Vegan Baked Oats

This warming, filling and creamy baked oats recipe with banana and blueberries is the perfect vegan friendly recipe for meal prep. Top with coconut yoghurt and strawberries for a fresh hit.

Course Breakfast

Cuisine Australian

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Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 424kcal

Cost $8

Equipment

Large baking dish

Ingredients

2 cups rolled oats
2 tsp ground cinnamon
1/3 cup coconut sugar or raw sugar
1 tsp baking powder
1/8 tsp salt
3 tbsp chia seeds
1/3 cup protein powder optional
2/3 cup walnuts roughly chopped
2 cups plant based milk
2.5 tbsp extra virgin olive oil
1 tsp vanilla extract
1 large overripe banana mashed
2 cups frozen blueberries

To serve

coconut yoghurt
fresh strawberries

Instructions

Preheat oven to 190C / 375F.
In a large mixing bowl, combine dry ingredients: rolled oats, cinnamon, coconut sugar, baking powder, salt, chia seeds, protein powder and walnuts.
In a separate medium sized bowl or large jug, combine wet ingredients: milk, oil, vanilla extract and overripe banana.
Pour the wet mixture over the dry and stir to form a batter.
Lightly grease a large baking tray and scatter half of the blueberries across the tray. Top with the oat mixture, then scatter the remaining blueberries across the top. Bake for 45-50 minutes until lightly golden.
Serve with coconut yoghurt and fresh strawberries. Keep leftovers in an airtight container in the fridge for up to 5 days, this will reheat well in the microwave.

Video

Notes

Note - if you'd like to bake this in ramekins, reduce the bake time to 20-25 minutes as the smaller size means they will cook through faster. You can test if they are done by inserting a skewer or knife in the centre, if the batter is too runny then pop them in for another few minutes.

Nutrition