Berry Oatmeal Bake
Berry Oatmeal Bake
This recipe is ridiculously easy and perfect for many reasons.
First and foremost, it tastes so yummy and the thick baked texture makes it taste like a dessert. Secondly, it’s full of amazing, nourishing ingredients that will fuel your body and mind. It contains protein, healthy fats, fiber and all sorts of vitamins. Third, baked oatmeal makes great leftovers! I love making this oatmeal for breakfast on Sundays because I get to enjoy it for breakfast on Monday and Tuesday. (Let’s be real, there’s no way it’ll last until Wednesday). Top with additional berries, bananas, almond butter, some maple syrup + more. Easy, delicious and 100% nutritious.
Vegan, Gluten Free and Dairy Free
Serving Size: 4-5 servings
Prep time: 5 minutes
Cook time: 25-30 minutes
Total Time: 30-35 minutes
2 flax eggs (2 tablespoons flax seed mixed with 5 tablespoons water)
2 cups gluten free rolled oats (I use Bob's Red Mill)
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
1/3 cup coconut sugar
2 tablespoons chia seeds
¼ cup organic no sugar added apple sauce
2 tablespoons melted then cooled coconut oil
½ teaspoon pure vanilla extract
¾ cup unsweetened almond milk
1 cup mixed berries
Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 baking pan with coconut oil and set aside. Make flax eggs by combining 2 tablespoons of flax seed with 5 tablespoons room temperature water. Whisk and set aside to congeal.
Add all dry ingredients in a large bowl. Combine oats, baking powder, sea salt, cinnamon, coconut sugar and chia seeds. Mix well and set aside.
Add all wet ingredients to a small bowl. Combine apple sauce, coconut oil, vanilla, almond milk and flax eggs. Mix well and add to your dry ingredients.
Once you’ve added your wet ingredients to your dry ingredients, mix until just combined and then fold in your berries. Pour your mixture into your 9x9 baking pan and evenly spread until mixture reaches each corner. Level out with a rubber spatula and place in oven to bake for 25-30 minutes.
Remove from oven and let cool for 10 minutes. Serve warm with your favorite toppings. Refer to notes below for some ideas. Store in an airtight container and refrigerate for up to one week.
Flax eggs- you can swap out flax eggs for 2 regular eggs. Both work great in this recipe.
Coconut Sugar- If you don’t happen to have coconut sugar on hand, you can swap it out for 1/3 cup pure maple syrup. If you’re not vegan you can also use 1/3 cup of raw honey.
Almond milk- any type of milk will work great with this recipe. You can also use coconut milk, cashew milk and oat milk. If you’re not vegan you can do an even swap with regular milk as well.
Berries- You can use fresh or frozen berries for this recipe. Both work great.
Optional toppings: Drizzle the top with almond butter like I did. It gives the oatmeal bake some extra creaminess. We also love topping this recipe with yogurt, additional fruit and maple syrup.
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Until next time,