This baked oatmeal recipe is not only delicious, but it’s easy to make, super versatile, vegan and gluten-free. Use blueberries or make it your own!
This post was originally published on December 8, 2016.
We are huge oatmeal fans around here so anytime we can mix it up with our usual go to oatmeal recipe, it’s always a good time!
Oats are one of those incredibly versatile foods. You can eat them plain of course, or use them in pancakes, cookies, even smoothies! We love having a delicious oatmeal breakfast, it fills us up with the right energy to take on the day. This baked oatmeal is extra great because it packs in extra nutrients from the fruit and almond butter!
Ingredients
Once you get the base down, this recipe is really quite versatile. Here’s our favorite ingredients we like to use:
- Rolled oats
- Cashew Milk
- Maple syrup
- Almond butter
- Blueberries
- Banana
- Sliced almonds
- Seasonings
How To Make Baked Oatmeal
I think the hardest part of making this recipe is waiting for it to cool long enough to eat without burning your tongue! Here’s what you need to do:
- Mix oats and dry ingredients.
- Add in the wet ingredients until combined.
- Fold in blueberries and banana.
- Spread in a baking dish.
- Bake until browning on edges.
- Serve!
Serving suggestions
While this vegan baked oatmeal is delicious all on its own, we like to add toppings to make it extra special! Here’s some of our favorites:
- Blueberries
- Strawberries
- Yogurt
- Maple syrup
Tips and tricks
Making the best baked oatmeal is easy, but here’s a few more suggestions to help you out:
- The fruit can be substituted for your favorites, just make sure to keep the amount close to the same.
- Any dairy free milk will work, but I prefer to use cashew milk.
- Rolled oats, or old fashioned oats are ideal for this recipe.
- Pay attention to the consistency of your almond butter. If it is dry, you will get a dry end result. Add a touch of oil to get it creamy again.
- I use a square baking dish (8 or 9 inch), if you use a different size, baking time will vary and the end result could be different.
- This baked oatmeal is best served fresh, but can be warmed again in the microwave the next day.
- If you happen to have any leftovers (we rarely do!), make sure to keep them in an airtight container.
- Leftovers could dry out a little. If it gets too dry, reheat with a splash of milk.
Common Questions
This particular recipe for baked oatmeal can be left out overnight because it doesn’t have any dairy. Just make sure to store it in an airtight container as it will dry out. If it dries out too much, reheat with a little bit of milk
Yes you can! Essentially you can make oatmeal with any liquid. Almond milk is a great dairy free way to make your oatmeal extra creamy.
Microwaving the baked oatmeal portions for about a minute is the most convenient way to reheat, but you can also use an oven or toaster oven.
You do not need to refrigerate this baked oatmeal as it does not contain any dairy. Just make sure you store it in an airtight container to help prevent it from drying out too much.
More Vegan Breakfast Recipes
Whether it’s a weekend brunch or busy weekday breakfast, it’s great to start your day with amazing flavors made from all whole food, plant based ingredients! Here’s some of our favorite breakfast recipes:
- Roasted Breakfast Potatoes
- Blueberry French Toast Muffins
- Mango Blueberry Banana Breakfast Popsicles
- Creamy Spinach Savory Oatmeal
- Gluten Free Banana Oat Blender Muffins
- Healthy Protein Coffee Smoothie
- Spinach Banana Smoothie
Vegan Baked Oatmeal with Blueberries
Ingredients
- 2 ½ cups rolled oats , gluten-free if needed
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon cloves , optional for added flavor
- ½ teaspoon sea salt
- 2 cups cashew milk , or whatever kind you prefer
- ½ cup maple syrup
- ¼ cup creamy almond butter , see note
- 1 tablespoon vanilla extract
- 1 ½ cups blueberries
- 1 banana , chopped (about 1 cup)
- sliced almonds , to top (optional, I used about ¼ cup)
To serve (optional)
- fresh fruit
- yogurt
- maple syrup
Instructions
- Preheat oven to 350 F/ 175 C.
- Mix oats, cinnamon, baking powder, cloves (if using), and salt in a bowl.
- Add in milk, maple syrup, almond butter and vanilla extract and mix until combined.
- Fold in blueberries and banana.
- Prep a square baking dish (8 or 9 inch) with a rubbing of oil. Pour in mixture and spread out.
- Bake for 35 minutes, until browning on edges.
- Serve! Best served fresh, but can be warmed again the next day. If it gets too dry, reheat with a splash of milk.
Notes
- If your almond butter is dry, you will get a dry end result. You could add a touch of oil to get it creamy again.
- If you change up the fruit, just make sure to keep the total around the same.
- Nutrition facts do not include almonds.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
veggiesdontbite says
Thank you so much for linking to my recipe! Hope you liked it!
Chay Geauvreau says
This looks fabulous. My husband’s favourite breakfast is a blend of oatmeal, flax, chia, hemp, peanut butter and whatever else looks healthy he throws in. He would love this!
veggiesdontbite says
Thank you Chay! Sounds like our hubbies eat the same breakfast 🙂 Yours would love this. It’s a nice small change to his daily oatmeal and not too hard to prepare! You can always use whatever fruit you have on hand too!