Simplify your morning routine with this easy vegan oatmeal bake. Loaded with heart healthy fiber and plant-based protein for a delicious breakfast that will keep you satisfied all morning long.
This post was updated from the original that was published on September 7, 2016. This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Who’s in for a comforting breakfast casserole that’s super delicious and easy to make? Oh, and let’s not forget that it’s a healthy choice too. Raise your hand if you’re ready to make this vegan baked oatmeal!!
Starting each and every day with a nutritious breakfast is the best way I know to set myself up for success. I love oatmeal, and berries…a lot. I love the way they taste, the energy and nutrition they provide, and the way I feel after I’ve eaten them: satisfied yet not gluttonous.
This oatmeal bake uses just 1-bowl and is super simple to put together and throw into the oven. Perfect for a make ahead breakfast that can be served cold or reheated. Plus it makes a gorgeous addition to any brunch buffet. If you’re looking for a grain-free breakfast bake, you’re going to want to make this quinoa breakfast casserole instead.
Ingredients and Substitutions
- OLD FASHIONED OATS: Rich in antioxidants and soluble fiber. They help with blood sugar control and also with helping you to feel full and satisfied. Quick cooking oats don’t have the same nutritional benefits and also require less liquid, so they would not be a good substitution.
- BERRIES: Low on the glycemic index, which is awesome for a fruit choice. They’re low in calories and carbs and big on taste and nutrition. You can use fresh or frozen berries, making this a good year round recipe. Good subs: chopped apples, banana chunks, chopped stone fruits like plums, peaches or nectarines.
- ALMOND MILK: Here’s an easy recipe to make homemade almond milk. If you can’t eat nuts, oat milk or soy milk will work well. Substitute whatever plant milk you like to drink.
- APPLE SAUCE: An easy and nutritious way to keep this recipe vegan. Good subs would be mashed banana or pumpkin puree.
- GROUND FLAX: In addition to Omega-3s protein and Fiber, they act as a plant-based binding agent for this breakfast casserole. Chia seeds would be a great substitution.
- BAKING POWDER: A little goes a long way to help this oatmeal bake from being too dense.
- CINNAMON: I like to use cinnamon for baked goods when I’m keeping the sweetener to a minimum. I think it evokes a sweet taste!
- WALNUTS: Chopped nuts add great texture to the topping and increase the protein and omega 3s to this make ahead vegan breakfast too. You can substitute your favorite nut here like almonds or pecans, or if you don’t eat nuts, substitute any seed like pumpkin or sunflower.
- HEMP SEEDS: A great source of plant-based protein, fiber and healthy fats. Substitute chia seeds or additional ground flax seeds for this topping ingredient.
- MAPLE SYRUP: A bit of pure maple syrup helps the topping stick together and is the only added sweetener to this healthy breakfast recipe.
- VANILLA: Another great illusion to sweetness!
How to make this Easy Baked Oatmeal
This is one of the quickest and easiest breakfast casseroles to pull together. You’ll have it in the oven in under 5 minutes…I promise, and there will be just one bowl to wash too. Uh…yeah, meal prep poster child!
- Add wet ingredients: plant milk, applesauce and vanilla to mixing bowl, and whisk together.
- Then add in dry ingredients: oats, ground flax, cinnamon, baking soda and salt. Mix together.
- Gently fold berries into the mixture.
- Next you’ll pour the mixture into a baking pan, which will free up that bowl to make the topping.
Use the same bowl for the topping. Mix together chopped nuts, oats, hemp seeds, cinnamon and maple syrup.
- Pour oatmeal mixture into 2-quart casserole dish.
- Distribute topping over oatmeal.
- Sprinkle on additional berries.
- Bake in preheated 350 oven for 45 minutes.
- That’s it! Enjoy warm or cold.
Why you’ll adore this recipe
- The healthy breakfast you THINK you don’t have time for….BUT, you do!!!
- Made with pantry staples
- Vegan and Gluten-free!
- Perfect for Breakfast, Brunch, Snack, or Dessert!
- 5 minutes, and 1-bowl—-then into the oven it goes!
- Make ahead….perfect for meal prep.
- Comfort Food….so, so good and satisfying…but also healthy and light.
- No added sugar!
- High in protein and fiber.
Debra’s Pro Tips:
- Use frozen berries if you don’t have fresh! They’ll be a bit more watery so cut back on the almond milk just a smidge.
- Craving chocolate? Substitute the berries for chocolate chips. YOLO!
- Too many apples? Yup, chop them up and use them in conjunction with or instead of the berries.
- If you know you’re going to have a hectic morning: Mix everything up and put it in the pan before bed, cover and store in the fridge overnight…pop it into the oven in the morning to bake.
Baked Oatmeal FAQs
Absolutely. There are two options. Bake the casserole as directed, store in the fridge. Reheat for 15 minutes in a 350 oven. OR: Prep the oatmeal, but don’t bake. Cover and place in the fridge overnight. Bake in the morning as directed.
Since this is a vegan recipe, you can leave the baked oatmeal at room temperature overnight. It will only last 2-3 days on the counter, but up to a week if you refrigerate, or three months in the freezer.
Baked oatmeal definitely can be part of a healthy diet. Oats are loaded with fiber, that is satisfying and helps with bowel regularity. Combining oats with almond milk and ground flax helps to manage blood sugar too. Berries are loaded with antioxidants. The combination of ingredients is nutritious and filling…alleviating the need to snack in between meals.
More Vegan Meal Prep Recipes:
- 5-minute vegan Tuna
- Crunchy Baked Granola Bars
- Morning Glory Muffins
- Vegan Stuffed Cabbage
- The Best Caesar Dressing
- Mexican Pinto Beans
- Food Processor Chopped Salad
- Carrot Ginger Soup
Berry Baked Oatmeal
- ¼ cup unsweetened apple sauce*
- 2 cups almond milk
- 1 teaspoon pure vanilla extract
- 2 cups old fashioned oats
- ¼ cup ground flax
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 cups berries*
- ½ cup chopped walnuts*
- ⅓ cup oats
- 2 Tablespoons hemp seeds
- 1 teaspoon cinnamon
- ¼ cup maple syrup
- Pinch sea salt
- Preheat oven to 350
- In medium sized bowl, whisk together apple sauce, almond milk and vanilla.
- Add in oats, flax, cinnamon, baking powder and salt. Mix well.
- Gently fold in 1 ½ cups of the berries.
- Pour into 2-quart (8"square or 11×7 rectangle) baking dish.
- Use same bowl to mix together topping.
- Evenly distribute topping and then remaining ½ cup berries over oatmeal mixture in baking pan.
- Bake for 45 minutes or until lightly browned and oatmeal is set.
- Let cool in pan for at least 5 minutes before cutting into squares.
- Serve warm or at room temperature. Refrigerate any left overs and reheat gently at 325 for about 15 minutes until heated through.
- Freeze in individual serving sizes for a quick breakfast.