The berry love continues with a tasty make-ahead recipe for vegan baked oatmeal with fresh strawberries and bananas.
(This post is sponsored by Silk®. As always, all opinions are my own.)
If you love oatmeal, but can’t find the time or energy to make it from scratch every morning (raises hand), this recipe is for you. Vegan baked oatmeal is the best make-ahead warm breakfast since you can prep it up to a few days in advance. Then, once you’re ready to eat, just heat up a piece in the microwave in a matter of seconds. So easy!
While it’s convenient for meal prep and quick, weekday breakfasts, this vegan baked oatmeal could be ideal for special occasions, too. Piled with freshly sliced strawberries and a few edible flowers, it’d make a beauty of a centerpiece for your Mother’s Day (or any spring/summer brunch) table.
Easy and beautiful. The best of both worlds!
How to Make Vegan Baked Oatmeal:
The Prep Work:
- Preheat oven to 350 degrees Fahrenheit and grease an 8-inch by 11-inch (or similar size) baking dish.
- Slice the strawberries. You can reserve the tops for smoothies or other uses. (Our dog usually gets a few, too!)
- Gather the rest of the ingredients
One nice thing about this vegan baked oatmeal is that you can mix everything together in one bowl. Add the bananas first so you can mash them right in there without having to dirty another bowl.
Once the bananas are mashed, stir in the almond milk, maple syrup, and peanut butter. Mix until the ingredients are well combined.
Then, add in the oats, baking powder, and salt. Stir to mix all of the ingredients, and then fold in the almonds and a third (1 cup) of the sliced strawberries. (The rest of the strawberries will go on top later.)
Once the batter is fully mixed, transfer it to the greased baking dish and arrange the rest of the sliced strawberries on top. Sprinkle a little sugar on the strawberries if you want, and then transfer the baking dish to the oven. Bake for about 50 minutes, or until the center is set.
After the oatmeal is cooked, remove the baking dish from the oven and allow it to cool for at least five minutes before you slice it into six pieces and serve or store for later.
I like to serve vegan baked oatmeal topped with dairy-free yogurt alternative, more fresh fruit, and edible flowers. You can also eat it plain and it’ll still be delicious.
What’s the best type of milk to use for vegan baked oatmeal?
Use any type of dairy-free milk to make vegan baked oatmeal, but I prefer Silk® Unsweetened Vanilla Almondmilk for this specific recipe. The nutty almond flavor pairs perfectly with oats and strawberries, and, because it already contains vanilla, you don’t have to add extract as another separate ingredient. I also buy Silk® because it’s part of Danone North America, which is a Certified B Corporation® committed to sustainability.
Can you make vegan baked oatmeal ahead of time? What’s the best way to store it?
Cover and refrigerate vegan baked oatmeal for up to 3 days. You can also wrap or store individual portions in airtight containers to make things really easy in the morning.
How do you reheat vegan baked oatmeal?
Reheat a single portion in the microwave (cook on high for about 1 minute) or warm up the baked oatmeal in the oven if you don’t have a microwave.
Potential ingredient substitutions:
- If you don’t have fresh strawberries, use frozen berries instead.
- No dairy-free yogurt alternative? Try coconut cream.
- Instead of chopped almonds, try pecans or walnuts
- If you don’t have edible flowers, try garnishing with a few fresh mint or basil leaves.
- 3 medium ripe bananas (see note)
- 1 ½ cups Silk Unsweetened Vanilla Almondmilk
- ¼ cup maple syrup
- ¼ cup peanut butter or nut butter of choice
- 3 cups old fashioned rolled oats (gluten-free if needed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped almonds or any chopped nuts
- 3 cups sliced strawberries, divided
- 2 teaspoons organic cane sugar (optional)
- Strawberry or vanilla yogurt alternative or yogurt of choice
- Fresh strawberries
- Edible flowers
Preheat oven to 350 degrees Fahrenheit and grease an 8-inch by 11-inch (or similar size) baking dish. Add bananas to a large mixing bowl and mash with a potato masher or fork. Stir in Almondmilk, maple syrup, and peanut butter. Add oats, baking powder, and salt and stir to combine. Fold in almonds and a third of the sliced strawberries.
Transfer the mixture to the baking dish. Arrange remaining strawberries on top of the oat mixture. Sprinkle cane sugar on top of the strawberries if desired.
Transfer to the oven and bake 50 minutes, or until the center is set.
Cool 5 minutes before slicing into pieces and serving. Serve with yogurt alternative, fresh strawberries, and edible flowers if desired.
Cover and refrigerate for up to 3 days.
You should have about 1 cup of mashed banana, which equates to about 3 medium or 2 large bananas.
Looking for more ways to use rolled oats?
Try these plant-based recipes:
- Strawberry Oat Milk
- Banana Pecan Oat Muffins
- Lavender Oat Banana Ice Cream
- Blackberry Overnight Oats
- Spiced Oat Milk Latte
Did you try this recipe?
Rate and leave a comment below, or tag me (@GratefulGrazer) if you share on Instagram. I’d love to hear how it went!