Vegan Lemon Blueberry Baked Oatmeal
Baked oatmeal is simple to make with just a handful of staple ingredients you probably already have on hand. This vegan blueberry lemon version is packed with spring-time flavors.
The other day I was craving baked oatmeal and decided to double check my blog archives to see if I had ever posted a recipe and found this one from 2016. I just had to make it again and give the post a bit of a refresh. This recipe deserves a second chance!
What is Baked Oatmeal?
Baked oatmeal is essentially an oatmeal casserole. Oats are combined with milk, maple syrup, and fruit or nuts to create an almost cake-like casserole when it comes out of the oven. It makes for a great brunch option for feeding a crowd OR it can be prepped ahead of time and reheated for a super simple breakfast during the week. You can also slice and freeze it, then reheat the individual portions when you are ready to enjoy it.
A Healthy Breakfast Made from Pantry-Staple Ingredients
Baked oatmeal is a great recipe to learn as the basic recipe is very simple but then you can get creative and try any number of different combinations of fruit, nuts, and spices.
- Old Fashioned Oats: You’ll want to use old fashioned rolled oats for this recipe rather than quick cooking. Use certified gluten-free oats if you want to make sure this recipe is gluten free.
- Plant-Based Milk: Use any plant-based milk you prefer. I always have unsweetened plain soy milk on hand so that is what I used.
- Flax Egg: The flax egg helps bind the baked oatmeal together.
- Baking Powder: The 1 tablespoon measure seems like a typo, but I promise that is right! You need the extra baking powder to give this vegan version a lift since it doesn’t have eggs.
- Maple Syrup: You’ll use maple syrup in this recipe to naturally sweeten it.
- Lemon and Blueberries: I just love the fresh combo of lemon and blueberries in this recipe.
How to Make this Recipe
First, add your flax meal and water to a large mixing bowl and set aside to get. Then add all the wet ingredients to the same bowl as the flax egg. In a separate small bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and stir well.
Next, stir in the blueberries. You can use either fresh or frozen berries for this recipe. Pour the batter into a greased 8″x8″ baking dish and bake for 40-45 minutes until golden brown. The mixture will look a bit liquid-y when you pour it into the baking dish, but don’t worry! The oats will absorb the liquid as it bakes and cools.
Allow the oats to cool for a few minutes on the counter before cutting into slices and serving. I like to serve with some milk poured over top along with a drizzle of almond butter and a handful of extra blueberries. You could also add coconut, more maple syrup, nuts, or seeds.
More Vegan Breakfast Recipes You’ll Love
- Vegan Breakfast Cookies
- Healthy Super-Seedy Vegan Granola
- How to Make Vegan Overnight Oats +4 Easy Recipes
- Vegan Pumpkin Spice Granola
Invite your friends over for this vegan lemon blueberry baked oatmeal that is perfect for spring! Serve with almond milk or a dollop of whipped coconut cream.
- 2 tablespoons ground flax seeds
- 5 tablespoons warm water
- 1 1/2 cups plant-based milk (I used plain, unsweetened soy milk)
- 1/3 cup maple syrup
- 2 tablespoons vegetable oil (or coconut oil)
- Juice from 1 lemon (~2 tablespoons)
- Zest from 1 lemon (~1 tablespoon)
- 2 cups old-fashioned oats (not quick cooking)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- To serve: blueberries, almond butter, soy milk, blueberries
- Preheat oven to 350 degrees Fahrenheit and spray an 8″x8″ glass baking dish with cooking spray.
- In a large mixing bowl, combine the flax seed and water and stir well. Let it sit for 5 minutes or until it starts to thicken.
- Add the rest of the liquid ingredients (coconut milk, maple syrup, lemon juice, and zest) to the bowl with the flax and whisk to combine.
- In a second bowl, combine the dry ingredients (oats, baking powder, and salt) and stir together to combine.
- Add the dry ingredients to the wet ingredients and stir well. Stir in the blueberries.
- Bake for 40-45 minutes or until top of the oatmeal is golden brown and the middle no longer jiggles when you give the pan a shake.
- Allow to cool on the counter a few minutes before cutting into pieces to serve.
- Serving Size: 1/4 recipe
- Calories: 340 kcals
- Sugar: 17.5 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg