Vegan Baked Oatmeal Recipe With Berries
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This vegan baked oatmeal with fresh berries is naturally sweetened with maple syrup. It makes for an excellent brunch recipe or special occasion breakfast!
Oatmeal is a long time favorite of mine. You’ll find loads of recipes for all different types of oatmeal here at The Picky Eater: from overnight oats, chocolate oats, and so much more!
Most of my recipes serve one, but easy vegan baked oatmeal recipe can serve a crowd! One batch provides six large servings which makes it the perfect breakfast to serve on a holiday morning, or for a group of friends and family gathering for a special occasion.
This is a low sugar, delicious recipe with only 8 simple ingredients. It’s naturally sweetened with maple syrup and full of flavor with the addition of fresh berries and cinnamon.
It’s also totally customizable! Add any berries you like: strawberries, blueberries, and raspberries work well. Or use your favorite fresh fruit instead! You can also add banana for a touch more natural sweetness. Simple vegan recipes like this one are great to add to your morning breakfast routine.
This is a perfect make-ahead breakfast recipe that’s heart healthy, high in fiber, and full of antioxidants! The best thing about this recipe is you can make a big batch and you’ll have a filling breakfast ready to go all week long.
It also makes for an excellent vegetarian breakfast to serve a crowd!
👩🍳 Why This Recipe Works
- Easy Meal Prep Recipe, perfect for busy mornings
- Healthy Ingredients, No Added Oil!
- Simple Vegan Breakfast
- Great Recipe for the Whole Family
- No Added Artificial Sugars
- Super Customizable Vegan Baked Oats Recipe
🥘 Ingredients
Dry Ingredients: Rolled oats, dash of salt, cinnamon, and baking powder. I don’t recommend using quick oats or steel-cut oats for this recipe as the rolled oats give this healthy baked oatmeal just the right texture (steel cut would be too tough, instant oats too mushy).
Wet Ingredients: You’ll need unsweetened almond milk, flax egg (a combination of ground flax seed and water), vanilla extract, and maple syrup. You can use any type of plant milk you prefer if you don’t have or want to use almond milk. I suggest oat milk, coconut milk, or soy milk as good alternatives. You can also use coconut sugar, agave, or brown sugar instead of maple syrup.
Fruit: I added fresh berries to this baked oatmeal, however you can add any of your favorite fruits such as ripe bananas, chopped apples, peaches, or nectarines.
Note: For the full recipe, ingredient amounts and nutritional information, see the recipe card at the bottom of this post.
🍽 Equipment
📖 Variations
Vegan Baked Oatmeal With Banana: Instead of the berries, use banana slices and walnuts to create a banana bread like baked oatmeal. You can also add some natural peanut butter in for a PB&B feel!
Gluten Free Baked Oatmeal: Make sure you’re using gluten-free oats, and this recipe will automatically be gluten free!
Sugar Free: Make this easy healthy breakfast completely free of added sugars by using monk fruit instead of maple syrup, or omitting the maple syrup altogether and relying on the fruit to naturally sweeten this recipe!
Vegan Pumpkin Baked Oatmeal: Add 1/2 teaspoon of pumpkin pie spice and 2-3 tablespoons of pumpkin puree into this recipe!
Protein Baked Oats: Add one scoop of your favorite vanilla protein powder to amp up the protein content of this recipe.
Chocolate Oats: Add 1 teaspoon of unsweetened cocoa powder instead of the cinnamon, and add walnuts instead of the berries! You’ll end up with chocolate brownie baked oats!
🔪 Instructions
Step 1: In a large bowl beat liquid ingredients together. First the almond milk and flax eggs until incorporated, then pour the maple syrup, vanilla extract and cinnamon and whisk to incorporate.
Step 2: Add the old fashioned oats and baking powder and continue mixing until everything is well incorporated.
Step 3: Let the oat mixture rest for around 30 minutes.
Step 4: Preheat the oven to 350 degrees. Lightly grease an oven safe casserole dish with coconut oil, and dust with flour. Transfer the batter to the prepared large baking dish and top with berries.
Step 5: Let it cool for 10 minutes before slicing.
❓Recipe FAQs
*High in Fiber: whole grains, keeps you fuller longer
*Antioxidants and Vitamins: In addition to being rich in antioxidants like such as anthocyanins and resveratrol (which help reduce inflammation), berries are also high in Vitamin C and Potassium.
*Low in Added Sugar
This vegan version of baked oatmeal almost looks like a breakfast cake — and what kid doesn’t like cake?? My kids really enjoyed switching up their typical breakfast with this delicious twist on oatmeal.
