Berry Oatmeal Bake
Easy to make and enjoy all week long! This vegan and gluten free recipe is full of baked oats, berries and protein. The perfect breakfast to save, reheat and top with a variety of ingredients like additional berries, maple syrups, almond butter, sliced banana and more.
Servings 4 people
Equipment
- 8x8" square pan
- Mixing Bowl
- rubber spatula
Ingredients
- 2 flax eggs (2 tablespoons flax seed mixed with 5 tablespoons of water- sit for 5 minutes to congeal)
- 2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup coconut sugar
- 2 tablespoons chia seeds
- 1/4 cup no sugar added apple sauce organic
- 2 tablespoons melted then cooled coconut oil
- 1/2 teaspoon pure vanilla extract
- 3/4 cup unsweetened almond milk
- 1 cup mixed berries fresh or frozen
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×9 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 9×9 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.
Notes
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. Fresh is always best (in my opinion) but frozen will definitely work too.
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.