Vegan Blueberry Baked Oatmeal
My vegan Blueberry Baked Oatmeal has quickly become our family’s favorite breakfast. In just 40 minutes, we have a warm and hearty dish filled with rolled oats, creamy almond butter, and juicy fresh blueberries. This recipe is perfect for feeding picky eaters all year round because it works just as well with frozen blueberries too.
Servings: 6
Calories: 294kcal
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)
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
- My #1 Secret Tip for making my vegan blueberry baked oatmeal is to use the ripest bananas you can find. I am talking about the ones with brown spots all over that you might think are ready for the compost. Those bananas are the sweetest and mash so easily into the batter, which means I can use less added sweetener. I always keep a few on the counter for baking, and if they get too ripe before I am ready, I pop them in the freezer. On baking day, I just thaw them and they are perfect. The boys love how naturally sweet the oatmeal turns out, and I love knowing it is all from fruit.
- If using frozen blueberries: I toss them in straight from the freezer so they keep their shape. This way they do not turn the whole oatmeal purple.
- Warm the almond butter: I warm it just a little so it stirs in smoothly. It blends much better with the wet ingredients this way.
- Let it cool: I wait at least ten minutes before slicing so it stays together. It is worth the wait for neat squares.
- Sprinkle the top: I like adding sliced almonds or oats on top before baking. They toast up nicely and give a little crunch.
- For meal prep: I bake it the night before and reheat slices in the oven or microwave. It is so nice having breakfast ready to go.
Nutrition
Calories: 294kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 409mg | Fiber: 6g | Sugar: 23g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 2mg