This 1-Bowl Mixed Berry Baked Oatmeal Recipe is our favorite Summer Breakfast! Easy, delicious, fully vegan, and nutritious.
If you’re looking for an easy, healthy, and yummy breakfast to make for the week, look no further. This 1-Bowl Mixed Berry Baked Oatmeal is our favorite breakfast recipe of the season, and with good reason, too!
This baked oatmeal is really ridiculously simple to make, and all it takes is 1 bowl and about 10 minutes of prep time. And if you don’t want to dirty that one bowl, just go ahead and mix everything straight in the baking dish! Make the most of the fresh berry season and try this baked oatmeal recipe. We promise you will love it, just as much as we do.
This recipe is perfect for meal-prep as well, as you can make it ahead and enjoy it all week long!
To make this recipe you will need:
- ground flax seeds, these will act as a binder and egg replacement in the oatmeal; don’t use whole flax seeds as they will not absorbs the water. You can make ground flax seeds from whole seeds by pulsing them in a food processor.
- maple syrup for sweetness; you may replace with other sweeteners of your choice and sweeten the dish to taste; if you don’t like to use sugars, maybe try a mashed banana or two, or even applesauce
- plant-based milk; we like using a coconut drink in this recipe that has the flavor of coconut, but is not as thick as coconut milk. To add extra creaminess you may add some coconut milk in there, but other types of plant-based milk will also work, such as soy milk or rice milk
- vanilla paste, or vanilla extract
- old-fashioned rolled oats, do not substitute with instant oats or other types of oats!
- shredded coconut, this will add a nice chewy texture and coconut flavor to the dish
- baking powder
- pinch of salt
- berries; we used a combination of fresh strawberries, raspberries, blueberries, and blackberries in this recipe, about half a cup of each. We cut the big berries in half and reserved some to sprinkle on top. In a pinch, frozen berries may be used, but may color your oatmeal. Make sure to thaw the frozen berries before use, and strain the excess water.
- almonds, we added some chopped almonds on top for extra crunch and nutrition; you may also use other nuts, like hazelnuts, walnuts, or pecan nuts.
How to make this 1-Bowl Mixed Berry Baked Oatmeal
Making this baked oatmeal is super simple, no fancy equipment needed! All you need is a baking dish, maybe a bowl, and an oven.
Yes, I know, we’ll need to heat up the oven, but this recipe will make about 6-8 servings, so you only need to bake once!
Start by preheating your oven, so it’s ready to go. Lightly grease your baking dish or line with parchment paper.
Take a bowl, mix ground flax seeds and water, and let sit so the seeds thicken and absorb the water. Next, dump in your wet ingredients: maple syrup, plant-based milk, and vanilla. Give it a stir to combine.
Then, add the dry ingredients to the same bowl: rolled oats, shredded coconut, baking powder, and a pinch of salt. Stir to combine thoroughly.
You’re almost done! Now, gently fold in your berries. Some may break, but that’s ok.
Pour the mixture into the baking dish and top with chopped almonds and some more shredded coconut.
If you have any berries left, add them on top of the dish and press gently into the mixture.
Last step! Bake the oatmeal for about 45 minutes, until the mixture is set and baked through. Try checking it with a toothpick, it should come out fairly clean, but the mixture will still be a bit moist.
When your oatmeal is baked, remove it from the oven and let cool for at least 10 minutes before serving, so it has a chance to set.
Serve the baked oatmeal sliced up as is (plain), or with a drizzle of milk, yogurt, or cream. Even a nice scoop of ice cream would work. Top with more fresh berries.
The baked oatmeal is delightful when slightly warm, so try reheating it before serving. But it will also work when cold from the fridge, especially in the Summer heat.
Store refrigerated in an air-tight container for up to 3 days. The baked oatmeal will get soggier with the days passing, so try using up asap.
- 2 tbsp flax seeds, ground
- 4 tbsp water
- 1/4 cup maple syrup
- 1 3/4 cup milk, plant-based (I like using a coconut flavored one)
- 1 tsp vanilla paste
- 2 cups rolled oats
- 1/4 cup shredded coconut
- 1 tsp baking powder
- pinch of salt
- 2 cups berries (strawberries, raspberries, blueberries, blackberries)
- 1/4 cup almonds, chopped
- 1/4 cup shredded coconut
- Preheat oven to 160°C / 320°F. Lightly grease your baking dish or line with parchment paper.
- In a bowl, mix 2 tbsp of ground flax sees and 4 tbsp of water and let sit about 10 minutes, so the seeds soak up the water and the mixture gets thick.
- To the bowl add the wet ingredients: 1/4 cup of maple syrup, 1 and 3/4 cup of plant-based milk, and 1 tsp of vanilla paste. Give it a mix to combine.
- To the same bowl now add dry ingredients: 2 cups of rolled oats, 1/4 cup of shredded coconut, 1 tsp of baking powder, and a pinch of salt. Stir well until thoroughly combined.
- Lastly, gently fold in 2 cups of mixed berries (strawberries, raspberries, blueberries, and blackberries). Pour the mixture into the baking dish and level it out.
- Sprinkle 1/4 cup of chopped almonds and 1/4 cup of shredded coconut on top. If you have any berries left, add them on top of the dish and press gently into the mixture.
- Place the baking dish into the preheated oven and bake for 40-45 minutes at 160°C / 320°F, or until the oatmeal turns golden-brown in color and is baked through.
- Once baked, remove the baking dish from the oven and let cool for at least 10 minutes before cutting and serving.
- Serve as is, or with a drizzle of milk, or yogurt, and some fresh berries.
- Store refrigerated in an air-tight container for up to 3 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 143mgCarbohydrates: 31gFiber: 5gSugar: 11gProtein: 6g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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