Baked oatmeal is oatmeal you can eat with your hand! This one-bowl vegan baked oatmeal is made with 10 wholesome ingredients, allowing you to enjoy a sweet, healthy, satisfying breakfast every morning, no matter how busy you are.
What Is Baked Oatmeal?
Baked oatmeal is a type of breakfast casserole, traditionally made from oats, milk and eggs, often with the addition of your favorite fruits or nuts. This eggless, dairy-free version delivers the same chewy, soft and creamy consistency, packed with blueberry flavour.
This vegan baked oatmeal is:
- Oatmeal you can eat with your hand
- Perfect as your on-the-go breakfast
- Prepped in one bowl
- Made with less than 10 ingredients
- Vegan and gluten free
- Refined sugar free
- Not overly sweet
- Packed with fruit
The Taste and Texture of Vegan Baked Oatmeal
Vegan baked oats have a similar consistency to regular oatmeal, but with even more texture. This blueberry baked oatmeal is soft, creamy and chewy all at once, with plump blueberries for a juicy burst of fruity flavour.
Is Baked Oatmeal Healthy?
Oatmeal has always been one of the most popular breakfast foods for a reason - it’s tasty, low in calories and extra filling, thanks to soluble fibre, specifically beta-glucan. Once ingested, soluble fibre turns to a gel, slowing digestion, keeping you feeling full longer.
Baked oatmeal has all the benefits of traditional cooked oatmeal, with one extra perk - you can make it ahead, store it in the fridge, and easily grab a slice before you head out the door in the morning.
Is This Baked Oatmeal Gluten Free?
Yes. If you eat gluten free, make sure to use certified gluten-free oats.
How Many Calories Are in a Serving of Baked Vegan Oatmeal?
One serving (⅙ of the recipe) of this healthy baked oatmeal has approximately 430 calories.
Ingredients You’ll Need to Make Baked Oatmeal
Rolled oats - I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
Baking powder - lifts it all up.
Salt - helps to bring out the sweetness.
Almond milk - I used unsweetened almond milk, but you can replace it with your favourite non-dairy or dairy milk.
Flax eggs - the ultimate plant-based egg replacer. Mix 1 tablespoon of flax meal with 2.5 tablespoons of water to get one flax egg. You can read more about how to make flax eggs here.
Maple syrup - use pure maple syrup for the best flavour, but other unrefined sugars such as coconut sugar or honey work too.
Coconut oil - use refined coconut oil to get the moist, fatty texture without any of the coconut flavour. I don’t recommend omitting or reducing the amount of coconut oil in this recipe, as it will have a negative impact on the texture.
Cinnamon and vanilla - add a sweet note to your breakfast.
Blueberries - use fresh or frozen blueberries, or replace them with your favourite fruit. Try experimenting with chopped banana, apple, peaches, pears, raisins, dried berries, or even chocolate chips.
How to Make Vegan Blueberry Baked Oatmeal
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir all ingredients together. In a large bowl, mix together oats, cinnamon, baking powder, and salt. Beat in almond milk, maple syrup, flax eggs, melted coconut oil, and vanilla extract. Stir in the blueberries cranberries.
- Pour into a 9x13-inch baking dish.
- Bake in the preheated oven for 40 minutes.
Can I Make Baked Oatmeal Using Quick Oats?
Old-fashioned rolled oats will give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal.
You can use steel-cut oat. In this case, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
How Long Does It Keep?
Once the oatmeal is baked, you can cool it completely and store it in the fridge for up to a week. Reheat it in the microwave, or cover the dish and bake in a 350°F (177°C) oven for 10 minutes.
Does Baked Oatmeal Need to Be Refrigerated?
Even though this vegan baked oatmeal doesn’t contain dairy or eggs, it’s still best to keep it in the fridge. Cover the baking dish with foil or plastic wrap, then place the oatmeal in the fridge until you're ready to eat it.
Does It Freeze?
Yes. To freeze, cool the oatmeal completely, then cover it tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
How to Eat Baked Oatmeal
Serve baked oatmeal with Greek yogurt and fresh fruits, or enjoy it with a smoothie.
Looking for a Similar Recipe?
If you're looking for a different make-ahead breakfast recipe, try this healthy apple crisp, these blueberry oatmeal bars or traditional Bircher muesli.
If you're a fan of blueberries, check out this blueberry protein smoothie, lemon blueberry muffins, blueberry overnight oats or these fluffy blueberry pancakes.
One-Bowl Vegan Baked Oatmeal
ingredients
- 3 cups rolled oats
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plant-based milk (I used almond milk)
- 2 flax eggs
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup blueberries, fresh or frozen
instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together oats, cinnamon, baking powder, and salt. Beat in almond milk, maple syrup, flax eggs, melted coconut oil, and vanilla extract. Gently fold in the blueberries (see note if you're using frozen blueberries).
- Pour into a 9x13-inch baking dish.
- Bake in the preheated oven for 40 minutes. Let it cool slightly before cutting.
notes
- Storing Instructions: bake the oatmeal, cool it completely, and store it in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes.
- Freezing Instructions: to freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
- Rolled oats give the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
- Using Frozen Blueberries: if you're using frozen blueberries, there's no need to defrost them. Quickly fold them into the batter, making sure you don't overmix as this will discolour the batter and make it too wet.
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