Vegan Baked Oatmeal with Fresh Blueberries

Baked oatmeal is an easy meal prep breakfast! This recipe is hearty and wholesome, with juicy berries and walnuts in every bite.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 287

Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or a similar size dish.
In a small bowl, stir together the ground flaxseed and water. Let sit for 5 minutes to thicken.
In a large bowl, combine the oats, chopped walnuts, baking powder, cinnamon, and salt.
In a medium bowl or large measuring cup, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and thickened flax mixture.
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Gently fold in the blueberries.
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.
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.

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.