Raise your hand if you love oatmeal! Now, raise your other hand if you love baked treats! Well then, we have a delicious and nutritious breakfast recipe you're going to love. Vegan baked berry oatmeal.
We used to wake up before 5 am when we were nursing full time at the hospital. And let us tell you, it is extremely saddening (especially for us foodies) forgetting to make breakfast ahead of time.
The absolute chaos of trying to get ready, make food, and run out the door is not something we were fond of. So, we decided to create recipes we could prep ahead of time to reduce the morning stress. Enter our vegan baked berry oatmeal.
This breakfast is just the right amount of sweet with crunchy pecans and juicy berries full of antioxidants. For those who aren't regular oatmeal fans, baked oatmeal retains a better shape and isn't mushy in the slightest.
You'll love this breakfast because each serving is low in calories, while still containing over 9 grams of protein and 10 grams of fiber. You can see why we love this recipe.
If you're not a pecan or triple berry fan, no problem. You can easily customize the add-ins to suit your taste. Some other tasty combos are cranberry almond or blueberry coconut!
We hope you enjoy this vegan, gluten-free, and irresistibly delicious breakfast!
🍲 Key ingredients
- Rolled oats: you're not going to have delicious oatmeal without rolled oats. We prefer using rolled over quick or steel-cut because of the taste and texture. They're full of rich, toasted nut flavors we're obsessed with. Plus, rolled oats are one of the best sources of fiber. Did you know only 5% of people in the US meet the recommended target for this nutrient?
- Berries: berries provide many nutrients like vitamin C and manganese. In this recipe, we use blueberries, blackberries, and raspberries, but we recommend any dark berries due to their taste and health benefits. The tart flavor from berries, especially raspberries and blackberries, is the perfect way to balance out the coconut sugar and banana.
- Banana: we use banana for two reasons: as a natural sweetener and as an egg replacement. Banana helps bind the oats together like an egg usually would. Plus, bananas are a great source of vitamin B6, which helps your body produce red blood cells. Eat up!
- Soy milk: if you'd like oatmeal that's extra tasty and creamy, try using soy milk. Plant-based milks are another great way to get in your vitamins and minerals because they're typically fortified. That means, things like vitamin B12, D, and calcium are added.
To begin, you'll need to preheat your oven to 375 degrees F and lightly grease a 9x9 baking dish. Once the oven has finished preheating, toast the chopped pecans on a baking sheet for 3-4 minutes (careful not to burn them...it happens quick).
While your oven is preheating, mix a few tbsp of ground flax with water to form "vegan eggs". Then, in a separate bowl, combine the rolled oats, baking powder, cinnamon, salt, and sugar.
In a third bowl, melt the vegan butter or coconut oil, and add this along with the soy milk, flax "eggs", mashed banana, toasted pecans, and vanilla. Stir together, then set your bowl aside.
Bring your attention back to the baking dish. Cover the bottom of your dish generously with frozen berries (saving some for the top). Then, layer the oatmeal mixture and place the leftover berries all over the top.
Add an extra sprinkle of cane sugar before baking for more sweetness and crunch. Bake your oatmeal for 40-45 minutes, or until the top is slightly spongy. Let it rest for about 10-15 minutes and serve this baked oatmeal warm with maple syrup, extra soy milk, or vegan butter!
The thing we love about this oatmeal is how great it is to store in the fridge and reheat in the morning. As with most foods, it's best when served fresh out of the oven. But, this oatmeal stores extremely well in the fridge for up to 5 days.
You can also make it ahead of time and freeze it for up to 1 month. To reheat, just place individual portions in the microwave until warm.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Swap the pecans for a cheaper nut, or skip them altogether
- Use cane sugar in place of the coconut sugar
- Instead of vegan butter, opt for coconut oil
- Try making your own plant-based oat or nut milk in place of the soy
🍴 Tasting notes
Who wouldn't love a meal that's nutritious, delicious, and makes great leftovers?! This baked oatmeal is:
If you try this oatmeal, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Vegan Baked Berry Oatmeal
- 9x9 casserole dish
- Baking sheet
- Various sized mixing bowls
- ½ cup pecans, roughly chopped ($0.72)
- 2 ½ cups rolled oats ($0.48)
- 1 tsp baking powder ($0.01)
- 1 ½ tsp cinnamon ($0.06)
- ½ tsp salt ($0.01)
- ¼ cup coconut sugar ($0.16)
- 2 tbsp flaxseed + 6 tbsp water ($0.08)
- 2 tbsp vegan butter or coconut oil ($0.29)
- 2 cups soy milk ($0.56)
- 1 medium banana, mashed ($0.16)
- 1 tsp vanilla extract ($0.21)
- 2 ¼ cups frozen mixed berries ($0.77)
- Cane sugar
- Maple syrup
- Soy milk
- Vegan butter
- First, preheat your oven to 375°F and lightly grease a 9x9 baking dish with coconut oil or vegan butter. When the oven is ready, toast the chopped pecans on a baking sheet for 3-4 minutes (careful not to burn them).
- In the meantime, mix 2 tbsp of ground flaxseed with 6 tbsp of water in a small bowl. Set aside. Then, in a large mixing bowl, whisk together rolled oats, baking powder, cinnamon, salt, and sugar.
- In a third bowl, melt vegan butter or coconut oil, and add this along with the soy milk, flaxseed mixture, mashed banana, toasted pecans, and vanilla. Stir until combined.
- Next, cover the bottom of your baking dish generously with frozen berries, about 1 ½ cups. Layer the oatmeal mixture over the bottom berry layer, then place the remaining berries evenly across the top of the oatmeal.
- Add a sprinkle of cane sugar (optional) over everything before baking. Bake at 375°F for 40-45 minutes, or until the top is slightly spongy. Let it rest for 10-15 minutes, then serve warm with maple syrup, extra soy milk, or melted vegan butter on top.
- Optional ingredients are not reflected in the price or calories of this recipe.
- Soy or coconut milk works best in this recipe, although you can use whichever plant milk you prefer.
♻️ Similar recipes
For more bangin' breakfast ideas, check out our:
- Blueberry pie oatmeal if you like dessert in the morning.
- Savoury lentil oatmeal to shake things up (c'mon, live a little).
- Easy vegan French toast for Sunday brunchin'.
- Strawberries and cream overnight oats to stay on top of busy mornings!
No, you do not have to use vegan butter. You can substitute equal portions with coconut oil.
Yes! You can use any type of milk you'd like. We prefer using soy as it typically tastes the best and creates the creamiest texture.
If you don't have coconut sugar, you can use equal parts brown sugar, cane sugar, or maple syrup.