Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Super seedy baked oatmeal with hemp seeds, flax seeds and pepitas. Vegan and gluten-free.
This super seedy baked oatmeal is the perfect breakfast for lazy mornings when you want a warm, homemade dish without a lot of fuss. It’s my go-to when I’m serving a house filled with weekend guests; I’ll throw a pan of this in the oven, offer some fresh fruit to go alongside and plenty of coffee. It’s the kind of breakfast that you want to linger around, but healthy enough to enjoy it whenever the mood strikes.
I first shared my baked oatmeal recipe years ago as it was the breakfast that we ended up making everyone the morning of our wedding. My attempt at making my mom’s baked oatmeal a little healthier. Her’s is the one I grew up eating; incredibly delicious, but also somehow contains almost an entire cup of sugar and butter. No wonder we thought we loved oatmeal as kids– wouldn’t you if it contained so much of the good stuff?
This baked oatmeal is also packed with the good stuff. Well, the good stuff as I see it in my thirties. Hemp seeds, flax seeds, pumpkin seeds, oats, bananas and just a little bit of sugar to sweeten the whole thing up. Baked to perfection; then pilled with berries for the ultimate contrast in texture and taste. A little bit oatmeal, a little bit cereal, a lot of yummy deliciousness.
Are you shopping for groceries online? I find myself doing it more and more often, especially with great services like Thrive Market and Instant Cart. Every time I do it, I’m reminded of the movie Wall-E, but I’m addicted to the convenience of it.
Though, Vander does loves the grocery store as much as his mama; I usually wear him when we go and he thinks grabbing things off the shelf is so funny. I let him hold the produce as I grab it, another game we play.
I can’t wait for you to try this one. It’s especially perfect if you’ve got any Mother’s Day brunches coming up (cough, BL, cough) as it’s easy to make ahead. If I plan on serving this the next morning, I’ll assemble everything in the glass baker and let sit in the fridge overnight. Then, I’ll pop it into the oven the next morning.
Don’t forget the berries! They really make it. And, one more thing- don’t be tempted to omit the banana. It almost caramelizes as it cooks and adds such wonderful flavor to the baked oatmeal.
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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!Print
Vegan Baked Oatmeal Recipe! Super seedy baked oatmeal with hemp seeds, flax seeds and pepitas. Vegan and gluten-free.
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(7 comments) leave a comment
I try to not use Quick Oats, can I make this with regular oats?
You can! Just may take a little longer to bake. I’d check it about halfway through and add more liquid as needed if it looks too dry. Personally, I like to top my baked oatmeal with more milk after it’s done.
If I left the coconut oil out would it make a big difference or sub for something else? Thanks
Hi Julie– you can totally sub for another type of fat or omit it all together. It helps with mouthfeel but can be left out/subbed.
I added blueberries to bake. Should leftovers be refrigerated after baking? Thanks!
This was delicious! I subbed almond milk for the maple syrup and it was sweet enough for us.