Did I ever tell you about the time that I ate so much oatmeal in high school that I didn’t eat it again until after grad school, almost 8 years later?
It’s true. I ate a packet (or two) of instant oatmeal every. single. day from 9th until 11th grade and even to this day, I am completely turned off by the idea of instant oatmeal.
Thankfully, I do not feel the same way about baked oatmeal. It’s one of the few ways that I’ll eat oatmeal and if you haven’t tried baked oatmeal before well, this is the recipe you’ve been waiting for.
Traditional oatmeal = bland, goopy, and flavorless.
Baked oatmeal = soft yet chewy, packed with flavor and perfectly sweet! It’s my favorite (and usually only) way I enjoy oatmeal and I cannot wait for you to try it as well.
In fact, my husband and I love this oatmeal so much that we ended up serving it at our wedding! Since we did a smaller affair with family and close friends, we wanted to serve something the morning of that was meaningful to us and we knew would be enjoyed by everyone.
I make a batch of this baked oatmeal a few times a month, especially on Saturday or Sunday. I love that it keeps well in the fridge and is easy to scoop out and warm up on busy weekday mornings.
How to make vegan baked oatmeal
Here’s the secret to really good vegan baked oatmeal. You’ll need two things, a ripe banana and a flax egg.
The banana layer on the bottom becomes soft and caramelized, adding in more natural sweet sugar to the oatmeal and gives it a really good texture. Don’t skip it!
The flax egg helps to bind the oats together without the use of an actual egg. If you aren’t familiar with flax seed, you can buy it milled or in the whole seed form. I usually prefer the seeds as anything that’s ground already will become rancid faster, but the milled version is what you will need in the majority of recipes and I know that it’s a pain to grind flax seeds every time you need them. Therefore, to prolong the shelf-life, keep them in the fridge or the freezer.
Ready for the best part? You must trust me on this one for the best baked oatmeal of your life. Serve the oatmeal warm from the oven with ice-cold vanilla almond milk, extra chopped nuts and fresh berries. Oh my goodness, the juxtaposition of the warm, creamy oatmeal and the cold refreshing almond milk, crunchy nuts and sweet berries is almost too much for me.
This is why it’s my favorite breakfast! Now you know what to do! Make it, then come back and tell me how much you love it too. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Watch how to make it here:
Hands down, our favorite breakfast for both busy weekday mornings and lazy weekends with family. Make ahead the night before and pop in the oven in the morning. Incredible on it’s own or topped with fresh berries and cold almond milk. This recipe doubles or even triples really well, so make it for the weekend and enjoy leftovers during the week!
- 1 1/2 cups quick cooking oats
- 1/4 cup packed brown sugar
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. ground flax seeds
- 4 tbsp. water
- 1/2 cup vanilla almond milk (or any kind of milk really)
- 1/3 cup 100% pure maple syrup
- 2 tbsp. melted butter (I use Earth Balance)
- 1/4 cup chopped walnuts (any kind of nut works or you can omit)
- 1 large ripe banana
- fresh berries, for serving
- almond milk, for serving
- Preheat oven to 350 degrees F.
- Lightly spray a 8 inch square pan with non-stick spray.
- Slice bananas and place in a single row on the bottom of the square pan.
- In a small bowl, mix together the ground flax seed and water and let sit for 5 minutes until slightly gelled.
- In a separate mixing bowl, combine the oats, brown sugar, cinnamon, baking powder and salt.
- Add in the flax seed mixture, almond milk, maple syrup, and butter.
- Stir together and add in the chopped walnuts.
- Gently top the oatmeal mixture on top of the layered bananas.
- Place in the oven and bake for 30 minutes until golden brown and set.
- To serve, scoop 1/4 of baked oatmeal into a bowl and top with fresh berries and milk.
Keywords: breakfast, oatmeal, glutenfree, vegan,