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    Home » Breakfast

    Vegan Baked Oatmeal with Raspberries (52 cents/serving)

    Published: Nov 1, 2021 · Modified: Nov 1, 2021 by Jessica Fisher

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    labeled pinterest image featuring black bowl of baked oatmeal with raspberries and almond milk with a spoon stuck inside.

    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.

    overhead shot of black bowl of vegan baked oatmeal with raspberries and almond milk with a spoon immersed. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • Recommended Vegan Recipes
    • Tell us what you think!
    • Vegan Baked Oatmeal

    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:

    ingredients for vegan baked oatmeal measured and laid out on a black table top.

    flaxseed meal and water – Combined and allowed to set for a few minutes, this pair of ingredients act as an easy egg substitute. If you don’t have flaxseed and would like to use eggs, substitute two beaten eggs for the flaxseed meal and water.

    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.

    • flax seed added to water in a small measuring cup.
    • spoon immersed in flax seed and water mixture in small measuring cup.

    1. In a small dish, combine the flaxseed meal and water. Stir well to combine and allow to set.

    • oats, leaveners, and brown sugar in large metal mixing bowl on black table top.
    • whisk sitting in bowl of dry ingredients for vegan baked oatmeal.

    2. In a large mixing bowl, combine the oats, sugar, baking powder, and salt.

    • oil, flaxseed, applesauce, extract, and almond milk in large mixing bowl on black table.
    • whisk submerged in liquid mixture for vegan baked oatmeal.

    3. In a second mixing bowl, whisk together the almond milk, applesauce, flaxseed mixture, oil, and vanilla.

    • wet ingredients and dry together in mixing bowl with pile of raspberries atop.
    • teal spatula submerged in bowl of vegan baked oatmeal ingredients combined.

    4. Pour the wet ingredients onto the dry, and add the raspberries. Fold gently to combine.

    • oatmeal mixture spooned into 9x13-inch pan on black table top.
    • vegan baked oatmeal cooling on wire rack in its pan.

    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

    Can baked oatmeal be made the night before?

    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.

    How to tell when baked oatmeal is done?

    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.

    How long does baked oatmeal last?

    Prepped food, including baked oatmeal, is good for up to 4 days, refrigerated. Freeze it for longer storage.

    Does baked oatmeal have to refrigerated?

    Due to the moist texture of baked oatmeal, it’s best stored in the refrigerator for up to 4 days. Freeze for longer storage.

    How do you serve baked oatmeal?

    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.
    squares of vegan baked oatmeal in teal divided containers with clementines in the other compartment.

    Recommended Vegan Recipes

    • Escalivada
    • White Bean Salad Recipe
    • Grilled Peppers
    • Mexican Coleslaw

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of black bowl of vegan baked oatmeal with raspberries and almond milk with a spoon immersed.
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    5 from 3 votes

    Vegan Baked Oatmeal

    Start the morning with a cheerful breakfast. This Vegan Baked Oatmeal is easy to bake and full of delicious sweet-tart raspberries.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 8
    Calories: 260kcal
    Author: Jessica Fisher
    Cost: $4.19
    Prevent your screen from going dark

    Equipment

    • large mixing bowl
    • wire whisk
    • small mixing bowl
    • rubber spatula
    • 9×13-inch baking dish
    • wire rack

    Ingredients

    • 6 tablespoon water
    • 2 tablespoon flaxseed meal
    • 3 cup rolled oats
    • ¼ cup brown sugar be sure to use cane sugar to keep it vegan.
    • 2 teaspoon baking powder
    • ¾ teaspoon salt
    • 1 cup almond milk
    • ½ cup applesauce , preferably unsweetened
    • ¼ cup neutral oil
    • 1 teaspoon vanilla extract
    • 2 cup raspberries fresh or frozen
    US Customary – Metric

    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

    Nutritional values are approximate and based on ⅛ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    To make baked oatmeal cups: Divide the mixture into a lined muffin pan and bake at 350 degrees for 25 minutes.
    For freezing: Freeze the oatmeal prior to baking. Simply wrap well and store in the freezer. Thaw overnight in the refrigerator before proceeding with the recipe. To bake from frozen, add 10 to 15 minutes to the baking time.
    Alternatively, bake the oatmeal and cool it completely. Store portions of baked oatmeal in freezer-safe containers in the freezer. Reheat in the microwave to serve.
    If you need this to be gluten-free, be sure to use specifically gluten-free oats and gluten-free flaxseed meal. Read all labels to ensure safety from cross-contamination.
    To make sure it’s vegan, be sure to use cane sugar or an alternate vegan sweetener.
    If you don’t have flaxseed and would like to use eggs, substitute two beaten eggs for the flaxseed meal and water. Likewise, you can use dairy milk instead of almond for a hearty vegetarian version of this baked oatmeal.
    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

    Nutrition

    Calories: 260kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 266mg | Potassium: 320mg | Fiber: 7g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 2mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was published July 29, 2011. It has been update for content and clarity.

