Berry Baked Oatmeal

Close up of a square of baked oatmeal, topped with a bright red raspberry and some blueberries plus oats and nuts.

Print Recipe

5 from 11 votes

Gluten-free and Vegan 1-bowl healthy oatmeal bake. This heart healthy breakfast keeps you satisfied all morning.

Prep Time5

Cook Time45

Total Time50

Course: Breakfast & Brunch

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 233kcal

Author: Debra Klein

Ingredients

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*

TOPPING:

½ cup chopped walnuts*
⅓ cup oats
2 Tablespoons hemp seeds
1 teaspoon cinnamon
¼ cup maple syrup
Pinch sea salt

Instructions

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 11x7 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.

Notes

APPLE SAUCE: Substitute 1 small, mashed banana or ¼ cup pumpkin puree.

BERRIES: Fresh or frozen---no need to thaw. Any berries or a combo will work. Good subs: banana chunks, chopped apple, pears, peaches, plums, nectarines or even chocolate chips. If your fruit is juicy, cut back by ¼ cup on the almond milk.

WALNUTS: Pecans or almonds would also work well. For nut allergies, use pumpkin seeds.

Nutrition