Description
A simple and delicious baked oatmeal recipe that is vegan and loaded with healthy ingredients.
Ingredients
Scale
- 2 bananas (ideally ripe and spotty)
- 3 cups old fashioned rolled oats, gluten free if needed
- 21/2 teaspoons baking powder
- 2 cups plant-based milk
- 3 tablespoons maple syrup (can be omitted)
- 1 cup blueberries (or other berries)
- 11/2 teaspoon vanilla extract or cinnamon (optional)
Instructions
- >Mix Wet Ingredients: Start by combining all the liquid ingredients in a bowl. You’ll notice the mixture becomes slightly frothy, which means it is coming together nicely. This is essential for creating a moist texture. Just be careful not to overmix; you want it combined but not too bubbly.
- >Combine Dry Ingredients: Next, in another bowl, mix your dry ingredients together. The oats should feel a bit grainy, and the baking powder will add a little fluffiness to the mix. This step is key for even flavor distribution. Do not skip this, or you might end up with clumps of baking soda in your dish.
- >Blend It All Together: Now, gently add the dry mixture to the wet one. Stir until you see no more dry spots, and the batter starts to thicken a bit. Just a heads up, overmixing can result in a dense result, so do this step with a light hand.
- >Prepare the Baking Dish: Grab your preferred baking dish and give it a good spray of oil or line it with parchment paper. You want to make sure your oats release easily once baked, which keeps cleanup a breeze. Forgetting this step might lead to sticky oatmeal that is frustrating to serve.
- >Pour & Spread Mixture: Pour the batter into your prepared baking dish and spread it out evenly. You’ll want to see a smooth surface, which helps with even baking. If it is lumpy, it might bake unevenly.
- >Bake & Wait: Pop your dish in the oven and let it bake. You will know it is ready when it starts to smell heavenly and the top looks set. Timings are crucial here; if you remove it too soon, it could end up gooey in the middle.
- >Cool & Enjoy: Once it is done, let the oatmeal cool for a bit before slicing. You will want it to firm up just slightly so it holds its shape. If you dive in too early, it might fall apart on your plate. Serve it warm or store it for later.
Notes
- Storage method: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Use ripe bananas for best flavor and binding.
- If the oatmeal turns out dry, feel free to add an extra half cup of plant-based milk before baking for added moisture.
- When the baked oatmeal crumbles easily, using ripe bananas or adding a cup of applesauce can help it stick together better.
- For a less sweet version, consider using just one tablespoon of maple syrup or omitting it completely to suit your taste.
- To reheat, microwave portions in a microwave-safe dish for about 1 minute or until warmed through.
- Serve with coconut yogurt, whipped cream, or fresh fruit like strawberries or raspberries on top.
- Drizzle with maple syrup or nut butter for added flavor.
- Use 1 cup applesauce or pumpkin puree instead of bananas for a banana-free version.
- For a sweeter treat, add vegan chocolate chips to the mixture.
- Mix in spices like cinnamon or nutmeg for added flavor.
- Select ripe bananas to ensure the best flavor and binding quality.
- Chocolate chips or nuts can substitute for blueberries.
- You can use any plant-based milk such as almond, soy, or oat.
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 14.9g
- Sodium: 47mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50.6g
- Fiber: 6.3g
- Protein: 8.7g
- Cholesterol: 0mg