Start the morning with a cheerful breakfast. This Vegan Baked Oatmeal is easy to bake and full of delicious sweet-tart raspberries.
You can easily — and economically — present a beautiful array of plant-based dishes for brunch, including a simple Fruit Tray and baskets of Vegan Pumpkin Bread and Vegan Muffins with Pears. Be sure to serve the vegan adaptation of Milk Nog.
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Baked Oatmeal has been around for a long time, long before TikTok was a twinkle in someone’s eyes. But when I heard about it in the early part of this century, I was extremely skeptical.
I don’t like mushy oatmeal and I was worried that baked oatmeal would be mush. But, after hearing about it and hearing about it, and finding it in multiple cookbooks, I started to wonder, Could all of these people be wrong?
Turns out, no. They couldn’t be wrong.
Over the years I’ve played with my friend Lynn’s basic recipe, making Baked Oatmeal Cups with Apple as well as this version of Vegan Baked Oatmeal for my daughter. Now that one of my children has to eat gluten-free I love this basic breakfast casserole even more.
Why Make This
It’s delicious. Oat-y goodness, not too sweet, with dots of tart sweet berries and no mush involved.
It’s freezer-friendly. It is so easy to mix up, you can make several batches of this Vegan Baked Oatmeal at one time and slide the extras into the freezer for a later date. The night before you want to serve up a pan, transfer the pan from freezer to fridge. By morning, it’s thawed enough to slide into the oven.
It’s naturally gluten- and dairy-free, as well as vegan. Be sure to use specifically gluten-free oats and flaxseed meal. To make sure it’s vegan baked oatmeal, be sure to use cane sugar or an alternate vegan sweetener.
It’s super customizable. While my favorite mix-ins are vanilla extract and raspberries, there is a host of different extracts, fruits, and other mix-ins that you can mix and match for 100s of different combinations.
Ingredients
Raspberry Baked Oatmeal is a pretty simple, from-scratch recipe. Here’s what you need:
flaxseed meal and water – Combined and allowed to set for a few minutes, this pair of ingredients act as an easy egg substitute.
rolled oats – For best texture, use old fashioned rolled oats.
brown sugar – This Vegan Baked Oatmeal doesn’t call for much sugar, so it’s not overly sweet. If you prefer, you can use agave, honey, or maple syrup. I even forgot the sugar once; it was still edible, though we didn’t like it as much. Be sure to use cane sugar to keep it vegan.
baking powder – A little goes a long way, adding just a bit of a lift to this breakfast casserole.
salt – The same goes for the salt. It balances the neutral flavor of the oats and highlights the sweet tart of the berries.
almond milk – I normally stock almond milk, but you can use your favorite plant milk.
applesauce , preferably unsweetened – Those applesauce cups are perfect to keep on hand for this recipe.
neutral oil – This adds enough fat to add flavor but not too much to make it greasy. I like to use avocado oil, but you can use your favorite neutral oil.
vanilla extract and raspberries – These are a perfect pair for adding flavor and pockets of interest to your oatmeal. See the variations for more ideas.
Variations
Feel free to vary both the extract and the fruit you add to the baked oatmeal. Combinations to try:
- lemon extract and blueberries
- almond extract and pitted cherries
- coffee extract and chocolate chips
- maple extract and chopped apples or pears
- rum extract and chopped pineapple
You can also stir in nuts, seeds, or butters.
Step-by-Step Instructions
Here’s how to make Vegan Baked Oatmeal:
Prep step – Preheat the oven to 350°. Grease a 9×13 inch baking pan.
1. In a small dish, combine the flaxseed meal and water. Stir well to combine and allow to set.
2. In a large mixing bowl, combine the oats, sugar, baking powder, and salt.
3. In a second mixing bowl, whisk together the almond milk, applesauce, flaxseed mixture, oil, and vanilla.
4. Pour the wet ingredients onto the dry, and add the raspberries. Fold gently to combine.
5. Spoon the mixture into the prepared pan. Bake for 45 minutes or until golden.
Freezing Instructions
Prior to baking, cover the dish and label with baking instructions. Store in freezer until ready to bake. Thaw overnight in the fridge prior to baking.
You can also bake from frozen, just adjust the time if necessary to make sure it cooks all the way through.
Alternatively, you can bake the oatmeal and store wrapped portions in the freezer. Reheat in the microwave from frozen.
FAQs
Baked oatmeal is a great dish to prep the night before. The oats soak up the liquid and develop a delicious texture when baked. You can also freeze the casserole prior to baking to make it even easier. Just pull from the freezer the night before and thaw in the fridge overnight.
The top will be golden brown and the inside will be “set,” that is, not liquidy. Since vegan baked oatmeal has no egg, it’s perfectly safe to eat if it’s slightly undercooked, so you can taste it for texture and put it back in the oven until you have the texture you like best.
Prepped food, including baked oatmeal, is good for up to 4 days, refrigerated. Freeze it for longer storage.
Due to the moist texture of baked oatmeal, it’s best stored in the refrigerator for up to 4 days. Freeze for longer storage.
You can serve baked oatmeal as it is, with milk like cereal or granola, or topped with a whipped cream like a dessert.
Recipe Costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- flaxseed meal – $0.08
- rolled oats – $1.00
- brown sugar – $0.06
- baking powder – $0.08
- salt – $0.01
- almond milk – $0.28
- applesauce – $0.35
- oil – $0.08
- vanilla extract – $0.25
- raspberries – $2.00
While your costs may vary depending on where and how you shop, you can expect to pay about $4.19 for a large pan of Vegan Baked Oatmeal, about 52 cents/serving.
How to save even more
Here are some of the strategies you can use to make this recipe more economical:
- Raspberries are the big ticket item in this recipe. Use a different fruit or add nuts and seeds instead for a lower priced dish.
- Stock up on ingredients when they are on sale. This summer frozen raspberries went on sale for $1.50/bag. I bought dozens to stash in my freezer.
- Buy baking ingredients in bulk. I always buy a lot of baking ingredients when they go on sale.
Recommended Vegan Recipes
Vegan Baked Oatmeal
Ingredients
- 6 tbsp flaxseed meal
- 2 tbsp water
- 3 cup rolled oats
- 1/4 cup brown sugar be sure to use cane sugar to keep it vegan.
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup almond milk
- 1/2 cup applesauce , preferably unsweetened
- 1/4 cup neutral oil
- 1 tsp vanilla extract
- 2 cup raspberries fresh or frozen
Instructions
- Preheat the oven to 350°. Grease a 9×13 inch baking pan.
- In a small dish, combine the flaxseed meal and water. Stir well to combine and allow to set.
- In a large mixing bowl, combine the oats, sugar, baking powder, and salt.
- In a second mixing bowl, whisk together the almond milk, applesauce, flaxseed mixture, oil, and vanilla.
- Pour the wet ingredients onto the dry, and add the raspberries. Fold gently to combine.
- Spoon the mixture into the prepared pan. Bake for 45 minutes or until golden.
Notes
- lemon extract and blueberries
- almond extract and pitted cherries
- coffee extract and chocolate chips
- maple extract and chopped apples or pears
- rum extract and chopped pineapple
Nutrition
This post was published July 29, 2011. It has been update for content and clarity.
Sara
A family favorite since the first time I made it. I was skeptical as well at first 🙂 we have made it over and over the past few years!
Jessica Fisher
Yay! That’s great to hear!
Shandon-dy R Diehl
Can these be frozen after they are baked and cut into squares?
Jessica Fisher
Yes, the texture won’t be as good, but you can definitely do that.
Rachel Smith
How should I store leftovers if I don’t want to freeze them? Thanks! This is so good, by the way! We decided to phase out cereal and my kids chose this over cereal everyday this week!
Jessica Fisher
I usually just cover and refrigerate, but I’ve also left it on the counter (covered) for a day or two.
Debbie Fehr
This has become my go to recipe for baked oatmeal. It’s excellent!!!!!!!
Debbie
This looks so good but i was wondering if i could half the recipe and bake in maybe an 8×8 since there is only me eating it and just want to try it out
Jessica Fisher
Yes, that is fine. Or you could make them in muffin cups, bake, and freeze. Method is explained here: http://lifeasmom.com/2012/03/cinnamon-apple-oat-cakes-urs-grains.html
Julia M
I have this baking in my oven right now and I cannot wait to taste it! I’ve never made baked oatmeal before, but I have no doubt it’s going to be AWESOME!
Kelly
Just thought I’d add that this works beautifully as muffins. I get 12 good-size oatmeal cakes from this recipe. They also freeze great for a quick single-serve breakfast! About a minute in the microwave, top with a smidge of butter, enjoy delicious hot breakfast on demand! I made it with frozen blueberries last time and it was yummy.
Jessica
@Kelly, yes, it does. We love them that way as well. I posted that method here: http://lifeasmom.com/2012/03/cinnamon-apple-oat-cakes-urs-grains.html but with apples.
Melissa
I loved this! There was enough for one left over and I ate it (three days later) and it was still delicious!
Demetria
Thank you for the recipe!
My family enjoyed every bite even without the cream. I had manacotti cooling from the oven while this baked and the kids chose to have the oatmeal for dinner instead. (They’re little, so manacotti is less appealing…we froze most of it in smaller portions for my husband to take to work).
Thanks again! Your recipes are great 🙂
Jessica
@Demetria, aww, shucks. Thanks for the kind words. Glad to hear y’all liked the baked oatmeal!
Paula
Was great with raspberries earlier this year – time to try it with blueberries! Got to get those school morning breakfasts in order! One new baby due any day is also motivation to stock my freezer! Thanks Jessica!
Jessica
@Paula, that’s great! Congratulations!
kimberly
Do we have any idea on the nutritional value? I use my fitness pal and trying to add this
Jessica
I don’t. Sorry.
Kristen
Thanks for the delicious recipe. We have been enjoying this for a couple months now. I usually make it with frozen strawberries since I rarely have raspberries. This morning’s version is baking with strawberries and blueberries. My kids and my husband (a traditional oatmeal hater!) love it. Thanks again!
Kelly
Yummy! I’ve been wanting oatmeal for breakfast, but the warm mornings just don’t mix with hot oatmeal. I threw a handful of sliced almonds and a dash of cinnamon into the batter and it is delicious. It turned out kind of like a light muffin- not as dense as a quickbread or cake, but more fluffy than a chewy granola bar. I plan on warming it up for breakfast for the next few mornings. My hubby approves of it, too!
Jessica
@Kelly, that’s a perfect description! I imagine that it’s great with nuts, but with a nut allergy in the house, we’ve avoided it. Thanks for sharing your tweaks!
Mandy
I made this for breakfast this morning, except I used apples and cinnamon instead of raspberries(only because I didn’t have any). Everybody loved it. I can’t stand the texture of regular oatmeal. I’m so glad that I found this recipe. It was the perfect thing for a Saturday morning. Thank you for sharing.
Paula
Hey! I’m a hard core berry picker, and this looks like another great way to use up some of those frozen wild raspberries of mine! Gonna make two tomorrow, one to feed to the crazy kiddos & one to freeze! Thanks Jessica!
Robin
Is the baking time different when you bake it in muffin tins? Have you tried freezing the “cakes” after they are baked or just before baking?
Jessica
It is shorter. I have to do it again because we’re out and because I can’t find my note. But, I think it was 25 minutes.
Helga
WHen baking in muffin tins, how long did you bake it?
Jessica
I think it was about 25 minutes, but I need to redo to be sure.
Mary Jo @ Covenant Homemaking
Have you tried the flax seed + water substitute for the eggs in baked oatmeal?
Jessica
I have not tried that. Sorry I can’t help!
Betsy
I just made this an give it a thumbs up! I could only find Greek yogurt, and it turned out great.