Vegan Raspberry Baked Oatmeal with Almond Butter Drizzle
Wake up to a delicious, healthy, and warm breakfast with this Vegan Raspberry Baked Oatmeal with Almond Butter Drizzle. 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 of scrumptious oatmeal slices that you throw on a plate, stick in the microwave, and you’re all set?
If you love an oat-based breakfast, you’ve also got to try these Cosmic Brownie Baked Chocolate Oats and these Coconut Oat Blueberry Muffins.
Spotlight on This Vegan Raspberry Baked Oatmeal with Almond Butter Drizzle
- Healthy: This nourishing baked oatmeal is a wholesome way to start your day, filled with fiber, plant-based protein, and healthy fats to keep you satisfied all morning.
- Easy: This recipe is the definition of simple. Mix the wet ingredients with the dry, pour into a baking dish, and bake. It requires minimal effort, makes a generous batch, and reheats beautifully for stress-free mornings.
- Delicious: These vegan baked oats taste like a warm breakfast treat. Each slice is soft, lightly sweet, and bursting with berry flavor.
- Customizable: Out of raspberries? No problem. Swap in blueberries, strawberries, or a mixed berry blend. Add your favorite toppings like coconut flakes, chopped nuts, or extra fruit to make each serving your own.
The Ingredients
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 are the same thing as old-fashioned oats.
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 and bring 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.
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.
Pure maple syrup: I say “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!
Frequently Asked Questions
Greek yogurt, fresh berries or any fresh fruit, banana slices, shredded coconut, maple syrup, or jam or jelly
Yes! Use certified gluten-free oats to ensure the recipe stays gluten-free and safe for anyone with gluten sensitivities.
Yes! The naturally sweet raspberries and warm oat base make this kid-friendly and satisfying, especially with a fun almond butter drizzle on top.
Yes! I recommend drizzling maple syrup over a warm baked piece for more sweetness.
Microwave individual portions for 45–60 seconds until warm and cozy.
Definitely! Blueberries, strawberries, or even diced apples would be great alternatives depending on what you have on hand.
The 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. 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. With a spoon, drizzle the almond butter mixture all over the top of the baked oats.
Storage
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
If you prefer a sweeter breakfast, add extra maple syrup over the top of a finished square of baked oatmeal.
This recipe works beautifully with blueberries, strawberries, blackberries, or mixed berries.
You can use peanut butter for the drizzle instead of almond butter, walnuts instead of pecans, or strawberries instead of raspberries.
Always use old-fashioned rolled oats for the best texture. Quick oats will make the bake mushy, and steel-cut oats won’t cook through properly.
This baked oatmeal is best served warm. However, if you want perfect square slices for meal prep, allow the baked oatmeal to cool at least 15 minutes before cutting.
More Delicious Vegan Breakfast Ideas
Blueberry, Banana, and Sweet Potato Bars
Chocolate Peanut Butter Chia Seed Pudding
Lemon Blueberry Overnight Oats
Cosmic Brownie Baked Chocolate Oats
Vegan Raspberry Baked Oatmeal with Almond Butter Drizzle
Equipment
- 1 9×9 inch casserole dish
Ingredients
For the dry ingredients
- 3 cups rolled or old-fashioned oats
- ½ cup finely shredded coconut *Remove if you do not like coconut
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For the wet ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons filtered water
- 1 medium to large mashed ripe banana
- 1¾ cup plant-based milk
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 cup fresh raspberries, sliced in ½
Optional drizzle topping
- ⅓ cup creamy almond butter
- 1 teaspoon coconut oil
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the wet ingredients to the large bowl of dry ingredients and mix until everything is incorporated.
- Gently fold in the sliced raspberries.
- Pour the oat mixture into the 9×9 prepared dish and spread it into an even layer.
- Optional: Add a few additional sliced raspberries and pecan pieces by pressing them into the top for a prettier bake.
- Bake in the oven for 35-40 minutes or until the center appears set. Allow it to cool for about 10 minutes.
- Add the optional almond butter drizzle. 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. With a spoon, drizzle the almond butter mixture all over the top of the baked oats.
Notes
This recipe works beautifully with blueberries, strawberries, blackberries, or mixed berries. You can use peanut butter for the drizzle instead of almond butter, walnuts instead of pecans, or strawberries instead of raspberries. Always use old-fashioned rolled oats for the best texture. Quick oats will make the bake mushy, and steel-cut oats won’t cook through properly. This baked oatmeal is best served warm. However, if you want perfect square slices for meal prep, allow the baked oatmeal to cool at least 15 minutes before cutting.
