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.
- 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
- Preheat the oven to 350º F.
- 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.
- In a small bowl, combine the plant-based milk, vegan butter, syrup, and vanilla, and whisk together.
- Pour the wet mixture into the oats and stir together. If using banana, fold it in.
- 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.
- Pour in the oat mixture, then scatter the remaining blueberries and the reserved nuts over the top. Sprinkle with the sugar and extra cinnamon.
- Bake for 45 to 50 minutes, or until the top looks nicely browned and caramelized.
- 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.
- 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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