Portable Baked Oatmeal – Snack Size! Plus, 10 Other On the Go Snack Ideas

by Angela (Oh She Glows) on August 15, 2012

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Strange, yet familiar, back-to-school feelings have been making their way into my brain lately. It has been 4 years since I graduated with a master’s degree in social psychology and I’m convinced I will forever feel like a student this time of the year. Sometimes, I wish I could do it all over because I’d do things a bit differently. For starters, I wouldn’t settle for a major that I wasn’t completely in love with and secondly, I would’ve fed myself better and not beat myself up so much. I loathed my body in university and now when I look back on pictures I think, damn, why was I so hard on myself? Live and learn.

When I entered university, I wanted to become a registered dietitian, but I was lacking a few science courses. Instead of delaying university for a year (and not getting to go with friends), I decided to major in psychology even though nutrition was my true passion. Knowing my passions now, I would’ve majored in photography/food styling, culinary arts, or waited a year to pursue my RD. The thing is, I didn’t really figure out I had a passion for photography until many years later, which just goes to show that you have to figure some things out as you go. Things always have a way of working out one way or another. If you don’t get it right the first time, you certainly aren’t doomed (this took me a while to figure out).

Anyway, I came to tell you about portable snack ideas and got a bit side-tracked.

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Lately, I’ve received several questions with a similar theme – what are some portable vegan snacks that I can bring to work or school? I figured it was time to put a post together on this very subject.

Here are some of my favourite portable snacks:


You can add this mini baked oatmeal to the list now too!

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I love baked oatmeal and when I make it, I often find myself eating leftovers for a snack – straight from the fridge! So, I thought – why not make mini baked oatmeal purposely for on-the-go snacks? These mini mason jars (125ml/4.2 oz) are the perfect size for a snack and they won’t take up a lot of room in your bag. I picked mine up from Canadian Tire. You can find different sized mason jars at many home hardware type stores, as well as Wal-Mart.


It only takes 5-10 minutes to whip up the recipe and then it’s into the oven for 20-25 minutes. Cool completely before putting on the lid and placing in the fridge. Now you have 6 grab-and-go snacks ready for the week ahead. Well, actually, you have 5 snacks because you’ll obviously eat one right out of the oven!

Fill your mason jars like so. You want to leave some room for toppings.

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After baking, you can enjoy them plain…

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Or add your favourite toppings just like you would with regular oatmeal. Here I added almond butter and jam.

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Other topping ideas:


Last night I also discovered this can be turned into dessert. Serve it warm with a scoop of non-dairy ice cream for a healthy dessert. Just throwing that out there.

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Portable Baked Oatmeal – Snack Size!

Print, Email, or Text this recipe


  • 1 cup rolled oats (use GF oats if necessary)
  • 2 tbsp chia seed (or ground flax)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of fine grain sea salt
  • 1/2 tsp baking powder
  • 1 cup almond milk
  • 1.5 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 peach (or other fruit like apple or banana), chopped
  • 1/3 cup walnuts or pecans (or use seeds for nut-free), chopped


1. Preheat oven to 350F. Grab 6 mini mason jars (125ml/4.2 oz) and remove lids. Alternatively, you can use 8oz jars and make 3-4 servings.

2. In a large bowl, mix together the oats, chia seed (or ground flax), cinnamon, nutmeg, salt, and baking powder.

3. Add the almond milk, vanilla, and maple syrup and stir until combined. Fold in the chopped fruit and nuts.

4. Keep stirring the mixture so some of the milk will absorb. Divide the mixture between the 6 mason jars (about 1/3 cup mixture each), leaving about 1.5 cm at the top. If any milk remains at the bottom of the bowl, divide it between the jars. Gently push the oatmeal down with your fingers.

5. Bake at 350F for 22-25 minutes on a small baking sheet, or until slightly firm and golden on top. Allow to cool completely for about an hour or longer. Add any toppings you desire, place on lid, and into the fridge.

For nutritional info, see here.


Want another in-a-jar recipe? Check out my Mini Peanut Butter Cups In A Jar.


I’ll leave you with Sketchie’s latest hobby…camping in his new cat “tent”.

