Warm, hearty, and healthy vegan baked oatmeal with lots of fresh berries and pecans. This baked oats is refined sugar-free and oil-free and can be made gluten-free. It’s great for breakfast or even a healthy snack alternative in the afternoon.
*This recipe is updated in April 2021
Are you excited for my first recipe post? Because I am!
Today I introduce to you this lovely breakfast – vegan baked oatmeal with strawberries. How lovely does that sound for breakfast on a cold morning to warm you up?
Winter mornings are usually dark, damp and cold, which I think makes it hard to wake up as early as you do the rest of the year.
But when you have a nice warming breakfast, it’s a totally different story!
I came up with this baked oats recipe when I was in London. I wanted to make something nice and cosy for breakfast, and there were only berries in my fridge. I thought of doing something different instead of having my usual stove cooked porridge which I was having almost every morning.
Then voila! I baked them and it turned out so delicious! This recipe is also refined sugar-free, oil-free, egg-free, dairy-free and can be made gluten-free. A go-to breakfast for people who are looking to eat healthily!
What is baked oatmeal?
Baked oatmeal is essentially porridge baked in the oven. Why bake it? I love Baked oats has a more chunky and chewy texture than stove cooked porridge. I love the texture when oats are baked and love having it on a winter morning, it’s so nice and comforting.
Also sometimes it can be a little repetitive to have porridge the same way every day, so baking it introduces a new way to enjoy your everyday porridge! I’m sure you will love baked oats once you make it.
Just like stove cooked porridge, you can add some fruit or nuts and top with maple syrup, nut butters, etc. to make it all original.
How to make this vegan baked oatmeal
Making this recipe is as easy and simple as stove cooked porridge. The only extra step this recipe requires is baking in the oven.
Here are some useful tips to make this baked oats recipe!
Using jumbo, old-fashioned, rolled oats, such as this Bob’s Red Mill Rolled Oats, is best to make this baked oatmeal recipe. It gives that nice, chunky and chewy texture that I love! You can also mix half quick oats if you like a creamier texture.
Using only quick oats for this recipe makes it very creamy but a little chunkier than stove cooked oatmeal. If you prefer a creamier texture, quick oats are your best buddy!
I like using almond milk for my baked oatmeal as it gives a nice, nutty, fragrant flavour, and wonderful texture to it. I usually have unsweetened almond milk in my fridge but you can also go a bit fancier and use vanilla almond milk or chocolate almond milk depending on your mood.
Soy milk and other plant based milk will work perfectly in this recipe too. You can use oat milk for double oaty flavour! Just like cooking your oats on the stove enjoy with any of your favourite plant milks.
I used a tablespoon of maple syrup instead of sugar in this recipe to make it even healthier and refined sugar-free. This recipe has lots of berries so the fruits give enough sweetness to the vegan baked oatmeal. Always go for the fruits in season so that they are at the sweetest and most nutritious stage.
Having said that, you can absolutely drizzle more maple syrup or any of your favourite liquid sweetener as well. If you are feeling fancier, see the next Section 4. “Topping”.
You can top this vegan baked oatmeal with any toppings you like, such as more fruits, nuts and seeds. I topped mine with more strawberries, blueberries and pecans! When I am feeling extra fancy and have a sweet tooth I top mine with some Lotus Biscoff Spread you can even make my almond biscuit butter and top my baked oats with it, which is super delicious!
Do I need to precook the oats?
Yes, it’s best if you precook the oats for this no banana baked oats! This is because this recipe doesn’t have eggs or bananas, unlike other baked oatmeal recipes which act as a binding agent. If you skip the precooking step, the oats and plant milk won’t stick together as well as when precooked, which can result in breaking apart when serving.
To make sure that the oats won’t break apart after baked, it’s best to precook the oats for at least 3 mins so that they absorb plant milk and stick together better.
Can I make this recipe gluten-free?
Absolutely! So many of my friends are following a gluten-free diet now so I’m trying to make more gluten-free recipes. To make this recipe gluten-free, simply use gluten-free oats such as Bob’s Redmill gluten-free organic rolled oats which you can buy here.
It really doesn’t affect the taste or texture when swapping with gluten-free oats.
Can I make it with other fruits?
Of course you can! Strawberries and blueberries are wonderful for this delicious baked oats recipe, but you can also choose your favourite fruits in this recipe too.
You can use blueberries alone to make blueberry baked oats, banana and chocolate chips to make a little fancier dessert-like breakfast, lemon and raspberry for hot summer, or add pumpkins to make nice and warm pumpkin baked oats.
My baked oats breaks apart?
This recipe is a no banana baked oats and doesn’t call for eggs, so you might find it a little more crumbly than other recipes that use eggs or bananas. If you precook your oats in a saucepan, it shouldn’t break when serving or eating. But if it still does break, you can add a tablespoon of ground flaxseed, chia seeds or mashed banana to bind the oats together.
Need more oatmeal inspiration?
If you are in need of more inspirations for your everyday oatmeal/porridge, grab my free ebook The Little Guide to Perfect Porridge by joining The Chestnut Bakery mailing crew at the bottom of this page to discover new and exciting ways to cook your porridge!
The ebook has a week’s worth of 7 delicious porridge recipes + 2 Japanese inspired porridge recipe inside with a useful guide on tools and tips. Hurray!
I’m sure you will love this vegan baked oatmeal because it’s:
- Nice and hearty
- Refined sugar-free
- Can be made gluten-free
- A lovely breakfast
Want more recipes like this?
Try my other delicious breakfast recipes you might enjoy!
- Chocolate Chip Banana Bread Pancakes – vegan
- Raspberry muffins – vegan
- Chocolate Banana Pancakes with Peanut Butter Syrup – vegan
- Lemon Muffins – vegan & gluten-free
- Banana Tahini Muffins – vegan
Please leave a comment and rate this recipe in the comment section below if you like this vegan baked oats! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Useful kitchen tools for this recipe
It’s a very good idea to have a set of baking tins with different sizes in your cupboard!
I have several different sizes of baking tins for different dishes. Something like this baking tin will do a great job for this recipe as you can choose the size depending on how much oats you are using.
And the colour is lovely too!
I used a pretty saucepan to precook oats! I also use this type of saucepan to cook my usual porridge too. Best size to cook porridge in!