrup and topped with toasted pecans. One pan covers breakfast all week.
breakfast13 minCreamy apple cinnamon overnight oats made with grated raw apple and sunflower seed butter, so they're completely nut-free and ready to grab after one night in the fridge.
breakfast14 minPumpkin protein overnight oats made with soy milk, hemp hearts, chia and warm pie spices, then topped with toasted pecans. Make them tonight for breakfast tomorrow.
dessert50 minVegan baked pears with cardamom and a crunchy maple walnut oat crumble, finished with a warm tahini drizzle. A cozy fall dessert with just one pan.
snack20 minA cottage cheese apple bowl topped with buttery cinnamon apples, a honey-toasted oat and walnut crumble, and a drizzle of honey. Ready in about 20 minutes.
breakfast5 minCreamy vegan overnight oats with chia seeds, soy milk and blueberries: a 5-minute, high-fiber make-ahead breakfast.
breakfast8 minGrated carrot, cinnamon, walnuts and raisins turn vegan overnight oats into a lightly sweet, high-fiber carrot cake breakfast.
breakfast5 minVegan high-protein overnight oats with peanut butter, cocoa and hemp hearts, with about 25 g of plant protein and no protein powder.
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