Start your day with our fruity and wholesome Vegan Berry Oatmeal Bake. It also makes a great dessert!
Okay, I have a confession to make. I’m not a very pleasant person if I skip breakfast. I can’t think straight, and, believe me, anything that can go wrong will go wrong. How people manage to make it until lunch with only a cup of coffee has always been a mystery to me. The last time I suffered that misfortune, I managed to lock myself out of the house. Thank goodness my neighbor has a spare key. We all have our quirks, I guess.
As you can imagine, planning my morning meals—whether they’re quick and easy weekday options like smoothie bowls or special weekend treats like casseroles and oven dishes—is a must. This delightfully fruity breakfast bake offers the best of both worlds. It’s easy enough to prep ahead for weekday mornings but feels just a tad fancy for those much-anticipated relaxed weekend brunches. Made with wholesome oats and berries, it’s a nutritious meal that somehow makes me feel like I’m eating cake for breakfast. And who doesn’t love that? In fact, I’ve served it as an afternoon snack with a cup of tea and even for dessert, warm out of the oven and topped with a scoop of plant-based ice cream.
But there’s more to add to its list of merits. This delightful dish lends itself to myriad variations, as you’ll see below.
Change it up
I wrote this recipe using frozen mixed berries, which I always have on hand, but you can create something different by playing around with the ingredients. Here are two breakfast variations and two dessert variations you’ll want to make:
Apple-cranberry-pecans: Replace the berries with two small peeled and chopped tart apples and a half cup of dried cranberries. When making the topping, replace the almond slivers with the same amount of finely chopped pecans. Serve with soy yogurt and a drizzle of maple syrup.
Strawberries and pistachios: In the summer, use fresh, sliced strawberries instead of the frozen berries. Replace the almonds in the topping with the same amount of chopped pistachios and serve with almond milk yogurt.
Pears and dark chocolate: Leave out the berries and top the oatmeal mixture with a large peeled and chopped pear, along with a chopped bar of dark chocolate (make sure it’s vegan). Add the topping, bake as directed, and serve for dessert, warm, with vegan custard.
Plum and blackberries: Follow the directions as noted in the pears and dark chocolate suggestion above, using two black plums (sliced) and a cup of fresh blackberries instead. Serve for dessert, warm, with plant-based cinnamon ice cream.
How do I store leftovers?
Once cooled, transfer the oatmeal bake to an airtight container or cover tightly with plastic wrap. It will keep well in the fridge for up to 4 days. The dish can be eaten warm or cold. To reheat it, bake for 15 minutes at 350°F. You can also freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
If serving this oatmeal bake as part of a weekend brunch, offer something savory as well. We love it with a hearty tofu scramble, tempeh bacon, and these golden Breakfast Potatoes. Pair it with our Copycat Starbucks Vanilla Spice Latte, and you have the perfect meal to start your day right.
If you’re looking for a similar recipe to try, check out our Vegan French Toast Casserole. Made with fragrant cinnamon and brown sugar, it’ll fill your kitchen with the most tempting aromas as it bakes!
Vegan Berry Oatmeal Bake
Ingredients
For The Flax Egg:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
For The Topping:
- 1/3 cup almond slivers
- 1/3 cup old-fashioned oats
- 1/3 cup light brown sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons melted vegan butter
For The Casserole:
- 1 2/3 cups plant-based milk of choice
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups old-fashioned oats
- 12 ounces frozen mixed berries thawed
- Powdered sugar for serving
- Coconut yogurt optional, for serving
Instructions
To Make The Flax Egg:
- In a small bowl, whisk the flaxseed and water. Allow this to stand for 10 minutes until it forms a gel-like consistency.
To Make The Topping:
- Mix the almonds, oats, brown sugar, flour, cinnamon, and salt in a small bowl with a fork. Pour in the melted butter and mix until clumps form. Set aside.
To Make The Casserole:
- Preheat the oven to 350°F. Spray a 2-quart baking dish or 8×8-inch pan with cooking spray.
- Whisk plant-based milk, flax egg, brown sugar, salt, and both extracts until well combined. Stir in the oats.
- Pour the mixture into the prepared pan. Sprinkle the berries followed by the topping over the oatmeal.
- Bake for 50 minutes, or until set and golden brown. Serve with a sprinkle of powdered sugar and coconut yogurt, if desired.
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