The oatmeal was nice and fluffy, and the berries + maple syrup gave it a perfect amount of sweetness. If your kids prefer to top their oatmeal with maple syrup, I’d cut the amount of syrup in the recipe in half, and reserve half for drizzling on top!
Baked oatmeal has a texture more like a dense muffin or bread pudding, whereas a bowl of oatmeal has more of a creamy, porridge like consistency.
Honestly, almost any fruit will work well in this tasty breakfast! My top picks are fruits that tend to hold up well in the oven, aren’t too acidic (citrus fruits wouldn’t work well), and don’t get too watery including:
*Strawberries, Blueberries and Raspberries
*Bananas
*Apples or applesauce
*Pears
*Peaches or other Stone Fruits
Absolutely! To make oatmeal cups, transfer the batter to a muffin pan lined with cupcake liners after the batter has rested. Bake at 350 degrees for 25-30 minutes or until a knife inserted in the top comes out clean and the muffins are slightly golden brown on top.
👪 How To Serve
- Add a drizzle of maple syrup on top.
- Sprinkle with chocolate chips for something truly decadent!
- Top with a dollop of almond butter for a nutty high protein addition.
❄️ How To Store
To store in the fridge: Baked oatmeal is one of those recipes that is perfect for making ahead of time and eating all week long. To store in the fridge, wait for the oatmeal to cool completely and then transfer to an airtight container. It will keep in the fridge for about 4-5 days. To reheat, pop them in the microwave for about 30 seconds-1 minute and serve!
To freeze: Cut the oatmeal into individual portions. Freeze in airtight containers or zip top freezer bags for up to 3 months. To reheat, thaw in the fridge overnight and then warm in the microwave the next day for 1 minute until heated through. Add 1-2 tbsp almond milk if needed to add moisture.
💭 Expert Tips
- This recipe is highly customizable: feel free to use any fruit you’d like – apples, pears and bananas would all work well. You could also add in nuts (walnuts, pecans, almonds, cashews would all work well) for some extra texture and crunch!
- To make this gluten-free, use gluten free certified oats
- If you don’t have almond milk, any non-dairy milk would work well such as coconut milk or oat milk.
- Do not use steel cut oats or quick oats in this recipe. Because they cook differently than rolled oats they won’t hold up as well.
- If you prefer a less sweet baked oatmeal, you can reduce the amount of maple syrup you use. Or if you want the sweetness with no added sugar, you can substitute the maple syrup for ¼ cup applesauce or mashed banana.
- If you eliminate the maple syrup altogether, add 1-2 tbsp more of almond milk so that there is enough moistness for the oats to absorb.
- If you need a softer consistency, feel free to add a few tbsp more almond milk.
🥣 More Healthy Oatmeal Recipes!
- Chocolate Oatmeal
- Cinnamon and Spice Oatmeal with Berries
- Quinoa Oatmeal
- Peanut Butter Protein-Packed Overnight Oats
- Zucchini Chocolate Chip Baked Oatmeal from Happy Healthy Mama
📋 Recipe Card
Vegan Baked Oatmeal
Ingredients
- 1½ cups unsweetened almond milk
- 2 flax eggs
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 dash salt
- 2½ cups rolled oats
- 1 tsp baking powder
- 1 cup berries, sliced (strawberries, blueberries or raspberries all work well)
Instructions
- In a bowl beat the milk and flax eggs until incorporated. Pour the maple syrup, vanilla extract and cinnamon and whisk to incorporate.
- Add the oats, salt, and baking powder and continue mixing until everything is well incorporated.
- Let the batter rest for around 30 minutes.
- Preheat the oven to 350 degrees. Lightly flour a baking pan.
- Transfer the batter to the prepared baking pan and take to the oven. Bake for 45 minutes or until done.
- Let it cool for 10 minutes before slicing.
Notes
- This recipe is highly customizable: feel free to use any fruit you’d like – apples, pears and bananas would all work well. You could also add in nuts (walnuts, pecans, almonds, cashews would all work well) for some extra texture and crunch!
- To make this gluten-free, use gluten free certified oats
- If you don’t have almond milk, any non-dairy milk would work well.
- Do not use steel cut oats or quick oats in this recipe. Because they cook differently than rolled oats they won’t hold up as well.
- If you prefer a less sweet baked oatmeal, you can reduce the amount of maple syrup you use. Or if you want the sweeteness with no added sugar, you can substitute the maple syrup for ¼ cup applesauce or mashed banana.
- If you eliminate the maple syrup altogether, add 1-2 tbsp more of almond milk so that there is enough moistness for the oats to absorb.
- If you need a softer consistency, feel free to add a few tbsp more almond milk.
- If you don’t have maple syrup, you can use agave.
