Vegan Blueberry Baked Oatmeal

Made with fresh or frozen berries, vegan blueberry baked oatmeal is a cross between a dessert and a meal.

Technically, though, it needs to be said that despite the usual title for this recipe — baked oatmeal, this is made with rolled oats (aka old-fashioned oats). Oatmeal, or quick-cooking oats might work in this but may also result in a mushier texture.

Truth be told, many of the recipes for this hearty sweet dish (which can be served for breakfast or brunch, or a dessert) aren’t vegan — they contain eggs, butter, and sometimes milk. Turns out none of these are necessary.

Oats have enough of their own built in stickiness that this doesn’t need more binding; and the plant-based versions of butter and milk are better for your heart and for the earth.

Fresh blueberries are best, but frozen work, too: When blueberries aren’t quite in season, you can use frozen berries with equal success — you need not even thaw them before using. Frozen mixed berries work well, too.

A good breakfast or snack: Made the night before, this dish makes a great breakfast if your sweet tooth wakes up early. Otherwise, it’s a great any-time snack with hot coffee and tea, or a glass of cold plant-based milk.

To make this an even more special dessert treat, it’s delicious served with a scoop of vanilla vegan ice cream.

Yield: 8 or more

Vegan Blueberry Baked Oatmeal

Print

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 2 cups rolled oats (old-fashioned oats)
• 3/4 cup chopped walnuts or pecans, divided
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• Pinch of nutmeg, optional
• 1 1/2 cups plant-based milk (oat milk, almond milk, etc.)
• 2 tablespoons melted vegan butter
• 1/3 cup agave or maple syrup
• 1 to 2 teaspoons vanilla extract, to taste
• 1/2 medium banana, thinly sliced, optional
• 1 pint fresh blueberries, or 12-ounce bag frozen blueberries
• 2 tablespoons natural granulated sugar
• Extra cinnamon

Instructions

1. Preheat the oven to 350º F.
2. In a large mixing bowl, combine the oats, 1/2 cup of the walnuts (set aside the rest for topping), cinnamon, salt, and optional nutmeg. Stir together well.
3. In a small bowl, combine the plant-based milk, vegan butter, syrup, and vanilla, and whisk together.
4. Pour the wet mixture into the oats and stir together. If using banana, fold it in.
5. Lightly oil an 8- by 8 or 9- by 9-inch baking pan. Arrange all but about 1/2 cup of the blueberries on the bottom.
6. Pour in the oat mixture, then scatter the remaining blueberries and the reserved nuts over the top. Sprinkle with the sugar and extra cinnamon.
7. Bake for 45 to 50 minutes, or until the top looks nicely browned and caramelized.
8. Allow to cool until just warm or at room temperature. This cuts up pretty nicely into squares once it’s cooled, but you can also just scoop it out.
9. Allow to cool completely before covering and storing leftovers in the refrigerator. This keeps well for about 3 days. It’s good straight from the fridge, but you can also lightly reheat before serving again.

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