I am in LOVE with vegan baked oats! So chewy, so warm, so nutritious, and so delicious! This was the first time I tried my own recipe and I was very happy with how it turned out! I used the classic peach and blueberry combo to give this trending dish a summer flare! So let’s take a closer look at these vegan baked oats!
A Closer Look…
These vegan baked oats are a great healthy breakfast option! I also like to make them when I am getting bored with regular oatmeal or overnight oats! Baked oat dishes will keep in the fridge for 4-5 days so they are also great for meal prepping!
Just look at these fresh and mouthwatering fruits! They are just so beautiful and delightful to cook with! I used fresh fruits but you can also use thawed frozen fruits if that is easier!
Other Ingredients
I used pure maple syrup and agave nectar as my sweetener to keep this dish more natural and healthy! You can use sugar too if that is what you prefer. Brown sugar or coconut sugar may also taste very good in this dish. You can also sprinkle some sugar on top before you bake the oats. I did an agave drizzle on top of mine to add some additional sweetness and moisture :).
This dish is also naturally gluten-free if you get pure oats! I just used Quaker Original Rolled Oats but I am sure you could find oats that guaranteed no cross contamination with gluten if need be. But that’s really it other than some milk, flax eggs, and vegan butter! A very simple dish with amazing results!
So please go enjoy this delicious dish and let me know what you think in the comments below! If you are interested in other simple and delicious breakfast dishes check out my Revitalizing Vegan Smoothie (Pineapple, Dragonfruit, Blueberry)! If you want more oat-based dishes check out my Hearty, Healthy, Chocolatey, Zucchini Oat Muffins, or my “Healthier” and Delicious Lotus Biscoff Cookie Vegan Mug Cake!
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- Dry Ingredients
- 2 cups rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- A pinch of salt
- Wet Ingredients
- 1 3/4 cup dairy-free milk (I used Silk Almond)
- 1/3 c pure maple syrup or agave nectar (I did half of each)
- 1 tablespoon vegan butter (melted) + 2 teaspoons for coating the pan
- 1 teaspoon vanilla
- Fruit
- 2 cups fresh blueberries (or frozen thawed)
- 1 1/2 fresh peaches (cubed)
- *9-inch baking dish (recommended size)
1
Preheat the oven to 370 degrees Fahrenheit.
2
Make your flax eggs by combining the flax meal and the water in a small bowl. Set aside.
3
Next, combine the dry ingredients in a medium mixing bowl and then set aside.
4
In a separate bowl whisk all the wet ingredients together until combined.
5
Pour the wet mixture over the dry mixture and stir to combine (should be relatively thick).
6
Line the bottom of a 9-inch baking dish with a little melted vegan butter, or oil (just enough to cover, don’t use too much).
7
Evenly sprinkle 3/4 of the blueberries and chopped peaches over the bottom of the pan.
8
Spread the oat mixture over the fruit and press down with a spoon or spatula to set into place.
9
Sprinkle the remaining 1/4 of blueberries and peaches on top and drizzle with some agave.
10
Bake for 40 minutes or until the fruit topping looks cooked and the oats begin to turn golden brown.