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Vegan Baked Oatmeal with Blueberries
This baked oatmeal is not only delicious, but it's easy to make, super versatile, vegan and gluten-free. Use blueberries or make it your own!
Course
Breakfast
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
294
kcal
Author
Sophia DeSantis
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.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
50
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
233
mg
|
Potassium:
409
mg
|
Fiber:
6
g
|
Sugar:
23
g
|
Vitamin A:
35
IU
|
Vitamin C:
5
mg
|
Calcium:
119
mg
|
Iron:
2
mg