Vegan Baked Oatmeal
I love making this vegan baked oatmeal that I sweeten with maple syrup. I usually prepare it with fresh blueberries, and I also enjoy trying new flavor variations when I want something different. These vegan baked oats make a hearty brunch or a special breakfast that brings everyone to the table. I do not use bananas, eggs, or refined sugar in this recipe, and the best part is that it is ready in 50 minutes.
Servings: 6 servings
Calories: 177kcal
Ingredients
- 2 tbsp ground chia seeds
- 6 tbsp water
- 1 ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- ¼ cup applesauce
- 2 cups rolled oats
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 ½ cup blueberries
Instructions
- Preheat the oven to 375 degrees F / 180 C. Spray an 8x8 square baking dish with spray oil.
- In a mixing bowl, mix together the ground chia seeds and water, allow it to sit for 5 minutes to form a paste.
- Whisk the almond milk, vanilla extract, maple syrup and applesauce into the prepared chia seed mixture.
- Add remaining ingredients, only adding 1 cup blueberries and reserving remaining blueberries for the top, gently fold to combine.
- Pour the oatmeal mixture into the baking dish, top with reserved blueberries. Bake in the oven for 35-40 minutes or until an inserted skewer comes out clean.
- Remove and allow the baked oatmeal to cool and set for 20 minutes before slicing and serving.
- Serve topped with whipped coconut cream, drizzle of maple syrup or toasted almonds.
Notes
- My #1 Secret Tip for making this vegan baked oatmeal is to start with the right kind of oats. I always reach for old fashioned rolled oats since they bake up soft but still hold their texture, and that is exactly what I want in the morning when I am cooking for my family. I remember using quick oats once when I was in a rush, and the whole dish baked much softer than I liked. When I use rolled oats, the oatmeal stays hearty, comforting, and perfect for scooping into bowls for everyone at the table.
- Use enough liquid: I always make sure the oats have enough moisture since there are no eggs. A little extra non dairy milk keeps everything tender.
- Making a Single Serving: To make vegan baked oatmeal for one, I divide each ingredient by 6 for 1 large serving and pour the mixture into a large ramekin instead of a baking dish. I decrease the baking time to 15 to 20 minutes, then add more time if needed.
- Oatmeal Cups: To make oatmeal cups, I grease a muffin tin and fill the muffin cups with the oatmeal batter. I decrease the baking time since the muffin cups are much smaller.
- Do not skip the rest time: I let the baked oatmeal rest for a few minutes before slicing. This helps it set and makes serving much easier.
Nutrition
Serving: 1piece | Calories: 177kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 86mg | Potassium: 201mg | Fiber: 5g | Sugar: 9g