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As always, he’s thrilled to have his picture taken for the blog.



Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 48 comments… read them below or add one }

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Holley, versatile vegan August 17, 2012 at 11:52 pm

Great idea x 32! My only problem would be stopping at one…I should maybe consider using quart jars:)


Jennifer August 18, 2012 at 2:59 pm

Just made them …they are delicious especially hot out of the oven with a dollop of almond butter. Good for peach season too! Thanks for the recipe – will be trying your enchilada recipe later this week.


wanda sandoval August 18, 2012 at 6:12 pm

Love the snack idea I’m going to try it I would like to ask a question have you ever tried tofu Sharataki is a noodle subtitute if you have how do you prepare it.


Laura August 18, 2012 at 6:48 pm

I just found your website and I can’t stop drooling over all the food. What a great post for people who like fast snacks like me! Can’t wait to make some of these recipes. Thank You


Angela (Oh She Glows) August 19, 2012 at 8:21 am

Thank you Laura. Enjoy the recipes!


Peanut Butter Bunny August 18, 2012 at 9:00 pm

Hi again. I’m writing again because I feel so supported on this site (despite not having formally met anyone!), so I wanted to say that tomorrow I’m entering my first 5k! I’m extremely nervous. Excited, but nervous. But I feel better already, typing this. =] Wish me luck! *Grin* Blessings to everyone.


Emily August 19, 2012 at 6:25 am

These look awesome..I always need ideas like this one the go. Can’t wait to try them.


Lauren @ The Homeostatic Mindset August 19, 2012 at 12:00 pm

I love how you use the little mason jars! Such a cute idea :)


Sunnie(moderngirlnutrition) August 19, 2012 at 1:03 pm

I start school soon, and your post just gave me such great ideas for portable snacks that are healthy and delicious! Love, love, love your blog:)


the farmers chef August 19, 2012 at 2:52 pm

HI!!! I’m new to your blog, and I just have to say that your recipes look amazing! I printed out a BUNCH that I can’t wait to try, as my boyfriend and I have been drastically changing our eating habits over the past few months. It started with the GMO elimination…and that was HUGE!!! As far as meat goes, we eat only organic chicken once a week, and fish once a week, as we slowly transition into veganism. Tonight I’ll be making your vegan enchiladas! After reading a lot of your blog, I was wondering if you use organic/vegan makeup and chemical free cleaners? I’ve made the switch, but the cleaning products just don’t seem to be doing it! (In particular, the kitchen!) ok, enough blabbing, thank you for sharing your beautiful food with another foodie/nutrition freak!


Angela (Oh She Glows) August 19, 2012 at 8:58 pm

Thank you, I’m glad you’re enjoying the blog. :)
Ive been making the switch to natural cleaners & makeup over the past year or two. its a long process trying to find out what works and doesnt like you mentioned. Check out this website: V=http://www.goodguide.com/categories/180013-household-cleaners##products I havent found “the one” yet in terms of best natural cleaners, but most have been ok so far. Im trying to find a good local organic brand at the moment. For skin care, check out Skin Deep http://www.ewg.org/skindeep/ to see how your fav brands measure up. Goodluck!


Monica Renee Watson @http://eatitveganblog.com/ August 20, 2012 at 12:14 am

This is such a great idea! I made granola yesterday and this recipe is similar in nature. I always am looking for healthy on-the-go snacks. Thanks Angela!


Dannii @ Hungry Healthy Happy August 20, 2012 at 8:48 am

Great ideas! I am a big snacker, so it is always good to have some new ideas.


Moni Meals August 20, 2012 at 9:30 am

Great recipe Ang! I eat oats almost every morning. Great for fall and for the “gals always on the run!”


Linda Pieratt August 20, 2012 at 6:43 pm


I can’t wait to try the Portable Baked Oatmeal recipe. It’s EXACTLY what I was looking for to take to school. When I clicked on the link for the nutritional info it took me to the recipe again. I would really like to see the calorie count for this. Thanks and keep up the great work!