    « Vegan Pumpkin Bread
    Baked Oatmeal Cups with Apple (31 cents each) »
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    Comments

    1. Sara

      August 24, 2021 at 5:44 pm

      5 stars
      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!

      Reply
      • Jessica Fisher

        August 24, 2021 at 6:33 pm

        Yay! That’s great to hear!

        Reply
    2. Shandon-dy R Diehl

      October 08, 2017 at 6:37 am

      Can these be frozen after they are baked and cut into squares?

      Reply
      • Jessica Fisher

        October 08, 2017 at 7:29 am

        Yes, the texture won’t be as good, but you can definitely do that.

        Reply
    3. Rachel Smith

      February 12, 2016 at 3:56 pm

      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!

      Reply
      • Jessica Fisher

        February 12, 2016 at 4:05 pm

        I usually just cover and refrigerate, but I’ve also left it on the counter (covered) for a day or two.

        Reply
    4. Debbie Fehr

      November 12, 2015 at 5:43 am

      This has become my go to recipe for baked oatmeal. It’s excellent!!!!!!!

      Reply
    5. Debbie

      September 02, 2014 at 8:10 am

      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

      Reply
      • Jessica Fisher

        September 02, 2014 at 8:15 pm

        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

        Reply
    6. Julia M

      April 08, 2013 at 3:40 am

      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!

      Reply
    7. Kelly

      January 12, 2013 at 7:05 am

      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.

      Reply
      • Jessica

        January 12, 2013 at 11:07 am

        @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.

        Reply
    8. Melissa

      September 15, 2012 at 6:58 am

      I loved this! There was enough for one left over and I ate it (three days later) and it was still delicious!

      Reply
    9. Demetria

      September 05, 2012 at 10:18 pm

      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 🙂

      Reply
      • Jessica

        September 09, 2012 at 4:52 pm

        @Demetria, aww, shucks. Thanks for the kind words. Glad to hear y’all liked the baked oatmeal!

        Reply
    10. Paula

      August 10, 2012 at 12:48 pm

      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!

      Reply
      • Jessica

        August 13, 2012 at 9:03 pm

        @Paula, that’s great! Congratulations!

        Reply
    11. kimberly

      July 24, 2012 at 11:20 am

      Do we have any idea on the nutritional value? I use my fitness pal and trying to add this

      Reply
      • Jessica

        July 24, 2012 at 2:30 pm

        I don’t. Sorry.

        Reply
    12. Kristen

      June 02, 2012 at 4:53 am

      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!

      Reply
    13. Kelly

      April 03, 2012 at 7:07 pm

      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!

      Reply
      • Jessica

        April 03, 2012 at 8:21 pm

        @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!

        Reply
    14. Mandy

      March 17, 2012 at 10:00 am

      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.

      Reply
    15. Paula

      March 03, 2012 at 7:17 pm

      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!

      Reply
    16. Robin

      March 02, 2012 at 12:38 pm

      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?

      Reply
      • Jessica

        March 04, 2012 at 8:33 pm

        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.

        Reply
    17. Helga

      March 02, 2012 at 12:38 pm

      WHen baking in muffin tins, how long did you bake it?

      Reply
      • Jessica

        March 04, 2012 at 8:33 pm

        I think it was about 25 minutes, but I need to redo to be sure.

        Reply
    18. Mary Jo @ Covenant Homemaking

      January 14, 2012 at 11:29 am

      Have you tried the flax seed + water substitute for the eggs in baked oatmeal?

      Reply
      • Jessica

        January 14, 2012 at 11:43 am

        I have not tried that. Sorry I can’t help!

        Reply
    19. Betsy

      October 22, 2011 at 3:58 pm

      I just made this an give it a thumbs up! I could only find Greek yogurt, and it turned out great.

      Reply
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