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Triple Berry Oatmeal Bake
This quick and easy vegan breakfast recipe is loaded with fruit and is a healthy way to start your day. Packed with berries and topped with a crunchy granola layer, this baked oatmeal recipe is a must try!
Course
Breakfast
Cuisine
Gluten Free, Vegan, Vegetarian
Keyword
breakfast ideas vegan, breakfast recipe with berries, brunch recipe vegan
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
servings
Calories
336
kcal
Author
Amanda
Ingredients
For the Oatmeal Bake:
2
flax eggs*
(can substitute with egg if not vegan)
2
cups
rolled oats
1/2
cup
pecans
chopped
1
teaspoon
baking powder
1
and 1/4 cup unsweetened vanilla almond milk
3/4
cup
maple syrup
3
Tablespoons
coconut oil
melted (can substitute with butter)
2
cups
mixed berries
I used frozen
For the Granola Topping:
1/2
cup
rolled oats
1/2
cup
pecans
chopped
2
Tablespoons
coconut sugar or brown sugar
I used coconut sugar
2
Tablespoons
coconut oil
melted (can substitute with olive oil)
Instructions
Preheat oven to 350 degrees Fahrenheit
Make the flax egg by combining flax seed and water (see notes). Place in fridge to set.
In a large mixing bowl, add oats, pecans, and baking powder. Mix well.
Add almond milk, maple syrup, flax eggs, and melted coconut oil.
Fold in berries.
Pour mixture in 8 by 8 square inch pan.
Using the same bowl, add all the ingredients for granola and mix well.
Add granola to top of the pan.
Bake for 24 minutes.
Turn oven up to 400 degrees Fahrenheit and bake for an additional 10 minutes to get granola more crispy.
Serve warm.
Notes
Substitute eggs in baking with a 1:1 ratio! Make flax egg by combining 1 Tablespoon of flax meal, or ground flax seed with 3 Tablespoons of water.
Nutrition
Serving:
1
bar (1/6 of the recipe)
|
Calories:
336
kcal
|
Carbohydrates:
41.8
g
|
Protein:
4.6
g
|
Fat:
17.1
g
|
Saturated Fat:
7.7
g
|
Sodium:
32
mg
|
Fiber:
4.3
g
|
Sugar:
20.8
g