Vegan Raspberry Baked Oatmeal with Almond Butter Drizzle

Wake up to a delicious, healthy, and warm breakfast with this Vegan Raspberry Baked Oatmeal. It’s perfect for meal prep and will keep you full for hours. Make this recipe the night before and simply heat a slice the next morning for a tasty and comforting breakfast.

There’s nothing easier than a breakfast casserole, in my opinion. How easy is it to wake up to a container in your fridge of scrumptious oatmeal slices that you simply throw on a plate, stick in the microwave, and you’re all set? And, not to mention it’s only made from healthy ingredients. What a win-win in my book.

Why You Should Make These Vegan Baked Oats

Healthy: This is a great way to start your morning off on the right path. You’ll find a good amount of fiber, protein, and healthy fats in this wholesome meal. Packed with oats, nuts, and berries, to keep you full and energized. 

Easy: It’s as simple as mixing the wet ingredients with the dry ingredients and baking them for 35 minutes. It’s an easy recipe that makes a large portion which is my jam as a busy mom with busy mornings.

Delicious: I know you will agree that these baked oats are a healthy breakfast that tastes great. I prefer to eat the slices warm with extra maple syrup on top. 

Customizable: If you do not like or have raspberries on hand, it’s easy to mix in another berry like blueberries. You can finish off the slices of oatmeal with your favorite toppings before eating. 

How Is Vegan Baked Oatmeal Healthy?

There are many benefits to consuming oats for breakfast including weight management, a good source of carbs and fiber, lower blood sugar, and a great source of high-quality protein to keep you fuller longer. Raspberries have a wonderful plant compound called polyphenols as well as antioxidants that help protect and build your immunity and right against disease. Research shows that eating oats for breakfast is a nutritious breakfast.

What Type Of Oats Are Best To Use For This Recipe?

There are four types of oats which include steel-cut oats, old-fashioned oats, quick-cook oats, and instant oats. For this recipe, I recommend old-fashioned oats. These flat and flaky oats cook faster than steel-cut oats and bake up nicely.

​Other Toppings

Once your oatmeal is finished baking and you are ready to dig in, feel free to add your favorite toppings or you can simply eat it as is. Either way, you’ll love it! Here are some other ideas for you to make your own version of toppings. 

Greek yogurt

Fresh berries or any fresh fruit

Banana slices

Shredded coconut

Honey

Jam or jelly

The Ingredient List

For the dry ingredients you will need the following:

Old-fashioned oats: As I stated above, do not use quick cooking or steel-cut oats. You can alternatively use rolled oats which is the exact same thing as old-fashioned oats. (Did you learn something today? LOL.)

Pecans: This is my nut of choice but you can swap them out for walnuts instead. You can also do half walnuts and half pecans if you would like. You do you. I love the crunch that the pecans bring to this breakfast casserole. 

Finely shredded coconut: Stay away from larger shredded coconut and instead look for fine coconut for this recipe. It really makes a difference in the texture of which coconut you use. 

Cinnamon and nutmeg: These two spices pair well together bringing a warming vibe to this baked oatmeal dish. You can skip the nutmeg if you do not have any on hand. But, don’t skip the cinnamon. It really does the trick.

Baking powder and salt: You’ll finish off the dry ingredients with these necessary items. You’ll only need a little amount but a little goes a long way.

For the wet ingredients you will need the following:

Banana: Find a ripe banana to mash well. I like to place over-ripe bananas in a freezer bag after peeling them so I have them on hand for recipes like this. Easy peasy is my jam!

Plant-based milk: I use my homemade blend of almond, cashew, and coconut milk made in my Almond Cow. You can use any non-dairy milk such as oat milk, soy milk, or almond milk. I do not recommend replacing it with water, though. 

Flax eggs: These are so simple to make and are a meat-free alternative to eggs. Simply mix water with two tablespoons of ground flaxseed and you are all set. It’s amazing the power plants have! 

Pure maple syrup: I write “pure” because this type of syrup is unlike traditional pancake syrup. It’s “pure” and in its original state. This means that the nutrients are untouched. Wahoo! 

Vanilla extract: Find a high-quality pure vanilla extract for all of your baking needs. I like to make my own vanilla. It’s more flavorful. cheaper, and keeps on giving! 

Toppings and add-ins: You’ll need fresh raspberries to mix into the oatmeal mixture. Almond butter drizzle and optional maple syrup are delicious but optional toppings. You can also add your favorite toppings at the end of cooking! 

Step-by-Step Instructions 

Step one: Start by making the flax egg by combining 2 tablespoons of ground flaxseed and 6 tablespoons of water in a small bowl. Set it aside to thicken. 

Step two: Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 casserole dish with parchment paper and spray with cooking oil such as coconut oil. 

Step three: In a large mixing bowl, combine all of the dry ingredients including oats, pecans, coconut, cinnamon, nutmeg, baking powder, and salt. Whisk and set the bowl aside.

Step four: In a medium bowl, combine the wet ingredients including the mashed banana, dairy-free milk, flax eggs, pure maple syrup, and vanilla extract. Stir until combined.

Step five: Add the wet ingredients to the large bowl of dry ingredients and mix until everything is incorporated. 

Step six: Gently fold in the sliced raspberries. 

Step seven: Pour the oat mixture into the 9×9 prepared dish and evenly spread it. 

Step eight: Bake in the oven for 35-40 minutes or until the center appears set. Allow it to cool for about 10 minutes.

Step nine: Add the optional almond butter drizzle. If your almond butter is already runny, go ahead and use the back of a spoon to drizzle over the top of the oatmeal casserole. Otherwise, add about 1/3 cup of almond butter plus a teaspoon of coconut oil to a small saucepan. Heat it over medium heat, stirring constantly until you reach the desired consistency. 

How to Store the Baked Oatmeal For Leftovers

Simply add the slices to an airtight container and in the fridge for up to one week. When you are ready to enjoy a slice, either eat it cold or heat one piece on a microwavable plate for 30-40 seconds or so. 

Tips + Modifications

You can use peanut butter for the drizzle instead of almond butter, walnuts instead of pecans, or strawberries instead of raspberries.

You can only use rolled or old-fashioned oats for this recipe. Do not use quick oats, steel cut oats, or any other type. 

Other Delicious dairy-Free Breakfast Ideas

These moist blueberry, banana, and sweet potato bars have a hint of sweetness that will make you want seconds without feeling any guilt. You will be ready to face the day after eating several servings of fruits and veggies, protein, and healthy carbs.

Here are the top five clever ways to meal prep in mason jars. Perfect for grab-and-go breakfasts that are actually healthy. All are dairy-free, simple to make, and made with wholesome ingredients.

Enjoy!

XOXO

Michelle