Emily Cooks Vegan August 21, 2012 at 5:55 am

Wow, that baked oatmeal looks so lovely, I’ll definitely try it today – I adore breakfast style snacks :D x


Carmi August 21, 2012 at 12:24 pm

They looked awesome, and you know what they ARE awesome. I made them; ate one right out of the oven! WHAT A SURPRISE… Ate another when cool…. NOT A SURPRISE.. Thanks Angela


Jennifer August 21, 2012 at 3:38 pm

These look delicious! I’d like to make 8 oz. serving sizes. How long would you bake them for?


SueAnn August 21, 2012 at 8:01 pm

I love this recipe! The first time I took it as is, and it was wonderful, but tonight I really wanted a fruit dessert that wasn’t too sweet, so I halved the oatmeal and doubled the peaches. It’s like a healthy peach cobbler. Wonderful!


Nawal August 22, 2012 at 1:45 pm

I love these recipes! How long does this one and the Vegan Overnight Oats recipe last in the fridge after you make it?


Angela (Oh She Glows) August 22, 2012 at 5:14 pm

This one lasts up to 5 days and the VOO usually lasts 2-3 max.


Jo-Anne August 25, 2012 at 6:33 am

I have accidently fallen on your blog. Have really enjoyed reading it and I have already tried the snack sized oatmeal and peanut butter cups. My husband and I both travel for work and it’s difficult at times to try and eat well while on the road. These are great snacks, easy to make and very portable. Looking forward to trying some of your other recipes


Angela (Oh She Glows) August 26, 2012 at 6:47 am

Hey Jo-Anne, It’s a pleasure to meet you! Thanks for letting me know. I hope you enjoy many recipes to come. :)


Kathleen @ KatsHealthCorner September 2, 2012 at 10:27 pm

You always have the BEST ideas! :D


Michele September 6, 2012 at 7:52 am

Hi Angela,
I made these and found them to be a little dry. Next time I might lower the chia seeds to 1 Tbsp instead of 2Tbsp or lower the cooking time. I should probably check to be sure my oven temperature is accurate. My jars were very full and I only used a small peach for the fruit. I wouldn’t be able to put any toppings on the oatmeal without creating a huge mess while eating.
P.S. I LOVE anything made and served in Mason Jars–it’s just so cute!


Angela (Oh She Glows) September 6, 2012 at 8:13 am

Thanks for your feedback Michele!


Marie Stockbrugger September 13, 2012 at 7:53 pm

Thank you for this recipe – I made it for the farmers this morning I am feeding and they loved it. Easy – so I loved it. Do you eat it cold or warm. We had it both with maple syrup on it! Yummy, I am making it again for tomorrow’s breakfast!


Sandra September 24, 2012 at 1:50 pm

I am guessing you use the standard rolled oats and not the quick cooking ones. I tried to see if anyone else had commented but missed it if you have already addressed this question. thanks!


Angela (Oh She Glows) September 24, 2012 at 2:25 pm

Yes I did use regular rolled oats – enjoy!


Zugey October 14, 2012 at 8:10 pm

Hi Angela here at home both my boyfriend and I are loving the portable baked oatmeal so much that tomorrow I have to make another batch. Thank you again for all your delicious and easy recipes. <3


Andi November 14, 2012 at 3:16 pm

Yum! Did we find out if they are freezer friendly?


Angela (Oh She Glows) November 14, 2012 at 5:09 pm

Yes they are. Just be sure to wrap them very well! I had them in the freezer for a couple weeks or so.


Nikki November 19, 2012 at 11:09 am

Just made these last night- used steel cut oats so they looked at little more watery when I plopped them in the jars but still turned out great! I baked them a little longer since they normally take longer to cook than rolled oats :) Eating one right now at work for my morning snack! Topped with your recipe for lower calorie almond butter – absolutely genius to mix it with almond milk to make it lighter and better for dipping fruit in and topping stuff with!

Great blog :)


Kellie @ Melbourne Macaroni Kid January 6, 2013 at 8:41 pm

I’m curious as to what the texture of these is like. Is it liquid-y after being baked, or solid, more like a cake-y cookie? I do not like regular oatmeal in a bowl…it’s a texture thing for me. However, I love oats in granola or oatmeal cookies, so that’s how I know it’s not really a taste thing. I’m curious enough to maybe try these out! If I don’t eat it, I’m sure somebody around this house will!!


