Oatmeal Breakfast Bake with Berries
Plant-based | Batch cooking | Family-friendly
A tender, berry-topped baked oatmeal casserole that feeds the whole family. Hearty oats soaked in plant-based milk with warming vanilla and cinnamon, baked to golden brown perfection. Perfect for weekend meal prep.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Rolled oats | 3 cups | Old-fashioned, not instant |
| Unsweetened plant-based milk | 3 cups | Oat, almond, or soy |
| Raisins | ½ cup | Or dried cranberries |
| Pure maple syrup | ¼ cup | Or 2-3 tbsp for less sweet |
| Pure vanilla extract | 1½ tbsp | Don’t skimp—adds richness |
| Ground cinnamon | 1 tsp | |
| Water | ¾ cup | In addition to milk |
| Fresh or frozen raspberries | 1 cup | Or mixed berries |
| Fresh or frozen blueberries | 1 cup | |
| Sliced almonds | ½ cup | For topping |
Method
Section titled “Method”-
Preheat: Oven to 350°F (175°C)
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Mix base: In a 2-quart baking dish, combine oats, plant milk, raisins, maple syrup, vanilla, and cinnamon. Add ¾ cup water and mix well.
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Top: Scatter raspberries, blueberries, and sliced almonds over the oatmeal mixture.
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Bake: 40 minutes until bubbly around edges and heated through. Center should be set but still moist.
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Rest: Let stand 10 minutes before serving (helps it set).
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Serve: Warm, with optional drizzle of plant milk and extra maple syrup.
Make-Ahead Option
Section titled “Make-Ahead Option”Complete step 2 (mix base), cover with foil, and refrigerate overnight or up to 2 days. When ready to bake, add berries and almonds, then bake as directed. May need extra 5-10 minutes if starting cold.
Variations
Section titled “Variations”Nut-free: Replace almonds with pumpkin seeds or unsweetened coconut flakes
Apple cinnamon: Swap berries for 2 cups diced apple + ½ tsp nutmeg
Higher protein: Stir in 2 tbsp chia seeds with the oats
Batch Cooking
Section titled “Batch Cooking”- Storage: Keeps 5 days refrigerated, 3 months frozen
- Portion: Cut into 6 squares, wrap individually
- Reheat: Microwave 1-2 minutes or oven 10 minutes at 350°F
- Freeze: Wrap squares in foil, store in freezer bag
Nutrition (per serving, 6 servings)
Section titled “Nutrition (per serving, 6 servings)”- Calories: ~346
- Protein: 9g
- Carbs: 57g
- Fiber: 8g
- Fat: 10g
Adapted from: Forks Over Knives
Prep: 10 min | Cook: 40 min | Serves: 6