Baked oatmeal is kind of like a cake you can eat for breakfast! This recipe is hearty and wholesome, with juicy blueberries and crunchy walnuts in every bite.
A while back, Baked Oats were a TikTok trend, but in that version, the oats were blitzed in a blender or food processor to make them into a flour. This baked oatmeal recipe is more like my Baked Banana Bread Oatmeal Cups—the oats are left whole, so they have more of a chewy texture, which is extra satisfying! I love making this vegan baked oatmeal for meal prep because it’s easy to make a big batch and reheat throughout the week, and now that my daughter has moved on from Baby Oatmeal, she loves the baked version too!
Why This Baked Oatmeal Recipe Is the Perfect Breakfast
This baked oatmeal recipe is a wholesome way to start the day, but the sliceable texture gives it cake-y vibes. Here’s why we love it and why I think you will too.
- Hearty and filling. Which is EXACTLY what I want in a breakfast. This baked oatmeal combines whole grain oats with fresh fruit to keep you feeling full and satisfied until lunchtime.
- Customisable. You can tailor this recipe to your liking by adding in your favourite fruits, nuts, or seeds. And you can change up the flavour by adding different toppings too!
- Make-ahead option. This baked oatmeal recipe can easily be made ahead of time and stored in the fridge for a quick breakfast throughout the week, or you can freeze it for a few months.
Key Ingredients
The complete list of ingredients is later in the post, but here are some highlights. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ground flaxseed – I use flax egg as a vegan egg substitute. Don’t omit this, or your baked oatmeal won’t set properly.
- Old-fashioned rolled oats – These are hearty and chewy, but they cook faster than steel-cut oats.
- Walnuts and blueberries – The add-ins for our baked oatmeal recipe! As long as you keep the proportions the same, you can try other fruits, nuts, or seeds too.
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Maple syrup – Agave or date syrup would also work.
How to Make Vegan Baked Oatmeal
Making this baked oatmeal recipe is so easy! Here’s what you’ll need to do.
- Prepare. Preheat your oven to 375°F and lightly grease a square baking dish.
- Make the flax eggs. Whisk the ground flaxseed and water in a small bowl and let the mixture sit until it gels.
- Combine the dry ingredients. Stir together the oats, walnuts, baking powder, cinnamon, and salt in a large bowl.
- Mix the wet ingredients. Whisk the almond milk, maple syrup, coconut oil, vanilla, and flax egg in another bowl.
- Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Fold in the blueberries.
- Bake. Pour the oat mixture into the baking dish and bake for 40 minutes, or until the middle is set. Cook for 5 to 10 minutes before serving with your favourite toppings.
Tips and Variations
Here are some additional tips and variation ideas to make this baked oatmeal recipe your own.
- How to know when it’s done. Baked oatmeal should be sliceable, so if it’s still mushy in the middle, bake it a little longer. Keep in mind, though, that it will set up some more during the resting time.
- Add your favourite mix-ins. While blueberries and walnuts are my go-to additions to this recipe, feel free to experiment with other fruits, nuts, and add-ins that you like. Use what’s in season or no-fail pairings like sliced bananas and pecans, or diced pears and almonds.
- Make it gluten-free. If you’re on a strict gluten-free diet, look for oats that are gluten-free certified. Oats are naturally gluten-free, but they can be contaminated with wheat during processing if they’re not certified as gluten-free.
Topping and Serving Suggestions
You can serve this baked oatmeal recipe with a drizzle of maple syrup or some Strawberry Jam. I also love adding a dollop of Vegan Yogurt or Coconut Whipped Cream. Fresh blueberries are always delicious too! For some extra protein and savoury balance, serve it alongside Tofu Bacon.
How to Store and Reheat Leftovers
- Refrigerator: Store this vegan baked oatmeal recipe in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer: You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat: Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.
More Breakfast Recipes With Oats
Enjoy friends! If you make this baked oatmeal recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Baked Oatmeal with Fresh Blueberries
Ingredients
- 2 tablespoons ground flaxseed 14g
- 5 tablespoons water 75mL
- 2 cups old-fashioned rolled oats 200g
- ½ cup roughly chopped walnuts 60g
- 1 teaspoon baking powder 6g
- ½ teaspoon ground cinnamon 1g
- ¼ teaspoon salt 1.5g
- 1¾ cups unsweetened almond milk or any plant-based milk – 420mL
- ⅓ cup maple syrup 80mL
- 1 tablespoon melted coconut oil 15mL
- 1 teaspoon vanilla extract 5mL
- 2 cups fresh blueberries 300g
- Additional blueberries and maple syrup for serving (optional)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar size dish.
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In a small bowl, stir together the ground flaxseed and water. Let sit for 5 minutes to thicken.
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In a large bowl, combine the oats, chopped walnuts, baking powder, cinnamon, and salt.
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In a medium bowl or large measuring cup, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and thickened flax mixture.
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Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Gently fold in the blueberries.
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Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 40 minutes, or until the top is set and lightly golden.
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Allow to cool for 5–10 minutes before slicing. Serve warm with additional blueberries, a drizzle of maple syrup, or a splash of plant milk if desired.
Notes
- Refrigerator: Store this vegan baked oatmeal in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer: You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat: Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.