Angela (Oh She Glows) January 6, 2013 at 9:56 pm

These get quite firm – almost like my portable oatmeal squares. It’s not mushy or runny like regular oatmeal.


Kellie @ Macaroni Kid Melbourne January 6, 2013 at 10:03 pm

Great! Thanks so much! I’m definitely making these now!


Sarah February 3, 2013 at 9:22 pm

Wow. These are amazing! Super easy, handy and delicious!!! I used 250ml jars and doubled the recipe so that each one could be more of a real breakfast rather than a snack. It filled 7 jars! Also just made mixed berry chia jam beforehand! SO good! and the combination of the oatmeal and jam is to die for. So excited about this!


Carriewin May 2, 2013 at 2:18 pm

I was wondering what the texture is supposed to be like. I made these and they were almost like granola rather than oatmeal.


yana August 8, 2013 at 1:21 pm

Did you ever find out if you can freeze these?


yana August 13, 2013 at 1:41 pm

I love these! I’m not a huge fan of oatmeal but I love the drier texture of these, like a bread or cake. I just put a dollop of jam on top, soooo good! I make a whole bunch and then freeze them. I like to warm them up for 30 secs in microwave.


Matt August 14, 2013 at 11:10 am

When you say, in the reply to a post above about freezing this recipe, “just be sure to wrap them very well,” can you explain what you mean by wrapping them? (i.e. what should I wrap them in – foil? plastic bags? – and do you mean wrapping the jars or wrapping the oatmeal after it’s been cooked in the jars?) I’d like to make these in a larger batch and freeze them for a few weeks so I have a few weekends (that I’ll be spending away from home) worth of breakfasts.

I’ve been browsing your blog for the last couple weeks as I transition to a greener, cleaner diet and I’m very impressed! What I’ve tried thus far has been great and everything else looks delicious – I can’t wait to try so many of these recipes (I must have like 100 bookmarked lol)!!!


Angela (Oh She Glows) August 15, 2013 at 10:20 am

Thank you Matt!

When I wrap them, I usually wrap in tin foil and then place them into an air-tight container. Hope this helps!


cleanse December 3, 2013 at 6:06 am

I hardly create responses, however i did some searching and wound up hdre Portable Baked Oatmeal – Snack Size!
Plus, 10 Other On the Go Snadk Ideas — Oh She Glows.
And I do have some questions for you if you don’t mind.
Could it be simply me or does it look like a few of these remarks look like written by brain
dead people? :-P And, if you are posting on other sites, I would like to
keep up with anything fresh you have to post. Could you list of the complete urls of all your
community sites like your twitter feed, Facebook page or linkedin


Judy January 14, 2014 at 8:33 pm

Anxious to try out the recipe, I bought the exact same Mason jars. I couldn’t find the oven-safe label on the box so I contacted Bernardin and they advised not to put them in the oven as the could shatter and/or explode (they sent me a whole article on the dangers). Just thought I’d let you know. I guess I’ll have to bake them in perhaps custard cups or muffin tin?


Julia May 29, 2014 at 6:09 am

Would Brown Rice syrup or local honey work instead of maple syrup? I am ALWAYS low on that! lol Hoping to make this today (in about an hour lol …yes, I am a night owl!) for the bf to take for breakfast

I will try it out and let you know (if i remember lol)…


Julie June 26, 2014 at 10:27 am

So I’d love to try out this recipes for I don’t want any added sugar (except fruit) so can I swap out the maple syrup for almond milk or water? Thanks :)


Hayley Mills May 20, 2015 at 9:22 am

I was just wondering what the baking powder does in the oatmeal? I have seen a few recipes for baked oatmeal which don’t include this. Sorry I have never made baked oatmeal before as I am from the UK and its not common here!


Angela (Oh She Glows) May 20, 2015 at 10:27 am

It just helps it rise every so slightly – but you can probably leave it out! :)


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