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.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: vegan, vegetarian

Keyword: baked oatmeal, baked oats, breakfast, healthy vegan breakfast, oatmeal, oats, vegan breakfast

Servings: slices

Calories: 331kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 9x9 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 and thin 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 9x9 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 9x9 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. 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.

Notes

For leftovers, 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. Drizzle with optional maple syrup.

This recipe is customizable. You can swap out the raspberries for chopped strawberries, walnuts for pecans, and the almond butter drizzle for a peanut butter drizzle.

Do not use any other oat variety such as quick oats or steel cut.

Make sure to use a ripe banana for this recipe.

Nutrition